Materia primaIngredientes alimentarios

Ume (Japanese Plum) Extract

梅エキス (Ume Ekisu)

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Por qué hacer sourcing en Japón

Wakayama Nanko ume holds GI protection; Kishu-Nanko has been the gold standard for umeboshi production for 400+ years.

Spec clave

Citric acid 6–12% (concentrate); muramic acid traces; total organic acid 8–18% in bainiku-ekisu.

Producto final típico

Premium umeboshi for export, ume-positioned functional supplements, fine-dining ume condiments and dessert glazes.

At a glance

Proveedores listados
2 proveedores
MOQ típico
10–50 kg paste; 1–10 kg cosmetic extract
Plazo típico
6–10 weeks (food); 8–14 weeks (cosmetic)
Regiones de origen
Wakayama (>60%, Nanko cultivar GI), Nara, Gunma, Mie
Categoría
Ingredientes alimentarios
Temporada de cosecha
June (early ume) – mid-July (mature)
Estado regulatorio en Japón
Food product; FFC notifications exist for digestive support; CosIng comparable
Nombre INCI
Prunus Mume Fruit Extract
Nombre japonés
梅エキス
Romaji
Ume Ekisu

Sobre este ingrediente

Concentrated extract of ume (Prunus mume) fruit, the basis of umeboshi, umeshu (plum liqueur), and umejam. Wakayama produces over 60% of Japan's ume by volume — its 'Nanko' cultivar is a registered GI variety. Concentrated ume (bainiku-ekisu) is a traditional functional food positioned for digestive and metabolic support, and its citric acid + organic acids profile drives both food and cosmetic applications. Used in candy, beverages, fermented condiments, and increasingly as a flavour-and-functional input for export positioning.

Estado regulatorio

JapónFood product; FFC notifications exist for digestive support; CosIng comparable
Unión EuropeaFood import; CosIng listed (Prunus Mume Fruit Extract)
Estados UnidosGRAS by long history of use; MoCRA cosmetic use
ChinaGACC food facility registration; NMPA cosmetic NCI

Proveedores japoneses

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