Composto ativofunctional-food-ingredients

Soba (Buckwheat) Extract

そばエキス (Soba Ekisu)

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Por que sourcing do Japão

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

Spec principal

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

Produto final típico

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

At a glance

Fornecedores listados
2 fornecedores
MOQ típico
1–10 kg extract; 100 g – 1 kg standardised actives
Prazo típico
8–12 weeks
Regiões de origem
Hokkaido (~50%), Nagano, Iwate, Yamagata
Categoria
functional-food-ingredients
Época de colheita
Late summer (summer-soba) and autumn (autumn-soba)
Status regulatório no Japão
FFC notifications exist for rutin (circulatory support); food product status
Nome japonês
そばエキス
Romaji
Soba Ekisu

Sobre este ingrediente

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.

Status regulatório

JapãoFFC notifications exist for rutin (circulatory support); food product status
União EuropeiaCosIng comparable; food: pre-1997 EU history common (common buckwheat)
Estados UnidosDSHEA NDI for tartary buckwheat extract; GRAS for traditional buckwheat use
ChinaGACC registration for industrial-scale imports

Fornecedores japoneses

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