Composé actiffunctional-food-ingredients

Soba (Buckwheat) Extract

そばエキス (Soba Ekisu)

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Pourquoi sourcer au Japon

Hokkaido tartary buckwheat cultivars yield premium rutin concentrations; soba-noodle culture provides robust raw-material supply.

Spec clé

Rutin content typically 0.5–3% in tartary buckwheat extracts; 0.05–0.2% in common buckwheat extracts.

Produit fini typique

Rutin-circulatory FFC supplements, tartary-buckwheat tea (dattan-soba-cha), premium soba-noodle exports.

At a glance

Fournisseurs répertoriés
2 fournisseurs
MOQ typique
1–10 kg extract; 100 g – 1 kg standardised actives
Délai typique
8–12 weeks
Régions d'origine
Hokkaido (~50%), Nagano, Iwate, Yamagata
Catégorie
functional-food-ingredients
Saison de récolte
Late summer (summer-soba) and autumn (autumn-soba)
Statut réglementaire au Japon
FFC notifications exist for rutin (circulatory support); food product status
Nom japonais
そばエキス
Romaji
Soba Ekisu

À propos de cet ingrédient

Standardised extract of common (Fagopyrum esculentum) or tartary (F. tataricum) buckwheat, primarily standardised to rutin content. Tartary buckwheat carries 5–10× the rutin of common buckwheat and is the basis of high-end functional food positioning. Hokkaido produces about 50% of Japan's domestic buckwheat by volume; Nagano, Iwate, and Yamagata round out the supply. Used in functional foods for circulatory support, in tartary-buckwheat tea, and as a feedstock for rutin-positioned supplements.

Statut réglementaire

JaponFFC notifications exist for rutin (circulatory support); food product status
Union européenneCosIng comparable; food: pre-1997 EU history common (common buckwheat)
États-UnisDSHEA NDI for tartary buckwheat extract; GRAS for traditional buckwheat use
ChineGACC registration for industrial-scale imports

Fournisseurs japonais

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