ESENCIAS
MARTÍNEZ LOZANO, S.A.
Natural Antioxidants
INTRODUCTION
Several vegetables
have in its composition natural molecules with high antioxidant capacity.
These molecules are a natural attractive alternative to the synthesis antioxidant,
some ot them are called toxicologically in question.
As experts
in extracts of plants. we have selected, from the large range the nature
offer us, a plant which was tradicionally employed in food, thanks to its
proved antioxidant property, the ROSEMARY (Rosmarinus officinalis L.),
and we have prepared purificated and deodorized extracts in distinct versions
for various foodstuffs applications.
| PRODUCT |
PRESENTATION |
FEATURES |
BASE |
| RMS EXTRABASE 1100 |
POWDER |
FAT SOLUBLE |
MALTODEXTRINE |
| RMS EXTRABASE 1200 |
LÍQUID |
WATER SOLUBLE |
PROPILEN GLICOL |
| RMS EXTRABASE 1300 |
PASTY |
FAT SOLUBLE |
VEGETAL OIL |
Our list is not
closed. With the collaboration of HAUSMANN, S.A. (a famous prestige industry
for food ingredients), are day after day investigating in order to create
new natural antioxidant bases more powerful or specific for each application.
The work realized with the collaboration of our customers contribute to
have a good experience on the antioxidation field with natural products
we would like to share with you.
If you believe
you have an oxidation problem or you would like to get more information,
do not hesitate to take contact with us by letter, fax or e-mail. We will
be very pleased to help you.
TECHNICAL
DATA SHEET: R.M.S. EXTRABASE 1100
PRODUCT CODE: 1100
PRODUCT NAME: R.M.S. EXTRABASE
C.A.S. #: 8000-25-7
DEFINITION:
-
Selective extraction from leaves of ROSEMARY (Rosmarinus officinalis
L.), free of camphor and almost all chlorophill and essential oil.
The product, after purification, is carried on maltodextrin.
GEOGRAPHICAL ORIGIN:
-
Spain (Mediterranean area).
TECHNICAL FEATURES:
-
APPEARANCE:
-
COLOUR:
-
FLAVOUR:
-
DISPERSABILITY:
-
VOLATILE OILS:
-
EXTRACTION SOLVENTS:
|
Powder.
Dark green.
Fain, characteristic to raw material.
1% in vegetal oils.
Less than 1%.
Less than 40 ppm.
|
|
DOSAGE:
-
From 0.2% to 0.5% relative to fat content of food.
LEGAL STATUS:
-
100% Natural. Natural flavours.
-
GRAS Revision of 21 Code of Federal Regulation 21 CFR, Part. 182-20.
-
FEMA # 2992.
-
CEE: Council Directive 88/388/ECC y 88/344/ECC, # 406.
BACTERIOLOGICAL ANALYSIS:
-
Total plate count:
-
Yeasts and moulds:
-
E. Coli:
-
Salmonella:
|
max. 1000 c.f.u./gr.
max. 100 c.f.u./gr.
negative
negative
|
|
ANTIOXIDANT FEATURES:
-
Strong antioxidant-antirancidity action.
-
Stabilizer for oils with high fatty acids contents.
-
Protection of colour and flavour in natural products.
-
Protection against bacterial contamination.
ITS USE IS RECOMENDED IN FOLLOWING:
-
Oils, fats and lipids with sensibility to rancidity and degradation.
-
In spices, canned fish or meat, smoked products, salad dressing, sauces
and dehydrated soup.
-
Aromatic and cosmetic compositions.
-
Prepared foods, sausages, snacks and chewing gums.
-
Meat, fish or nuts based foodstuffs.
SYNERGISTIC EFFECT:
-
The antioxidant action is enhanced when combined with TOCOPHEROL and CITRIC
ACID.
PACKAGING:
STORAGE:
-
Package full and closed. Protect against light and air.
-
Store in dry place and temperature below to 30º C.
TECHNICAL
DATA SHEET: R.M.S. EXTRABASE 1200
PRODUCT CODE: 1200
PRODUCT NAME: R.M.S. EXTRABASE
C.A.S. #: 8000-25-7
DEFINITION:
-
Selective extraction from leaves of ROSEMARY (Rosmarinus officinalis
L.), free of camphor and almost all chlorophill and essential oil.
The product is water soluble.
GEOGRAPHICAL ORIGIN:
-
Spain (Mediterranean area).
