日本食品添加物使用标准列表(2009年3月2日更新)
日本发布最新食品添加剂使用标准
2011年第卷第期1410饮料工业日本发布了最新食品添加剂使用标准（2011年9月1日起生效）和指定食品添加剂名单（2011年9月5日起生效）。
日本的食品添加剂可分为“指定的食品添加剂”、“现存的食品添加剂”、“天然调味剂原料”和“通常作为食品也可作为食品添加剂的物质”。
（1）指定的食品添加剂1947年，日本食品卫生法对添加剂实施主动列表制度，即只允许在食品中使用日本厚生省指定的认为安全的食品添加剂。
在1995年之前，主动列表系统仅适用于化学合成的添加剂。
在1995年，日本对食品卫生法进行修订，使该系统涵盖除个别豁免外的所有合成及非合成添加剂。
指定的食品添加剂可分为有使用标准的食品添加剂及无使用标准的食品添加剂两类。
不受主动列表系统约束的食品添加剂包括以下几类：（2）现存的食品添加剂1995年法规修订之前，已经在市场上销售或使用的不受主动列表系统约束的食品添加剂，均为非化学合成添加剂。
1996年4月16日，日本后生省公布了现存食品添加剂清单。
（3）天然调味剂原料，不受主动列表系统约束；（4）通常作为食品也可作为食品添加剂的物质。
（食品产业网2011-09-16）日本发布最新食品添加剂使用标准Analysis and research on product structure adjustment of and green technology application in plasticsmachinery in “12th Five-Year Plan ”（Ⅴ）ZHANG You-gen（Ningbo Haida Plastics Machinery Co.，Ltd.，Ningbo 315200，Zhejiang ，China）Abstract ：The application and development of green technology is the core of product structure adjustment of plastics machinery in “the 12th Five-year Plan ”.Green technology works mainly in the improvement of utilization efficiency of energy and otherresources ，the reduction of molding cost ，the abatement of environmental pollution ，the enhancement of cleanliness ，etc.Meddle-and low-end plastics machinery is not optimistic at present in China.The middle-and low-end markets will be the first to be affected if the plastics machinery market declines ，resulting in the biggest shock on domestic manufacturers ；high-end plastics machinery has a broad development space for satisfying the needs of scientific and technological progresses of the related industries.High-end plastics machinery is equipment fully reflecting the essence of green technology.Several issues were focused upon which need to be solved in the product structure adjustment of and green technology application in 4major categories of plastics machinery ，including injection -molding equipment ，stretching -blowing -molding equipment ，extruding equipment and insulating equipment.It will be the only way of changing the status of middle -and low -end plastics machinery and creating Chinese-made green technology to discard old concepts of development ，focus on innovation technology and development ideas ，accelerate the independent development of plastics machinery with scientific innovations ，launch high-end plastics machinery ，and master green core technology.Key words ：plastics machinery ；product structure adjustment ；green technology ；independent innovation ；analysis and research CLC No.：TQ320.5Document code ：Bdoi ：10.3969/j.issn.1007-7871.2011.10.011机械、装备与设计50。
日本最新食品添加剂种类和使用标准分析
参考文献
Ｓ ａ ｄ ｒ ｓｆｒ Ｕｓ ｆＦ ｏ ｄｔｖ ｓ【Ｂ／ Ｌ ． ｔｎ ａｄ ｏ ｅ ｏ ｏ ｄ Ａｄ ｉｉｅ Ｅ Ｏ 】
ｈｔ ： ／ ｔｐ ／ ｗｗｗ．ｆｒ ｏ ． ／ ａｄ ｎ Ｆ ＲＨＯＭＥ． ｓ／ ａ ｅ／ ｔｎ ｄ ｕ ｅ ｆｃ ．ｒｊ ｚ ｉａ ／ ＦＣ ｐ ｎ ｆ ｐ ｇ ｓ ｓａ ｒ ． ｓ ．
Hale Waihona Puke 三 、与我国食品添加剂标准的 比较
我 国 卫 生 部 今 年 刚 发 布 了 新 版 的 （ 《 Ｂ Ｇ ２ ６ — ０ 食品安全 国家标准 食品添加剂使用标 ７０ ２ １ １
准 ，其 中包 括 食 品 添加 剂 、食 品用加 工 助剂 、胶 母 糖 基 础 剂 和 食 品 用香 精 等 ２ １种 ，涉 及 １ 大 类食 ３４ ６ 品 、２ 个功 能 类 别 。 新标 准 明确 规 定 了食 品添 加 剂 ３
标 准 ，规 定 了复 合 食 品添 加 剂 中 如 含有 已建 立使 用 标 准 的添 加 剂 成 分 ，则该 复 合 添加 剂按 该 成 分 的既
有标准执行 。由含某些特定添加剂 的食品配料或食
品 加 工而 成 的 某 些特 定食 品 ，视 为该 添 加 剂应 用 ＿ 丁
此 类特定食品。而 日本食品添加剂具体使用标准 ，
／＿ 、 、
农 产 品 加 工业 ２ ９
准 （ ｔｎ ａ ｄ ｐｙｎ ｎ ｒｌ ｏ Ｆ ｏ — Ｓ ａ ｄ ｒ ｓ Ａｐ ｌ ｉ ｇ Ｇｅ ｅ ａｌ ｔ ｏ ｄ Ａｄ ｙ
ｄｔ ｅ ）和 具 体 使 用标 准 （ ｔｎ ａｄ Ａｐ ｌｉｇ ｉｖｓ ｉ Ｓａ ｄ ｒｓ ｐｙ ｎ
Ｓ ｅ ｉ ｃ ｌ ｏ ｎ ｉｉ ｕ ｌ ｐ ｃｆ ａｌ ｔ Ｉ ｄｖｄ ａ Ａｄ ｉ ｖ ｓ ｉ ｙ ｄｔ ｅ ）。通用 使 用 ｉ
日本修订食品和食品添加剂残留限量标准
境保护署 （Ｐ Ｅ Ａ）及 消 费 品 安 全 委 员 会 （ Ｐ Ｃ） Ｃ Ｓ
欧盟反海洋渔业非法捕捞法 正 式 生效
２１ ０ ０年 １月 １ Ｅ ．欧盟 关 于 海 洋 渔业 捕 捞 的 ｔ
新 法 规 《 海 洋 渔 业 非 法 捕 捞 法 》 Ｔ ｅＩ Ｕ ｅ ｕａ 反 （ｈ Ｕ Ｒ ｇ ｌ．
韩 国立 水 产 物 品 质检 查 院近 日表示 ．２ １ ０ ０年 将 加大 进 口水 产 品检查 、检疫力 度 。韩 国立水产 物 品质检 查 院将 进 口水 产 品通关 时的抽 检率 由 目前 的
２ 提 升至 ３ ％ ．抗 生物 检查 项 目由 目前 的 ３ ８ ０ ２项 增至 ４ ４项 。同时 ，国 内外 一旦 出现有 害物 质事件 。
等单 位 的相 关专 家将在 该分 析 中心进 行现 场办公
日本修订食品和食品添加剂
残 留限量标 准
日本 对食 品及食 品添加 剂 的标 准 和规范 进行 修 订 且 已生效 ，包 括 杀 虫 剂 吡 虫 啉 （ ｄ ｌ ｒ ） ｉ ａｃ ｐｉ 、 ｍｉ ｏ ｄ Ｅ Ｎ 及 灭 草剂 Ｔ ｆｒｌｉｎ 、去 稗 安 （ ｘ ｚ ｌｍｅ Ｐ ｅａ ｔｏｅ ｉｙｒ ｏ ａｉｏ ． ｆｎ ） 丙 草胺 （ｒｔａｈｏ） 拟 定 最 大 残 留 限量 。 ｏｅ 、 Ｐｅ ｌｃ ｌｒ 的 ｉ
内容 涉及 肉与可食 内脏 ，水果 、坚 果 、杂谷法规 针 对 “ 法 、未 管 制 、未 ｏ 非 报告 ”捕鱼 活 动 （ Ｕ）进 行 打击 ．规 定对 进入 欧 Ｉ Ｕ 盟 的水产 品进行 溯源 、认证 以及 在 国际或 区域性 渔 业 组织规 定 的海 域对 渔业活 动进行 合法 检查 新 法
日本药典 (JP)和日本的辅料标准
3. 推动国际协调的进程 (1)
通过药典讨论小组(PDG)与欧洲药典和美国药典合作 → 带来了日本药典第15版中的各种协调最终文本 20个一般章节中有19个 35个辅料专论中有24个
3. 推动国际协调的进程 (2)
在每个协调一般测试方法和辅料中均包括了协调 现状陈述 未说明的区别和当地要求均采用了通用符号（黑色 菱形 ◆ ） 一般信息中的信息补遗 -日本药典中实施的国际协调
2004年4月1日依法建立的一个新的半政府性 机构（公司性质的管理机构）。 进行几乎所有药品和医疗器械方面的科学和 技术评估和检查 在确定日本药典中起着实质的办公 室
日本药品和医疗器械局 6 楼-11楼 Shin-kasumigaseki大 厦 Chiyoda-ku, 东京
http://www.mhlw.go.jp/topics/bukyoku/iyaku/
yakkyoku/index.html
英文版的日本药典
http://www.mhlw.go.jp/topics/bukyoku/iyaku/ yakkyoku/english.html
5.最新分析方法的引入和参考标准中统 一系统的确立。
日本药典(JP)和日本的辅料标准
Kiyomi UENO
日本药品和医疗器械局（PMDA）, 日本药
典
辅料标准
日本药典 (JP) 日本厚生劳动省 部门公告 日本的药物辅料（JPE）（医薬品添加物規格） 公告 医薬食品局長通知 散装准药品成分的日本标准 （医薬部外品原料規格） 公告 医薬食品局長通知 食品添加剂的日本规范和标准（食品添加物規格） 日本厚生劳动省 部门公告 厚生労働大臣告示
日本药典委员会/药政管理和食品卫生委员会（日 本厚生劳动省） 15个专家委员会，1个附设委员会和3个工作小组 （药品和医疗器械局） 成员: -大约150个专家，来自国家研究机构、大学及其它 部门 -东京、大阪药品生产商联合会以及其它所示各方 的代表 频率：每个委员会负责两个月
日本添加剂使用标准
4
183 Disodium DL-Tartrate (Disodium dl-Tartrate) 184 Disodium L-Tartrate (Disodium l-Tartrate) 55 Disodium 5'-Uridylate (Sodium 5'-Uridylate) 409 Distarch Phosphate 70 Ergocalciferol (Calciferol or Vitamin D2) 68 Erythorbic Acid (Isoascorbic Acid) 57 Ester Gum 58 Esters Ref. 67 Ethers Ref. 134 Ethyl Acetate 19 Ethyl Acetoacetate 385 Ethyl Butyrate 123 Ethyl Cinnamate 236 Ethyl Decanoate (Ethyl Caprate) 59 Mixture of 2-Ethyl-3,5-dimethylpyrazine and 2-Ethyl-3,6-dimethylpyrazine 340 Ethyl Heptanoate (Ethyl Enanthate) 339 Ethyl Hexanoate (Ethyl Caproate) 276 Ethyl p-Hydroxybenzoate 42 Ethyl Isovalerate 62 2-Ethyl-3-methylpyrazine 63 2-Ethyl-5-methylpyrazine 64 5-Ethyl-2-methylpyridine 79 Ethyl Octanoate (Ethyl Caprylate) 313 Ethyl Phenylacetate 331 Ethyl Propionate 61 2-Ethylpyrazine 60 Ethylvanillin 77 Eugenol 169 Fatty Acids Ref. 101 Ferric Ammonium Citrate 74 Ferric Chloride 100 Ferric Citrate 307 Ferric Pyrophosphate
日本最新食品添加剂种类和使用标准分析
日本最新食品添加剂种类和使用标准分析作者：张春江来源：《农业工程技术·农产品加工》2011年第11期近日，日本厚生省发布最新食品添加剂使用标准（2011年9月1日起生效）和指定食品添加剂名单（2011年9月5日起生效）。
截至目前，日本共有“指定的食品添加剂”421种，“现存的食品添加剂”365种，天然香精共612种，一般食品添加剂106种。
一、背景日本的食品添加剂可分为“指定的食品添加剂（Designated Additives）”,“现存的食品添加剂（Existing Food Additives）”,“天然调味剂原料（Plant or Animal Sources of Natural Flavorings）”和“通常作为食品也可作为食品添加剂的物质（Substances which are generally provided for Eating or Drinking as Foods and which are used as Food Additives）”。
1 指定的食品添加剂。
1947年日本食品卫生法对添加剂实施主动列表制度，即只允许在食品中使用日本厚生省指定的认为安全的食品添加剂。
在1995年之前，主动列表系统仅适用于化学合成的添加剂。
在1995年，日本对食品卫生法进行修订，使该系统涵盖除个别豁免外的所有合成及非合成添加剂。
指定的食品添加剂可分为有使用标准的食品添加剂及无使用标准的食品添加剂两类。
2 不受主动列表系统约束的添加剂种类，包括：（1）现存的食品添加剂。
1995年法规修订之前，已经在市场上销售或使用的不受主动列表系统约束的食品添加剂，均为非化学合成添加剂。
1996年4月16日，日本厚生省公布了现存食品添加剂清单。
（2）天然调味剂原料。
（3）通常作为食品也可作为食品添加剂的物质。
二、详情日本对食品添加剂的种类和使用标准经常进行修订和更新，对各种食品添加剂在不同种类食品中的具体添加剂限量都进行详细规定。
日本食品添加剂标准中文
以標準調乳濃度在調 乳時、銅為0.60mg/L （対厚生大臣承認的 在調製粉乳中使用的 場合除去）
98 L-谷氨酸 99 L-谷氨酸钾
調味料 強化剤 調味料
L-谷氨酸钙 100
調味料
钙為1.0%（除去特別 用途表示的食品）
L-谷氨酸钠 101 102 L-谷氨酸镁
0.30g/kg
羧甲基繊維钙 65
羧甲基繊維钠 66
b-胡萝卜素
67
糊料
着色料 強化剤
68 蟻酸异戊基 69 甲酸香叶酯 70 甲酸香茅酯 71 希釈過酸化苯酰
72 木糖醇 D-木糖
73
74 鸟苷酸二钠 75 愈创木脂
76 檸檬酸 檸檬酸异丙基
77
香料
小麦粉 小麦粉 処理剤 甘味料 甘味料 製造用 剤 調味料 酸化防 油脂 止剤 黄油 酸味料 酸化防 油脂 止剤 黄油
面包
対魚肉餡製品（不含磨 碎魚肉）及面包、不能 以营养為目的使用
其他的食品 強化剤
膨張剤
対其他食品只能用在酸 化保防存止基的準目：的放入遮光密 封容器、空気換成不活 性気体、低温保存
調味料
強化剤
