日本食品添加剂使用标准.pdf

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

2、c 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 0.070

3、 g/kgFludioxonilKiwifruit0.020/kgCitrus fruits(except for UNSHU orange0.010/kgAppleApricot(except for seeds）Cherry(except for seeds）Japanese plum(except for seeds）LoquatNectarine(except for seeds）PearPeach(except for seeds）PomegranateQuince0.0050/kgeffective from March 01,2012for Apple,Pomegranate,P

4、ear,Loquat,Quince,and .Imazalil 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 Stea

5、rate Standards for Use,according to Use Categories Standards for Use,according to Use Categorieseffective from September 01,2011as maximumresidue limitas maximumresidue limitas maximumresidue limit ofo-phenylphenol0.010g/kgas maximumresidue limit-1-Major Use CategoryAdditivesTarget FoodsMaximum Limi

6、tsLimitation for UseMajor Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseAntioxidantsButylated Hydroxyanisole(BHA)as BHA(continued)Butter 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 c

7、osumed raw)Mashed potato(dried)0.2 g/kgWhale meat(frozen)1 g/kg of dip(except frozen products cosumed raw)Butylated Hydroxytolueneas BHA(BHT)Butter 0.2 g/kgChewing gum0.75 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 froze

8、n 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 tetraacetateOther canned and bottle foods0.25 g/kgL-Cysteine Monohydro-Bread chloride Fruit juice Disodium Ethylene-as EDTA-CaNa2 diaminetetraacetate0.035 g/kgOt

9、her 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

10、is used incombination with BHT,thetotal amount of both shall notexceed the correspondinglimit.When BHA is used incombination with BHT,thetotal amount of both shall notexceed the correspondinglimit.(except frozen productscosumed raw)Canned and bottle non-alcoholic beveragesCanned and bottle non-alcoh

11、olic beveragesShall be chelated withcalcium ino before thepreparation of the finishedfood.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

12、(excluding SURIMI)or bread.Only for antioxidizingpurposes in other foods.Only for antioxidizing,exceptwhen included in preparationof-Carotene,Vitamin A,Vitamin A Esters of FattyAcids,or Liquid Paraffin.-2-Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseMajor Use CategoryAdditi

13、vesTarget FoodsMaximum LimitsLimitation for UseAntisticking D-MannitolCandies40%Chewing gum20%FURIKAKE(sprinkleover only products containing granues)RAKUGAN(dried rice-flour cakes)30%25%All foods as CHOMIRYO(seasoning)*Bleaching agentsHydrogen PeroxideAll foodsSodium ChloriteCherryCitus fruits (limi

14、ted to those for confectionary)FUKIGrapePeachEggs(limited to the part of egg shell)Processed KAZUNOKO(Herring roeproducts)(except for driedKAZUNOKO and freezed KAZUNOKO)Vegetables dor direct consumptionResidue limit of SO2less than:Potassium Hydrogen Sulfite SolutionAMANATTO:dried candied beans0.10

15、g/kgPotassium PyrosulfiteCandied cherry0.30 g/kgSodium Hydrogen Dijon mustard0.50 g/kg Sulfite SolutionDried fruits(excluding raisins)2.0 g/kgSodium HydrosulfiteRaisins1.5 g/kgSodium PyrosulfiteDried potato0.50 g/kgSodium SulfiteFood molasses0.30 g/kgSulfur DioxideFrozen raw crab0.10 g/kgGelatin0.50

16、 g/kgKANPYO:dried gourd strips5.0 g/kgKONNYAKU-KO:powdered konjac0.90 g/kgMiscellaneous alcoholic beverages 0.35 g/kgMIZUAME(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 sacchar

17、ification 0.25 g/kgWine(any kind of fruit wine,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.)0.35 g/kgOther foods(excluding cherry used for candied cherry,hop used for brewing beer,fruit juice used f

18、or manufacturing wine,and squeezed fruit juice containing alcohol of not less than 1%by volume,and and a concentrate of the same.)0.030 g/kgTSUKUDANI(food boiled down in soy sauce,only productsmade of KONBU (kelp)50%of granules(as maximumresidue limit)*When used in formula withPotassium Chloride and

19、Glutamate for seasoningfoods or enhancing theiroriginal flavor,no limits arespecified.(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 finishedfood.Not permitted inlegumes/pulses,sesam

20、eseeds,or vegetables.When other foods(excludingKONNYAKU)manufacturedor processed,using foodslisted in this section,inwhich an additive listed inthe left column is used,according to the standardsfor use,contain a residue ofnot less than 0.030 g/kg asSO2,the amount of residueshall be the maximum resid

