Food additive databaseemulsifierChecked 2026-10-02

Sphingolipid スフィンゴ脂質

Existing food additiveNot on the EU additive list

Purpose: emulsifier
On the label: “乳化剤（一括名）” (emulsifier (group name)), “スフィンゴ脂質” (sphingolipid)
Name in the List of Existing Food Additives: スフィンゴ脂質 (No. 159)
Source and production: Obtained by extraction with ethanol, aqueous ethanol, isopropyl alcohol, acetone, hexane, or ethyl acetate from rice bran obtained from rice seeds or wheat germ. The main component is sphingosine derivatives.

In Japan

An emulsifier whose main component is sphingosine derivatives, obtained from rice bran by solvent extraction. There are no standards for use.
It falls within the range of the group name for emulsifiers, and when used for emulsification it can be labeled simply as “乳化剤” (emulsifier). No simplified name is 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.

When it is labeled under a shared name

Sphingolipid 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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