Compositions and methods for improving the efficiency of preservatives in foods

A composition which comprises component (1) and at least one of components (2), (3) and (4). namely:

• (1) a completely water-soluble antioxidant containing sodium rosmarinate which is an extract of plant tissue of the Labiatae family;
• (2) at least one ingredient selected from ascorbic acid, isoascorbic acid and their non-toxic water-soluble salts;
• (3) at least one ingredient selected from citric acid and its non-toxic salts, and non-toxic water soluble salts of acetic and lactic acids;
• (4) at least one ingredient selected from non-toxic salts of propionic acid, provided that when component (2) is present, then sodium rosmarinate is present in said composition in an amount effective to enhance the antioxidative protection afforded by component (2) while inhibiting the formation of undesired toxic substances, in an edible oil or fat, or in a foodstuff which comprises an edible oil or fat, or in a meat product, and the weight ratio of sodium rosmarinate to component (2) is within the range of about 1:1.5 to about 1:90;
• and when component (3) and(or) component (4) is present, then sodium rosmarinate is present in said composition in an amount effective to enhance inhibition of microbial deterioration provided by component (3) and(or) component (4) in items selected from meat products, flour and bakery products, and other foodstuffs, and the weight ratio of component (1) to component (3) or (4) independently, is in the range is about 1:100 to about 1:500.