豆腐用 凝固剤 強化剤
钙1.0%（除去特別用 食品的製造或加工上必 途表示的食品） 不可缺的場合及栄養目
的以外不可使用
鲑魚子（卵）
鱈魚子（卵）
強化剤
酸化防
止剤
6 L-抗坏血酸硬脂酸酯
7 L-抗坏血酸钠
8 L-抗坏血酸三棕榈精酸酯
Ｌ－天冬氨酸钠 9
10 阿斯巴特 乙酰磺胺酸钾(安赛蜜)
調味料 強化剤 甘味料 甘味料 砂糖代替食品
口香糖 甜馅類 菓子（除口香糖）
日本食品标签要求简介
修订内容
• 内容主要针对产品标签的通用要求 如产品定义、产品名称、配料顺序、配料名称、原产 地等内容 • 转基因食品质量标签标准： 转基因食品质量标签标准： 把高赖氨酸玉米及以其作为主要成分的加工食品列入 标签标注管辖的项目清单内 • 加工食品质量标签标准： 加工食品质量标签标准： 把“绿茶饮料”和“炸花生”列入成分原产地标签管 辖的食品种类中 • 火腿质量标签标准： 火腿质量标签标准： 配料“糖”应当标注如“异构化糖浆”的种类名称 • “有机农产品酒精饮料的标签标准” 有机农产品酒精饮料的标签标准” 增加“有机畜产品”至“有机农产品酒精饮料” 的有 效成分；从允许使用的食品添加剂列表中删除焦亚硫酸盐；
净含量 用“克”或“公斤”为单位，单 位必须明确标示 生产厂商的名称、地址 生产厂商的名称、 进口食品，可用进口商名称和地 址代替生产厂名称、地址
使用方法或贮藏指南 制订了使用或保存方法标准的 食品及添加剂，应按标准标注： ——某些乳制品应标示“保存温度 10℃以下”或“10℃以下保存”等 含义 ——可常温保存的制品，应标明 “不得保存于超常温度”等含义
通用要求
• 配料表 • 配料名称应以种类名称标注，如畜肉应标 明“牛”、“马”、“猪”等；鱼贝类应 标明“秋刀鱼”、“文蛤”等；水果应标 明“苹果”、“梨”等 • 含有规定添加剂的食品，要标明“食品添 加剂”及该添加剂的物品种类。属化学合 成添加剂则需要使用规定的品名；其他添 加剂由厚生大臣规定品名。有标示量规定 的添加剂，应标明百分含量。
谢 谢！
七、质量标签制度
• 日本农林水产省 • 要求制造商和销售商对生产和流通的商品 标注正确的质量标签。 质量标签。 质量标签 • 制定 制定JAS标准：规定产品的质量标签要求 标准： 标准 是为了满足消费者选购商品的需要
日本食品添加剂使用基准
各添加物の使用基準及び保存基準（平成23年12月27日改正まで記載）（厚生省告示第370号 食品、添加物等の規格基準より抜粋）品名分類使用できる食品等*使用量等の最大限度使用制限亜塩素酸ナトリウム漂白剤かんきつ類果皮（菓子製造に用いるものに限る）殺菌料さくらんぼふきぶどうももかずのこの調味加工品（干しかずのこ及び冷凍かずのこを除く。
）生食用野菜類卵類（卵殻の部分に限る。
）亜酸化窒素製造用剤ホイップクリーム類（乳脂肪分を主成分とする食品又は乳脂肪代替食品を主要原料として泡立てたものをいう。
）アジピン酸酸味料亜硝酸ナトリウム亜硝酸根としての最大残存量食肉製品鯨肉ベーコン魚肉ソーセージ魚肉ハムいくらすじこたらこ強化剤酸化防止剤L-アスコルビン酸2-グルコシド強化剤L-アスコルビン酸ステアリン酸エステル強化剤L-アスコルビン酸ナトリウム酸化防止剤L-アスコルビン酸パルミチン酸エステル調味料強化剤アスパルテーム甘味料アセスルファムカリウム砂糖代替食品15g/kg チューインガム 5.0g/kg あん類菓子（除チューインガム）生菓子アイスクリーム類ジャム類たれ、漬物氷菓フラワーペースト栄養機能食品（錠剤に限る） 6.0g/kg 果実酒、雑酒0.50g/kg清涼飲料水乳飲料乳酸菌飲料はっ酵乳（希釈して飲用に供する飲料水は、希釈後の飲料水）その他の食品0.35g/kgアセトアルデヒドアセト酢酸エチルアセトフェノン（注）記載のない場合は対象食品の規制はない。
特別の用途表示の許可又は承認を受けた場合はこの限りではない香料着香の目的以外の使用不可甘味料 2.5g/kg 1.0g/kgL-アスパラギン酸ナトリウムL-アスコルビン酸発色剤0.070g/kg 0.050g/kg 0.0050g/kg使用基準最終食品の完成前に分解し、又は除去すること0.50g/kg浸漬液使用できる食品等*使用量等の最大限度使用制限アセトン製造用剤ガラナ豆油脂ガラナ飲料を製造する際のガラナ豆の成分を抽出する目的及び油脂の成分を分別する目的に限る。
食品添加物使用范围及限量暨规格标准第二条附表一修正草案对照表
1.限於食品製造或加工必須時使用。
2.嬰兒食品不得使用。
095
赤藻糖醇
Erythritol
本品可於各類食品中視實際需要適量使用。
第（七）類 品質改良用、釀造用及食品製造用劑
第(七)類中新增D-山梨醇、D-山梨醇液、D-木糖醇、
D-甘露醇、
麥芽糖醇、麥芽糖醇糖漿(氫化葡萄糖漿)、異麥芽酮糖醇(巴糖醇)、乳糖醇、
食品添加物使用範圍及限量暨規格標準第二條之附表一修正對照表
修正規定
現行規定
說明
第（七）類 品質改良用、釀造用及食品製造用劑
編號
品名
使用食品範圍及限量
使用限制
087
D-山梨醇
D-Sorbitol
本品可於各類食品中視實際需要適量使用。
1.限於食品製造或加工必須時使用。
2.嬰兒食品不得使用。
088
D-山梨醇液
本品可於各類食品中視實際需要適量使用
限於食品製造或加工必須時使用
030
5’-次黃嘌呤核苷磷酸二鈉Sodium5’-Inosinate
本品可於各類食品中視實際需要適量使用
限於食品製造或加工必須時使用
031
5’-鳥嘌呤核苷磷酸二鈉Sodium5’-Guanylate
本品可於各類食品中視實際需要適量使用
限於食品製造或加工必須時使用
70％D-Sorbitol Solution 70％
本品可於各類食品中視實際需要適量使用。
1.限於食品製造或加工必須時使用。
2.嬰兒食品不得使用。
089
D-木糖醇
D-Xylitol
本品可於各類食品中視實際需要適量使用。
1.限於食品製造或加工必須時使用。
日本更新食品添加剂列表和使用标准
２ ３
所 采 用 的红 茶 粉 为 制作 甜 茶 、奶 茶 专 用 的速 溶 红 茶 粉 ，茶 的加工 工 艺研 究 ［ Ｊ 】 ． 中 国乳 品 Ｔ
业， ２ ０ １ ３ ． ４ １ （ １ ０ ） ： ５ ２ — ５ ４ ．
由表 ４ 极差 的大小得到对姜汁甜茶 的影 响主次关
系 ：姜 汁＞奶 粉 ＞ 白砂 糖 ＝红茶 粉 ，说 明姜 汁 的添加 量
。
２
３ 结论
２ ２
３
３
３
拼 渤
２ ３ ２ ３ ２ ３
ｍ
姜 汁甜 茶制 作过 程 中关 键在 于姜 汁 的制 备 和红 茶粉
的添加 。由于在 姜 汁 的制取 过程 中 加 了柠 琊 ∞ ，添 卯 ７ 檬酸 ，同
时 又进 行 了适 当 的糊化 处理 ，制 得 的姜 汁 风味 佳 、稳定
［ ７ ］ 王灵 昭， 杜 云建 ， 徐 俊 姜 汁花 生 奶复 合饮 料 的研 究 ｆ Ｊ Ｊ ． 食 品研 究 与
开发， ２ ０ ０ ７ ． ２ ８ （ ２ ） ： ９ ３ — ９ ７
小 。按 照各 因素 的最 好 水平 选取 ，结 合 实 际感 官评 价得
出 的 结 果 ， 由 此 可 确 定 姜 汁 甜 茶 的 最 佳 工 艺 配 方 为 年
瑚
舳
６
＆ ｊ ∞ 舳
砂 糖 ，得 出姜 汁 甜 茶 的 最 佳 配 方 为 姜 汁 １ ４ ％ 、奶 粉 ４ ０ ％、白砂糖 ６ ％，红 茶 粉 ２ ％ ，产 品 的色 泽 、气 味 、口 感 和组 织状 态 最佳 ，既 保 留 了西藏 传统 甜 茶特 有 的芳 香
日本公定书《食品添加剂使用标准》
Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmAcidifiers Acetic Acid All foodsAcetic Acid, Glacial Adipic Acid Citric Acid Fumaric Acid Gluconic Acid Glucono-δ-Lactone Lactic Acid DL-Malic Acid Succinic Acid D-Tartaric Acid DL-Tartaric AcidAnti-cakingFerrocyanides of Calcium,Potassium and SodiumSaltIndividually or in combination,0.020g/kg asanhydrous sodium ferrocyanide Anti-foaming agent Silicone resin All foods0.050 g/kg Only for defoaming.Anti-molding agentsDiphenylGrapefruit 0.070 g/kg Lemon 0.070 g/kg Orange0.070 g/kg ImazalilBanana 0.0020 g/kg Citus fruits0.0050 g/kg(except mandarin orange)o-Phenylphenol Sodium o -Phenylphenol Citrus fruitsThiabendazoleBanana (whole)0.0030 g/kg Banana (pulp)0.0004 g/kg Citrus fruits0.010 g/kgAntioxidantsL-Ascorbic Acid All foods L-Ascorbyl Palmitate L-Ascorbyl StearateButylated Hydroxyanisole (BHA)as BHA Butter 0.2 g/kg Fats & oils0.2 g/kg Fish & shellfish (dried)0.2 g/kg Fish & shellfish (salted)0.2 g/kg Fish & shellfish (frozen)1 g/kg of dip(except frozen products cosumed raw)Mashed potato (dried)0.2 g/kg Whale meat (frozen)1 g/kg of dip(except frozen products cosumed raw) Standards for Use, according to Use Categorieseffective from June 04, 2009When BHA is used incombination with BHT, the total amount of both shall not exceed the corresponding limit.as maximum residue limitas maximum residue limit as maximum residue limit of o -phenylphenol 0.010g /kg as maximum residue limitAntioxidants Butylated Hydroxytoluene as BHA (continued) (BHT)Butter0.2 g/kg Chewing gum 0.75 g/kg Fats & oils0.2 g/kg Fish & shellfish (dried)0.2 g/kg Fish & shellfish (salted)0.2 g/kg Fish & shellfish (frozen) 1 g/kg of dip(except frozen products cosumed raw)Mashed potato (dried)0.2 g/kg Whale meat (frozen)1 g/kg of dipCalcium Disodium as EDTA-CaNa 2 Ethylenediamine-0.035 g/kg tetraacetate0.25 g/kgBread Fruit juiceas EDTA-CaNa 20.035 g/kg Other canned and bottled foods 0.25 g/kgErythrobic AcidAll foodsIsopropyl CitrateButter0.10 g/kg Fats and oils0.10 g/kg Guaiac ResinButter1.0 g/kg Fats and oils 1.0 g/kg Propyl GallateButter 0.10 g/kg Fats and oils0.20 g/kgSodium L-Ascorbate All foods Sodium ErythorbateAll foodsdl -α-Tocopherol All foodsAntisticking D-Mannitol Candies40 %Chewing gum20 %FURIKAKE (sprinkleover only products containing granues)RAKUGAN (dried rice-flour cakes)30 %25 %All foods as CHOMIRYO (seasoning)*When BHA is used incombination with BHT, the total amount of both shall not exceed the corresponding limit.(except frozen products cosumed raw)Canned and bottle non- alcoholic beveragesDisodium Ethylene- diaminetetraacetateCanned and bottle non- alcoholic beveragesOther canned and bottle foods Shall be chelated with calcium ino before the preparation of the finished food.Not permitted for nutritive purposes in fish pasteproducts (excluding SURIMI)or bread.Only for antioxidizing purposes in other foods.as monoisopropyl citrate Not permitted for nutritive purposes in fish pasteproducts (excluding SURIMI)or bread.Only for antioxidizing purposes in other foods.Only for antioxidizing, except when included in preparation of β-Carotene, Vitamin A,Vitamin A Esters of Fatty Acids, or Liquid Paraffin.L-Cysteine Monohydro- chlorideTSUKUDANI (food boiled down in soy sauce, only products made of KONBU (kelp))50 % of granules (as maximum residue limit)* When used in formula with Potassium Chloride andGlutamate for seasoning foods or enhancing their original flavor, no limits are specified. (only cases where D-Mannitol does not exceed 80% of the sum of Potassium Chloride, Glutamates and D-Mannitol)Color fixatives Ferrous Sulfate All foodsPotassium Nitrateless than:Meat products 0.070 g/kg Whale meat bacon0.070 g/kg (as residue limit of NO 2Sodium Nitrate as maximum Sodium Nitriteresidue limit of nitrite Fish ham 0.050 g/kg Fish sausage0.050 g/kg IKURA (salted/processed 0.0050 g/kg salmon roes)Meat products0.070 g/kg SUJIKO (salted salmon roes)0.0050 g/kg TARAKO0.0050 g/kg Whale meat bacon 0.070 g/kg Color adjuvant Ferrous GluconateTable olive0.15 g/kgDietary SupplementsL-Ascorbic acid 2-glucoside All foodsBiotin Foods with health claims Bisbentiamine All foodsCalcium Carbonate*as Ca Calcium Chloride All foods1.0 %Calcium Citrate Chewing gum*10 % *Calcium Dihydrogen Pyrophosphate Calcium Dihydrogen PhosphateCacium GluconateCalcium Glycerophosphate Calcium HydroxideCalcium LactateDietary Supplements Calcium Monohydrogen All foods(continued)PhosphateCalcium Pantothenate Calcium SulfateCholecalciferolAll foodsSame as for Potassium NitrateThe above limits do not apply to foods approved to be labeled as "special. dietary use."Only when indispensable for manufacturing or processing the food, or when used for nutritive purposes.