We are looking at improving the quality of cakes and slices by adding Rosemary Extract slow rancidity.
Has anyone had any dealing with Rosemary Extract and similar products.
I'm having difficulties establishing a starting dose, and I've had enough Sales persons who promise the world yet cant answer technical questions!!
Also has anyone tried using Rosemary Extract in chocolate products?
I'm thinking of comparing the rancidity of unsealed slices dosed and a standard stored in an incubator over a week.
Any thoughts or information regarding the above would be greatly appreciated!