Comparing E392 - Extracts of rosemary vs E300 - Ascorbic acid
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Found in 3,436 products
Found in 3,523 products
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Interest over time for 3 keywords in U.S. during the last 10 years.
Interest over time for 4 keywords in U.S. during the last 10 years.
Popular questions
Can dogs have rosemary extract?
Yes—small amounts of rosemary extract (E392) used as a food preservative are generally safe for dogs; avoid giving concentrated essential oils and stop if stomach upset occurs.
Can dogs eat rosemary extract?
It’s commonly used in dog foods as a natural antioxidant and is considered safe at low levels, but consult your vet if your dog is prone to seizures or is pregnant/lactating.
Can cats have rosemary extract?
In the tiny amounts used as a preservative, rosemary extract is generally considered safe for cats; do not use rosemary essential oil, as cats are very sensitive to concentrated oils.
How to extract rosemary oil?
Rosemary essential oil is typically obtained by steam distillation of the herb, producing a highly concentrated oil that is not the same as E392 and isn’t intended for ingestion without expert guidance.
How to make rosemary extract?
Commercial E392 is made by extracting rosemary with food‑grade solvents (e.g., ethanol), then purifying and standardizing carnosic acid/carnosol levels; at home you can approximate it by steeping dried rosemary in high‑proof food‑grade alcohol and filtering, though it won’t be standardized.
Is ascorbic acid bad for you?
No—ascorbic acid (vitamin C) is considered safe at typical food levels and is essential for health; it’s GRAS in the U.S. and approved in the EU. Very high supplemental doses can cause gastrointestinal upset and, in susceptible people, increase kidney stone risk.
Can dogs have ascorbic acid?
Yes, small amounts in foods are safe, but dogs synthesize their own vitamin C and usually don’t need supplements. High doses may cause diarrhea, so consult a veterinarian before supplementing.
What is ascorbic acid made from?
Commercial ascorbic acid is typically made from glucose (often derived from corn, wheat, or cassava) that’s converted via microbial fermentation and chemical steps into L‑ascorbic acid.
How is ascorbic acid made?
Industrially, D‑glucose is converted to 2‑keto‑L‑gulonic acid by fermentation (or via the older Reichstein process: glucose → sorbitol → L‑sorbose → 2‑KGA) and then chemically cyclized to ascorbic acid. Modern methods use two-step fermentation to improve efficiency.
Is ascorbic acid the same as citric acid?
No—ascorbic acid (E300) is vitamin C and an antioxidant, while citric acid (E330) is a different compound mainly used as an acidulant and does not provide vitamin C.