Food · Oils & fats
Perilla Seed Oil
えごま油 (Egoma abura)
Also known as: Egoma Oil, Perilla Frutescens Seed Oil
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| Category | Food |
|---|---|
| INCI name | Perilla Ocymoides Seed Oil (cosmetic uses)↗ |
| Japanese labeling name | エゴマ油 (for cosmetic labeling where applicable) |
| Common Japanese notations | えごま油, エゴマ油 |
| Origin | Plant-derived (Perilla frutescens seeds) |
| Typical functions | Culinary fat (omega-3 source), Supplement ingredient, Cosmetic emollient (limited use due to oxidation) |
| Regulatory status in Japan | Food oil regulated under the Food Sanitation Act. Related cosmetic INCI entries are handled under the JSCI dictionary. |
Egoma (Perilla frutescens) seed oil has returned to prominence in Japanese food culture in recent decades as one of the highest plant sources of alpha-linolenic acid (ALA, an omega-3 fatty acid). It is used primarily as a finishing oil — added to dishes after cooking rather than used for frying, because its high polyunsaturated fatty acid content makes it prone to oxidation at high heat.
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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
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Finishing oil for Japanese cuisine
- ALA-positioned supplements
- Some cosmetic formulations
Ingredient profile
Perilla seed oil is cold-pressed from the seeds of Perilla frutescens. The fatty acid profile is dominated by alpha-linolenic acid (ALA, typically 55–65 percent), with smaller proportions of linoleic acid, oleic acid, and saturated fatty acids.
Egoma (the Japanese name for Perilla frutescens) and shiso are the same botanical species, but the cultivars and harvest intent differ. Egoma is cultivated for seed oil; shiso is cultivated for leaves used in cuisine.
OEM applications
In culinary use, perilla seed oil is drizzled onto dishes just before serving — natto, salads, rice bowls, tofu. Its raw-ingredient omega-3 content is the main positioning.
In supplements, perilla seed oil appears in ALA-positioned soft gels and liquid supplements.
Cosmetic use is relatively limited due to the oil's oxidation profile — formulations that do use it typically emphasize antioxidant stabilization.
Regulatory classification in Japan
Perilla seed oil as a food is regulated under the Food Sanitation Act.
Cosmetic INCI entries for Perilla Ocymoides Seed Oil are available; cosmetic use is permitted under JSCI dictionary listings.
Regulatory classification in other markets
| EU | Food-grade perilla seed oil is permitted under general food law. Cosmetic grade is listed in CosIng. |
|---|---|
| USA | Food-grade perilla oil is available in specialty markets. Cosmetic INCI recognized. |
| China | Food oil uses are permitted. Cosmetic uses should be verified against IECIC. |
| Korea | Widely used in Korean food culture. Cosmetic uses are permitted. |
Market reference formulations
Example finished products will be added after verification. Culinary perilla oil is a supermarket staple in Japan; brand-level documentation is not needed for ingredient-level information.
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
- Source perilla seeds harvested October – November (domestic); imports from Korea / China supplement
- Peak supply
- Pressing typically November – December for new-crop oil
- Off-season
- Cold-pressed oil should be consumed within 6 months due to high α-linolenic acid content
Source: 農林水産省 雑穀統計. Domestic production limited; Iwate / Yamagata small-volume specialty.
Stability & compatibility
- pH range
- Not aqueous — oil phase
- Temperature
- Heat-sensitive (>40°C accelerates oxidation); raw / cold-finish use only
- Incompatibilities
- Strong oxidizers
- Light
- Iron / copper
- Prolonged heat
~60% α-linolenic acid (omega-3) — the highest of any common edible oil. Must be sold in opaque packaging, refrigerated, with strict shelf-life management.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Refrigerated 4°C mandatory after pressing; freezer for stock
- Conditions
- Sealed in opaque amber bottles; nitrogen-flushed for premium grade
- Shelf life
- 6 months sealed cold; opened 1 month — among the most oxidation-sensitive edible oils
Industry stability literature
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Iwate, Yamagata (small domestic specialty)
- Import dependence
- Source seeds mostly imported (Korea, China); domestic production limited
農林水産省 雑穀統計
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 | |
| Halal | On-request | |
| Vegan | Inherent | |
| Non-GMO | Common |
Documented adulteration risks
Known fraud / adulteration patterns reported by regulators or industry bodies. Specify CoA params and screening tests on every PO.
- Cold-pressed shiso oil diluted with cheaper omega-3 source (linseed / flaxseed oil)
- Date-of-pressing manipulation given short shelf life
Detection: GC-FA profile (perilla ~60% α-linolenic vs. flax ~55%; minor FA distinguishes); peroxide value at receipt
JAS 食用油規格 + industry guidance
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Perilla Seed Oil?
