Food additive databaseemulsifierChecked 2026-10-02

Soybean saponin ダイズサポニン

Existing food additiveNot on the EU additive list

Purpose: emulsifier
On the label: “乳化剤” (emulsifier), “ダイズサポニン” (soybean saponin), “サポニン” (saponin)
Name in the List of Existing Food Additives: ダイズサポニン (No. 170)
Source and production: Obtained by crushing soybean (Glycine max) seeds, extracting with water or ethanol, and purifying. The main component is saponin (such as soyasaponin).

In Japan

An emulsifier obtained by extraction and purification from soybean seeds, with saponin (such as soyasaponin) as its main component (List of Existing Food Additives).
It falls within the group name for emulsifiers, so when used for emulsifying it can be labeled simply as “乳化剤” (emulsifier). When labeled by substance name, the category name is “サポニン” (saponin), which is shared with other saponins such as quillaja extract, so the label alone does not tell you which one it is.

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.

When it is labeled under a shared name

Soybean saponin may be declared on the label in the same way as “乳化剤”. See Emulsifier for details.

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 emulsifier

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