* Only applied to Calcium CarbonateMay also be used as dietary supplement.See the section, "Dietary supplements"Only for nutritive purposes.Only when indispensable for manufacturing or processing the food, or when used for nutritive purposes.Only when indispensable for manufacturing or processing the food, or when used for nutritive purposes.Only when indispensable for manufacturing or processing the food, or when used for nutritive purposes.May be used as fermentation regulator. See the section,"Miscellenous."Dietary Supplements Copper Gluconateas copper(continued)Substitutes for human milk0.60 mg/LFoods with health claims5 mg/recommended daily portion of each foodCupric Sulfateas copper Substitutes for human milk0.60 mg/LDibenzoyl Thiamine All foodsDibenzoyl Thiamine Hydrochloride Dry Formed Vitamin A ErgocalciferolFerric Ammonium Citrate Ferric Chloride Ferric Citrate Ferric Pyrophosphate Ferrous GluconateDried milk for pregnant and lactating women.Substitutes for human milk.Weaning foodsFolic AcidAll foodsL-Histidine Monohydro- chloride Iron Lactate L-Isoleucine L-Lysine L-Aspartate L-Lysine L-GlutamateL-Lysin Monohydrochloride DL-Methionine L-Methionine Methyl Hesperidin Nicotinamide Nicotinic Acid L-Phenylalanine All foodsPyridoxine Hydrochloride RiboflavinRiboflavin 5'-Phosphate SodiumRiboflavin Tetrabutyrate Sodium Ferrous Citrate Sodium Pantothenate Thiamine Dicetylsulfate Thiamine Dilaurylsulfate Thiamine Hydrochloride Thiamine Mononitratewhen formulated into a standard concentration.The limit does not apply to cases where these additives are used in formulated dried milk under approval by the Minister of Health, Labor and Welfare.Not permitted in freshfish/shellfish (including fresh whale meat) or meat.May also be used as color adjuvant.See the section, "Color adjuvant."when formulated into a standard concentration.The limit does not apply to cases where these additives are used in formulated dried milk under approval by the Minister of Health, Labor and Welfare.ppmDietary Supplements Thiamine Naphthalene-All foods(continued) 1, 5-disulfonateThiamine ThiocyanateDL-ThreonineL-Threonineall-rac-α-Tocopheryl Acetate Foods with health claims as α-TocopherolR,R,R-α-Tocopheryl Acetate150mg/recommendeddaily portion of eachfoodTricalcium Phosphate All foods as Ca1.0 %DL-Tryptophan All foodsL-TryptophanL-ValineVitamin AVitamin A Esters ofFatty AcidsVitamin A in OilZinc Gluconate Only substitutes for human milk as zincFoods with health claims15 mg/ recommendeddaily portion of eachfoodZinc Sulfate Only substitutes for human milk as zincEmulsifiers 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). 6.0 g/kgMacaroni and other such products.* 4.0 g/kg**as dry noodles.Mixed powder:for manufacturing bread. 5.5 g/kgfor manufacturing confections (friedwheat flour products only).5.5 g/kgfor manufacturing confections(baked wheat flour products only).5.0 g/kgfor manufacturing moist cakes (riceflour products only).10 g/kgfor manufacturing sponge cakes,butter cakes and steamed breads.8.0 g/kgfor manufacturing steamedMANJYU (bun made by steamingwheat flour dough).2.5Noodles(excluding instant noodles and dry noodles)4.5 g/kg**** as boiled noodles.6.0 mg/LWhen formulatedinto a standardconcentration.Not applied to cases where theOnly when indispensable formanufacturing or processingthe food, or when used fornutritive purposes.The above limit donot apply to foodsapproved to belabeled as "special.dietary use."6.0 mg/LWhen formulatedinto a standardconcentration.additives is used in for-mulated dried milk underapproval by the Minister ofHealth, Labor and Welfare.Not applied to cases where theadditives is used in for-mulated dried milk underapproval by the Minister ofHealth, Labor and Welfare.ppm Emulsifiers Calcium Strearoyl Lactylate Sponge cakes.5.5 g/kg (continued)(continued)Steamed bread (bread made by steaming wheat flour dough). 5.5 g/kg Steamed MANJYU2.0 g/kgGlycerol Esters of Fatty All foodsAcids LecithinPolysorbate 20as polysorbate 80Polysorbate 60 Capsule- and tablet-form foods excluding confections 25 g/kg Polysorbate 65 Chewing gum5.0 g/kg Polysorbate 80Cocoa and chocolate products 5.0 g/kg Milk-fat substitutes 5.0 g/kg Sauces5.0 g/kg Seasonings for instant noodles 5.0 g/kg Shortening5.0 g/kg Bakery confections3.0 g/kg Decorations for confections 3.0 g/kg (Sugar coatings and icings) Dressing 3.0 g/kg Ice creams 3.0 g/kg Mayonnaise3.0 g/kg Mix powder for bakery confections and moist sweet cake3.0 g/kg Moist sweet cake, unbaked cake 3.0 g/kg(Including fruit tart, cream cake, rare cheese cake, custard pudding, and like products)Sweetened yoghurt 3.0 g/kg Candies1.0 g/kg Edible ices including sherbet 1.0 g/kg Flour paste* 1.0 g/kg Soup1.0 g/kg Pickled sea weed 0.50 g/kg Pickled vegetables 0.50 g/kg Chocolate drinks 0.50 g/kg Unripened cheese0.080 g/kg Canned and bottled sea weed 0.030 g/kg Canned and bottled vegetables 0.030 g/kg Other foods 0.020 g/kgPropylene Glycol Esters All foodsof Fatty Acids Sorbitan Esters of Fatty AcidsSucrose Esters of Fatty AcidsFilm-forming agentsMorpholine Salts of Fatty Acids Rind of fruits Polyvinyl Acetate*Rind of vegetablesSodium OleateFlavoring agents AcetaldehydeAll foodsOnly for flavoring.AcetophenoneAliphatic Higher Alcohols (excluding substances generally recognized as highly toxic)Aliphatic Higher Aldehydes (excluding substances generally recognized as highly toxic)If it is used together with one of polysorbate 60, 65, and 80,the sum of each amount used shall be not more than the corresponding maximum levels as polysorbate 80. The above standards are not applied for products that are approved or recognized as foods for special dietary use.Flour paste*: In this list, flour paste is confined to paste products of cocoa andchocolate that are prepared with sugar, fat/oil, powder milk,egg, or wheat flour as secondary ingridients, and pasteurized.They are used asfillings or coatings of bread or bakery confections.