What is Extracts of rosemary used for in food?

It is listed as a flavouring agent — the role the US assigns it. This page shows every function each regulator records, with the citation for each.

Where is Extracts of rosemary permitted?

Of the seven regulators this site reads, Australia and New Zealand, the EU and Great Britain permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.

Is Extracts of rosemary vegan?

Yes. Extracts of rosemary is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Extracts of rosemary

Q: What is E 392?

E 392 is Extracts of rosemary. Extracts of rosemary are antioxidants permitted in the EU in oils, fats, meat, snacks and sauces. They are deodorised, so they protect the food without tasting of rosemary.

84604-14-8 · E 392 · Extracts of rosemary · Rosemary extract (Rosmarinus officinalis) · E392 · Extracts of rosemary · 1 Extractos de romero producidos a partir de hojas de romero desecadas mediante extracción con acetona · 1 Szárított rozmaringlevélből acetonos extrakcióval előállított rozmaringkivonatok · 2 Extractos de romero preparados por extracción de hojas de romero desecadas mediante dióxido de carbono supercrítico · 2 Szárított rozmaringlevélből szuperkritikus szén-dioxiddal történő extrakcióval előállított rozmaringkivonatok · 3 Extractos de romero preparados a partir de extracto etanólico de romero desodorizado · 3 Szagtalanított etanolos rozmaringkivonatból előállított rozmaringkivonatok · 4 Extractos de romero decolorados y desodorizados obtenidos mediante extracción en dos fases utilizando hexano y etanol · 4 Kétlépéses, hexános és etanolos extrakcióval kapott, színtelenített és szagtalanított rozmaringkivonatok · Bespalviais ir bekvapiais padaryti rozmarinų ekstraktai, gauti dviem etapais ekstrahuojant heksanu ir etanoliu · Ekstrakter af rosmarin · Ekstrakter af rosmarin fremstillet af deodoriseret ethanolekstrakt af rosmarin · Ekstrakter af rosmarin fremstillet af tørrede rosmarinblade ved acetoneekstraktion · Ekstrakter af rosmarin fremstillet ved ekstraktion fra tørrede rosmarinblade med superkritisk carbondioxid · Ekstrakter af rosmarin, affarvede og deodoriserede, fremstillet ved ekstraktion i to trin med hexan og ethanol · Ekstrakti no rozmarīna · Ekstrakti ružmarina · Ekstrakti ružmarina dobiveni ekstrakcijom osušenih listova ružmarina pomoću superkritičnog ugljičnog dioksida · Ekstrakti ružmarina dobiveni iz dezodoriranog (aromatičnog) etanolskog ekstrakta ružmarina · Ekstrakti ružmarina dobiveni iz osušenih listova ružmarina ekstrakcijom u acetonu · Ekstrakty rozmarynu otrzymane poprzez ekstrakcję suszonych liści rozmarynu za pomocą dwutlenku węgla w stanie nadkrytycznym · Ekstrakty rozmarynu otrzymane z pozbawionego zapachu etanolowego ekstraktu rozmarynu · Ekstrakty rozmarynu produkowane z suszonych liści rozmarynu poprzez ekstrakcję acetonem · Ekstrakty rozmarynu, pozbawione zapachu i odbarwione, otrzymane w procesie dwustopniowej ekstrakcji heksanem i etanolem · Ekstrakty z rozmarynu (wyciągi z rozmarynu) · ESKTRAKTI RUŽMARINA · Esktrakti ružmarina dekolorizirani i dezodorirani, dobiveni ekstrakcijom u dva koraka pomoću heksana i etanola · Estratti di rosmarino · Estratti di rosmarino decolorati e deodorati ottenuti mediante estrazione in due fasi utilizzando esano ed etanolo · Estratti di rosmarino preparati a partire da estratto etanolico di rosmarino deodorato · Estratti di rosmarino preparati attraverso estrazione di foglie di rosmarino essiccate mediante biossido di carbonio supercritico · Estratti di rosmarino prodotti a partire da foglie di rosmarino essiccate mediante estrazione di acetone · Estratti