TECHNICAL FEATURES:
-
APPEARANCE:
-
COLOUR:
-
FLAVOUR:
-
SOLUBILITY:
-
VOLATILE OILS:
-
EXTRACTION SOLVENTS:
-
SOLVENT:
|
Viscous liquid.
Dark green.
Fain, characteristic to raw material.
1% in water with opal.
Less than 1%.
Less than 40 ppm.
Propylen glicol
|
|
DOSAGE:
-
From 0.4% to 0.8% relative to fat content of food.
LEGAL STATUS:
-
100% Natural. Natural flavours.
-
GRAS Revision of 21 Code of Federal Regulation 21 CFR, Part. 182-20.
-
FEMA # 2992.
-
CEE: Council Directive 88/388/ECC y 88/344/ECC, # 406.
BACTERIOLOGICAL ANALYSIS:
-
Total plate count:
-
Yeasts and moulds:
-
E. Coli:
-
Salmonella:
|
max. 1000 c.f.u./gr.
max. 100 c.f.u./gr.
negative
negative
|
|
ANTIOXIDANT FEATURES:
-
Strong antioxidant-antirancidity action.
-
Stabilizer for oils with high fatty acids contents.
-
Protection of colour and flavour in natural products.
-
Protection against bacterial contamination.
ITS USE IS RECOMENDED IN FOLLOWING:
-
Oils, fats and lipids with sensibility to rancidity and degradation.
-
In spices, canned fish or meat, smoked products, salad dressing, sauces
and dehydrated soup.
-
Aromatic and cosmetic compositions.
-
Prepared foods, sausages, snacks and chewing gums.
-
Meat, fish or nuts based foodstuffs.
-
Juices and soft drinks.
SYNERGISTIC EFFECT:
-
The antioxidant action is enhanced when combined with TOCOPHEROL and CITRIC
ACID.
PACKAGING:
STORAGE:
-
Package full and closed. Protect against light, air and hot.
-
Store in dry place and temperature below to 30º C.
TECHNICAL
DATA SHEET: R.M.S. EXTRABASE 1300
PRODUCT CODE: 1300
PRODUCT NAME: R.M.S. EXTRABASE
DEFINITION:
-
Selective extraction from leaves of ROSEMARY (Rosmarinus officinalis
L.) and SAGE (Salvia officinalis L.), free of camphor and thuyones
and almost all chlorophill and essential oil. The product, after purification,
is solubilized in vegetal oil and is practically odorless and flavorless.
GEOGRAPHICAL ORIGIN:
-
Spain (Mediterranean area).
TECHNICAL FEATURES:
-
APPEARANCE:
-
COLOUR:
-
FLAVOUR:
-
SOLUBILITY:
-
VOLATILE OILS:
-
EXTRACTION SOLVENTS:
-
SOLVENT:
|
Pasty.
Dark green.
Fain, characteristic to raw material.
Miscible in vegetal oils (1%).
Less than 1%.
Less than 40 ppm.
Vegetal oil.
|
|
DOSAGE:
-
From 0.2% to 0.5% relative to fat content of food.
LEGAL STATUS:
-
100% Natural. Natural flavours.
-
GRAS Revision of 21 Code of Federal Regulation 21 CFR, Part. 182-20.
-
FEMA # 2992.
-
CEE: Council Directive 88/388/ECC y 88/344/ECC, # 406.
BACTERIOLOGICAL ANALYSIS:
-
Total plate count:
-
Yeasts and moulds:
-
E. Coli:
-
Salmonella:
|
max. 1000 c.f.u./gr.
max. 100 c.f.u./gr.
negative
negative
|
|
ANTIOXIDANT FEATURES:
-
Strong antioxidant-antirancidity action.
-
Stabilizer for oils with high fatty acids contents.
-
Protection of colour and flavour in natural products.
-
Protection against bacterial contamination.
ITS USE IS RECOMENDED IN FOLLOWING:
-
Oils, fats and lipids with sensibility to rancidity and degradation.
-
In spices, canned fish or meat, smoked products, salad dressing, sauces
and dehydrated soup.
-
Aromatic and cosmetic compositions.
-
Prepared foods, sausages, snacks and chewing gums.
-
Meat, fish or nuts based foodstuffs.
SYNERGISTIC EFFECT:
-
The blend of these two natural extracts in accurate proportion enhances
the antioxidant properties due to synergistics effect.
PACKAGING:
STORAGE:
-
Package full and closed. Protect against light and air.
-
Store in dry place and temperature below to 30º C.
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[Address]
E-Mail: esencloz@larural.es