location is:Home > News>Info


Uses and use levels of extracts of rosemary (E 392)

 

 

 

Rosemary, usually in the dried form, has been used for centuries in food dishes, predominantly, as a seasoning, but also as an antioxidant.

Maximum permitted levels (MPLs) of use of extracts of rosemary (E 392) have been defined in Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives by establishing a union list of food additives, as amended. Currently, extracts of rosemary (E 392) is an antioxidant authorized for use in the EU with MPLs ranging from 15 to 400 mg/kg in foods, expressed as the sum of carnosol plus carnosic acid in the whole product. MPLs can be expressed on a whole weight or on a fat basis.

 

Table 1: MPLs of extracts of rosemary (E 392) in foods according to the Annex II to Regulation (EC) No 1333/2008

FCS category number

Food Categories

MPL (mg/L or mg/kg as appropriate(a))


Restrictions/exception


01.5

Dehydrated milk as defined by Directive 2001/114/EC


200(b)

Only milk powder for vending machines


01.5

Dehydrated milk as defined by Directive 2001/114/EC

30(b)

Only dried milk for manufacturing of ice cream

02.1

Fats and oils essentially free from water (excluding   anhydrous milkfat)


30(b)

Only vegetable oils (excluding virgin oils and olive oils)   and fat where content of polyunsaturated fatty acids is higher than 15 % w/w   of the total fatty acid, for the use in non-heat treated food products

02.1

Fats and oils essentially free from water (excluding   anhydrous milkfat)


50(b)

Only fish oil and algal oil; lard, beef, poultry sheep and   porcine fat; fat and oils for the professional manufacture

of heat treated foods; frying oils and frying fat,   excluding olive oil and pomace oil


02.3

Vegetable oil pan spray

50(b)

Only fats and oils for the professional manufacture of   heat-treated foods

04.2.4.1

Fruit and vegetable preparations

excluding compote

200

Only seaweed based fish roe

analogues

04.2.5.4

Nut butters and nut spreads

200(b)


04.2.6

Processed potato products

200

Only dehydrated potatoes products

05.3

Chewing gum

200


05.4

Decorations, coatings and fillings, except fruit based   fillings covered by category 4.2.4

100(b)

Only sauces

06.4.5

Fillings of stuffed pasta (ravioli and similar)

250(b)

Only in fillings of stuffed dry pasta


07.2

Fine bakery wares

200(b)


08.3.1

Non heat treated processed meat

100

Only dried sausages


08.3.1

Non heat treated processed meat

150

Only dehydrated meat

08.3.1

Non heat treated processed meat

15

Only meat with a fat content not higher than 10 %,   excluding dried sausages

08.3.1

Non heat treated processed meat

150(b)

Only meat with a fat content higher than 10 %, excluding   dried sausages

08.3.2

Heat treated processed meat

100

Only dried sausages

08.3.2

Heat treated processed meat

150

Only dehydrated meat

08.3.2

Heat treated processed meat

15

Only meat with a fat content not higher than 10 %,   excluding dried sausages

08.3.2

Heat treated processed meat

150(b)

Only meat with a fat content higher than 10 %, excluding   dried sausages

09.2

Processed fish and fishery products including molluscs and   crustaceans


15

Only fish and fishery products including molluscs and   crustaceans with a fat content not higher than

10 %

09.2

Processed fish and fishery products including molluscs and   crustaceans


150(b)

Only fish and fishery products including molluscs and   crustaceans with a fat content higher than 10 %

10.2

Processed eggs and egg products

200


12.2.2

Seasonings and condiments

200(b)



12.4

Mustard

100(b)


12.5

Soups and broths

50


12.6

Sauces

100(b)


15.1

Potato-,cereal-,flour- or starch-based snacks

50(b)


17.1

Food supplements supplied in a solid form including   capsules and tablets and similar forms excluding chewable forms

400



17.2

Food supplements supplied in a liquid form


400



17.3

Food supplements supplied in a

syrup-type or chewable form

400



(a): Expressed as the sum of carnosol and carnosic acid. 

(b): Expressed on a fat basis.

FCS: Food Categorisation System (food nomenclature)

MPL: Maximum permitted levels

 

 

According to the culinary use of dried rosemary (typically containing e.g. 2% carnosol plus carnosic acid) fromUKcookery books. It seems that as much as 7.5 g of dried rosemary can be contained in one serving. Assuming a mean carnosol plus carnosic acid concentration of 2% this would correspond to 150 mg of carnosol plus carnosic acid which equals 2.5 mg/kg bw for a 60 kg person.

Rosemary extract is used as flavouring in processed foods, with use levels varying from 10 to 2000 mg/kg (examples: soft drinks: 20-200 mg/kg; meat: 200-400 mg/kg; salad dressings: 200-500 mg/kg; flavours: 200-2000 mg/kg).