ta' rosmarin preparati b'estrazzjoni tal-weraq tar-rosmarin imnixxfa permezz tad-diossidu tal-karbonju superkritiku · Estratti ta' rosmarin preparati minn estratt etanoliku deodorizzat tar-rosmarin · Estratti tal-klin · ESTRATTI TAR-ROSMARIN · Estratti tar-rosmarin li jiġu deodorizzati u jitneħħielhom il-kulur, miksuba permezz ta' estrazzjoni f’żewġ stadji bl-użu tal-eżan u l-etanol · Estratti tar-rosmarin prodotti minn weraq tar-rosmarin imnixxfa bl-estrazzjoni bl-aċetun · Extracte de rozmarin · Extracte de rozmarin decolorate și dezodorizate, obținute prin extracție în două faze cu hexan și etanol · Extracte de rozmarin obținute din frunze de rozmarin uscate prin extracție cu acetonă · Extracte de rozmarin preparate din extract etanolic de rozmarin dezodorizat · Extracte de rozmarin preparate prin extracția frunzelor de rozmarin uscate cu ajutorul dioxidului de carbon supercritic · Extracten van rozemarijn · Extracten van rozemarijn verkregen door acetonextractie uit gedroogde rozemarijnbladeren · Extracten van rozemarijn verkregen door extractie met superkritisch koolstofdioxide uit gedroogde rozemarijnbladeren · Extracten van rozemarijn verkregen uit een ontgeurd ethanolextract van rozemarijn · Extracten van rozemarijn, verkregen door tweetrapsextractie met hexaan en ethanol, ontkleurd en ontgeurd · Extractos de alecrim · Extractos de alecrim descorados e desodorizados, obtidos por extracção em duas etapas com hexano e etanol · Extractos de alecrim produzidos a partir de folhas secas de alecrim por extracção com acetona · Extractos de alecrim produzidos a partir de folhas secas de alecrim por extracção com dióxido de carbono supercrítico · Extractos de alecrim produzidos a partir de um extracto etanólico de alecrim desodorizado · Extractos de romero · Extracts of rosemary · Extracts of rosemary decolourised and deodorised, obtained by a two-step extraction using hexane and ethanol · Extracts of rosemary prepared by extraction of dried rosemary leaves by means of supercritical carbon dioxide · Extracts of rosemary prepared from a deodorised ethanolic extract of rosemary · Extracts of rosemary produced from dried rosemary leaves by acetone extraction · Extraits de romarin · Extraits de romarin décolorés et désodorisés obtenus par une extraction en deux phases au moyen d’hexane et d’éthanol · Extraits de romarin obtenus par extraction à l’acétone de feuilles de romarin séchées · Extraits de romarin préparés à partir de feuilles de romarin séchées par extraction à l’anhydride carbonique supercritique · Extraits de romarin préparés à partir d’extrait éthanolique désodorisé de romarin · Extrakt aus Rosmarin · Extrakt aus Rosmarin, entfärbt und entaromatisiert, gewonnen durch eine zweistufige Extraktion mit Hexan und Ethanol · Extrakt aus Rosmarin, hergestellt aus einem entaromatisierten ethanolischen Extrakt aus Rosmarin · Extrakt aus Rosmarin, hergestellt aus getrockneten Rosmarinblättern durch Acetonextraktion · Extrakt aus Rosmarin, hergestellt aus getrockneten Rosmarinblättern durch Extraktion mit überkritischem Kohlendioxid · Extrakt av rosmarin · Extrakt av rosmarin framställda av torkade rosmarinblad genom acetonextraktion · Extrakt av rosmarin som beretts av ett etanolextrakt av rosmarin som gjorts luktfritt · Extrakt av rosmarin som beretts av torkade rosmarinblad genom superkritisk koldioxidextraktion · Extrakt av rosmarin som är avfärgade och gjorts luktfria genom en extraktion i två steg med hexan och etanol · Extrakty z rozmarínu · Extrakty z rozmarínu pripravené extrakciou zo sušených rozmarínových listov prostredníctvom superkritického oxidu uhličitého · Extrakty z