Food additive databaseantioxidant, nutrient (fortification), colorChecked 2026-10-02
Enzymatically Modified Rutin (Extract) 酵素処理ルチン（抽出物）
Existing food additiveNot on the EU additive list
- Purpose
- antioxidant, nutrient (fortification), color
- On the label
- “酸化防止剤（酵素処理ルチン）” (antioxidant (enzymatically modified rutin)), “酸化防止剤（糖転移ルチン）” (antioxidant (transglycosylated rutin)), “着色料（酵素処理ルチン）” (colorant (enzymatically modified rutin)), “酵素処理ルチン” (enzymatically modified rutin), “糖転移ルチン” (transglycosylated rutin)
- Name in the List of Existing Food Additives
- 酵素処理ルチン（抽出物） (No. 118)
- Source and production
- Its main component is α-glucosylrutin, obtained from rutin (extract), which is obtained from the whole plant of adzuki bean, the buds or flowers of the Japanese pagoda tree (“エンジュ”), or the whole plant of buckwheat.
In Japan
- Its main component is α-glucosylrutin obtained from rutin (extract), and it is used as an antioxidant, a fortifier, and a colorant. When used for coloring, the standard for use common to natural colorants applies.
- When used as an antioxidant or colorant, it is written together with the purpose name, as in “酸化防止剤（酵素処理ルチン）” (antioxidant (enzymatically modified rutin)). Other names are “糖転移ルチン（抽出物）” (transglycosylated rutin (extract)) and “酵素処理ルチン”, and the simplified name is “糖転移ルチン”. “酵素処理ルチン” and “糖転移ルチン” are also simplified names of another existing food additive, enzymatically modified isoquercitrin, so the name on a label alone does not distinguish them.
Japan's standards for use
- When used for coloring: must not be used in kelp (kombu), meat, fresh fish and shellfish (including whale meat), tea, nori (laver) products, beans, vegetables, or wakame seaweed (the standard for use for colorants (excluding chemically synthesized products))
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
- List of Existing Food Additives — Japan Food Chemical Research Foundation (Japanese)
- Standards for use and storage of each additive — Japan Food Chemical Research Foundation (Japanese)
- EU food additive database (Japanese translation) — MAFF (Japanese)
- Regulation (EC) No 1333/2008 on food additives — EUR-Lex
- 第10版食品添加物公定書（2024年、厚生労働省・消費者庁）成分規格・保存基準各条の定義 (Japanese)
- 消費者庁「食品表示基準について」本体（添加物の物質名・簡略名・増粘多糖類・用途名・加工助剤・栄養強化） (Japanese)
- 消費者庁「食品表示基準について」別添 添加物関係（1-1 簡略名、1-4 一括名の範囲、2-1 既存添加物名簿収載品目リスト） (Japanese)
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.