Matéria-primaIngredientes alimentares

Ume (Japanese Plum) Extract

梅エキス (Ume Ekisu)

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Por que sourcing do Japão

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

Spec principal

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

Produto final típico

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

At a glance

Fornecedores listados
2 fornecedores
MOQ típico
10–50 kg paste; 1–10 kg cosmetic extract
Prazo típico
6–10 weeks (food); 8–14 weeks (cosmetic)
Regiões de origem
Wakayama (>60%, Nanko cultivar GI), Nara, Gunma, Mie
Categoria
Ingredientes alimentares
Época de colheita
June (early ume) – mid-July (mature)
Status regulatório no Japão
Food product; FFC notifications exist for digestive support; CosIng comparable
Nome INCI
Prunus Mume Fruit Extract
Nome japonês
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.

Status regulatório

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

Fornecedores japoneses

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