Bahan bakuBahan makanan

Ume (Japanese Plum) Extract

梅エキス (Ume Ekisu)

Tanya tentang Ume (Japanese Plum) Extract

Mengapa memilih Jepang

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

Spesifikasi utama

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

Produk akhir tipikal

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

At a glance

Pemasok terdaftar
2 pemasok
MOQ tipikal
10–50 kg paste; 1–10 kg cosmetic extract
Waktu tunggu tipikal
6–10 weeks (food); 8–14 weeks (cosmetic)
Daerah asal
Wakayama (>60%, Nanko cultivar GI), Nara, Gunma, Mie
Kategori
Bahan makanan
Musim panen
June (early ume) – mid-July (mature)
Status regulasi Jepang
Food product; FFC notifications exist for digestive support; CosIng comparable
Nama INCI
Prunus Mume Fruit Extract
Nama Jepang
梅エキス
Romaji
Ume Ekisu

Tentang bahan ini

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.

Status regulasi

JepangFood product; FFC notifications exist for digestive support; CosIng comparable
Uni EropaFood import; CosIng listed (Prunus Mume Fruit Extract)
Amerika SerikatGRAS by long history of use; MoCRA cosmetic use
TiongkokGACC food facility registration; NMPA cosmetic NCI

Pemasok Jepang

← Kembali ke bahanView in English
Tanya tentang Ume (Japanese Plum) Extract