ISHS Acta Horticulturae 778: II International Symposium on Natural Preservatives in Food, Feed, and Cosmetics
ROSEMARY EXTRACT, INOLENS®–WHERE NATURE AND SCIENCE MEET |
| Author: | M. Hadolin Kolar |
| Keywords: | rosemary extract, essential oil, low odour, application |
| Abstract:
One of the main problems confronting rosemary extract is that it has a strong odour and a bitter taste. This affects the organoleptic characteristics of products it is added to. Therefore, only a limited number of applications could benefit from rosemary's superior functionality and great antioxidative properties until recently. In order to overcome this problem, Vitiva has sourced among 300 different selected plants of rosemary and have chosen only those that have low level of essential oils to develop a full range of low odour products under the brand INOLENS®. This product line opens the door for many new application possibilities where rosemary extract could never be considered as a potential application before. The INOLENS® is oil soluble and possesses excellent properties that can be adjusted to meet customer’s specific needs. Mayonnaise, omega oils and other polyunsaturated oils, salad dressings, sauces, white chocolate, dairy products, flavours and fragrances and even cosmetics are some of the products that can utilize INOLENS® functionality. To prove low odour characteristics in INOLENS® we measured the amount of the essential oil compounds by gas chromatography. The subject of this study is the evaluation and comparison of Vitiva's INOLENS® and other Vitiva's as well as competitors' products. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
