日本食品添加剂标准2013年2月Standards-for-Use-13Feb1

MajorUseCategoryAdditivesTargetFoodsMaximumLimitsLimitationforUseAcidifiersAceticAcidAllfoodsAceticAcid,GlacialAdipicAcidCitricAcidFumaricAcidGluconicAcidGlucono-δ-LactoneLacticAcidDL-MalicAcidSuccinicAcidD-TartaricAcidDL-TartaricAcidAnti-cakingFerrocyanidesofCalcium,PotassiumandSodiumSaltIndividuallyorincombination,0.020g/kgasanhydroussodiumferrocyanideAnti-foamingagentSiliconeresinAllfoods0.050g/kgOnlyfordefoaming.Anti-moldingagentsDiphenylGrapefruit0.070g/kgLemon0.070g/kgOrange0.070g/kgFludioxonilKiwifruit0.020ｇ/kgCitrusfruits(exceptforUNSHUorange0.010ｇ/kgAppleApricot(exceptforseeds）Cherry(exceptforseeds）Japaneseplum(exceptforseeds）LoquatNectarine(exceptforseeds）PearPeach(exceptforseeds）PomegranateQuince0.0050ｇ/kgeffectivefromMarch01,2012forApple,Pomegranate,Pear,Loquat,Quince,and.ImazalilBanana0.0020g/kgCitusfruits0.0050g/kg(exceptmandarinorange)o-PhenylphenolSodiumo-PhenylphenolCitrusfruitsThiabendazoleBanana(whole)0.0030g/kgBanana(pulp)0.0004g/kgCitrusfruits0.010g/kgAntioxidantsL-AscorbicAcidAllfoodsL-AscorbylPalmitateL-AscorbylStearateStandardsforUse,accordingtoUseCategorieseffectivefromFebruary1,2013asmaximumresiduelimitasmaximumresiduelimitasmaximumresiduelimitofo-phenylphenol0.010g/kgasmaximumresiduelimit-1-MajorUseCategoryAdditivesTargetFoodsMaximumLimitsLimitationforUseAntioxidantsButylatedHydroxyanisole(BHA)asBHA(continued)Butter0.2g/kgFats&oils0.2g/kgFish&shellfish(dried)0.2g/kgFish&shellfish(salted)0.2g/kgFish&shellfish(frozen)1g/kgofdip(exceptfrozenproductscosumedraw)Mashedpotato(dried)0.2g/kgWhalemeat(frozen)1g/kgofdip(exceptfrozenproductscosumedraw)ButylatedHydroxytolueneasBHA(BHT)Butter0.2g/kgChewinggum0.75g/kgFats&oils0.2g/kgFish&shellfish(dried)0.2g/kgFish&shellfish(salted)0.2g/kgFish&shellfish(frozen)1g/kgofdip(exceptfrozenproductscosumedraw)Mashedpotato(dried)0.2g/kgWhalemeat(frozen)1g/kgofdipCalciumDisodiumasEDTA-CaNa2Ethylenediamine-0.035g/kgtetraacetateOthercannedandbottlefoods0.25g/kgL-CysteineMonohydro-BreadchlorideFruitjuiceDisodiumEthylene-asEDTA-CaNa2　diaminetetraacetate0.035g/kgOthercannedandbottledfoods0.25g/kgErythrobicAcidAllfoodsIsopropylCitrateButter0.10g/kgFatsandoils0.10g/kgGuaiacResinButter1.0g/kgFatsandoils1.0g/kgPropylGallateButter0.10g/kgFatsandoils0.20g/kgSodiumL-AscorbateAllfoodsSodiumErythorbateAllfoodsdl-α-TocopherolAllfoodsWhenBHAisusedincombinationwithBHT,thetotalamountofbothshallnotexceedthecorrespondinglimit.WhenBHAisusedincombinationwithBHT,thetotalamountofbothshallnotexceedthecorrespondinglimit.(exceptfrozenproductscosumedraw)Cannedandbottlenon-alcoholicbeveragesCannedandbottlenon-alcoholicbeveragesShallbechelatedwithcalciuminobeforethepreparationofthefinishedfood.Notpermittedfornutritivepurposesinfishpasteproducts(excludingSURIMI)orbread.Onlyforantioxidizingpurposesinotherfoods.asmonoisopropylcitrateNotpermittedfornutritivepurposesinfishpasteproducts(excludingSURIMI)orbread.Onlyforantioxidizingpurposesinotherfoods.Onlyforantioxidizing,exceptwhenincludedinpreparationofβ-Carotene,VitaminA,VitaminAEstersofFattyAcids,orLiquidParaffin.-2-MajorUseCategoryAdditivesTargetFoodsMaximumLimitsLimitationforUseAntistickingD-MannitolCandies40%Chewinggum20%FURIKAKE(sprinkleoveronlyproductscontaininggranues)RAKUGAN(driedrice-flourcakes)30%25%AllfoodsasCHOMIRYO(seasoning)*BleachingagentsHydrogenPeroxideAllfoodsSodiumChloriteCherryCitusfruits(limitedtothoseforconfectionary)FUKIGrapePeachEggs(limitedtothepartofeggshell)ProcessedKAZUNOKO(Herringroeproducts)(exceptfordriedKAZUNOKOandfreezedKAZUNOKO)VegetablesdordirectconsumptionResiduelimitofSO2lessthan:PotassiumHydrogenSulfiteSolutionAMANATTO:driedcandiedbeans0.10g/kgPotassiumPyrosulfiteCandiedcherry0.30g/kgSodiumHydrogenDijonmustard0.50g/kgSulfiteSolutionDriedfruits(excludingraisins)2.0g/kgSodiumHydrosulfiteRaisins1.5g/kgSodiumPyrosulfiteDriedpotato0.50g/kgSodiumSulfiteFoodmolasses0.30g/kgSulfurDioxideFrozenrawcrab0.10g/kgGelatin0.50g/kgKANPYO:driedgourdstrips5.0g/kgKONNYAKU-KO:powderedkonjac0.90g/kgMiscellaneousalcoholicbeverages0.35g/kgMIZUAME(starchsyrup)0.20g/kgNaturalfruitjuice0.15g/kg(confinedtofoodstobeconsumedin5-foldormoredilution)Prawn0.10g/kgSimmeredbeans0.10g/kgTapiocastarchforsaccharification0.25g/kgWine(anykindoffruitwine,excludingsqueezedfruitjuicecontainingalcoholofnotlessthan1%byvolumewhichisusedformanufacturingwineandaconcentrateofthesame.)0.35g/kgOtherfoods(excludingcherryusedforcandiedcherry,hopusedforbrewingbeer,fruitjuiceusedformanufacturingwine,andsqueezedfruitjuicecontainingalcoholofnotlessthan1%byvolume,andandaconcentrateofthesame.)0.030g/kgTSUKUDANI(foodboileddowninsoysauce,onlyproductsmadeofKONBU(kelp))50%ofgranules(asmaximumresiduelimit)*WhenusedinformulawithPotassiumChlorideandGlutamateforseasoningfoodsorenhancingtheiroriginalflavor,nolimitsarespecified.(onlycaseswhereD-Mannitoldoesnotexceed80%ofthesumofPotassiumChloride,GlutamatesandD-Mannitol)Shallberemovedordecomposedbeforethepreparationofthefinishedfood.Notpermittedinlegumes/pulses,sesameseeds,orvegetables.Whenotherfoods(excludingKONNYAKU)ma