E 392 - Extracts of rosemary | E-Number Information

Characteristics

Additive NameExtracts of rosemary

E No.E 392

TypeIndividual Substance

In plain language

A natural antioxidant derived from rosemary leaves. It prevents fats and oils from going rancid, extending shelf life in products like processed nuts, nut butters, baked goods, seasonings, and oils. Completely plant-based and chemical-free in origin. Generally considered very safe — rosemary itself has been used in cooking for centuries. EFSA has approved it across a wide range of food categories. No significant health concerns at levels used in food.

Conditions of Use

This additive is authorised to be used in the following 23 food categories:

1.5dehydrated milk as defined by directive 2001/114/ec

Maximum Level = 200 mg/kg

only milk powder for vending machines

Footnote 41: Expressed on fat basis

2.1fats and oils essentially free from water (excluding anhydrous milk fat)

Maximum Level = 30 mg/kg

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

Footnote 41: Expressed on fat basis

2.3Vegetable oil pan spray

Maximum Level = 50 mg/kg

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

Footnote 41: Expressed on fat basis

5.3chewing gum

Maximum Level = 200 mg/kg

Footnote 46: As the sum of carnosol and carnosic acid

10.2processed eggs and egg products

Maximum Level = 200 mg/kg

Footnote 46: As the sum of carnosol and carnosic acid

4.2.5.4nut butters and nut spreads

Maximum Level = 200 mg/kg

Footnote 41: Expressed on fat basis

7.2Fine bakery wares

Maximum Level = 200 mg/kg

Footnote 41: Expressed on fat basis

12.2.2Seasonings and condiments

Maximum Level = 200 mg/kg

Footnote 41: Expressed on fat basis

15.2Processed nuts

Maximum Level = 200 mg/kg

Footnote 41: Expressed on fat basis

12.4Mustard

Maximum Level = 100 mg/kg

Footnote 41: Expressed on fat basis

12.6Sauces

Maximum Level = 100 mg/kg

Footnote 41: Expressed on fat basis

12.5Soups and broths

Maximum Level = 50 mg/kg

Footnote 46: As the sum of carnosol and carnosic acid

15.1Potato- cereal- flour- or starch-based snacks

Maximum Level = 50 mg/kg

Footnote 41: Expressed on fat basis

17.1food supplements supplied in a solid form excluding food supplements for infants and young children’,

Maximum Level = 400 mg/kg

Footnote 46: As the sum of carnosol and carnosic acid

17.2food supplements supplied in a liquid form excluding food supplements for Infants and young children

Maximum Level = 400 mg/L

Footnote 46: As the sum of carnosol and carnosic acid

5.4Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4

Maximum Level = 100 mg/kg

only sauces

Footnote 41: Expressed on fat basis

6.4.5fillings of stuffed pasta (ravioli and similar)

Maximum Level = 250 mg/kg

only in fillings of stuffed dry pasta

Footnote 41: Expressed on fat basis

9.2Processed fish and fishery products including molluscs and crustaceans

Maximum Level = 15 mg/kg

only fish and fishery products including molluscs and crustaceans with a fat content not higher than 10%

Footnote 41: Expressed on fat basis

4.2.4.1fruit and vegetable preparations excluding compote

Maximum Level = 200 mg/kg

only seaweed-based fish roe analogues

Footnote 46: As the sum of carnosol and carnosic acid

4.2.6processed potato products

Maximum Level = 200 mg/kg

only dehydrated potato products

Footnote 46: As the sum of carnosol and carnosic acid

8.3.1Non-heat-treated processed meat

Maximum Level = 15 mg/kg

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

Footnote 41: Expressed on fat basis

8.3.2Heat-treated processed meat

Maximum Level = 150 mg/kg

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

Footnote 41: Expressed on fat basis

2.2.2Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions

Maximum Level = 100 mg/kg

only spreadable fats with a fat content less than 80 %’

Footnote 41: Expressed on fat basis

Source

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