rozmarínu pripravované z etanolového extraktu z rozmarínu zbaveného zápachu · Extrakty z rozmarínu vyrobené zo sušených rozmarínových listov acetónovou extrakciou · Extrakty z rozmarínu, ktoré boli zbavené farby a zápachu a ktoré sa získali dvojstupňovou extrakciou s použitím hexánu a etanolu · izvlečki rožmarina · Izvlečki rožmarina, pripravljeni iz odišavljenega etanolnega izvlečka rožmarina · Izvlečki rožmarina, pripravljeni z ekstrakcijo iz posušenih listov rožmarina z uporabo superkritičnega ogljikovega dioksida · Izvlečki rožmarina, proizvedeni iz posušenih listov rožmarina pri ekstrakciji z acetonom · Razdišavljeni in razbarvani izvlečki rožmarina, pridobljeni z dvostopenjsko ekstrakcijo s heksanom in etanolom · Rosmariiniekstrakt · Rosmariiniekstrakt, mis on valmistatud kuivatatud rosmariinilehtede ekstraheerimisel ülekriitilise süsinikdioksiidiga · Rosmariiniekstrakt, mis on valmistatud kuivatatud rosmariinilehtedest atsetooniga ekstraheerimise teel · Rosmariiniekstrakt, mis on valmistatud rosmariini desodoreeritud etanooliekstraktist · Rosmariinin hajuttomasta etanoliuutteesta valmistetut rosmariiniuutteet · Rosmariinin värittömät ja hajuttomat uutteet, jotka saadaan kaksivaiheisessa uuttamisessa käyttämällä heksaania ja etanolia · Rosmariiniuutteet · Rosmariiniuutteet, jotka on valmistettu kuivatuista rosmariinin lehdistä uuttamalla asetonin avulla · Rosmariiniuutteet, jotka on valmistettu uuttamalla kuivatuista rosmariinin lehdistä ylikriittisen hiilidioksidin avulla · Rozmaringkivonatok · Rozmarinų ekstraktai · Rozmarinų ekstraktai, gauti ekstrahuojant džiovintus rozmarinų lapus virškritinės būsenos anglies dioksido dujomis · Rozmarinų ekstraktai, gauti iš bekvapiu padaryto rozmarinų etanolio ekstrakto · Rozmarinų ekstraktai, gauti iš džiovintų rozmarinų lapų, ekstrahuoti acetonu · Rozmarýnové extrakty odbarvené a dezodorizované, získané dvoustupňovou extrakcí pomocí hexanu a ethanolu · Rozmarýnové extrakty připravené extrakcí sušených listů rozmarýny pomocí superkritického oxidu uhličitého · Rozmarýnové extrakty připravené z dezodorizovaného ethanolového extraktu rozmarýny · Rozmarýnové extrakty vyrobené ze sušených listů rozmarýny extrakcí acetonem · Rozmarīna ekstrakti, atkrāsoti un dezodorēti, kas iegūti divpakāpju ekstrakcijā, izmantojot heksānu un etanolu · Rozmarīna ekstrakti, kas izgatavoti no dezodorēta rozmarīna ekstrakta etanolā · Rozmarīna ekstrakti, kas izgatavoti no kaltētām rozmarīnu lapām, ekstrahējot ar acetonu · Rozmarīna ekstrakts, kas izgatavots no kaltētām rozmarīnu lapām, izmantojot oglekļa dioksīdu superkritiskos apstākļos · Värvitustatud ja desodoreeritud rosmariiniekstrakt, mis on valmistatud kahe-etapilisel ekstraktsioonil heksaani ja etanooliga · Výtažky z rozmarýnu · Εκχυλίσματα δενδρολίβανου · Εκχυλίσματα δενδρολίβανου που παράγονται από αποξηραμένα φύλλα δενδρολίβανου με εκχύλιση με ακετόνη · Εκχυλίσματα δενδρολίβανου που παρασκευάζονται από αποσμησμένο αιθανολικό εκχύλισμα δενδρολίβανου · Εκχυλίσματα δενδρολίβανου που παρασκευάζονται με εκχύλιση αποξηραμένων φύλλων με υπερκρίσιμο διοξείδιο του άνθρακα · Εκχυλίσματα δενδρολίβανου, αποσμησμένα και αποχρωματισμένα με εκχύλιση δύο σταδίων με εξάνιο και αιθανόλη · Екстракти от розмарин · Екстракти от розмарин, обезцветени и обезмирисени, получени чрез двустепенна екстракция с използване на хексан и етанол · Екстракти от розмарин, приготвени от обезмирисен етанолов екстракт от розмарин · Екстракти от розмарин, приготвени чрез екстракция на изсушени листа от розмарин чрез свръхкритичен въглероден диоксид · Екстракти от розмарин, произведени от изсушени листа от розмарин чрез екстракция с ацетон

