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  • The efficacy and function of rosemary tea

    What is rosemary tea? Rosemaryscentedtea is a kind of scentedtea made from rosemary flowers. So what are the effects of rosemary tea brewed from rosemary flowers?

    The effect of rosemary flower and effect a: can enhance the function of the head, can eliminate gastric gas to bilge, enhance memory, refresh and wake up, alleviate have a headache symptom, improve the phenomenon of alopecia, reduce the generation of dandruff.

    Effects and functions of rosemary tea: it can stimulate the operation of the nervous system, improve the memory decline, help to restore brain fatigue, enhance memory, and have good effect on hangover, dizziness and tension headache.

    The effect and function of rosemary tea three: have beauty effect, often drink rosemary tea can reduce the production of wrinkles, remove the markings.

    The effect of rosemary tea and effect four: promote blood circulation, reduce cholesterol, inhibit obesity, have the effect of weight loss.

    In addition, often drink rosemary tea can also relieve dizziness and tension headache, can let a person produce vitality.

    Rosemary is defined as a symbol of love, loyalty and friendship, while its words are memories that wipe away the sadness of memory. "I will never forget the promise you gave me. Please always keep your love for me.

    Above is the effect and function of rosemary tea, rosemary tea can also be with rose, verbena, lemon grass, chamomile, lime-tree, mint, jasmine and other collocation, collocation out of the taste is very good yo, interested in dear friends can try yo. However, dear friends cautions that women who are pregnant should take rosemary tea with caution.


  • Japanese rosemary products

    Japanese mitsubishi chemical food company developed in order to prevent the degradation of refrigerated food and prevent freezing food composition oleic acid loss as the main goal of the new preparations of RM - palmer (brand name), to further expand the application ways and effects of rosemary extract food color and fester is one of the reasons for oil degradation and the food of the result of the composition of enzyme activity, and the new preparations of RM - palmer is there are two kinds of products for research and development of this situation is to prepare for dry processed products, aquatic products and frozen food preparations the other two kinds of new water dispersible is dispersed oil paste paste productsFour new agents are strong antioxidant capacity thermal stability and correct fishy smell fine product and features is the ability to prevent food preserved in a long time, therefore, the oxidation of the problems in the new development of antioxidant agents will promote with the traditional standard antioxidants used in food, and can be used as the due to the influence of heat and light food quality degradation caused by inhibiting effects of new agents, the further exploration and development market of the official enter the market the RM - gold series products plan METAC and SP two water dispersible agents and OS and OSETwo oil dispersion agents, are Perilla plants rosemary leaves or flowers of the extracted with aqueous ethanol extract of the basic materials of the drug product for rosemary extract effect mechanism, research has found and confirmed for many years, with the water-soluble rosemary acid component of food quality deterioration reason of oxidase has a strong effect on rosemary peculiar fir alkanes (abietane, also called alkyl rosin) skeleton terpene (diterpene) structure of polyphenols ingredient can prevent oil degradation effect, and is made up of the application of such function products productionTwo rosemary perfume dispersible agents can give full play to keep livestock meat, aquatic products processing nude and fleshy inhibiting lipid degradation and inhibit drinks contain pigments fade and prevent degradation smell of milk fat content and many other utility preparation METAC except rosemary extract, also with addition of ethanol oligosaccharides carbon potassium and sodium metaphosphate, dry products for weakly alkaline and refrigerated storage of food is very applicable in preparation for SP with rosemary extract oligosaccharides glycerol ester of fatty acidsCarrageenan and ethanol, the freezing of oleic acid failure to prevent the effect is very good, also have inhibition to cold storage of oil degradation of livestock meat, aquatic products recommend adding quantity is approximately 0.5% for other products add quantity is approximately 0.1%, moreover, to wash the vegetables and pickled plant-based (such as pickles) has extended the role of quality fresh in addition, the characteristics of dispersed oil preparation is in addition to the antioxidant effect of plant oil, to have always been less to deal with the method of animal fats can also play a stronger antioxidant effect because it is the paste paste products, also improve the solubility in oilOS composition is rosemary extract OSE is on the basis of the OS and added a new component from the mixed tocopherol tend to oil kind recommend adding amount of 0.1% 0.3% RM series of products has been developed from the original four plus a total of eight new products, has formed a larger series of convenience food city sound development in recent years, the development and application of antioxidant agents, its application scope has expanded to convenience foods, such as frozen food refrigerated food home cooking and livestock meatAquatic products, which will further promote the development of rosemary extract products and market development

  • What are antioxidants?

    Antioxidants are food additives that prevent or delay the oxidation of foods and extend the storage life.

    The action in addition to the food spoilage microorganisms deterioration, and oxygen in the air oxidation reaction occurs, causes the oil rancidity, fade in the food, Browning, flavor change bad and vitamin, etc., and even produce harmful substances, thereby reducing food quality and nutritional value, eating these foods sometimes even cause food poisoning, endanger human body health.

    Physical and chemical methods are used to prevent food from oxidizing. Physical method refers to the low temperature, light avoidance, oxygen insulation or nitrogen-filled packaging of food raw materials, processing links and finished products. Chemicals are the addition of antioxidants to foods.


  • What are the differences between natural antioxidants and chemically synthesized antioxidants?

     Antioxidants can be divided into natural antioxidants and chemically synthesized antioxidants according to their sources.

    Common chemically synthesized antioxidants include BHA, BHT, PG, TBHQ, etc. It is generally accepted in science that chemically synthesized antioxidants have adverse effects on human health. According to the "food additives handbook" published by chemical industry press (2nd edition, January 2009), the BHA was found to be carcinogenic to rat anterior stomach after two years of tests in Japan from 1981, so the BHA was banned from direct consumption in food from May 1982. In addition, the ec child protection group ruled that the BHA should not be used for infant and toddler food. Originally used as an antioxidant in petroleum and rubber products, BHT has been reported to inhibit the activity of human respiratory enzymes and cause tumors.

    Natural antioxidant, mainly extracted from plants with antioxidant properties of natural plant components, because of its safety, non-toxic, has been widely welcomed by people.


  • Advantages of rosemary extract as a natural antioxidant?

    Rosemary extract is a natural antioxidant extracted from rosemary plants. It has the following advantages and is widely used in food additives, cosmetics, aquatic products, medicine, health care products, natural colors, tobacco, edible oil, beverage, leisure food, pet food and other industries.

    Safe and non-toxic

    Excellent antioxidant properties: the antioxidant effect in various edible oils is 1 ~ 6 times stronger than that of BHA and BHT.

    Stable, high temperature resistance: stable antioxidant performance, can withstand long-term temperature above 240℃ and maintain the antioxidant effect.

    Antibacterial: it can inhibit the growth of 25 kinds of bacteria such as aspergillus flavus and escherichia coli.

    Lowering blood fat, preventing hypertension and atherosclerosis: it has the effect of inhibiting the rise of cholesterol content in blood and liver, preventing high blood fat, hypertension, coronary heart disease and atherosclerosis.

    Anti-oxidation, anti-aging: can eliminate excess free radicals produced by human metabolism, protect the structure of cell membrane, and delay human aging.


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