Food additive databaseprocessing agentChecked 2026-10-02

Ginger extract ショウガ抽出物

Existing food additiveNot on the EU additive list

Purpose: processing agent
On the label: “ショウガ抽出物” (ginger extract), “ジンジャー抽出物” (ginger extract)
Name in the List of Existing Food Additives: ショウガ抽出物 (No. 149)
Source and production: Obtained from the rhizome of ginger by extraction at room temperature with ethanol, acetone, or hexane. The main components are gingerols and shogaols.

In Japan

Extracted from the rhizome of ginger with a solvent, with gingerols and shogaols as the main components (list of items in the List of Existing Food Additives). Its purpose in that list is processing agent. There are no standards for use.
In the List of Existing Food Additives, ginger extract is excluded from the definition of spice extracts and is treated as a separate item. Another name is “ジンジャー抽出物” (ginger extract).

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 processing agent

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