E number E392CAS 84604-14-8

Listed as a flavouring agent by the US.

Listed as flavouring agents and adjuvants (US)

United States: Flavoring agent or adjuvant — FDA, Substances Added to Food: ROSEMARY, EXTRACT (ROSMARINUS OFFICINALIS L.)

Extracts of rosemary are antioxidants permitted in the EU in oils, fats, meat, snacks and sauces. They are deodorised, so they protect the food without tasting of rosemary.

Where it is and isn’t permitted

Status of Extracts of rosemary by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
Jurisdiction	Status	Scope and limits	Citation
Australia and New ZealandFood Standards Australia New Zealand	Permitted, with conditions	19 food categories highest permitted level 150 mg/kg Show every food category 12 Salts and condiments — 40 mg/kgNot for condiment sauces e.g. ketchup, Mayonnaise, mustard, and relishes. 2.1 Edible oils essentially free of water — 50 mg/kg 2.2.1.3 Margarine and similar products — 75 mg/kg 20.2 Food other than beverages — 50 mg/kgOnly processed nuts. 20.2.0.4 Sauces and toppings (including mayonnaises and salad dressings) — 50 mg/kg 20.2.06 Starch based snacks (from root and tuber vegetables, legumes and pulses) — 20 mg/kg 4.3.4 Fruit and vegetable spreads including jams, chutneys and related products — 50 mg/kgOnly nut butters and nut spreads. 5.4 Icings and frostings — 20 mg/kg 6.3 Processed cereal and meal products — 50 mg/kgOnly grain bars, breakfast bars and breakfast cereals. 6.4 Flour products (including noodles and pasta) — 10 mg/kgOnly for flour based snacks e.g. pretzels, fritters, and crackers; and cooked or instant noodles and pasta. 6.4 Flour products (including noodles and pasta) — 40 mg/kgOnly wheat or corn-based tortilla. 7.1.2 Breadcrumbs — 40 mg/kg 7.2 Biscuits, cakes and pastries — 40 mg/kg 8.2 Processed meat, poultry and game products in whole cuts or pieces — 15 mg/kgFor meat with <10% fat; Not for dried sausages. 8.2 Processed meat, poultry and game products in whole cuts or pieces — 37.5 mg/kgFor meat with >10% fat; Not for dried sausages. 8.2.3 Dried meat — 150 mg/kg 8.3.1 Fermented, uncooked processed comminuted meat products — 40 mg/kg 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — 40 mg/kgOnly sausage containing raw, unprocessed meat. 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — 100 mg/kgOnly dried sausage.	Food Standards Code, Schedule 15, S15—5and 18 further provisionsretrieved 2026-10-17
CanadaHealth Canada	No listing matchedHealth Canada’s lists name additives without E or INS numbers, so this site matches them by exact name. A substance listed there under a name this site does not recognise has no row here.
European UnionEuropean Commission / EFSA	Permitted, with conditions	23 food categories highest permitted level 400 mg/kg Show every food category 1.5 dehydrated milk as defined by directive 2001/114/ec — 200 mg/kgML = 200 mg/kg. only milk powder for vending machines. Note 41: Expressed on fat basis. 10.2 processed eggs and egg products — 200 mg/kgML = 200 mg/kg. Note 46: As the sum of carnosol and carnosic acid. 12.2.2 Seasonings and condiments — 200 mg/kgML = 200 mg/kg. Note 41: Expressed on fat basis. 12.4 Mustard — 100 mg/kgML = 100 mg/kg. Note 41: Expressed on fat basis. 12.5 Soups and broths — 50 mg/kgML = 50 mg/kg. Note 46: As the sum of carnosol and carnosic acid. 12.6 Sauces — 100 mg/kgML = 100 mg/kg. Note 41: Expressed on fat basis. 15.1 Potato- cereal- flour- or starch-based snacks — 50 mg/kgML = 50 mg/kg. Note 41: Expressed on fat basis. 15.2 Processed nuts — 200 mg/kgML = 200 mg/kg. Note 41: Expressed on fat basis. 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’, — 400 mg/kgML = 400 mg/kg. Note 46: As the sum of carnosol and carnosic acid. 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — 400 mg/lML = 400 mg/l. Note 46: As the sum of carnosol and carnosic acid. 2.1 fats and oils essentially free from water (excluding anhydrous milk fat) — 30 mg/kgML = 30 mg/kg. only vegetable oils (excluding virgin oils and olive oils) and fat where content of polyunsaturated fatty acids is higher than 15 % w/w of the total fatty acid, for the use in non heat treated food products. Note 41: Expressed on fat basis. 