* Polyvinyl Acetate may also be used as chewing gum base.See the section, "Chewing gum base."Only as film-forming agent.ppmFlavoring agents Alphatic Higher Hydro-All foods Only for flavoring. (continued) carbons (excluding sub-stances generally recog-nized as highly toxic)Ally CyclohexylpropionateAlly HexanoateAlly IsothiocyanateAmylalcoholα-AmylcinnamicaldehydeAnisaldehydeAromatic AlcoholsAromatic Aldehydes(excluding substancesgenerally recognized ashighly toxic)BenzaldehydeBenzyl Acetate.Benzyl AlcoholBenzyl Propionated-BorneolButanolButyl AcetateButyl ButyrateButyraldehydeButyric AcidCinnamic AcidCinnamaldehydeCinnamyl AcetateCinnamyl AlcoholCitralCitronellalCitronellolCitronellyl AcetateCitronellyl FormateCyclohexyl AcetateCyclohexyl ButyrateDecanalDecanol2,3-Dimethylpyrazine2,5-Dimethylpyrazine2,6-DimethylpyrazineEstersEthersppmFlavoring agents Ethyl AcetateAll foods(continued)EthanolYeast extract Vinyl acetate resinEthyl Acetoacetate All foods Only for flavoring.Ethyl Butyrate Ethyl Cinnamate Ethyl Decanoate Mixture of2-Ethyl-3,5-dimethylpyrazine and 2-Ethyl-3,6-dimethylpyrazine Ethyl Heptanoate Ethyl Hexanoate Ethyl Isovalerate 2-Ethyl-3-methylpyrazine Ethyl Octanoate Ethyl Phenylacetate Ethyl Propionate Ethylvanillin 1,8-Cineole Eugenol Fatty AcidsFurfural and its derivatives (excluding substances generally recognized as highly toxic)Geraniol Geranyl Acetate Geranyl Formate Hexanoic Acid Hydroxycitronellal Hydroxycitronellal Di- methylacetalIndole and its derivatives Ionone Isoamyl AcetateOnly for flavoring, execpt when:1. Used for denaturing ethanol which is used for the removal astringency of persimons, the manufacture of crystalline fructose, the preparation of granules or tablets of spices, or the manufacture of KONNYAKU-KO (Konjac powder), or which is used as a solvent for Butylated Hydroxytoluene of ButylatedHydroxyanisole or as an ingredient for the manufacture of vinegar;2. Used for accelerating- yeast-autolysis in the extract (water-soluble fraction obtained by autolysis of yeast;)3. Used as a solvent for vinyl acetate resin.Ethyl Aceteta used in manu-facturing yeast extract shall be removed before the preparation of the finished food.ppmFlavoring agents Isoamylalcohol All foods Only for flavoring. (continued)Isoamyl ButyrateIsoamyl FormateIsoamyl IsovalerateIsoamyl PhenylacetateIsoamyl PropionateIsobutanolIsobutyraldehydeIsobutyl PhenylacetateIsoeugenolIsopropanolIsothiocyanates(excluding substances generallyrecognized as highly toxic)IsovaleraldehydeKetonesLactones(excluding substancesgenerally recognized ashighly toxic)LinaloolLinalyl AcetateMaltoldl-Mentholl-Mentholl-Menthyl AcetateMethyl Athranilate2-MethylbutanolMethyl CinnamateMethyl N-Methylanthra-nilateMethyl β-Naphthyl Ketone5-MethylquinoxalineMethyl Salicylatep-Methylacetophenoneγ-NonalactoneOctanall-PerillaldehydePhenethyl AcetatePhenols(excluding substancesgenerally recognized ashighly toxic)Phenol Ethers(excluding substancesgenerally recognized as highly toxic)PiperonalPropanolPropionic Acid* Terpene Hydrocarbons TerpineolTerpinyl Acetate * Propionic Acid may also be used as preservative. See the section, "Preser-vatives."ppmFlavoring agents 2,3,5,6-Tetramethylpyrazine All foods Only for flavoring.(continued)Thioethers(excluding substances generally recognized as highly toxic)Thiols(excluding substances generally recognized as highly toxic)2,3,5-Trimethylpyrazine γ-Undecalactone Valeraldehyde VanillinFlour treatment agents Ammonium Persulfate Wheat flour 0.30 g/kgBenzoyl PeroxideWheat flourChloride Dioxide Wheat flourDiluted Benzoyl Peroxide Wheat flour0.30 g/kgPotassium BromateBread (only products made of wheat 0.030 g/kg of wheat flour)flourFood Colors Annato, water-solubleβ-CaroteneCopper Chlorophyllas copper 0.0004 g/kgChewing gum 0.050 g/kg Chocolate0.0010 g/kg Fish-paste products 0.030 g/kg (excluding SURIMI)Fruits and vegetables for preserva-0.10 g/kgtion.*KONBU (kelp)0.15 g/kg of dry kelp Copper Chlorophyll Moist cakes (excluding bread with 0.0064 g/kg(continued)sweet fillings or toppings)Can be used only as diluted Benzoyl Peroxide by mixing with one or more of Alum, calcium salts of Phosphoric Acid, Calcium Sulfate, CalciumCarbonate, Magnesium Carbonate, and Starch.Not permitted in fresh fish/shellfish including (fresh whale meat), KONBU (kelp)/WAKAME (sea weed) (both Laminariales ), legumes/pulses, meat NORI (laver), tea,or vegetables.Agar jelly in MITSUMAME (prepared by mixing agar jelly,cut fruits, gree beans, etc. with sugar syrup) packed into cans or plastic containers.* Foods which are processed for preserving, including dried foods, salted foods, pickled foods in vinegar, and preserved foods in syrup.Shall be decomposed or removed before thepreparation of the finished food.Not permitted in fresh fish/shellfish (including whale meat), KONBU(kelp)/WAKAME (sea weed)(both Laminariales ),legumes/pulses, meat, NORI (laver) (except when gold is used on NORI), tea leaves,or vegetables.ppmFood Colors Food Blue No. 1 (Brilliant (continued)Blue FCF) and its Alumi- num LakeFood Blue No. 2 (Indigo Carmine) and its Alumi- num LakeFood Green No. 3 (Fast Green FCF) and its Alu- minum LakeFood Red No. 2 (Amaranth) and its Aluminum Lake Food Red No. 3 (Erythro- sin) and its Aluminum Lake Food Red No. 40 (Allura Red) and its Aluminum LakeFood Red No. 102 (New Coccine)Food Red No. 104 (Phloxine)Food Red No. 105 (Rose Bengale)Food Red No. 106 (Acid Red)Food Yellow No. 4 (Tartra- zine) and its Aluminum LakeFood Yellow No. 5 (Sunset Yellow) and its Aluminum LakeFood colors other than chemically synthesized food additivesIron Sesquioxide Banana (stem only)KONNYAKU (konjac)Preparations of tar colors Same as for Food Blue No. 1.Sodium Copper Chlorophyllin as copper0.0004 g/kgCandies0.020 g/kg Chewing gum 0.050 g/kg Chocolate0.0064 g/kg Fish-paste products (except SURIMI)0.040 g/kg Fruits and vegetables for preserva-0.10 g/kgtion.*KONBU (kelp)0.15 g/kg of dry kelp Sodium Copper Chlorophyllin Moist cakes (excluding bread with 0.0064 g/kg (continued)sweet fillings or toppings)Syrup0.064 g/kgNot permitted in fish pickles,fresh fish/shellfish (including whale meat) KASUTERA (a type of pound cake), KINAKO (roasted soybean flour),KONBU (kelp)/WAKAME (sea weed) (both Laminariales ),legumes/pulses, marmalade,meat, meat pickles, MISO (fermented soybean paste),noodles (including Wantan),NORI(laver), soy sauce,sponge cakes, tea leaves,vegetables, or whale meat pickles.Not permitted in fresh fish/shellfish (including whale meat), KONBU(kelp)/WAKAME (sea weed)(both Laminariales ),legumes/pulses, meat, NORI (laver) (except when gold is used on NORI), tea leaves, or vegetables.Agar jelly in MITSUMAME (pre-pared by mixing agar jelly, cut fruits, gree beans, etc. with sugar syrup) packed into cans or plastic containers.