21、uelimit.Decompose ro removeprior to preparation offinal food.0.50 g/kg dippingsolution(assodium chlorite)-3-Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseMajor Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseChewing gum bases Ester GumChewing gumOnly as chew

22、ing gum base.PolybutenePolyisobutylenePolyvinyl Acetate*Color fixativesFerrous SulfateAll foodsPotassium 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/kgFish sausage0.050 g/kg

23、IKURA(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-glucosideAll foodsBiotinFoods with health claimsBisbentiamin

24、eAll foodsCalcium Carbonate*as CaCalcium ChlorideAll foods1.0%Calcium CitrateChewing gum*10%*Calcium Dihydrogen PyrophosphateCalcium Dihydrogen PhosphateCacium GluconateCalcium GlycerophosphateCalcium HydroxideCalcium LactateCalcium Monohydrogen All foods PhosphateCalcium Pantothenate Calcium Sulfat

25、eCholecalciferolAll foodsSame as for Potassium NitrateThe above limitsdo not apply tofoods 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

26、 as film-forming.See the section,Film-forming agents.May also be used as dietarysupplement.See the section,DietarysupplementsOnly for nutritive purposes.Only when indispensable formanufacturing or processingthe food,or when used fornutritive purposes.Only when indispensable formanufacturing or proce

27、ssingthe food,or when used fornutritive 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 UseMajor Use Cat

28、egoryAdditivesTarget FoodsMaximum LimitsLimitation for UseDietary SupplementsCopper Gluconate as copper(continued)Substitutes for human milk 0.60 mg/LFoods with health claims5 mg/recommendeddaily portion of eachfoodCupric Sulfateas copperSubstitutes for human milk 0.60 mg/LDibenzoyl Thiamine All foo

29、dsDibenzoyl Thiamine HydrochlorideDry Formed Vitamin AErgocalciferolFerric Ammonium CitrateFerric Chloride Ferric CitrateFerric PyrophosphateFerrous GluconateDried milk for pregnant and lactating women.Substitutes for human milk.Weaning foodsFolic Acid All foodsL-Histidine Monohydro-chloride Iron La

30、ctateL-IsoleucineL-Lysine L-AspartateL-Lysine L-GlutamateL-Lysin MonohydrochlorideDL-MethionineL-MethionineMethyl HesperidinNicotinamideNicotinic AcidL-PhenylalanineAll foodsPyridoxine HydrochlorideRiboflavinRiboflavin 5-Phosphate SodiumRiboflavin TetrabutyrateSodium Ferrous CitrateSodium Pantothena

31、teThiamine DicetylsulfateThiamine DilaurylsulfateThiamine HydrochlorideThiamine Mononitratewhen formulatedinto a standardconcentration.The limit does not apply tocases where these additivesare used in formulated driedmilk under approval by theMinister of Health,Labor andWelfare.Not permitted in fres

32、hfish/shellfish(including freshwhale meat)or meat.May also be used as coloradjuvant.See the section,Coloradjuvant.when formulatedinto a standardconcentration.The limit does not apply tocases where these additivesare used in formulated driedmilk under approval by theMinister of Health,Labor andWelfar

33、e.-5-Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseMajor Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseDietary SupplementsThiamine Naphthalene-All foods(continued)1,5-disulfonateThiamine ThiocyanateDL-ThreonineL-Threonineall-rac-Tocopheryl AcetateFoods wit

34、h 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 zincFoods with health

35、claims15 mg/recommended dailyportion of each foodZinc SulfateOnly substitutes for human milkas zincEmulsifiersCalcium Strearoyl Lactylateas Calcium Strearoyl LactylateBread.4.0 g/kgButter cakes.5.5 g/kgConfections(baked or fried wheatflour products only).4.0 g/kgMoist cakes(rice flour products only)

36、.6.0 g/kgMacaroni and other such products.*4.0 g/kg*as dry noodles.Mixed powder:for manufacturing bread.5.5 g/kg for manufacturing confections(friedwheat flour products only).5.5 g/kg for manufacturing confections(bakedwheat flour products only).5.0 g/kg for manufacturing moist cakes(riceflour produ

37、cts only).10 g/kg for manufacturing sponge cakes,butter cakes and steamed breads.8.0 g/kg for manufacturing steamed MANJYU(bun made by steaming wheat flourdough).2.56.0 mg/LWhen formulatedinto a standardconcentration.Not applied to cases wherethe additives is used in for-mulated dried milk underappr

