Food additive databaseantioxidantChecked 2026-10-02

Enzymatically decomposed rice bran コメヌカ酵素分解物

Existing food additiveNot on the EU additive list

Purpose: antioxidant
On the label: “酸化防止剤（コメヌカ酵素分解物）” (antioxidant (enzymatically decomposed rice bran))
Name in the List of Existing Food Additives: コメヌカ酵素分解物 (No. 130)
Source and production: Obtained by enzymatically decomposing defatted rice bran from rice seeds and extracting the result with water. The main components are peptides and phytic acid.

In Japan

An antioxidant obtained by decomposing defatted rice bran with enzymes and extracting with water, with peptides and phytic acid as the main components (product list of the List of Existing Food Additives). There are no standards for use.
Antioxidant is a use for which the purpose name must be written alongside, as in “酸化防止剤（コメヌカ酵素分解物）” (antioxidant (enzymatically decomposed rice bran)).

Japan's standards for use

There are no standards for use that limit which foods or how much (the general standards for all additives still apply).

This is a summary of the standards for use. See the source list for the exact conditions.

In the EU

It is not on the EU list of food additives (Regulation (EC) No 1333/2008, Annex II), so it cannot be used as a food additive in the EU.

Sources

Checked 2026-10-02. Rules and evaluations change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.

This page lists facts stated in laws and in evaluations by public bodies; it is not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. The ADI is a guide to the amount that is considered safe to take every day over a lifetime.

Other substances used as antioxidant

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