Improving quality of cakes and slices by adding Rosemary Extract

Hi All

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!

Cheers Carrie    

I believe its a clean ingredient to use. You really are trying to use it as antioxidant, to slow down rancidity.  Have you considered perhaps using a different fat source in your cake? Perhaps one that's not really sensitive to oxidative rancidity?  

Thanks, but it's for a chocolate topping so changing the fat isn't an option.

For the base of our product we have already swapped out the fats (cake or biscuit slice base), and we are hoping to achieve a great antimicrobial effect.

They are also MAP packaged.