Food additive databaseprocessing agentChecked 2026-10-02

Oregano extract オレガノ抽出物

Existing food additiveNot on the EU additive list

Purpose: processing agent
On the label: “オレガノ抽出物” (oregano extract)
Name in the List of Existing Food Additives: オレガノ抽出物 (No. 44)
Source and production: Obtained from the leaves of oregano (Origanum vulgare), of the mint family, by extraction with ethanol, aqueous ethanol, or hexane at room to warm temperature. It contains thymol and carvacrol as components.

In Japan

Obtained by extracting oregano leaves with ethanol or similar solvents; it contains thymol and carvacrol. Its purpose in the List of Existing Food Additives is a manufacturing agent.
In a CAA notice, “オレガノ抽出物” (oregano extract) is excluded from the scope of the group name “香辛料抽出物” (spice extract), so it is written by substance name. No standards for use are set.

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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