* Foods which areprocessed for preserving,including dried foods, salted foods, pickled foods in vinegar, and preserved foods in syrup.ppmFood Colors Sodium Iron Chlorophyllin(continued)Titanium DioxideHumectant Sodium Chondroitin Sulfate Fish sausage 3.0 g/kgMayonnaise20 g/kgDressing20 g/kgInsecticide Piperonyl Butoxide Cereal grains0.024 g/kgNon-nutritive Sweeteners Acesulfame Potassium An (sweetened bean paste) 2.5 g/kgConfectionary 2.5 g/kgChewing gum 5.0 g/kgEdible ices (including sherbets, 1.0 g/kgflavored ices, and other similarfoods)Fermented milk*0.50 g/kgFlour paste 1.0 g/kg.Ice creams 1.0 g/kgJam 1.0 g/kgFoods with health claims 6.0 g/kg(only tablets)Lactic acid bacterial bevarages* 0.50 g/kgMilk drinks*0.50 g/kgMiscellaneous alcoholic beverages*0.50 g/kgMoist cakes 2.5 g/kgNonalcoholic beverages0.50 g/kgPickles 1.0 g/kgSugar substitutes**15 g/kgTare (a dip or sauce mainly for 1.0 g/kgJapanese or Chinese foods)Wine*0.50 g/kgOther foods 0.35 g/kgAspartameDisodium Glycyrrhizinate MISO (fermented soybean paste)Soy sauceSaccharin Chewing gum0.050 g/kgSodium Saccharin as residue limitof sodium saccharineless than:KOZI-ZUKE (preserved in KOJI, 2.0 g/kgfermented riceSU-ZUKE (vinegar-pickled foods)TAKUAN-ZUKE (rice bran-pickledradishes)Only for coloring.Not permitted in fish pickles, fresh fish/shellfish (including whale meat) KASUTERA (a type of pound cake), KINAKO (roasted soybean flour), KONBU (kelp)/WAKAME (sea weed) (both Laminariales), legumes/pulses, marmalade, meat, meat pickles, MISO (fermented soybean paste), noodles (including Wantan), NORI(laver), soy sauce, sponge cakes, tea leaves, vegetables, or whale meat pickles.** Products used bydirectly adding to drinks, such as coffee and tea.* Applied to dilutions, in the case of concentratedproducts.These maximum limits donot apply to foodsapproved to be labeledas special dietary use. Same as for Annato, water-solubleppm Non-nutritive sweeteners Sodium Saccharin Nonalcoholic beverages (powdered) 1.5 g/kg (continued)(continued)KASU-ZUKE (lee-pickled foods) 1.2 g/kgMISO-ZUKE (MISO-pickled foods)SHOYU-ZUKE (soy sauce-pickledfoods)Fish/shellfish (processed, excludingfish paste, TSUKUDANI (foodsboiled down with soy sauce),pickles, and canned or bottledfoods)Processed sea weeds0.50 g/kgSimmered beansSoy sauceTSUKUDANI (foods boiled down withsoy sauce)Edible ices0.30 g/kgFish pasteLactic acid bacterial drinksMilk drinksNonalcoholic beveragesSaucesSyrupVinegarAn (sweetened bean paste)0.20 g/kgFermented milkFlour pasteIce cream productsJamsMISO (fermented soybean paste)Pickles (preserved or pickled foods,excluding those listed in thiscolumn)Confectionary0.10 g/kgCanned or bottled foods, excluding 0.20 g/kgthose listed above.D-Sorbitol All foodsSucralose Chewing gum 2.6 g/kgConfectionary 1.8 g/kgJam 1.0 g/kgLactic acid becterial beverages*0.40 g/kgMilk drinks*0.40 g/kgMiscellaneous alcoholic bverages*0.40 g/kgMoist cakes 1.8 g/kgNonalcoholic beverages*0.40 g/kgSake*0.40 g/kgSake (compounded)*0.40 g/kg Sugar substitutes**12 g/kg Wine (any kind of fruit wine)*0.40 g/kg Other foods0.58 g/kg** Products used by directly adding to drinks, such as coffee and tea.* Applied to dilutions, in the case of concentratedproducts.These maximum limits do not apply to foods approved to be labeled as special dietary use. These maximum limits donot apply to foodsapproved to be labeledas special dietary use.(less than 1.5 g/kg in case of materials for nonalcoholic beverage or lactic acid bacteria drinks or fermented milk product to be diluted not less than 5-fold before use, less than 0.90 g/kg in case of vinegar to be deluted not less than 3-fold before use)ppmNon-nutritive sweeteners Xylitol All foods(continued)D-XylosePreservatives Benzoic Acid Caviar 2.5 g/kgMargarine 1.0 g/kgNonalcoholic beverages0.60 g/kgSoy sauce0.60 g/kgSyrup0.60 g/kgButyl p-Hydroxybenzoate as p-hydroxybenzoicacidFruit sauce0.20 g/kgnonalcoholic beverages0.10 g/kgRind of fruits and fruit vegetables 0.012 g/kgSoy sauce0.25 g/LSyrup0.10 g/kgVinegar0.10 g/LCalcium Propionate as propionic acidBread and cakes 2.5 g/kgCheese 3.0 g/kgEthyl p-HydroxybenzoateIsobutyl p-HydroxybenzoateIsopropyl p-HydroxybenzoateNisinAs polypeptidecontaining Nisin A Cheese (except processed cheese)0.0125g/kgMeat productsWhipped creamsDressing0.010g/kgMayonnaiseSauces*Fine bakery products0.00625g/kgProcessed cheeseMISO (fermented soybean paste)0.0050g/kgProcessed eggs productsMoist, unbaked, sweet cakes mademaainly of cereal grains or starch**0.0030g/kgPotassium Sorbate as sorbic acid0.30 g/kg When the additive is used in margarine with Sorbic Acid or Potassium Sorbate, or a preparation containing either of these two additives, the total amount of them as benzoic acid and as sorbic acid shall not be more than 1.0 g/kg.When the additive is used in cheese with Sorbic Acid or Potassium Sorbate, or a preparation containing either of these two additives, the total amount of them as propionic acid and as sorbic acid shall not be more than 3.0 g/kg.Same as for Butyl p-Hydroxybenzoate.AMAZAKE (beverages made from fermneted rice using KOJI (Asp. oryzae), and confined toproducts to be coonsumed in 3- fold or more dilution.)Cheese: When used in combination with propionic acid, calcium propionate, or sodium propionate, total level of the additives as sorbic acid and as propionic acid shall not be more than 3.0 g/kg.The maximum use levels are not apply to products permmited or recognized by the Minister of Health, Labour and Welfare as foods for special dietary uses. The foods include five types of products: foods for the ill, milk powder for pregnant and lactating women, formulated milk powder for infants, foods for the aged, foods for specified health uses.* Sauces refer to all kinds of sauces including Oriental thick Worcester sauce, cheese souce, and ketchup, but excluding fruit sauce and its analogues used for cakes.** They refer to rice pudding and tapioca puding, and their analogues, but excluding Oriental sweet dumplings.ppmPreservative Potassium Sorbate AN (sweetened bean paste) 1.0 g/kg(continued)(continued)Candied cherries 1.0 g/kgCheese 3.0 g/kgDried fish/shellfish (excluding 1.0 g/kgsmoking cuttlefish & octopus)Dried prune0.50 g/kgFermented milk (as raw materials for0.30 g/kglactic acid bacterial drinks)Fish-paste products (excluding 2.0 g/kgSURIMI)Flour paste products for bread and 1.0 g/kgconfectionaryFruit juice (including concentrated 1.0 g/kgfruit juice) for confectionaryFruit paste for confectionary 1.0 g/kgGnocchis 1.0 g/kgJams 1.0 g/kgKASU-ZUKE (lees-pickled foods) 1.0 g/kgKetchup0.50 g/kgKOJI-ZUKE (KOJI (Asp. oryzae)- 1.0 g/kgpickled foods)Lactic acid bacterial beverages (ex-0.050 g/kg cluding sterilized bevarages)Lactic acid bacterial beverages (as 0.30 g/kg ingredients of lactic acid bacterialbeverages, excluding sterilizedbeverages)Margarine 1.0 g/kg Meat products 2.0 g/kg Miscellaneous alcoholic beverages 0.20 g/kg MISO (fermented soy bean paste) 1.0 g/kg MISO-ZUKE (MISO-pickled foods) 1.0 g/kg Salted vegetables 1.0 g/kg Sea urchin products 2.0 g/kg SHOYU-ZUKE (soy sauce-pickled 1.0 g/kg foods)Simmered beans 1.0 g/kg Smoked cuttlefish & octopus 1.5 g/kg Soup (excluding potage-type soup)0.50 g/kg SU-ZUKE (vinegar-pickled foods)0.50 g/kg Syrup 1.0 g/kg TAKUAN-ZUKE (rice bran-pickled 1.0 g/kg radish)TARE (a dip or sauce mainly for 0.50 g/kg Japanese or Chinese foods)TSUKUDANI (foods boiled down in 1.0 g/kg soy sauce)TSUYU (a sauce mainly for Japanese0.50 g/kg noodles)Whale meat products 2.0 g/kg Wine (any kind of fruit wine)0.20 g/kg When the additive is used in margarine with Benzoic Acid or Sodium Benzoate, the total amount of them as benzoic acid and as sorbic acid shall not be more than 1.0 g/kg.When the additive is used in MISO-ZUKE, the total amount of Sorbic Acid used in the product, and Sorbic Acid and its salts cntaining in MISO as ingredient shall not be more than 1.0 g/kg.3.0 g/kg.。
日本《食品中残留农业化学品肯定列表制度》
162
