日本食品添加剂标准(2007).pdf

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1、Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmMajor Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmAcidifiers Acetic AcidAll foodsAcetic Acid,GlacialAdipic AcidCitric AcidFumaric AcidGluconic AcidGlucono-LactoneLactic AcidDL-Malic AcidSuccinic AcidD-T

2、artaric AcidDL-Tartaric AcidAnti-cakingFerrocyanides of Calcium,Potassium and SodiumSaltIndividually or incombination,0.020g/kg asanhydrous sodiumferrocyanideAnti-foaming agentSilicone resin All foods0.050 g/kg Only for defoaming.Anti-molding agentsDiphenylGrapefruit 0.070 g/kgLemon 0.070 g/kgOrange

3、 0.070 g/kgImazalil Banana0.0020 g/kgCitus fruits0.0050 g/kg(except mandarin orange)o-PhenylphenolSodium o-PhenylphenolCitrus fruits ThiabendazoleBanana(whole)0.0030 g/kgBanana(pulp)0.0004 g/kgCitrus fruits 0.010 g/kgAntioxidantsL-Ascorbic AcidAll foodsL-Ascorbyl PalmitateL-Ascorbyl StearateButylate

4、d Hydroxyanisole(BHA)as BHAButter 0.2 g/kgFats&oils0.2 g/kgFish&shellfish(dried)0.2 g/kgFish&shellfish(salted)0.2 g/kgFish&shellfish(frozen)1 g/kg of dip(except frozen products cosumed raw)Mashed potato(dried)0.2 g/kgWhale meat(frozen)1 g/kg of dip Standards for Use,according to Use Categories Stand

5、ards for Use,according to Use Categorieseffective from October 26,2007When BHA is used incombination with BHT,thetotal amount of both shall notexceed the correspondinglimit.as maximumresidue limitas maximumresidue limitas maximumresidue limit ofo-phenylphenol0.010g/kgas maximumresidue limit(except f

6、rozen products cosumed raw)-1-Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmMajor Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmAntioxidantsButylated Hydroxytolueneas BHA(continued)(BHT)Butter 0.2 g/kgChewing gum0.75 g/kgFats&oils0.2 g/kgFish&shellfi

7、sh(dried)0.2 g/kgFish&shellfish(salted)0.2 g/kgFish&shellfish(frozen)1 g/kg of dip(except frozen products cosumed raw)Mashed potato(dried)0.2 g/kgWhale meat(frozen)1 g/kg of dipCalcium Disodiumas EDTA-CaNa2 Ethylenediamine-0.035 g/kg tetraacetate0.25 g/kgBreadFruit juiceas EDTA-CaNa20.035 g/kgOther

8、canned and bottled foods0.25 g/kgErythrobic AcidAll foodsIsopropyl CitrateButter0.10 g/kgFats and oils0.10 g/kgGuaiac ResinButter 1.0 g/kgFats and oils1.0 g/kgPropyl GallateButter 0.10 g/kgFats and oils0.20 g/kgSodium L-AscorbateAll foodsSodium ErythorbateAll foodsdl-TocopherolAll foodsWhen BHA is u

9、sed incombination with BHT,thetotal amount of both shall notexceed the correspondinglimit.(except frozen productscosumed raw)Canned and bottle non-alcoholic beveragesDisodium Ethylene-diaminetetraacetateCanned and bottle non-alcoholic beveragesOther canned and bottle foodsShall be chelated with calc

10、iumino before the preparation ofthe finished food.Not permitted for nutritivepurposes in fish pasteproducts(excluding SURIMI)or bread.Only for antioxidizingpurposes in other foods.as monoisopropylcitrateNot permitted for nutritivepurposes in fish pasteproducts(excluding SURIMI)or bread.Only for anti

11、oxidizing purposesin other foods.Only for antioxidizing,exceptwhen included in preparationof-Carotene,Vitamin A,Vitamin A Esters of FattyAcids,or Liquid Paraffin.L-Cysteine Monohydro-chloride-2-Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmMajor Use CategoryAdditivesTarge

12、t FoodsMaximum LimitsLimitation for UseppmAntisticking D-MannitolCandies40%Chewing gum20%FURIKAKE(sprinkleover only products containing granues)RAKUGAN(dried rice-flour cakes)30%25%All foodsAs CHOMIRYO(seasoning)*Bleaching agentsHydrogen PeroxideAll foodsSodium ChloriteCherryCitus fruits (limited to

