ANSWER

According to European Patent No. EP2261304 A2 (2010), the anti-degradation agent for the food is preferably constituted from carnosic acid. Rosmarinic acid is preferably used in the combination of carnosic acid.  In the application of dehydrated soups and broths, the usage amount is 50mg/kg (expressed as the sum of carnosol and carnosic acid) (European Food Safety Authority, 2008; Nigel et al., 2011)

References

European Food Safety Authority. (2008). Use of rosemary extracts as a food additive – Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food. EFSA Journal, 6(6), 721.

Kido, K. (2010). Degradation Inhibitor. European Patent No. EP2261304 A2.

Nigel, B. (2011). Inside Rosemary’s Approavl. The World of Food Ingredients.