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- Manufacturer: Camlin Fine Sciences
- Product Line: NaSure® Natural Antioxidants
- Product: NaSure® Liquid Antioxidants
- Industries: Food & Beverage
- Authorized Countries: United States
NaSure® 67
NaSure® 67 is an organic rosemary extract antioxidant available as a light yellowish brown to dark brown liquid with a viscosity of 25 to 250 cP. Developed by Camlin Fine Sciences for use in food and beverage formulations, this natural antioxidant effectively inhibits lipid oxidations to prevent rancidity and extend shelf life stability.
Quantity
Documents
Specifications
Description: Light yellowish brown to dark brown liquid
Specific gravity: 0.91 to 0.96
Viscosity (cP): 25 to 250
Total phenolic diterpenes (%): ≥4
CAS No. 84604-14-8
Primary Chemistry:
Rosmarinus officinalis
- Manufacturer: Camlin Fine Sciences
- Product Line: NaSure® Natural Antioxidants
- Product: NaSure® Liquid Antioxidants
- Industries: Food & Beverage
- Authorized Countries: United States
Manufacturer
Product Line
Product
Industries
Authorized Countries
United States
Overview
NaSure® 67 is a natural liquid antioxidant derived from rosemary extract (CAS No. 84604-14-8) and designed by Camlin Fine Sciences to enhance the oxidative stability in food and beverage formulations. This organic antioxidant blend prevents unwanted changes in flavor, texture, taste, and nutritional quality by protecting systems from oxidative reactions and degradation. NaSure® 67 is easily miscible in oil and fats, making it well suited for applications including fats and oils, processed foods, seasonings, meats, snacks, nuts, and more.
Specifications
Description: Light yellowish brown to dark brown liquid
Specific gravity: 0.91 to 0.96
Viscosity (cP): 25 to 250
Total phenolic diterpenes (%): ≥4
CAS No. 84604-14-8
Primary Chemistry:
Rosmarinus officinalis
Features & Benefits
- Food-grade antioxidant
- Liquid form
- Highly refined
- Miscible in oils and fats
- Contains rosemary extract
- Extends shelf life
- Organic
- Halal
Problems Solved
Food products lacking effective antioxidant systems are vulnerable to oxidative degradation throughout processing, storage, and distribution. Exposure to light, oxygen, heat, and more can initiate oxidative reactions, such as photo-oxidation, enzymatic oxidation, auto-oxidation, and ketonic oxidation, causing changes in flavor, texture, and aroma of finished products, in addition to lowering nutritional value in food products.
Applications
Fats and oils
Meat
Poultry
Spices
Seasonings
Snacks
Nuts
Related Brands
Food & Beverage
Related Categories
Related Characteristics
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Related Functions
Food & Beverage
Related Ingredients
Food & Beverage
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