Rosemary extracts

Rosemary extracts are natural antioxidants derived from Rosmarinus officinalis, primarily containing carnosic acid, carnosol, and rosmarinic acid as the active antioxidant compounds. Approved in the EU as a food additive in 2010, they prevent oxidative rancidity in fats, oils, and fat-containing foods. They are increasingly used as a clean-label natural alternative to synthetic antioxidants such as BHA (E320), BHT (E321), and propyl gallate (E310).

JECFA has not assigned a specific numerical ADI for rosemary extracts. The EU Scientific Committee evaluated them before approval and established acceptable use levels based on the active constituents. The compounds present — carnosic acid and rosmarinic acid — occur naturally in culinary rosemary consumed daily in Mediterranean diets, with no adverse effects identified at typical food additive doses.

Rosemary extracts are approved in the EU and increasingly globally as a natural antioxidant option. They are found in vegetable oils, margarines, processed meats, dried herbs, and snack foods. Their plant origin and centuries-long culinary history make them one of the most positively regarded food antioxidants. Consumers preferring natural ingredients will find E392 a clearly preferable option compared to synthetic alternatives. There are no known safety concerns at food additive concentrations.