13、 those for confectionary)FUKIGrapePeachEggs(limited to the part of egg shell)Seasoned and processedKAZUNOKO(Herring roe products)(except for dried KAZUNOKO andfreezed KAZUNOKO)Vegetables dor direct consumptionPotassium Hydrogen Sulfite SolutionPotassium PyrosulfiteAMANATTO:dried candied beans0.10 g/

14、kgSodium Hydrogen Candied cherry0.30 g/kg Sulfite SolutionDijon mustard0.50 g/kgSodium HydrosulfiteDried fruits(excluding raisins)2.0 g/kgSodium PyrosulfiteRaisins1.5 g/kgSodium SulfiteDried potato0.50 g/kgSulfur DioxideFood molasses0.30 g/kgFrozen raw crab0.10 g/kgGelatin0.50 g/kgKANPYO:dried gourd

15、 strips5.0 g/kgKONNYAKU-KO:powdered konjac0.90 g/kgMiscellaneous alcoholic 0.35 g/kg beveragesMIZUAME(starch syrup)0.20 g/kgNatural fruit juice 0.15 g/kg(confined to foods to be consumed in 5-fold or more dilution)Prawn0.10 g/kgSimmered beans0.10 g/kgTapioca starch for saccharification 0.25 g/kgWine

16、(any kind of fruit wine,0.35 g/kg excluding squeezed fruit juice containing alcohol of not less than 1%by volume which is used for manufacturing wine and a concentrate of the same.)TSUKUDANI(food boiled down in soy sauce,only products made of KONBU (kelp)50%of granules(as maximumresidue limit)*When

17、used in formula withPotassium Chloride andGlutamate for seasoning foodsor enhancing their originalflavor,no limits are specified.(only cases where D-Mannitol does not exceed 80%of the sum of PotassiumChloride,Glutamates and D-Mannitol)Shall be removed ordecomposed before thepreparation of the finish

18、edfood.Residue limit ofSO2Not permitted inlegumes/pulses,sesameseeds,or vegetables.When other foods(excludingKONNYAKU)manufactured orprocessed,using foods listedin this section,in which anadditive listed in the leftcolumn is used,according tothe standards for use,containa residue of not less than0.0

19、30 g/kg as SO2,theamount of residue shall bethe maximum residue limit.Decompose ro removeprior to preparation of finalfood.0.50 g/kg dippingsolution(assodium chlorite)-3-Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmMajor Use CategoryAdditivesTarget FoodsMaximum LimitsLim

20、itation for UseppmBleaching agentsOther foods(excluding cherry used0.030 g/kg(continued)for candied cherry,hop used for brewing beer,fruit juice used for manufacturing wine,and squeezed fruit juice containing alcohol of not less than 1%by volume,and and a concentrate of the same.)Chewing gum bases E

21、ster GumChewing gumOnly as chewing gum base.PolybutenePolyisobutylenePolyvinyl Acetate*Color fixativesFerrous SulfatePotassium Nitrate less than:Meat products0.070 g/kgWhale meat bacon0.070 g/kg(as residue limit of NO2Sodium Nitrate as maximum Sodium Nitriteresidue limit of nitriteFish ham0.050 g/kg

22、Fish sausage0.050 g/kgIKURA(salted/processed 0.0050 g/kg salmon roes)Meat products 0.070 g/kgSUJIKO(salted salmon roes)0.0050 g/kgTARAKO0.0050 g/kgWhale meat bacon0.070 g/kgColor adjuvant Ferrous GluconateTable olive0.15 g/kgDietary SupplementsL-Ascorbic acid 2-glucosideBiotinFoods with health claim

23、sBisbentiamineAll foodsCalcium Carbonate*as CaCalcium ChlorideAll foods1.0%Calcium CitrateChewing gum*10%*Calcium Dihydrogen PyrophosphateCalcium Dihydrogen PhosphateCacium GluconateCalcium GlycerophosphateCalcium HydroxideCalcium LactateSame as for Potassium NitrateThe above limitsdo not apply tofo

24、ods approvedto be labeled asspecial.dietaryuse.Only when indispensable formanufacturing or processingthe food,or when used fornutritive purposes.*Only applied to Calcium Carbonate*Polyvinyl Acetate may alsobe used as film-forming.See the section,Film-forming agents.May also be used as dietarysupplem

