Cosmetics · Plant extracts
Citrus Sphaerocarpa Extract
カボスエキス (Kabosu ekisu)
Also known as: Kabosu Extract
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| Category | Cosmetics |
|---|---|
| INCI name | Citrus Sphaerocarpa Fruit Extract↗ |
| Japanese labeling name | カボスエキス |
| Common Japanese notations | カボスエキス, カボス果実エキス |
| Origin | Plant-derived (Citrus sphaerocarpa, cultivated primarily in Oita) |
| Typical functions | Skin conditioning, Fragrance, Antioxidant |
| Regulatory status in Japan | Cosmetic ingredient listed in the JSCI (Japanese Cosmetic Industry Association) labeling name dictionary. |
Kabosu — Citrus sphaerocarpa — is a round green citrus cultivated primarily in Oita prefecture on Kyushu. It is used similarly to sudachi and yuzu in Japanese cuisine but has its own distinct aroma profile. The fruit and peel extract are used in specialty cosmetic formulations.
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Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Face toners
- Body products
- Fragrance blends
- Culinary use (traditional)
Ingredient profile
Citrus sphaerocarpa fruit extract is produced by water, hydro-alcoholic, or glycol extraction of Citrus sphaerocarpa fruit. The extract contains flavonoids, citric acid, and essential oil components producing its characteristic aroma.
OEM applications
In cosmetics, kabosu extract appears in face toners, body products, and fragrance blends in Japanese botanical cosmetic lines.
In food, kabosu is squeezed on grilled fish, added to ponzu, and used in Oita-region specialty dishes.
Regulatory classification in Japan
Cosmetic use is permitted under the JSCI dictionary.
Regulatory classification in other markets
| EU | Listed in CosIng. Permitted for cosmetic use. |
|---|---|
| USA | INCI recognized by PCPC. |
| China | Permitted per IECIC listings. |
| Korea | Permitted under KFDA / MFDS. |
Market reference formulations
Example finished products will be added after each product's current full ingredient list has been verified.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Seasonality & supply calendar
- Harvest months
- Kabosu harvested August – October (green); cold-stored kabosu used through January
- Peak supply
- August – September
- Off-season
- February – July
Source: 大分県 カボス統計. Oita prefecture supplies >95% of national kabosu volume; GI-registered.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Refrigerated 4°C
- Conditions
- Sealed, opaque
- Shelf life
- 12–18 months sealed
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Oita — supplies approximately 97% of national kabosu volume (特産果樹生産動態等調査; Oita has held >90% since 1978)
- Import dependence
- 100% domestic; near-total prefectural concentration
農林水産省 果樹生産出荷統計 / 大分県統計
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Organic JAS | On-request | |
| COSMOS | On-request | |
| Halal | Common | |
| Vegan | Inherent | |
| GI status | Yes (大分県 kabosu) |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Citrus Sphaerocarpa Extract?
- Kabosu — Citrus sphaerocarpa — is a round green citrus cultivated primarily in Oita prefecture on Kyushu. It is used similarly to sudachi and yuzu in Japanese cuisine but has its own distinct aroma profile. The fruit and peel extract are used in specialty cosmetic formulations.
- What is the regulatory status of Citrus Sphaerocarpa Extract in Japan?
- Cosmetic ingredient listed in the JSCI (Japanese Cosmetic Industry Association) labeling name dictionary.
- What products typically use Citrus Sphaerocarpa Extract?
- Face toners / Body products / Fragrance blends / Culinary use (traditional)
- Where does Citrus Sphaerocarpa Extract come from?
- Plant-derived (Citrus sphaerocarpa, cultivated primarily in Oita)
- What is the INCI / JSCI labeling name for Citrus Sphaerocarpa Extract?
- INCI: Citrus Sphaerocarpa Fruit Extract / JSCI: カボスエキス
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Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
Regulatory guidance
Take the next step
FAQ for OEM buyers
Q. Is kabosu a Ōita Prefecture regional product?
Yes — kabosu is the Ōita Prefecture flagship citrus, with Ōita supplying the overwhelming majority of Japan's commercial kabosu. 'Ōita Kabosu' is also a registered Geographical Indication (GI) under 農林水産省 (Ministry of Agriculture, Forestry and Fisheries), meaning origin and traditional cultivation are protected.
Sources · Last reviewed: 2026-04-26
- 農林水産省 (Ministry of Agriculture, Forestry and Fisheries) Geographical Indication (GI) Registry — Ōita Kabosu
Q. Is Citrus Sphaerocarpa Extract listed in INCI/CosIng?
Yes, Citrus Sphaerocarpa Fruit Extract is listed in CosIng/INCI dictionaries with skin-conditioning function. It is acceptable for cosmetic use in Japan, EU, US, and most major markets and is botanically distinct from yuzu and sudachi.
Sources · Last reviewed: 2026-04-26
- CosIng database — INCI: Citrus Sphaerocarpa Fruit Extract
Q. What part of the plant is used and what is the typical extract format?
The fruit (with peel) is the typical raw material. Standard format is a 1:10 water/BG or water/glycerin liquid extract; cold-pressed peel oil is also produced for fragrance applications.
Sources · Last reviewed: 2026-04-26
- Industry knowledge — Ōita kabosu processors
Industry-knowledge claim — not yet pinned to a single primary source
Q. How does kabosu sensorial differ from yuzu and sudachi for fragrance positioning?
Kabosu has a soft, slightly sweeter green-citrus character with less of yuzu's floral complexity and less of sudachi's sharp-tart bite, making it a good 'mid' citrus for accessible fragrance. Marketing-wise, kabosu carries a strong Ōita regional identity that yuzu (which is broadly Kōchi/Tokushima associated) does not.
Sources · Last reviewed: 2026-04-26
- Industry knowledge — Japanese fragrance and citrus marketing
Industry-knowledge claim — not yet pinned to a single primary source
Use cases
Body mist / room/body fragrance
- Positioning
- Ōita regional gift line / Japanese citrus aromatherapy
- Typical usage level
- 0.5-3% extract; trace peel oil for top-note
- Formulation notes
- Pair with yuzu and sudachi for 'Japanese citrus' tasting flight concept
Sources
- Industry knowledge — regional Japanese fragrance products
Industry-knowledge claim — not yet pinned to a single primary source
Hand soap / kitchen-adjacent body wash
- Positioning
- Refreshing daily-use citrus line
- Typical usage level
- 0.5-2%
- Formulation notes
- Rinse-off forgives furocoumarin content; pairs with glycerin
Sources
- Industry knowledge — Japanese citrus body care market
Industry-knowledge claim — not yet pinned to a single primary source
Onsen-themed hotel amenity range
- Positioning
- Ōita prefecture (Beppu/Yufuin) hospitality SKUs
- Typical usage level
- 0.5-2%
- Formulation notes
- Regional storytelling; often co-branded with onsen ryokan
Sources
- Industry knowledge — Japanese hotel amenity market
Industry-knowledge claim — not yet pinned to a single primary source
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Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- JSCI (Japanese Cosmetic Industry Association) labeling name directory — カボスエキス
- EU CosIng entry: Citrus Sphaerocarpa Fruit Extract
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.