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 100 mg/kgML = 100 mg/kg. only spreadable fats with a fat content less than 80 %’. Note 41: Expressed on fat basis. 2.3 Vegetable oil pan spray — 50 mg/kgML = 50 mg/kg. only fats and oils for the professional manufacture of heat-treated foods. Note 41: Expressed on fat basis. 4.2.4.1 fruit and vegetable preparations excluding compote — 200 mg/kgML = 200 mg/kg. only seaweed-based fish roe analogues. Note 46: As the sum of carnosol and carnosic acid. 4.2.5.4 nut butters and nut spreads — 200 mg/kgML = 200 mg/kg. Note 41: Expressed on fat basis. 4.2.6 processed potato products — 200 mg/kgML = 200 mg/kg. only dehydrated potato products. Note 46: As the sum of carnosol and carnosic acid. 5.3 chewing gum — 200 mg/kgML = 200 mg/kg. Note 46: As the sum of carnosol and carnosic acid. 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 100 mg/kgML = 100 mg/kg. only sauces. Note 41: Expressed on fat basis. 6.4.5 fillings of stuffed pasta (ravioli and similar) — 250 mg/kgML = 250 mg/kg. only in fillings of stuffed dry pasta Period of application: From 25 December 201. Note 41: Expressed on fat basis. 7.2 Fine bakery wares — 200 mg/kgML = 200 mg/kg. Note 41: Expressed on fat basis. 8.3.1 Non-heat-treated processed meat — 15 mg/kgML = 15 mg/kg. only meat with a fat content not higher than 10%, excluding dried sausages. Note 41: Expressed on fat basis. 8.3.2 Heat-treated meat products — 150 mg/kgML = 150 mg/kg. only meat with a fat content higher than 10%, excluding dried sausages. Note 41: Expressed on fat basis. 9.2 Processed fish and fishery products including molluscs and crustaceans — 15 mg/kgML = 15 mg/kg. only fish and fishery products including molluscs and crustaceans with a fat content not higher than 10%. Note 41: Expressed on fat basis.	Regulation (EC) No 1333/2008, Annex IIand 22 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards Scotland	Permitted, with conditions	23 food categories highest permitted level 400 mg/kg or mg/l Show every food category 1.5 Dehydrated milk as defined by Directive 2001/114/EC — several limits(1) ML 200: only milk powder for vending machines; (2) ML 30: only dried milk for manufacturing of ice cream. Note (41): Expressed on fat basis. Note (46): As the sum of carnosol and carnosic acid. 10.2 Processed eggs and egg products — 200 mg/kg or mg/lML = 200. Note (46): As the sum of carnosol and carnosic acid. 12.2.2 Seasonings and condiments — 200 mg/kg or mg/lML = 200. Note (41): Expressed on fat basis. Note (46): As the sum of carnosol and carnosic acid. 12.4 Mustard — 100 mg/kg or mg/lML = 100. Note (41): Expressed on fat basis. Note (46): As the sum of carnosol and carnosic acid. 12.5 Soups and broths — 50 mg/kg or mg/lML = 50. Note (46): As the sum of carnosol and carnosic acid. 12.6 Sauces — 100 mg/kg or mg/lML = 100. Note (41): Expressed on fat basis. Note (46): As the sum of carnosol and carnosic acid. 15.1 Potato-, cereal-, flour- or starch-based snacks — 50 mg/kg or mg/lML = 50. Note (41): Expressed on fat basis. Note (46): As the sum of carnosol and carnosic acid. 15.2 Processed nuts — 200 mg/kg or mg/lML = 200. Note (41): Expressed on fat basis. Note (46): As the sum of carnosol and carnosic acid. 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — 400 mg/kg or mg/lML = 400. Note (46): As the sum of carnosol and carnosic acid. 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — 400 mg/kg or mg/lML = 400. Note (46): As the sum of carnosol and carnosic acid. 2.1 Fats and oils essentially free from water (excluding anhydrous milkfat) — several limits(1) ML 30: only vegetable oils (excluding virgin oils and olive oils) and fat where content of polyunsaturated fatty acids is higher than 15 % w/w of the total fatty acid, for the use in non-heat-treated food products; (2) ML 50: only fish oil and algal oil; lard, beef, poultry sheep and porcine fat; fat and oils for the professional manufacture of heat-treated foods; frying oils and frying fat, excluding olive oil and pomace oil. Note (41): Expressed on fat basis. Note (46): As the sum of carnosol and carnosic acid. 