25、ent.See the section,DietarysupplementsOnly for nutritive purposes.Only when indispensable formanufacturing or processingthe food,or when used fornutritive purposes.May be used as fermentationregulator.See the section,Miscellenous.-4-Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for

26、 UseppmMajor Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmDietary SupplementsCalcium Monohydrogen(continued)PhosphateCalcium Pantothenate All foodsCalcium SulfateCholecalciferolAll foodsCopper Gluconate as copperSubstitutes for human milk 0.60 mg/LFoods with health claims5 mg/

27、recommendeddaily portion of eachfoodCupric Sulfateas copperSubstitutes for human milk 0.60 mg/LDibenzoyl Thiamine All foodsDibenzoyl Thiamine HydrochlorideDry Formed Vitamin AErgocalciferolFerric Ammonium CitrateFerric Chloride Ferric CitrateFerric PyrophosphateFerrous GluconateDried milk for pregna

28、nt and lactating women.Substitutes for human milk.Weaning foods,Folic Acid L-Histidine Monohydro-chloride Iron LactateL-IsoleucineL-Lysine L-AspartateL-Lysine L-GlutamateL-Lysin MonohydrochlorideDL-MethionineL-MethionineMethyl HesperidinNicotinamideNicotinic Acidwhen formulatedinto a standardconcent

29、ration.The limit does not apply tocases where these additivesare used in formulated driedmilk under approval by theMinister of Health,Labor andWelfare.Not permitted in freshfish/shellfish(including freshwhale meat)or meat.May also be used as coloradjuvant.See the section,Coloradjuvant.Only when indi

30、spensable formanufacturing or processingthe food,or when used fornutritive purposes.Only when indispensable formanufacturing or processingthe food,or when used fornutritive purposes.when formulatedinto a standardconcentration.The limit does not apply tocases where these additivesare used in formulat

31、ed driedmilk under approval by theMinister of Health,Labor andWelfare.-5-Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmMajor Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmDietary SupplementsL-PhenylalanineAll foods(continued)Pyridoxine HydrochlorideR

32、iboflavinRiboflavin 5-Phosphate SodiumRiboflavin TetrabutyrateSodium Ferrous CitrateSodium PantothenateThiamine DicetylsulfateThiamine DilaurylsulfateThiamine HydrochlorideThiamine MononitrateThiamine Naphthalene-All foods 1,5-disulfonateThiamine ThiocyanateDL-ThreonineL-Threonineall-rac-Tocopheryl

33、AcetateFoods with health claimsas-TocopherolR,R,R-Tocopheryl Acetate150mg/recommendeddaily portion of eachfoodTricalcium PhosphateAll foodsas Ca1.0%DL-TryptophanAll foodsL-TryptophanL-ValineVitamin AVitamin A Esters of Fatty AcidsVitamin A in OilZinc GluconateOnly substitutes for human milkas zincFo

34、ods with health claims15 mg/recommendeddaily portion of eachfoodZinc SulfateOnly substitutes for human milkas zincEmulsifiersCalcium Strearoyl LactylateBread.4.0 g/kgButter cakes.5.5 g/kgConfections(baked or fried wheatflour products only).4.0 g/kgMoistcakes(riceflourproductsonly).6.0 g/kgMacaroni a

35、nd other such products.*4.0 g/kg*as dry noodles.6.0 mg/LWhen formulatedinto a standardconcentration.Not applied to cases where theadditives is used in for-mulated dried milk underapproval by the Minister ofHealth,Labor and Welfare.Only when indispensable formanufacturing or processingthe food,or whe

36、n used fornutritive purposes.The above limit donot apply to foodsapproved to belabeled as special.dietary use.6.0 mg/LWhen formulatedinto a standardconcentration.Not applied to cases where theadditives is used in for-mulated dried milk underapproval by the Minister ofHealth,Labor and Welfare.Not app

37、lied to cases where theadditives is used in for-mulated dried milk underapproval by the Minister ofHealth,Labor and Welfare.-6-Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmMajor Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmEmulsifiersCalcium Strear

38、oyl LactylateMixed powder:(continued)(continued)for manufacturing bread.5.5 g/kgfor manufacturing confections(fried wheat flour products only).5.5 g/kgfor manufacturing confections(baked wheat flour products only).5.0 g/kgfor manufacturing moist cakes(rice flour products only).10 g/kgfor manufacturi

