日本語
Food additive databaseprocessing agentChecked 2026-10-02

Grape skin-derived substance ブドウ果皮抽出物

Existing food additiveNot on the EU additive list
Purpose
processing agent
On the label
“ブドウ果皮抽出物” (grape skin extract)
Name in the List of Existing Food Additives
ブドウ果皮抽出物 (No. 241)
Source and production
Obtained from the pressed skin residue of American grapes or grapes (raw-eating or wine grapes of the Koshu, Chardonnay, and Riesling varieties) by extraction with ethanol at room to slightly warm temperature. The main components are polyphenols.

In Japan

  • Obtained by extracting the pressed skin residue of Koshu, Chardonnay, and Riesling grapes with ethanol, with polyphenols as the main components. Its purpose in the list of items in the List of Existing Food Additives is processing agent. There are no standards for use.
  • It is a separate item from the colorant “ブドウ果皮色素” (grape skin pigment) (main component: anthocyanins). If it counts as a processing aid (removed before the food is completed, or left in the final food in only trace amounts with no effect), labeling is exempt (Food Labeling Standards).

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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