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SPIRULINA EXTRACT (TENTATIVE)

Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives. (JECFA), 86th meeting, 12-21 June 2018

Year of publication 2019

Place of publication Rome, Italy ;

Pages 6p.

Publisher FAO ;

Product type Meeting

Edition 1

Statutory body / Meeting title Joint FAO/WHO Expert Committee on Food Additives (JECFA)

Meeting symbol N/A

Meeting Session Number Sess. 86

Meeting date 12-21 June 2018

Meeting location Geneva, Switzerland

Language English

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    SPIRULINA EXTRACT (TENTATIVE)
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    Rosemary extract is obtained from ground dried leaves of Rosmarinus officinalis L using food-grade solvents, namely, acetone or ethanol. Solvent extraction is followed by filtration, solvent evaporation, drying and sieving to obtain a fine powder. Additional concentration and/or precipitation steps followed by deodorisation, decolourisation and standardisation using diluents and carriers of food grade quality maybe included to produce the final product. Rosemary extract is characterised by its c ontent of phenolic diterpenes, carnosic acid and carnosol, the principal antioxidative agents. Other antioxidant components present include triterpenes and triterpenic acids. Rosemary extract is identified by the total content of carnosol and carnosic acid as a ratio of reference volatile compounds which are responsible for flavour. The product of commerce can be standardized to a total carnosic acid and carnosol content up to 33%.
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