39、ng sponge cakes,butter cakes and steamed breads.8.0 g/kgfor manufacturing steamedMANJYU(bun made by steamingwheat flour dough).2.5Noodles(excluding instant noodlesand dry noodles)4.5 g/kg*as boiled noodles.Sponge cakes.5.5 g/kgSteamedbread(breadmadebysteaming wheat flour dough).5.5 g/kgSteamed MANJY

40、U2.0 g/kgGlycerol Esters of Fatty All foods AcidsLecithinPropylene Glycol Esters of Fatty AcidsSorbitan Esters of Fatty All foods AcidsSucrose Esters of Fatty AcidsFilm-forming agentsMorpholine Salts of Fatty AcidsRind of fruits Polyvinyl Acetate*Rind of vegetables Sodium OleateFlavoring agentsAceta

41、ldehydeAll foodsOnly for flavoring.AcetophenoneAliphatic Higher Alcohols (excluding substances generally recognized as highly toxic)Aliphatic Higher Aldehydes (excluding substances generally recognized as highly toxic)Alphatic Higher Hydro-carbons(excluding sub-stances generally recog-nized as highl

42、y toxic)Ally CyclohexylpropionateAlly HexanoateAlly IsothiocyanateAmylalcohol-AmylcinnamicaldehydeAnisaldehydeAromatic Alcohols*Polyvinyl Acetate may also be used as chewing gum base.See the section,Chewing gum base.Only as film-forming agent.-7-Major Use CategoryAdditivesTarget FoodsMaximum LimitsL

43、imitation for UseppmMajor Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmFlavoring agentsAromatic AldehydesAll foodsOnly for flavoring.(continued)(excluding substances generally recognized as highly toxic)BenzaldehydeBenzyl Acetate.Benzyl AlcoholBenzyl Propionated-BorneolButanol

44、Butyl AcetateButyl ButyrateButyraldehydeButyric AcidCinnamic AcidCinnamaldehydeCinnamyl AcetateCinnamyl AlcoholCitralCitronellalCitronellolCitronellyl AcetateCitronellyl FormateCyclohexyl AcetateCyclohexyl ButyrateDecanalDecanolEstersEthersEthyl AcetateAll foods(flavoring only)EthanolYeast extractVi

45、nyl acetate resinEthyl AcetoacetateAll foodsOnly for flavoring.Ethyl ButyrateEthyl CinnamateEthyl DecanoateOnly for flavoring,execpt when:1.Used for denaturing ethanolwhich is used for the removalastringency of persimons,themanufacture of crystallinefructose,the preparation ofgranules or tablets of

46、spices,orthe manufacture of KONNYAKU-KO(Konjac powder),or which isused as a solvent for ButylatedHydroxytoluene of ButylatedHydroxyanisole or as an ingredientfor the manufacture of vinegar;2.Used for accelerating-yeast-autolysis in the extract(water-soluble fraction obtained byautolysis of yeast;)3.

47、Used as a solvent for vinylacetate resin.Ethyl Aceteta used in manu-facturing yeast extract shall beremoved before the preparation ofthe finished food.-8-Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmMajor Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for Usep

48、pmFlavoring agents Mixture of(continued)2-Ethyl-3,5-dimethylpyrazine and 2-Ethyl-3,6-dimethylpyrazineEthyl Heptanoate All foodsOnly for flavoring.Ethyl HexanoateEthyl Isovalerate2-Ethyl-3-methylpyrazineEthyl OctanoateEthyl PhenylacetateEthyl PropionateEthylvanillin1,8-CineoleEugenolFatty AcidsFurfur

49、al and its derivatives (excluding substances generally recognized as highly toxic)GeraniolGeranyl AcetateGeranyl FormateHexanoic AcidHydroxycitronellalHydroxycitronellal Di-methylacetalIndole and its derivativesIononeIsoamyl AcetateIsoamylalcoholIsoamyl ButyrateIsoamyl FormateIsoamyl IsovalerateIsoa

50、myl PhenylacetateIsoamyl PropionateIsobutanolIsobutyraldehydeIsobutyl PhenylacetateIsoeugenolIsopropanolIsothiocyanates (excluding substances generally recognized as highly toxic)KetonesLactones (excluding substances generally recognized as highly toxic)LinaloolLinalyl AcetateMaltoldl-Mentholl-Menth