StabilROSE®: A Standardized Rosemary Extract for Food Antioxidant Applications

StabilROSE®

Oxidation is one of the key challenges faced by food manufacturers when working with fats, oils and fatcontaining formulations. Exposure to oxygen, heat, light and processing conditions can accelerate oxidative deterioration, potentially affecting flavour, aroma, colour and overall product quality.

Rosemary has long been recognized as a natural source of antioxidant compounds. Today, standardized rosemary extracts offer food manufacturers a more consistent way to incorporate these naturally occurring compounds into formulations.

StabilROSE® is Akay Natural Ingredients' range of standardized rosemary extracts, developed using inhouse extraction and purification technology. The range is designed to provide food manufacturers with different antioxidant concentrations, solubility profiles and sensory options to suit a variety of food applications.

Why Are Manufacturers Exploring Natural Antioxidants?

BHA and BHT have traditionally been used to help protect fats and oils from oxidative deterioration. Their established functionality has made them widely used across food applications.

At the same time, food manufacturers are increasingly responding to consumer interest in naturally derived ingredients and clean-label formulations. This has increased the demand for natural antioxidant solutions that can provide not only natural origin, but also the consistency and formulation flexibility required for commercial food production.

For manufacturers, selecting a natural antioxidant involves several considerations:

Consistency of active antioxidant compounds
Antioxidant concentration
Oil or water solubility
Compatibility with the food matrix
Impact on colour, flavour and aroma
Ease of handling and processing

This is where a standardized rosemary extract can offer an advantage.

What Is StabilROSE®?

StabilROSE® is a range of rosemary-derived antioxidant solutions containing naturally occurring compounds such as carnosic acid, carnosol, rosmarinic acid and ursolic acid .

The extracts are produced using controlled extraction and purification technology and are standardized to specified active-compound levels. This provides manufacturers with greater consistency when developing and scaling food formulations.

The antioxidant compounds naturally present in rosemary work together through a synergistic effect , helping to reduce colour and flavour degradation associated with oxidation.

StabilROSE® is therefore designed not simply as a source of rosemary extract, but as a range of standardized antioxidant solutions for different formulation requirements.

Applications Across Food Categories

Different food matrices present different oxidation challenges. The appropriate antioxidant solution depends on factors such as the fat content, processing conditions, storage environment and desired sensory profile.

Meat, Poultry & Seafood

Meat, poultry and seafood products can contain fats that are susceptible to oxidation during processing and storage. Oxidative deterioration can contribute to rancid flavours, undesirable odours and changes in overall product quality.

StabilROSE® can be incorporated into suitable formulations to help manage oxidative deterioration and support the quality and stability of meat, poultry and seafood products throughout their intended shelf life.

Fats, Oils & Fried Foods

Fats and oils are particularly vulnerable to oxidation, while high temperatures during frying and thermal processing can accelerate oxidative reactions.

StabilROSE® offers oil-soluble carnosic acid extracts with concentrations of up to 25% in liquid extracts and 40% in powder extracts , giving manufacturers flexibility when developing antioxidant solutions for oilbased applications.

Processed Foods & Snacks

Processed foods and snacks may contain oxidation-sensitive fats and oils that can affect product quality during storage.

StabilROSE® provides different concentration and sensory options, allowing manufacturers to select an antioxidant solution according to their formulation and processing requirements.

Sauces & Mayonnaise

Sauces and mayonnaise commonly contain oil-based components that may require protection against oxidative deterioration.

The availability of oil-soluble and water-soluble StabilROSE® grades provides formulation flexibility depending on the characteristics of the final product.

Seasonings & Confectionery

Seasonings and confectionery products may also contain fats or other oxidation-sensitive components where maintaining quality during storage is important.

For applications where colour, flavour or aroma impact needs to be minimized, StabilROSE® includes decolourised and deflavoured options .

Different Formulation Requirements. Different StabilROSE® Solutions.

There is no single antioxidant format that fits every food application.

The right solution can depend on the food matrix, required antioxidant concentration, processing conditions, solubility and sensory requirements. StabilROSE® offers a range of rosemary extracts in liquid and powder formats, with different active-compound concentrations and formulation characteristics.

StabilROSE® Liquid Extracts

Water-soluble options:

Carnosic acid – up to 20%
Carnosic acid, decolourised & deflavoured – up to 20%
Carnosic acid, deflavoured – up to 15%
Rosmarinic acid – up to 6%

Oil-soluble options:

Carnosic acid – up to 25%
Carnosic acid, decolourised & deflavoured – up to 25%
Carnosic acid, deflavoured – up to 15

StabilROSE® Powder Extracts

Oil-soluble options:

Carnosic acid – up to 40%
Carnosic acid, decolourised & deflavoured – up to 40%
Carnosic acid, deflavoured – up to 10%
Ursolic acid – up to 40%

The product range provides manufacturers with the flexibility to select an antioxidant according to the specific requirements of their formulation rather than adapting the formulation around a limited ingredient format.

What Makes StabilROSE® a Practical Choice?

For a natural antioxidant to be suitable for commercial food applications, natural origin is only one part of the equation. Manufacturers also need consistency, functionality, formulation flexibility and ease of handling.

StabilROSE® is designed around these requirements, offering:

Standardized antioxidant levels for consistent formulation
Oil-soluble and water-soluble options
Liquid and powder formats
Different active-compound concentrations
Decolourised and deflavoured options
Minimized odour and colour impact
Free-flowing liquid and powder formats
100% natural rosemary-derived antioxidant solutions
Customized solutions for specific formulation requirements

The range contains naturally occurring rosemary compounds including carnosic acid, carnosol, rosmarinic acid and ursolic acid. Controlled extraction, purification and standardization help provide manufacturers with more consistent rosemary-derived antioxidant ingredients for formulation development and commercial production.

StabilROSE®: A Standardized Rosemary Extract for Food Manufacturers

Choosing an antioxidant is ultimately a formulation decision.

Manufacturers need to consider the food matrix, processing conditions, antioxidant concentration, solubility, sensory impact and intended storage period when selecting an appropriate solution.

StabilROSE® combines rosemary-derived antioxidant compounds with controlled extraction, purification and standardization, offering manufacturers a range of options across liquid and powder formats, different antioxidant concentrations and different solubility and sensory profiles.

From oil-soluble extracts for fats, oils and fried foods to water-soluble solutions for suitable food formulations, StabilROSE® provides flexibility for a wide range of food applications.

Whether the requirement is to support oxidative stability in meat and seafood, protect fats and oils, support quality during frying, or improve formulation flexibility in processed foods, sauces, mayonnaise, seasonings and confectionery, StabilROSE® offers a range of standardized rosemary antioxidant solutions designed for commercial food applications.