38、oval by the Minister ofHealth,Labor and Welfare.Only when indispensable formanufacturing or processingthe food,or when used fornutritive purposes.The above limit donot apply to foodsapproved to belabeled asspecial.dietaryuse.6.0 mg/LWhen formulatedinto a standardconcentration.Not applied to cases wh

39、erethe additives is used in for-mulated dried milk underapproval by the Minister ofHealth,Labor and Welfare.Not applied to cases wherethe additives is used in for-mulated dried milk underapproval by the Minister ofHealth,Labor and Welfare.When used in combinationwith calcium strearoyllactylate and s

40、odiumstrearoyl lactylate,totallevel of the additives ascalcium strearoyl lactylateshall not be more than themaximum limit.-6-Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseMajor Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseEmulsifiers(continued)Calcium Str

41、earoyl Lactylate(continued)Noodles(excludinginstantnoodlesand dry noodles)4.5 g/kg*as boiled noodles.Sponge cakes.5.5 g/kgSteamedbread(breadmadebysteaming wheat flour dough).5.5 g/kgSteamed MANJYU2.0 g/kgGlycerol Esters of Fatty All foods AcidsLecithinPolysorbate 20as polysorbate 80Polysorbate 60 Ca

42、psule-and tablet-form foodsexcluding confections 25 g/kgPolysorbate 65 Chewing gum 5.0 g/kgPolysorbate 80 Cocoa and chocolate products 5.0 g/kg Milk-fat substitutes 5.0 g/kg Sauces 5.0 g/kg Seasonings for instant noodles 5.0 g/kg Shortening 5.0 g/kg Bakery confections 3.0 g/kg Decorations for confec

43、tions 3.0 g/kg(Sugar coatings and icings)Dressing 3.0 g/kg Ice creams 3.0 g/kg Mayonnaise 3.0 g/kg Mix powder for bakery confectionsand moist sweet cake 3.0 g/kg Moist sweet cake,unbaked cake 3.0 g/kg(Including fruit tart,cream cake,rarecheese cake,custard pudding,andlike products)Sweetened yoghurt

44、3.0 g/kg Candies 1.0 g/kg Edible ices including sherbet 1.0 g/kg Flour paste*1.0 g/kg Soup 1.0 g/kg Pickled sea weed 0.50 g/kg Pickled vegetables 0.50 g/kg Chocolate drinks 0.50 g/kg Unripened cheese 0.080 g/kg Canned and bottled sea weed 0.030 g/kg Canned and bottled vegetables 0.030 g/kg Other foo

45、ds 0.020 g/kgPropylene Glycol Esters All foods of Fatty AcidsSodium Stearoyl LactylateSorbitan Esters of Fatty All foods AcidsSucrose Esters of Fatty AcidsFilm-forming agentsMorpholine Salts of Fatty Acids Rind of fruits Polyvinyl Acetate*Rind of vegetables Sodium OleateFlavoring agentsAcetaldehydeA

46、ll foodsOnly for flavoring.AcetophenoneAliphatic Higher Alcohols (excluding substances generally recognized as highly toxic)If it is used together with oneof polysorbate 60,65,and 80,the sum of each amount usedshall be not more than thecorresponding maximum levelsas polysorbate 80.The abovestandards

47、 are not applied forproducts that are approved orrecognized as foods for specialdietary use.Flour paste*:In this list,flourpaste is confined to pasteproducts of cocoa andchocolate that are preparedwith sugar,fat/oil,powder milk,egg,or wheat flour assecondary ingridients,andpasteurized.They are used

48、asfillings or coatings of bread orbakery confections.*Polyvinyl Acetate may also be used as chewing gum base.See the section,Chewing gum base.Only as film-forming agent.Same as for Calcium Strearoyl Lactylate-7-Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseMajor Use Category

49、AdditivesTarget FoodsMaximum LimitsLimitation for UseFlavoring agentsAliphatic Higher Aldehydes(continued)(excluding substances generally recognized as highly toxic)Alphatic Higher Hydro-All foodsOnly for flavoring.carbons(excluding sub-stances generally recog-nized as highly toxic)Ally Cyclohexylpr

50、opionateAlly HexanoateAlly IsothiocyanateAmylalcohol-AmylcinnamicaldehydeAnisaldehydeAromatic AlcoholsAromatic Aldehydes (excluding substances generally recognized as highly toxic)BenzaldehydeBenzyl Acetate.Benzyl AlcoholBenzyl Propionated-BorneolButanolButyl AcetateButyl ButyrateButyraldehydeButyri