Abstract: The invention provides a formulation for protecting meat against oxidation comprising a rosemary extract an emulsifier and a salt. In some embodiments of the invention, the formulation is free from vegetable or animal oil or fat. The invention also provides a method for inhibiting oxidation of an oxidizable lipid material in food, comprising the step of contacting the lipid material with a formulation comprising a rosemary extract, an emulsifier and a salt. In addition, there is provided a method for inhibiting rancidity in meat, comprising the step of contacting the meat with a formulation comprising a rosemary extract, an emulsifier and a salt.

Abstract: The subject of the invention is antioxidant stabilisation and protection of nuts and/or seeds etc. and of products containing nuts and/or seeds. As known, nuts and seeds become rancid over time, and although several methods of preserving the same exist, including cooling, vacuum packaging, and the use of synthetic stabilizers, there is a need for improved methods of preserving nuts and seeds, as well as products comprising the same. According to this invention antioxidant extracts of plants from the Labiatae family, such as rosemary, sage, balm, oregano, summer savory, mint and thyme, which are natural antioxidants, are used for stabilisation nuts and/or seeds, as well as products comprising the same.

Abstract: The antioxidative and microbialogical protection of fats and foodstuff comprising fats, such as, meat, meat products, fish and fish products, is achieved by the addition of a mixture, based on the extract of at least one plant from the Labiatae family and green tea extract, wherein the mixture has synergistic effect to the fats/foodstuff comprising fats. The active substances in the mixture may be carnosic acid, rosmarinic acid and epigallocatechin-gallate. The mixture may comprise 0 to 50% of each of those substances, wherein the amount of the existing substances in the final product is at least 1 ppm.