Rosemary Extract
The short version
A clean-label natural antioxidant — the leading replacement for BHA/BHT in modern formulations.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Produced by solvent extraction of dried Rosmarinus officinalis leaves followed by deodorization to remove volatile oils, leaving the polyphenolic antioxidants — primarily carnosic acid, carnosol, and rosmarinic acid. Approved as a food additive in the EU in 2010 after years of use as a flavoring.
How it's used
Has replaced BHA (E320) and BHT (E321) in many meat products, oils, snacks, and ready meals where clean-label positioning matters. Effective against lipid oxidation in oils and fatty foods. Typical use level 50–400 mg/kg expressed as carnosic + carnosol.
Safety profile
ADI not specified (EFSA 2008) — considered safe at typical use levels. Reapproved with detailed purity criteria. Strong safety profile compared with the synthetic phenolic antioxidants it replaces.
Physical & chemical properties
Brown viscous oleoresin or pale-yellow powder (deodorized). Oil-soluble; emulsified forms available for aqueous use. Stable to moderate heat.
Regulation worldwide
Permitted in the EU since 2010 and approved globally as either an additive or flavoring extract.
Educational information only. Not medical or dietary advice.