CLORANSULAM-METHYL
氯酯磺草胺
农药/除草剂
163
CLORSULON
氯舒隆
兽医药/驱虫剂和抗原生动物药剂
164
CLOSANTEL
三氯苯咪唑
兽医药/驱虫剂和抗原生动物药剂
165
CLOTHIANIDIN
可尼丁
农药/杀虫剂
166
CLOXACILLIN
邻氯青霉素
兽医药/抗生素
多菌灵，苯菌灵，甲基托布津
农药/杀真菌剂
105
＋
CARBETAMIDE
长杀草
农药/除草剂
106
CARBOFURAN
虫螨威
农药/杀虫剂，杀线虫剂
107
CARBONYL SULPHIDE
羰基硫化物
农药/杀虫剂
108
CARBOSULFAN
丁硫克威
农药/杀虫剂
109
CARBOXIN
萎锈灵
农药/杀真菌剂
110
乙嘧酚磺酸酯
农药/杀真菌剂
94
BUPROFEZIN
噻嗪酮
农药/杀虫剂，杀螨剂
95
BUQUINOLATE
丁喹酯
兽医药/合成杀菌剂
96
BUTAFENACIL
氟丙嘧草酯
农药/除草剂
97
BUTAMIFOS
抑草磷
农药/除草剂
98
＋
BUTROXYDIM
丁苯草酮
农药/除草剂
99
BUTYLHYDROXYANISOL
4-氨基吡啶
农药/驱鸟剂
12
4-CPA
4-促生灵
农药/植物生长调节剂
日本拟修订食品添加剂碳酸钙等的使用标准
平 可以参 照规程 ５ ． ５ ． ５的要 求 ：而 对 于 精 度 和 使 用 要 求 照天平首次检定时的最大允许误差进行要求。
⑩ 、⑩ 级 ，通俗 的说 ，ｄ ≤０ ． １ ｍ ｇ 就 是常用 的十万 分之 较 高 且 使 用 频 繁 的 天 平 ，建 议 各 点 最 大 允 许 误 差 依 然按
５ ． ４的要 求 进 行 准 确 度 级 别 划 分 。 录 。 日常 测 试 记 录 一 般 包 含 日期 、测 试 结 果 、测 试 结 论 和 测 试 人 几 个 方 面 的 内 容 。 该 测 试 记 录 满 足 各 点 允 差 要
标 准砝 码 的 选 择 ：配 备 的标 准 砝 码 的 扩 展 不 确定 度
用 １ ５ ｇ左 右 的量 值 ，则 两 点 选 择 为 １ ０ ｇ ＋ ５ ｇ 或２ ０ ｇ ＋ １ ０ 维 护 的 重 点 就 是 要 保 持 电 子 天 平 的 清 洁 卫 生 。注 意 防 ｇ均 可 。如 果 一 定 要 一 个 范 围 的 话 ，可 以选 择 常 用 的 最 震 、 防尘 、防 干 扰 等 。开 机 预 热 时 间要 足 够 ，预 热 后 可 大 和 最 小 称 量 值 。根 据 各 实 验 室 需 要 ，如 果 天 平 使 用 频 率 较 高 ，数 据 比较 重 要 关 键 ，环 境 条 件 有 微 小 变 化 ，也 可 以 选 取 多 点 测 试 。对 于 每 一 种 测 试 情 况 而 言 ，天 平 均 加载 “ 皮重 ”到一 个典 型使 用点 ，然后 利 用 “ 测 试 砝 码 ”进 行 测试 ，该 砝 码 应 等 于典 型 称 量 样 品 。 加 载 时 电 子 天平 各 点 的 最 大 允 许 误 差 如 表 １ 所示 。
日本协会标准
财团法人日本健康营养食品协会螺旋藻标准1.适用范围本标准适用于“螺旋藻食品”、“螺旋藻加工食品”、“螺旋藻加工复合食品”，产品形态包括粉末、片剂或颗粒等。
2.定义(1)螺旋藻“螺旋藻”是属于蓝藻类纽子目颤藻科螺旋藻属的藻类，一般为长300～500μm的螺旋状多细胞生物，颜色是绿色或蓝绿色。
(2)螺旋藻粉末螺旋藻粉末是指通过人工培养的螺旋藻以喷雾干燥等方法干燥所得的物质。
(3)螺旋藻食品螺旋藻食品是指螺旋藻粉末以及利用螺旋藻粉末加工的食品，螺旋藻粉末的重量比例应达到95％以上。
(4)螺旋藻加工食品螺旋藻加工食品是指以螺旋藻粉末和其它非螺旋藻食品原料为原料加工的食品，螺旋藻粉末的重量比例应超过50％不足95％。
(5)螺旋藻加工复合食品螺旋藻加工复合食品是指以螺旋藻粉末和其它非螺旋藻食品原料为原料加工的食品，螺旋藻粉末的重量比例应超过30％不足50％。
3.产品规格(1)外观性状外观呈绿色或蓝绿色，无异味异臭。
(2)规格成分含有量①规格成分的含量应该超过下表的数值。
②对产品进行定量分析时，应含有下表中的成分。
(3)①既存脱镁叶绿酸盐（Original pheophorbide）小于50mg%②总脱镁叶绿酸盐（Total pheophorbide）小于100mg%(4)总砷以As计小于2ppm。
(5)重金属以Pb计小于20ppm(6)菌落总数5×104/g以下(7)大肠菌群阴性(8)水分小于7％4.原材料规格(1)螺旋藻粉末作为原材料的螺旋藻粉末必须是符合“2 定义”中规定的方法生产的产品。
(2)原材料的质量标准作为原材料的螺旋藻粉末必须符合“3 产品规格”规定的标准。
(3)其它原材料应为食品或食品材料。
但是，食品卫生法认可的添加剂不受此限。
5.类胡萝卜素定量分析法1、定义及适用范围螺旋藻中的类胡萝卜素中包括胡萝卜素、玉米黄质等成份。
其中，具有营养学价值的胡萝卜素在日本食品成份表中的名称是总胡萝卜素。
日本葱、蒜、韭菜、姜、菠菜等最新残留限量标准(日本肯定列表)(日本厚生劳动省颁布)
日本葱、蒜、韭菜、姜、菠菜等最新残留限量标准（日本肯定列表）（日本厚生劳动省颁布）1 葱1 抗倒酯Trinexpac-ethyl ABE02 葱ABE02 Welsh(including leek) 一律标准葱（包括韭葱）2011-09-28 00:00:002 咯菌腈Fludioxonil ABE02 葱ABE02 Welsh(including leek) 7.0 葱（包括韭葱）2011-09-01 00:00:003 禾草丹Thiobencarb ABE02 葱ABE02 Welsh(including leek) 0.02 葱（包括韭葱）2011-07-19 00:00:004 氟虫酰胺Flubendiamide ABE02 葱ABE02 Welsh(including leek) 3 葱（包括韭葱）2011-07-19 00:00:005 甲硫威Methiocarb ABE02 葱ABE02 Welsh(including leek) 0.5 葱（包括韭葱）2011-06-28 00:00:006 异丙甲草胺Metolachlor ABE02 葱ABE02 Welsh(including leek) 一律标准异丙甲草胺是指：S体以及R体之和。
葱(包括韭葱)2011-05-10 00:00:007 四唑嘧磺隆Azimsulfuron ABE02 葱ABE02 Welsh(including leek) 一律标准葱(包括韭葱) 2011-05-09 00:00:008 虱螨脲Lufenuron ABE02 葱ABE02 Welsh(including leek) 一律标准葱(包括韭葱) 2011-05-09 00:00:009 抑草磷BUTAMIFOS ABE02 葱ABE02 Welsh(including leek) 0.03(ppm) 葱(包括韭葱) 2011-04-20 00:00:0010 密灭汀Milbemectin ABE02 葱ABE02 Welsh(including leek) 一律标准葱(包括韭葱) 2011-04-20 00:00:0011 啶虫丙醚Pyridalyl ABE02 葱ABE02 Welsh(including leek) 5(ppm) 葱（包括韭葱）2011-03-28 00:00:0012 草胺磷GLUFOSINATE ABE02 葱ABE02 Welsh(including leek) 0.2(ppm) 葱（包括韭葱）2011-03-15 00:00:0013 醚菊酯Etofenprox ABE02 葱ABE02 Welsh(including leek) 2(ppm) 葱（包括韭葱）2011-03-15 00:00:0014 氰霜唑Cyazofamid ABE02 葱ABE02 Welsh(including leek) 2(ppm) 葱（包括韭葱）2011-03-15 00:00:0015 Spinetoram Spinetoram ABE02 葱ABE02 Welsh(including leek) 0.5(ppm) 葱（包括韭葱）2011-02-16 00:00:0016 丙线磷Ethoprophos ABE02 葱ABE02 Welsh(including leek) 一律标准葱（包括韭葱）2011-02-16 00:00:0017 甲霜灵和精甲霜灵(总量)METALAXYL and MEFENOXAM(astotal)ABE02 葱ABE02 Welsh(including leek) 0.2(ppm) 葱(包括韭葱) 2011-02-10 00:00:0018 吡虫清Acetamiprid ABE02 葱ABE02 Welsh(including leek) 4.5(ppm) 葱(包括韭葱) 2011-02-10 00:00:0019 联苯菊酯Bifenthrin ABE02 葱ABE02 Welsh(including leek) 0.5(ppm) 葱(包括韭葱) 2010-12-13 00:00:0020 腈嘧菌酯Azoxystrobin ABE02 葱ABE02 Welsh(including leek) 10(ppm) 葱(包括韭葱) 2010-12-13 00:00:0021 甲氧虫酰肼Methoxyfenozide ABE02 葱ABE02 Welsh(including leek) 3.0(ppm) 葱(包括韭葱) 2010-12-13 00:00:0022 氟唑虫清CHLORPHENAPYR ABE02 葱ABE02 Welsh(including leek) 3(ppm) 葱(包括韭葱) 2010-12-13 00:00:0023 百克敏Pyraclostrobin ABE02 葱ABE02 Welsh(including leek) 0.7(ppm) 葱(包括韭葱) 2010-11-19 00:00:0024 扑派威Propamocarb ABE02 葱ABE02 Welsh(including leek) 3.0(ppm) 霜霉威包括霜霉威与霜霉威盐酸盐。
日本允许使用色素色素
适用食品
最大使用量
使用限制
食用红色2号(苋菜红)(检)
不得用于蛋糕、黄豆面、腌鱼、腌鲸肉、海带类、酱油、肉类、腌肉、
食品红色2号铝色淀(苋菜红铝色淀)(检)
西式蛋糕、鲜鱼贝类(包括鲸肉)、茶、紫菜类、桔子酱、豆类、酱、
食用红色3号(赤藓红)(检)
面类(包括馄钝)、蔬菜类
食用红色3号铝色淀(赤藓红铝色淀)(检)
食用红色40号诱惑红
食用红色40号铝色淀
食用红色102号(新胭脂红)(检)
食用红色104号(根皮红)(检)荧光桃红
食用红色105号(玫瑰红)(检)孟加拉红
食用红色106号(酸性红)(检)
食用黄色4号(酒石黄)(检)
食用黄色4号铝色淀(酒石黄铝色淀)(检)
食用黄色5号(日落黄—FCF)(检)
焦油色素制剂
着色剂
不得用于蛋糕、黄鱼粉
(不包括甜豌豆粉)、腌
鱼肉、腌鲸鱼肉、海带
类、酱油、肉类、腌肉、
鲜鱼贝类(包括鲸肉)、
茶、紫菜类、橘子酱、豆
类、酱、面类(包括馄
饨)、蔬菜及裙带莱类
不得用于盐渍鱼、鲜鱼/贝类（包括鲸肉）KASUTERA（一种重油蛋糕）、KINAKO（炒黄豆面）、海带类、豆酱、桔子酱、肉类、腌肉、MISO（酱）、面条（包括Wantan）、紫菜类、酱油、蛋糕、茶、蔬菜类或盐渍鲸鱼肉
食用黄色5号铝色淀(日落黄—FCF铝色淀)(检)
食用绿色3号(坚牢绿—FCF)(检)
食用绿色3号铝色淀(坚牢绿—FCF铝色淀)(检)
食用蓝色1号(亮蓝—FCF)(检)
食用蓝色1号铝色淀(亮蓝—FCF铝色淀)(检)
食用蓝色2号(酸性靛蓝)(检)
日本食品添加剂使用标准
Major Use Category AdditivesTarget FoodsMaximum LimitsLimitation for UseAcidifiersAcetic Acid All foodsAcetic Acid, Glacial Adipic Acid Citric Acid Fumaric Acid Gluconic Acid Glucono-δ-Lactone Lactic Acid DL-Malic Acid Succinic Acid D-Tartaric Acid DL-Tartaric AcidAnti-cakingFerrocyanides of Calcium,Potassium and SodiumSaltIndividually or in combination,0.020g/kg asanhydrous sodium ferrocyanide Anti-foaming agent Silicone resin All foods0.050 g/kg Only for defoaming.Anti-molding agentsDiphenylGrapefruit 0.070 g/kg Lemon 0.070 g/kg Orange0.070 g/kgFludioxonilKiwifruit 0.020ｇ/kg Citrus fruits (except for UNSHU orange 0.010ｇ/kgAppleApricot (except for seeds）Cherry (except for seeds）Japanese plum (except for seeds）LoquatNectarine (except for seeds）PearPeach (except for seeds）Pomegranate Quince0.0050ｇ/kg effective from March 01, 2012for Apple, Pomegranate, Pear,Loquat, Quince, and .ImazalilBanana 0.0020 g/kg Citus fruits0.0050 g/kg(except mandarin orange)o-PhenylphenolSodium o -Phenylphenol Citrus fruitsThiabendazoleBanana (whole)0.0030 g/kg Banana (pulp)0.0004 g/kg Citrus fruits0.010 g/kgAntioxidantsL-Ascorbic Acid All foodsL-Ascorbyl Palmitate L-Ascorbyl StearateStandards for Use, according to Use Categorieseffective from September 01, 2011as maximum residue limitas maximum residue limit as maximum residue limit of o -phenylphenol 0.010g /kg as maximum residue limitAntioxidants Butylated Hydroxyanisole (BHA)as BHA(continued)Butter0.2 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(except frozen products cosumed raw)Butylated Hydroxytoluene as 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 frozen productscosumed raw)Mashed potato (dried)0.2 g/kgWhale meat (frozen) 1 g/kg of dipCalcium Disodium as EDTA-CaNa2Ethylenediamine-0.035 g/kgtetraacetateOther canned and bottle foods0.25 g/kgL-Cysteine Monohydro-Breadchloride Fruit juiceDisodium Ethylene-as EDTA-CaNa2 diaminetetraacetate0.035 g/kgOther canned and bottled foods0.25 g/kgErythrobic Acid All foodsIsopropyl CitrateButter0.10 g/kgFats and oils0.10 g/kgGuaiac ResinButter1.0 g/kgFats and oils 1.0 g/kgPropyl Gallate Butter 0.10 g/kgFats and