Selecting Rosemary Extract for Anti-Rancidity in Crispy Chips (Khao Kriap)
Asked by: Anonymous
On: September 29, 2025
Product Type:
Food
Question
Which type of Rosemary Extract is most suitable for use in Khao Kriap (crispy chips) products, specifically to act as a natural antioxidant and prevent lipid oxidation (rancidity) in the oil content, thereby extending the product's shelf life?
Answer
The most suitable rosemary extract for use in Khao Kriap (crispy chips), which is a food product containing oil and requiring protection against rancidity, is the one standardized for Carnosic Acid.
Recommendation:
- Rosemary Extract (Carnosic Acid 20%, Powder) (Product ID: 10977)
Carnosic Acid is the primary natural antioxidant compound in rosemary that is highly effective at stabilizing fats and oils (preventing lipid oxidation/rancidity) in food products like chips, snacks, and fried goods, thereby extending shelf life.
- Note: The Rosemary Extract standardized for Rosmarinic Acid (ID 10975) is generally less effective for oil stability, and the Rosemary Flavor (ID 9990) is used only for taste.