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 100 mg/kg or mg/lML = 100. only spreadable fats with a fat content less than 80 %. Note (41): Expressed on fat basis. Note (46): As the sum of carnosol and carnosic acid. 2.3 Vegetable oil pan spray — 50 mg/kg or mg/lML = 50. only fats and oils for the professional manufacture of heat-treated foods. Note (41): Expressed on fat basis. Note (46): As the sum of carnosol and carnosic acid. 4.2.4.1 Fruit and vegetable preparations excluding compote — 200 mg/kg or mg/lML = 200. Only seaweed based fish roe analogues. Note (46): As the sum of carnosol and carnosic acid. 4.2.5.4 Nut butters and nut spreads — 200 mg/kg or mg/lML = 200. Note (41): Expressed on fat basis. Note (46): As the sum of carnosol and carnosic acid. 4.2.6 Processed potato products — 200 mg/kg or mg/lML = 200. only dehydrated potatoes products. Note (46): As the sum of carnosol and carnosic acid. 5.3 Chewing gum — 200 mg/kg or mg/lML = 200. Note (46): As the sum of carnosol and carnosic acid. 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — 100 mg/kg or mg/lML = 100. only sauces. Note (41): Expressed on fat basis. Note (46): As the sum of carnosol and carnosic acid. 6.4.5 Fillings of stuffed pasta (ravioli and similar) — 250 mg/kg or mg/lML = 250. only in fillings of stuffed dry pasta Period of application: From 25 December 2012. Note (41): Expressed on fat basis. Note (46): As the sum of carnosol and carnosic acid. 7.2 Fine bakery wares — 200 mg/kg or mg/lML = 200. Note (41): Expressed on fat basis. Note (46): As the sum of carnosol and carnosic acid. 8.3.1 Non-heat-treated meat products — several limits(1) ML 100: only dried sausages; (2) ML 15: only meat with a fat content not higher than 10 %, excluding dried sausages; (3) ML 150: only meat with a fat content higher than 10 %, excluding dried sausages; (4) ML 150: only dehydrated meat. Note (46): As the sum of carnosol and carnosic acid. Note (41): Expressed on fat basis. 8.3.2 Heat-treated meat products — several limits(1) ML 15: only meat with a fat content not higher than 10 %, excluding dried sausages; (2) ML 150: only meat with a fat content higher than 10 %, excluding dried sausages; (3) ML 100: only dried sausages; (4) ML 150: Only dehydrated meat. Note (46): As the sum of carnosol and carnosic acid. Note (41): Expressed on fat basis. 9.2 Processed fish and fishery products including mollusks and crustaceans — several limits(1) ML 15: only fish and fishery products including molluscs and crustaceans with a fat content not higher than 10 %; (2) ML 150: only fish and fishery products including molluscs and crustaceans with a fat content higher than 10 %. Note (46): As the sum of carnosol and carnosic acid. Note (41): Expressed on fat basis.	Assimilated Regulation (EC) No 1333/2008and 22 further provisionsretrieved 2026-10-18
JapanConsumer Affairs Agency	No listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug Safety	No listing matchedThis site imports Part III of South Korea’s Standards and Specifications for Food Additives, matched by CAS number, then INS number, then exact name. Mixed preparations and sanitisers are not imported, and an entry whose identifiers disagreed with a page’s is held for review, so an empty row does not show that South Korea does not permit the substance.
United StatesFood and Drug Administration	Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFA	Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand	10 mg/kg – 150 mg/kg	19 numeric limit
European Union	15 mg/kg – 400 mg/kg	23 numeric limit
Great Britain	50 mg/kg – 400 mg/kg	18 numeric limit, 5 several limits