- Egoma (Perilla frutescens) seed oil has returned to prominence in Japanese food culture in recent decades as one of the highest plant sources of alpha-linolenic acid (ALA, an omega-3 fatty acid). It is used primarily as a finishing oil — added to dishes after cooking rather than used for frying, because its high polyunsaturated fatty acid content makes it prone to oxidation at high heat.
- What is the regulatory status of Perilla Seed Oil in Japan?
- Food oil regulated under the Food Sanitation Act. Related cosmetic INCI entries are handled under the JSCI dictionary.
- What products typically use Perilla Seed Oil?
- Finishing oil for Japanese cuisine / ALA-positioned supplements / Some cosmetic formulations
- Where does Perilla Seed Oil come from?
- Plant-derived (Perilla frutescens seeds)
- What is the INCI / JSCI labeling name for Perilla Seed Oil?
- INCI: Perilla Ocymoides Seed Oil (cosmetic uses) / JSCI: エゴマ油 (for cosmetic labeling where applicable)
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From the same origin
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Manufacturers mentioning this ingredient
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Regulatory guidance
Take the next step
FAQ for OEM buyers
Q. What is the typical alpha-linolenic acid (ALA) content of perilla seed oil?
Perilla seed oil typically contains 55-65% alpha-linolenic acid (ALA, an omega-3 fatty acid), which is among the highest of any commonly available edible oil. This high ALA content is the primary positioning driver for both food and supplement applications.
Sources · Last reviewed: 2026-04-26
- Standard Tables of Food Composition in Japan (Ministry of Education, Culture, Sports, Science and Technology, MEXT) — Perilla seed oil entry
Q. What are the main oxidation-stability concerns for OEM formulators?
The high ALA content makes perilla seed oil highly prone to oxidation and rancidity, requiring nitrogen flushing, light-blocking packaging (amber glass or aluminium-laminate pouches), and antioxidant addition (typically tocopherol). Most Japanese OEMs recommend cold-chain storage and short shelf-life dating (typically 6-12 months unopened).
Sources · Last reviewed: 2026-04-26
- Industry knowledge — Japanese edible oil OEM practice
Industry-knowledge claim — not yet pinned to a single primary source
Q. Can perilla seed oil supplements carry health claims in Japan?
ALA-containing perilla seed oil products may be notified under the Foods with Function Claims (FFC) system if specific evidence is submitted; some notifications referencing ALA from perilla oil exist. Buyers should verify individual SKU notifications in the Consumer Affairs Agency database before claiming functionality.
Sources · Last reviewed: 2026-04-26
Q. What MOQ ranges should buyers expect for OEM perilla oil softgels?
Japanese softgel OEMs typically quote MOQs of 30,000-100,000 capsules for new private-label perilla oil products, with smaller pilot runs (5,000-10,000) sometimes available at premium per-unit pricing. Bulk oil purchases for liquid or culinary OEM typically start at 200-500 kg per order.
Sources · Last reviewed: 2026-04-26
- Industry knowledge — Japanese supplement OEM market
Industry-knowledge claim — not yet pinned to a single primary source
Use cases
ALA-positioned softgel supplement
- Positioning
- Omega-3 supplement for consumers avoiding fish-oil odor
- Typical usage level
- 300-600 mg perilla oil per softgel
- Formulation notes
- Combined with mixed tocopherols for oxidation stability; gelatin or plant-based softgel shell.
Sources
- Industry knowledge — Japanese supplement market
Industry-knowledge claim — not yet pinned to a single primary source
Premium culinary finishing oil (small-bottle retail)
- Positioning
- Health-positioned drizzle oil for natto, salads, tofu
- Formulation notes
- Bottled in 100-180 mL amber or coated glass; cold-pressed grade preferred.
Sources
- Industry knowledge — Japanese specialty food retail
Industry-knowledge claim — not yet pinned to a single primary source
Liquid omega-3 supplement (single-dose stick packs)
- Positioning
- Daily ALA intake with simple dosing format
- Typical usage level
- 2-5 mL per stick
- Formulation notes
- Often blended with flavor oils to mask perilla's grassy note; nitrogen-flushed sachets.
Sources
- Industry knowledge — Japanese OEM supplement format trends
Industry-knowledge claim — not yet pinned to a single primary source
Search the academic literature
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Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- 農林水産省 (Ministry of Agriculture, Forestry and Fisheries) food oil classification standards
- JSCI (Japanese Cosmetic Industry Association) labeling name directory — related perilla seed oil entries
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.