Matière premièreIngrédients alimentaires

Ume (Japanese Plum) Extract

梅エキス (Ume Ekisu)

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Pourquoi sourcer au Japon

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

Spec clé

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

Produit fini typique

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

At a glance

Fournisseurs répertoriés
2 fournisseurs
MOQ typique
10–50 kg paste; 1–10 kg cosmetic extract
Délai typique
6–10 weeks (food); 8–14 weeks (cosmetic)
Régions d'origine
Wakayama (>60%, Nanko cultivar GI), Nara, Gunma, Mie
Catégorie
Ingrédients alimentaires
Saison de récolte
June (early ume) – mid-July (mature)
Statut réglementaire au Japon
Food product; FFC notifications exist for digestive support; CosIng comparable
Nom INCI
Prunus Mume Fruit Extract
Nom japonais
梅エキス
Romaji
Ume Ekisu

À propos de cet ingrédient

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.

Statut réglementaire

JaponFood product; FFC notifications exist for digestive support; CosIng comparable
Union européenneFood import; CosIng listed (Prunus Mume Fruit Extract)
États-UnisGRAS by long history of use; MoCRA cosmetic use
ChineGACC food facility registration; NMPA cosmetic NCI

Fournisseurs japonais

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