ROSEMARY EXTRACT

ROSEMARY EXTRACT

Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 87th Meeting 2019

Year of publication 2020

Place of publication Rome, Italy ;

Pages 9p.

Publisher FAO ;

Product type Document

Edition 1

Full item page

Last updated 02/09/2021

Language English

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Meeting

Rosemary Extract (Tentative)
Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016
2016

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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%.
Meeting

Rosemary Extract, 82nd JECFA—Chemical and Technical Assessment (CTA) 2016

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This Chemical and Technical Assessment (CTA) summarises data and information on rosemary extract submitted to the 82nd meeting of the Joint FAO/WHO Expert Committee on Food Additives (Committee) by Intertek Scientific and Regulatory Consultancy, in a dossier dated December 21, 2015 (Intertek, 2015 upon request by the 47th Codex Committee on Food Additives (CCFA). At the present meeting, the Committee was asked to evaluate all data necessary for the assessment of safety, dietary intake and specif ications related to the use of rosemary extract (INS 392) as an antioxidant in a variety of food categories. This document discusses published information relevant to rosemary, rosemary extract, the production methodologies, and specifications.
Meeting

Rebaudioside a From Multiple Gene Donors Expressed in Yarrowia Lipolytica
Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016
2016

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Prepared at the 82nd JECFA (2016) and published in FAO JECFA Monograph 19 (2016), superseding specifications for Oxidized starch included in the specifications for Modified starches prepared at the 79th JECFA (2014), published in FAO JECFA Monographs 16 (2014). An ADI “not specified” was established at the 26th JECFA (1982). 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 fi ltration, 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 content 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%.