oils0.20 g/kgSodium L-Ascorbate All foodsSodium Erythorbate All foodsdl-α-TocopherolAll foodsWhen BHA 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-alcoholic 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 (excluding SURIMI)or bread.Only for antioxidizingpurposes in other foods.Only for antioxidizing, exceptwhen included in preparationof β-Carotene, Vitamin A,Vitamin A Esters of FattyAcids, or Liquid Paraffin.Chewing gum bases Ester Gum Chewing gum Only as chewing gum base.PolybutenePolyisobutylenePolyvinyl Acetate*Color fixatives Ferrous SulfateAll foodsPotassium Nitrate less than:Meat products0.070 g/kgWhale meat bacon0.070 g/kg(as residuelimit of NO2Sodium Nitrateas maximumSodium Nitrite residue limit ofnitriteFish ham0.050 g/kgFish sausage0.050 g/kgIKURA (salted/processed 0.0050 g/kgsalmon roes)Meat products 0.070 g/kgSUJIKO (salted salmon roes)0.0050 g/kgTARAKO0.0050 g/kgWhale meat bacon0.070 g/kgColor adjuvant Ferrous Gluconate Table olive0.15 g/kgDietary SupplementsL-Ascorbic acid 2-glucosideAll foodsBiotinFoods with health claimsBisbentiamineAll foodsCalcium Carbonate*as CaCalcium Chloride All foods1.0 %Calcium Citrate Chewing gum*10 % * Calcium DihydrogenPyrophosphateCalcium DihydrogenPhosphateCacium GluconateCalcium GlycerophosphateCalcium HydroxideCalcium LactateCalcium MonohydrogenAll foodsPhosphateCalcium PantothenateCalcium SulfateCholecalciferol All foodsSame as for Potassium NitrateThe above limitsdo not apply tofoods approvedto be labeled as"special. dietaryuse."Only when indispensable formanufacturing or processingthe food, or when used fornutritive purposes.* Only applied toCalcium Carbonate* Polyvinyl Acetate may alsobe used as film-forming.See the section, "Film-forming agents."May also be used as dietarysupplement.See the section, "Dietarysupplements"Only for nutritive purposes.Only when indispensable formanufacturing or processingthe food, or when used fornutritive purposes.Only when indispensable formanufacturing or processingthe 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."Dietary Supplements Copper Gluconateas copper(continued)Substitutes for human milk0.60 mg/LFoods with health claims5 mg/recommended daily portion of each foodCupric Sulfateas copper Substitutes for human milk0.60 mg/LDibenzoyl Thiamine All foodsDibenzoyl Thiamine Hydrochloride Dry Formed Vitamin A ErgocalciferolFerric Ammonium Citrate Ferric Chloride Ferric Citrate Ferric Pyrophosphate Ferrous GluconateDried milk for pregnant and lactating women.Substitutes for human milk.Weaning foods Folic AcidAll foodsL-Histidine Monohydro- chloride Iron Lactate L-Isoleucine L-Lysine L-Aspartate L-Lysine L-GlutamateL-Lysin Monohydrochloride DL-Methionine L-Methionine Methyl Hesperidin Nicotinamide Nicotinic Acid L-Phenylalanine All foodsPyridoxine Hydrochloride RiboflavinRiboflavin 5'-Phosphate SodiumRiboflavin Tetrabutyrate Sodium Ferrous Citrate Sodium Pantothenate Thiamine Dicetylsulfate Thiamine Dilaurylsulfate Thiamine Hydrochloride Thiamine Mononitratewhen formulated into a standard concentration.The limit does not apply to cases where these additives are used in formulated dried milk under approval by the Minister of Health, Labor and Welfare.Not permitted in freshfish/shellfish (including fresh whale meat) or meat.May also be used as color adjuvant.See the section, "Color adjuvant."when formulated into a standard concentration.The limit does not apply to cases where these additives are used in formulated dried milk under approval by the Minister of Health, Labor and Welfare.Dietary Supplements Thiamine Naphthalene-All foods(continued) 1, 5-disulfonateThiamine ThiocyanateDL-ThreonineL-Threonineall-rac-α-Tocopheryl Acetate Foods with health claims as α-TocopherolR,R,R-α-Tocopheryl Acetate150mg/recommendeddaily portion of eachfoodTricalcium Phosphate All foods as Ca1.0 %DL-Tryptophan All foodsL-TryptophanL-ValineVitamin AVitamin A Esters ofFatty AcidsVitamin A in OilZinc Gluconate Only substitutes for human milk as zincFoods with health claims15 mg/recommended dailyportion of each foodZinc Sulfate Only substitutes for human milkas zincEmulsifiers Calcium 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).6.0 g/kgMacaroni and other such products.* 4.0 g/kg**as dry noodles.Mixed powder:for manufacturing bread. 5.5 g/kgfor manufacturing confections (friedwheat flour products only).5.5 g/kgfor manufacturing confections (bakedwheat flour products only).5.0 g/kgfor manufacturing moist cakes (riceflour products only).10 g/kgfor manufacturing sponge cakes,butter cakes and steamed breads.8.0 g/kgfor manufacturing steamed MANJYU (bun made by steaming wheat flour dough).2.56.0 mg/LWhen formulatedinto a standardconcentration.Not applied to cases whereOnly when indispensable formanufacturing or processingthe food, or when used fornutritive purposes.The above limit donot apply to foodsapproved to belabeled as"special. dietaryuse."6.0 mg/LWhen formulatedinto a standardconcentration.the 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 sodiumstrearoyl lactylate, totallevel of the additives ascalcium strearoyl lactylateshall not be more than themaximum limit.Emulsifiers (continued)Calcium Strearoyl Lactylate(continued)Noodles(excluding instant noodlesand dry noodles)4.5 g/kg**** as boiled noodles.Sponge cakes. 5.5 g/kgSteamed bread(bread made bysteaming wheat flour dough).5.5 g/kgSteamed MANJYU 2.0 g/kgGlycerol Esters of Fatty All foodsAcidsLecithinPolysorbate 20as polysorbate 80Polysorbate 60Capsule- and tablet-form foodsexcluding confections25 g/kgPolysorbate 65 Chewing gum 5.0 g/kgPolysorbate 80 Cocoa and chocolate products 5.0 g/kgMilk-fat substitutes 5.0 g/kgSauces 5.0 g/kgSeasonings for instant noodles 5.0 g/kgShortening 5.0 g/kgBakery confections 3.0 g/kgDecorations for confections 3.0 g/kg(Sugar coatings and icings)Dressing 3.0 g/kgIce creams 3.0 g/kgMayonnaise 3.0 g/kgMix powder for bakery confectionsand moist sweet cake3.0 g/kgMoist sweet cake, unbaked cake 3.0 g/kg(Including fruit tart, cream cake, rarecheese cake, custard pudding, andlike products)Sweetened yoghurt 3.0 g/kgCandies 1.0 g/kgEdible ices including sherbet 1.0 g/kgFlour paste* 1.0 g/kgSoup 1.0 g/kgPickled sea weed 0.50 g/kgPickled vegetables 0.50 g/kgChocolate drinks 0.50 g/kgUnripened cheese 0.080 g/kgCanned and bottled sea weed 0.030 g/kgCanned and bottled vegetables 0.030 g/kgOther foods 0.020 g/kgPropylene Glycol Esters All foodsof Fatty AcidsSodium Stearoyl LactylateSorbitan Esters of Fatty All foodsAcidsSucrose Esters of FattyAcidsFilm-forming agents Morpholine Salts of Fatty AcidsRind of fruitsPolyvinyl Acetate*Rind of vegetablesSodium OleateFlavoring agents Acetaldehyde All 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 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 asfillings or coatings of bread orbakery confections.