What it is made from

Extracted from the leaves of Rosmarinus officinalis. The limits are expressed as the total of carnosol and carnosic acid, the compounds that do the work.

Vegan
Vegetarian

Compare other additives on the dietary indexes.

CAS registry number: 84604-14-8

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 392 Extracts of rosemary

Extracts of rosemary contain several components, which have been proven to exert antioxidative functions. These components belong mainly to the classes of phenolic acids, flavonoids, diterpenoids. Besides the antioxidant compounds, the extracts can also contain triterpenes and organic solvent extractable material specifically defined in the following specification.

Synonyms: Extract of rosemary leaf (antioxidant)

Assay, identification and purity criteria

Description and assay

Einecs: 283-291-9
Chemical name: Rosemary extract (Rosmarinus officinalis)
Description: Rosemary leaf extract antioxidant is prepared by extraction of the leaves of Rosmarinus officinalis using a food approved solvent system. Extracts may then be deodorised and decolourised. Extracts may be standardised.

Identification

Reference antioxidative compounds: phenolic diterpenes: Carnosic acid (C₂₀H₂₈O₄) and Carnosol (C₂₀H₂₆O₄) (which comprise not less than 90 % of the total phenolic diterpenes)
Reference key volatiles: Borneol, Bornyl Acetate, Camphor, 1,8-Cineol, Verbenone
Density: > 0,25 g/ml
Solubility: Insoluble in water

Purity criteria

Loss of drying: < 5 %
Arsenic: Not more than 3 mg/kg
Lead: Not more than 2 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 392

E 392 EXTRACTS OF ROSEMARY — 1. Extracts of rosemary produced from dried rosemary leaves by acetone extraction

Assay, identification and purity criteria

Description and assay

Description: Extracts of rosemary are produced from dried rosemary leaves by acetone extraction, filtration, purification and solvent evaporation, followed by drying and sieving to obtain a fine powder or a liquid.

Identification

Content of reference antioxidative compounds: ≥ 10 % w/w, expressed as the total of carnosic acid and carnosol
Antioxidant/Volatiles — Ratio: (Total % w/w of carnosic acid and carnosol) ≥ 15 (% w/w of reference key volatiles)* (* as a percentage of total volatiles in the extract, measured by Gas Chromatography — Mass Spectrometry Detection, ‘GC-MSD’)

Purity criteria

Residual solvents: Acetone: Not more than 500 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 392, 1. Extracts of rosemary produced from dried rosemary leaves by acetone extraction

E 392 EXTRACTS OF ROSEMARY — 2. Extracts of rosemary prepared by extraction of dried rosemary leaves by means of supercritical carbon dioxide

Assay, identification and purity criteria

Description and assay

Description: Extracts of rosemary produced from dried rosemary leaves extracted by means of supercritical carbon dioxide with a small amount of ethanol as entrainer.

Identification

Content of reference antioxidative compounds: ≥ 13 % w/w, expressed as the total of carnosic acid and carnosol
Antioxidant/Volatiles – Ratio: (Total % w/w of carnosic acid and carnosol) ≥ 15 (% w/w of reference key volatiles)* (* as a percentage of total volatiles in the extract, measured by Gas Chromatography — Mass Spectrometry Detection, ‘GC-MSD’)

Purity criteria

Residual solvents: Ethanol: not more than 2 %

Commission Regulation (EU) No 231/2012, Annex, E 392, 2. Extracts of rosemary prepared by extraction of dried rosemary leaves by means of supercritical carbon dioxide

E 392 EXTRACTS OF ROSEMARY — 3. Extracts of rosemary prepared from a deodorised ethanolic extract of rosemary

Assay, identification and purity criteria

Description and assay

Description: Extracts of rosemary which are prepared from a deodorised ethanolic extract of rosemary. The extracts may be further purified, for example by treatment with active carbon and/or molecular distillation. The extracts may be suspended in suitable and approved carriers or spray dried.

