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E392 extracts of rosemary are natural antioxidant preparations derived from the plant Rosmarinus officinalis, widely used as antioxidants and preservatives in food, cosmetics, and pharmaceutical applications.
E392 extracts of rosemary contain active phenolic compounds responsible for antioxidant activity.
E392 extracts of rosemary belong to the class of plant-derived extracts.
CAS Number: 84604-14-8
EINECS Number: 283-291-9
Synonyms: ROSEMARY OIL, ARTIFICIAL;ROSEMARY OIL, MORROCAN;ROSEMARY OIL NORTH AFRICAN;ROSEMARY OIL, SPANISH;ROSEMARY OIL SPANISH RECON;ROSEMARY OIL TUNISIAN RECON;ROSEMARY OIL, TUNISIA TYPE;ROSEMARY OLEORESIN
E392 extracts of rosemary are rich in phenolic diterpenes such as carnosic acid and carnosol, along with other compounds like rosmarinic acid.
E392 extracts of rosemary act as radical scavengers.
This provides strong antioxidant effects.
Physically, they appear as oily liquids, viscous extracts, or dry powders, depending on processing.
Color ranges from yellow to brown.
They have a characteristic herbal odor.
E392 extracts of rosemary exhibit strong antioxidant activity, helping to prevent oxidation of lipids and oils.
E392 extracts of rosemary delay rancidity.
This improves shelf life.
E392 extracts of rosemary show antimicrobial properties, inhibiting certain bacteria and fungi.
This contributes to preservation.
This enhances food safety.
E392 extracts of rosemary are lipophilic (fat-soluble), making them especially effective in fatty foods.
E392 extracts of rosemary protect oils and fats from degradation.
This increases effectiveness in such systems.
E392 extracts of rosemary are relatively stable under heat, allowing use in processed foods.
However, prolonged exposure to light and oxygen may reduce activity.
Proper storage is recommended.
E392 extracts of rosemary are best described as natural plant-derived antioxidant systems with strong lipid-protective and preservative properties, widely used as clean-label alternatives to synthetic antioxidants.
E392 extracts of rosemary demonstrate good performance in emulsified systems, helping stabilize oil-in-water or water-in-oil mixtures.
This reduces phase oxidation.
This improves product uniformity.
E392 extracts of rosemary is an aqueous solution of the steam distillate obtained from the Rosemary, Rosmarinus officinalis L., Lamiaceae
E392 extracts of rosemary, evergreen shrub growing up to 2 m (6.5 ft) tall, has highly branched (either erect or prostrate) linear leaves, axillary inflorescences and light-blue flowers (bloom in late winter and early spring).
E392 extracts of rosemary is native to the Mediterranean regions and is extensively cultivated for extractive use in Spain, France, Tunisia, Morocco, the former Yugoslavia and Italy.
The entire plant is used, excluding the woody parts; also just the leaves.
E392 extracts of rosemary has a strong, fresh, woody, herbaceous odor and a warm, spicy flavor.
E392 extracts of rosemary also contain minor bioactive compounds such as flavonoids, triterpenes, and phenolic acids.
These compounds contribute to overall antioxidant performance.
E392 extracts of rosemary enhance functional complexity.
E392 extracts of rosemary show oxygen quenching ability, helping to reduce oxidative stress in food systems by limiting oxygen-driven reactions.
This slows degradation of sensitive components.
E392 extracts of rosemary can exist in different forms depending on extraction method, such as CO₂ extracts, ethanol extracts, or essential oil–based fractions.
Each form has different polarity and activity.
This allows tailored applications.
Boiling point: 158 °C (at 101,325 Pa)
Vapor pressure: 9–380 Pa at 20–25 °C
FEMA: 2992 | Rosemary oil (Rosmarinus officinalis L.)
Odor: Green herbal rosemary (at 100.00%)
Odor type: Herbal
Water solubility: 88–2,397,000 μg/L at 20–25 °C
LogP: 3.4–6.23 at 25–37 °C
E392 extracts of rosemary exhibit high free radical scavenging activity, mainly due to carnosic acid and carnosol.
E392 extracts of rosemary interrupt oxidative chain reactions.
This protects lipids from degradation.
E392 extracts of rosemary show excellent performance in lipid-rich systems, such as oils, fats, and meat products.
They delay rancidity and off-flavor formation.
This extends shelf life.
E392 extracts of rosemary demonstrate synergistic effects with other antioxidants like tocopherols (vitamin E).
Combined use enhances overall protection.
This improves efficiency.
E392 extracts of rosemary possess metal-chelating properties, helping to bind pro-oxidant metal ions such as iron and copper.
This reduces catalytic oxidation.
This strengthens antioxidant action.
E392 extracts of rosemary can be standardized to specific active compound levels (e.g., carnosic acid content).
This ensures consistent performance.
This supports industrial use.
E392 extracts of rosemary exhibit moderate antimicrobial activity, particularly against spoilage organisms.
E392 extracts of rosemary can slow microbial growth in certain systems.
This complements preservation.
E392 extracts of rosemary may have a distinct herbal aroma, which can influence flavor depending on concentration.
Deodorized extracts are available.
This allows broader application.
E392 extracts of rosemary show good thermal stability during food processing, maintaining antioxidant activity under cooking conditions.
However, prolonged exposure to air and light can reduce effectiveness.
Proper packaging is important.
E392 extracts of rosemary are considered a clean-label alternative to synthetic antioxidants such as BHA and BHT.
E392 extracts of rosemary meet consumer demand for natural ingredients.
E392 extracts of rosemary are multi-functional natural antioxidants with radical-scavenging, metal-chelating, and preservative properties, widely used to protect food quality and extend shelf life.
