Rosemary Oleoresin

Oleoresin Pimenta Berries Obtained by the solvent extraction of the dried fruit of Pimenta officinalis Lindl (Fam Myrtaceae) as a brown-green to dark green liquid. Oleoresin Rosemary Obtained by the solvent extraction of the dried leaves of Rosmarinus officinalis L. (Fam. Labiatae). It is a thick, green paste that can be diluted with food-grade water- or oil-dispersible solvents. It may have a reduced chlorophyll content. The volatile oil content varies depending on its intended effect from a highly camphoraceous note to a subtle herbal note. 

Oleoresin Rosemary Volatile Oil Content Not more than 15 mL/100 g. 

Balogh, Z., McAnlis, G.T. and Gray, J.I. 1995. The Effects of Selected Antioxidants Including Vitamin E and Oleoresin Rosemary on Heterocyclic Amine Formation. In IFT Annual Meeting. 

Manuf./Distrib. Frutarom http //www.frutarom.com, Penta Mfg. http //www.pentamfg. com Oleoresin rosemary CAS 977029-68-7... 

Rosemary oleoresin. See Oleoresin rosemary Rosemary (Rosmarinus officinalis)... 

Oleoresin labdanum Oleoresin mace Oleoresin marjoram Oleoresin paprika Oleoresin parsley leaf flavoring agent, natural food Oleoresin parsley seed Oleoresin rosemary Oleoresin sage Oleoresin summer savory Oleoresin thyme... 

Shea butter (Butyrospermum parkii) 977029-66-5 Oleoresin sage 977029-67-6 Rose buds 977029-68-7 Oleoresin rosemary 977029-69-8 Rose flowers... 

The effectiveness of the appropriate FRI combination in stabilizing oils, normally sprayed onto expanded cereals, snacks and pet food is shown in Figure 3. The application of com oil to an expanded pet food at a level of 5% posed an unusual stress. The oil is stressed by the high surface area of the expanded food. Inclusion of oleoresin rosemary or ethoxyquin, or a patented ascorbic acid (Todd, 1989, 1992) provides varying degrees of improvement in shelflife as determined by sensory evaluation of the aroma, a key factor in dog foods. Aroma development correlated well with the Active Oxygen Method (AOM) for peroxide value determination. 

Nowadays, consumers would like those antioxidants present in food products not only to stabilise food lipids, but also to be absorbed through the intestinal wall and protect the lipids of blood plasma against oxidation. This effect is relatively evident in the case of tocopherols (which are liposoluble) or ascorbic acid (which is hydrophilic), but much less evidence is available on antioxidants of medium polarity, such as flavonoids, rosemary oleoresins or green or black tea catechins. 

The enantiomeric differentiation of linalool is useful in the quality control of essential oils and oleoresins, as it was found to provide an important indication of the authenticity of many herbs and spices. The enantiomeric composition of linalool has been determined in many essential oils, including basil, bergamot, rosemary, lavandin, lavender, balm, coriander, mace. Pelargonium, rose, Cymbopogon, lemon, mandarin, Osman-thus, davana, jasmine, Lippia alba and orange, as well as in many fruit... 

Butler and Larick (1993) Low-fat beef gels Static headspace Perkin Elmer HS-6 Peak area" mV/sec x 105 18.9 in control gels 8.3 in gels with nitrite and rosemary oleoresin 6.1 9 in control gels 2.4 in gels with nitrite and rosemary oleoresin... 

Figure 3.70 demonstrates impressively the extraordinary protecting power of rosemary extract [4]. A desodourized C02-extract from rosemary has been tested for the colour stabilization of carotenoids (i.e. paprika oleoresin). Fig. 3.70 shows the colour deterioration of stabilized versus unstabilized paprika oleoresin. For this test the carotenoids have been exposed to energetic radiation of 366 nm at ambient temperature. The colour units were measured as function of the radiation time. It is obvious that the colour reduction of the stabilized product (A) is almost 10 times slower compared to the unstabilized product (B). 

Synonyms Rosemary oleoresin Rosmarinus officinalis oleoresin... 

A mixture of black pepper and capsicum oils and the oleoresin of rosemary is claimed to repel animals (U.S. Patent 6,159,474). 

Handley, D., Ma-Edmonds, M., Hamouz, F, Cuppett, S., Mandigo, R. and Schnepf, M. (1996). Controlling oxidation and warmed-over flavor in precooked pork chops with rosemary oleoresin and edible film. In F, Shahidi (Ed) Natural Antioxidants Chemistry, Health Effects and Applications, pp, 311-318. AOCS Press, Champaign, Illinois. 

Lipid fractions (oleoresins), in which the monoglyceride content is somewhat higher (up to 2-3 wt%), have been explored and used for some applications. Many of the oleoresins extracted from fruits, flowers, spices, leaves, etc. consist of various triglycerides, nonsaponifiable fats (waxes), and monoglyceride derivatives. These fractions are sometimes self-emulsifiable and can form in situ water-in-oil emulsions. Such oleoresins from tomato, rosemary, sage, paprika, etc. can provide other functional properties. 

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