Identification

Content of reference antioxidative compounds: ≥ 5 % w/w, expressed as the total of carnosic acid and carnosol
Antioxidant/Volatiles – Ratio: (Total % w/w of carnosic acid and carnosol) ≥ 15 (% w/w of reference key volatiles)* (* as a percentage of total volatiles in the extract, measured by Gas Chromatography – Mass Spectrometry Detection, ‘GC-MSD’)

Purity criteria

Residual solvents: Ethanol: not more than 500 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 392, 3. Extracts of rosemary prepared from a deodorised ethanolic extract of rosemary

E 392 EXTRACTS OF ROSEMARY — 4. Extracts of rosemary decolourised and deodorised, obtained by a two-step extraction using hexane and ethanol

Assay, identification and purity criteria

Description and assay

Description: Extracts of rosemary which are prepared from a deodorised ethanolic extract of rosemary, undergone a hexane extraction. The extract may be further purified, for example by treatment with active carbon and/or molecular distillation. They may be suspended in suitable and approved carriers or spray dried.

Identification

Content of reference antioxidative compounds: ≥ 5 % w/w, expressed as the total of carnosic acid and carnosol
Antioxidant/Volatiles – Ratio: (Total % w/w of carnosic acid and carnosol) ≥ 15 (% w/w of reference key volatiles)* (* as a percentage of total volatiles in the extract, measured by Gas Chromatography – Mass Spectrometry Detection, ‘GC-MSD’)

Purity criteria

Residual solvents: Hexane: not more than 25 mg/kg Ethanol: not more than 500 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 392, 4. Extracts of rosemary decolourised and deodorised, obtained by a two-step extraction using hexane and ethanol

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

Part	May be used in	Maximum level	Citation
Annex III, Part 2: Food additives other than carriers in food additives	Colour preparationsNote (1): Except enzymes authorised as food additives.	1 000 mg/kg in the preparation, 5 mg/kg in the final product expressed as the sum of carnosic acid and carnosol	Regulation (EC) No 1333/2008, Annex III, Part 2
Annex III, Part 4: Food additives including carriers in food flavourings	All flavourings	1 000 mg/kg (expressed as the sum of carnosol and carnosic acid) in flavourings	Regulation (EC) No 1333/2008, Annex III, Part 4
Annex III, Part 5, Section A: Food additives added in nutrients except in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex II	In beta-carotene and lycopene preapartions	1 000 mg/kg in the preparation of beta-carotene and lycopene, 5 mg/kg in final product expressed as the sum of carnosic acid and carnosol	Regulation (EC) No 1333/2008, Annex III, Part 5, Section A

Every name it appears under

123 recorded names. A label may use any of them.

E number

E392

CAS registry number

84604-14-8

As it appears in regulation

Extracts of rosemary

Other names

E 392
Extracts of rosemary
Rosemary extract (Rosmarinus officinalis)

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
Type	Value	Population	Assessed by	Opinion
ADI	0.6 mg/kg bw/day (expressed as carnosic acid and carnosol)	—	JECFA	2025

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated rather than machine-read, and none has been written for this substance yet.

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 392?: E 392 is Extracts of rosemary. Extracts of rosemary are antioxidants permitted in the EU in oils, fats, meat, snacks and sauces. They are deodorised, so they protect the food without tasting of rosemary.
What is Extracts of rosemary used for in food?: It is listed as a flavouring agent — the role the US assigns it. This page shows every function each regulator records, with the citation for each.
Where is Extracts of rosemary permitted?: Of the seven regulators this site reads, Australia and New Zealand, the EU and Great Britain permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Extracts of rosemary vegan?: Yes. Extracts of rosemary is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

anz retrieved 2026-10-17
eu retrieved 2026-10-18
gb retrieved 2026-10-18
euspecs retrieved 2026-10-18

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

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