The antioxidant activity is dose-dependent and synergistic with processing conditions, meaning effectiveness increases with proper formulation and storage control.
This enhances reliability.
This supports industrial optimization.
E392 extracts of rosemary can be encapsulated or microencapsulated to improve stability and reduce flavor impact.
Encapsulation protects active compounds from degradation.
This extends functional life.
E392 extracts of rosemary are widely used in meat products to prevent lipid oxidation and color loss.
E392 extracts of rosemary help maintain freshness and appearance.
This improves consumer acceptance.
E392 extracts of rosemary are also applied in snack foods, fried products, and edible oils to reduce rancidity during storage.
They protect high-fat matrices.
This increases shelf life.
In cosmetics, they act as natural antioxidants to stabilize oils and fragrances.
E392 extracts of rosemary help prevent product oxidation.
E392 extracts of rosemary are multi-component plant antioxidants with broad lipid protection, stabilizing, and preservation functions, widely used in food, cosmetic, and natural preservation systems.
Uses:
E392 extracts of rosemary are widely used in the food industry as natural antioxidants (E392).
E392 extracts of rosemary help prevent oxidation of fats and oils in many products.
This extends shelf life.
In meat and poultry products, they reduce lipid oxidation and help maintain color and freshness.
E392 extracts of rosemary slow rancidity and off-odor formation.
This improves product quality.
E392 extracts of rosemary are used in edible oils and fats, such as vegetable oils, margarine, and frying oils.
They protect against rancidity during storage and heating.
This improves stability.
In snack foods and fried products, rosemary extracts help maintain flavor stability.
E392 extracts of rosemary reduce oxidative degradation during storage.
This improves taste retention.
E392 extracts of rosemary are applied in processed foods and ready meals as clean-label preservatives.
They replace synthetic antioxidants like BHA and BHT.
This meets consumer demand for natural ingredients.
In dairy and dairy-based products, they help protect fat-containing components from oxidation.
E392 extracts of rosemary maintain freshness and sensory quality.
This improves shelf life.
E392 extracts of rosemary are used in cosmetics and personal care products as natural antioxidants.
They stabilize oils, creams, and emulsions.
This improves product durability.
In pharmaceutical formulations, they are used to protect lipid-based drug systems from oxidation.
E392 extracts of rosemary help maintain active ingredient stability.
This supports formulation integrity.
They are also used in animal feed to prevent oxidation of fats in feed ingredients.
They improve feed quality and storage stability.
E392 extracts of rosemary are used wherever natural antioxidant protection, lipid stabilization, and shelf-life extension are required across food, cosmetic, pharmaceutical, and feed applications.
E392 extracts of rosemary are also used in processed meat products such as sausages, burgers, and cured meats.
E392 extracts of rosemary help prevent oxidative rancidity during processing and storage.
This improves flavor stability.
In fish and seafood products, they reduce lipid oxidation and help maintain freshness.
E392 extracts of rosemary slow down development of off-flavors.
This improves sensory quality.
E392 extracts of rosemary are applied in frozen foods, where they protect fats from oxidation during long storage periods.
E392 extracts of rosemary remain active at low temperatures.
This improves product durability.
E392 extracts of rosemary are used in bakery products containing fats or oils, such as biscuits and pastries.
E392 extracts of rosemary help prevent fat oxidation and staling.
This extends shelf life.
In ready-to-eat meals, they act as natural preservatives to maintain overall product quality.
E392 extracts of rosemary stabilize multiple ingredients in complex systems.
This improves consistency.
E392 extracts of rosemary are used in vegetable oils intended for high-temperature frying.
E392 extracts of rosemary reduce oxidation during repeated heating cycles.
This improves oil lifespan.
In nut-based products (nuts, nut butters, spreads), they help prevent rancidity of natural oils.
E392 extracts of rosemary maintain flavor and aroma.
This improves storage stability.
E392 extracts of rosemary are also used in functional foods and nutraceuticals as natural antioxidant ingredients.
They contribute to product stability and marketing appeal.
This supports clean-label formulations.
In pet food products, they help preserve fat content and prevent spoilage.
E392 extracts of rosemary extend shelf life of nutrient-rich formulations.
E392 extracts of rosemary are used wherever natural protection against oxidation, rancidity, and flavor loss is needed, especially in fat-rich food systems and clean-label product formulations.
Safety Profile:
E392 extracts of rosemary present very low hazard potential, as they are natural plant-derived antioxidant preparations widely used in foods, cosmetics, and pharmaceuticals.
E392 extracts of rosemary are generally recognized as safe when used within permitted levels.
However, some precautions apply in concentrated forms.
Skin contact is typically low risk, but concentrated extracts or essential-oil-rich fractions may cause mild skin irritation or sensitization in sensitive individuals.
Prolonged exposure should be avoided.
Gloves are recommended for industrial handling.
Eye contact may cause mild irritation, especially due to concentrated phenolic compounds or oils.
Symptoms can include redness and discomfort.
Eyes should be rinsed thoroughly with water if exposure occurs.
Inhalation of concentrated vapors or fine spray may cause minor respiratory irritation.
This is more relevant in industrial processing environments.
Adequate ventilation is recommended.
Ingestion at normal food-use levels is considered safe, as rosemary extracts are widely used as food antioxidants.
However, very high intake of concentrated extracts may cause mild gastrointestinal discomfort.
This is uncommon in normal dietary exposure.
Some individuals may experience allergic reactions or sensitivity, especially to rosemary or related plant compounds.
Symptoms may include skin rash or irritation.
E392 extracts of rosemary are not highly flammable in food-use forms, but concentrated essential oil fractions are combustible.