* Polyvinyl Acetate mayalso be used as chewinggum base.See the section, "Chewinggum base."Only as film-forming agent. Same as for Calcium Strearoyl LactylateFlavoring agents Aliphatic Higher Aldehydes (continued) (excluding substancesgenerally recognized ashighly toxic)Alphatic Higher Hydro-All foodsOnly for flavoring.carbons (excluding sub-stances generally recog-nized as highly toxic)Ally CyclohexylpropionateAlly HexanoateAlly IsothiocyanateAmylalcoholα-AmylcinnamicaldehydeAnisaldehydeAromatic AlcoholsAromatic Aldehydes(excluding substancesgenerally recognized ashighly toxic)BenzaldehydeBenzyl Acetate. Benzyl AlcoholBenzyl Propionated-BorneolButanolButyl AcetateButyl ButyrateButyraldehydeButyric AcidCinnamic AcidCinnamaldehydeCinnamyl AcetateCinnamyl AlcoholCitralCitronellalCitronellolCitronellyl AcetateCitronellyl FormateCyclohexyl AcetateCyclohexyl ButyrateDecanalDecanol2,3-Diethyl-5-methylpyrazine2,3-Dimethylpyrazine2,5-Dimethylpyrazine2,6-Dimethylpyrazine2,6-DimethylpyridineEstersEthersFlavoring agents Ethyl AcetateAll foods (continued)EthanolYeast extract Vinyl acetate resinEthyl Acetoacetate All foodsOnly for flavoring.Ethyl Butyrate Ethyl Cinnamate Ethyl Decanoate Mixture of2-Ethyl-3,5-dimethylpyrazine and 2-Ethyl-3,6-dimethylpyrazine Ethyl Heptanoate Ethyl Hexanoate Ethyl Isovalerate 2-Ethyl-3-methylpyrazine 2-Ethyl-5-methylpyrazine 5-Ethyl-2-methylpyridine Ethyl Octanoate Ethyl Phenylacetate Ethyl Propionate 2-Ethylpyrazine Ethylvanillin 1,8-Cineole Eugenol Fatty AcidsFurfural and its derivatives(excluding substances generally recognized as highly toxic)Geraniol Geranyl Acetate Geranyl Formate Hexanoic Acid Hydroxycitronellal Hydroxycitronellal Di- methylacetalIndole and its derivativesOnly for flavoring, execpt when:1. Used for denaturing ethanol which is used for the removal astringency of persimons, the manufacture of crystalline fructose, the preparation of granules or tablets of spices, or the manufacture of KONNYAKU-KO (Konjac powder), or which is used as a solvent for Butylated Hydroxytoluene of Butylated Hydroxyanisole or as aningredient for the manufacture of vinegar;2. Used for accelerating-yeast-autolysis in the extract (water-soluble fraction obtained by autolysis of yeast;)3. Used as a solvent for vinyl acetate resin.Ethyl Aceteta used in manu-facturing yeast extract shall be removed before the preparation of the finished food.Flavoring agents Ionone All foodsOnly for flavoring.(continued)Isoamyl AcetateIsoamylalcoholIsoamyl ButyrateIsoamyl FormateIsoamyl IsovalerateIsoamyl PhenylacetateIsoamyl PropionateIsobutanolIsobutyraldehydeIsobutyl PhenylacetateIsoeugenolIsopentylamineIsopropanolIsothiocyanates(excluding substances generallyrecognized as highly toxic)IsovaleraldehydeKetonesLactones(excluding substancesgenerally recognized ashighly toxic)LinaloolLinalyl AcetateMaltoldl-Mentholl-Mentholl-Menthyl AcetateMethyl Athranilate2-Methylbutanol3-Methyl-2-butanol3-Methyl-2-butenal3-Methyl-2-butenol2-MethylbutyraldehydeMethyl Cinnamate5-Methyl-6,7-dihydro-5H-cyclopentapyrazineMethyl N-MethylanthranilateMethyl β-Naphthyl Ketone6-Methylquinoline5-Methylquinoxaline2-MethypyrazineMethyl Salicylatep-Methylacetophenoneγ-NonalactoneOctanal2-Pentanol1-Penten-3-oll-PerillaldehydePhenethyl AcetateFlavoring agents Phenols All foods Only for flavoring. (continued) (excluding substancesgenerally recognized ashighly toxic)Phenol Ethers(excluding substancesgenerally recognized ashighly toxic)2-(3-Phenylpropyl)pyridinePiperidinePiperonalPropanolPropionaldehydePropionic Acid*PyrazinePyrrolidineTerpene HydrocarbonsTerpineolTerpinyl Acetate5,6,7,8-Tetrahydroquinoxaline2,3,5,6-TetramethylpyrazineThioethers(excluding substancesgenerally recognized ashighly toxic)Thiols(excluding substances generallyrecognized as highly toxic)2,3,5-Trimethylpyrazineγ-UndecalactoneValeraldehydeVanillinFlour treatment agents Ammonium Persulfate Wheat flour0.30 g/kgBenzoyl Peroxide Wheat flourChloride DioxideWheat flourDiluted Benzoyl Peroxide Wheat flour0.30 g/kgPotassium Bromate Bread (only products made of wheat0.030 g/kg of wheatflour) flourFood Colors Annato, water-soluble Can be used only as diluted Benzoyl Peroxide by mixing with one or more of Alum, calcium salts of Phosphoric Acid, Calcium Sulfate, Calcium Carbonate, Magnesium Carbonate, and Starch. Shall be decomposed or removed before the preparation of the finished food.Not permitted in fresh fish/ shellfish (including whale meat), KONBU(kelp)/WAKAME (sea weed) (both Laminariales), legumes/pulses, meat, NORI (laver) (except when gold is used on NORI), tea leaves, or vegetables.* Propionic Acid may also be used as preservative. See the section, "Preser-vatives."Food Colorsβ-Carotene(continued)Copper Chlorophyll as copper0.0004 g/kgChewing gum0.050 g/kgChocolate0.0010 g/kgFish-paste products0.030 g/kg(excluding SURIMI)Fruits and vegetables for preserva-0.10 g/kgtion.*KONBU (kelp)0.15 g/kg of dry kelp Copper Chlorophyll Moist cakes (excluding bread with 0.0064 g/kg(continued) sweet fillings or toppings)Food Blue No. 1 (BrilliantBlue FCF) and its Alumi-num LakeFood Blue No. 2 (IndigoCarmine) and its Alumi-num LakeFood Green No. 3 (FastGreen FCF) and its Alu-minum LakeFood Red No. 2 (Amaranth)and its Aluminum LakeFood Red No. 3 (Erythro-sin) and its Aluminum LakeFood Red No. 40 (AlluraRed) and its AluminumLakeFood Red No. 102(New Coccine)Food Red No. 104(Phloxine)Food Red No. 105(Rose Bengale)Food Red No. 106(Acid Red)Food Yellow No. 4 (Tartra-zine) and its AluminumLakeFood Yellow No. 5 (SunsetYellow) and its AluminumLake Not permitted in fresh fish/ shellfish including (fresh whale meat), KONBU (kelp)/ WAKAME (sea weed) (both Laminariales), legumes/ pulses, meat NORI (laver), tea, or vegetables.Agar jelly in MITSUMAME(prepared by mixing agar jelly,cut fruits, gree beans, etc. withsugar syrup) packed into cans orplastic containers.* Foods which are processedfor preserving, including driedfoods, salted foods, pickledfoods in vinegar, andpreserved foods in syrup.Not permitted in fish pickles,fresh fish/shellfish (includingwhale meat) KASUTERA (atype of pound cake), KINAKO(roasted soybean flour),KONBU (kelp)/WAKAME (seaweed) (both Laminariales),legumes/pulses, marmalade,meat, meat pickles, MISO(fermented soybean paste),noodles (including Wantan),NORI(laver), soy sauce,sponge cakes, tea leaves,vegetables, or whale meatpickles.Food Colors Food colors other than(continued) chemically synthesizedfood additivesIron Sesquioxide Banana (stem only)KONNYAKU (konjac)Preparations of tar colors Same as for Food Blue No. 1.Sodium Copper Chlorophyllin as copper0.0004 g/kgCandies0.020 g/kgChewing gum0.050 g/kgChocolate0.0064 g/kgFish-paste products (except SURIMI)0.040 g/kgFruits and vegetables for preserva-0.10 g/kgtion.*KONBU (kelp)0.15 g/kg of dry kelpSodium Copper Chlorophyllin Moist cakes (excluding bread with0.0064 g/kg(continued) sweet fillings or toppings)Syrup 0.064 g/kg Sodium Iron ChlorophyllinTitanium DioxideHumectant Sodium Chondroitin Sulfate Fish sausage 3.0 g/kgMayonnaise20 g/kgDressing20 g/kgInsecticide Piperonyl Butoxide Cereal grains0.024 g/kgNon-nutritive Sweeteners Acesulfame Potassium An (sweetened bean paste)2.5 g/kgConfectionary 2.5 g/kgChewing gum5.0 g/kgEdible ices (including sherbets, 1.0 g/kgflavored ices, and other similarfoods)Fermented milk*0.50 g/kgFlour paste1.0 g/kg.Ice creams1.0 g/kgNot permitted in fresh fish/shellfish (including whalemeat), KONBU(kelp)/WAKAME (sea weed)(both Laminariales),legumes/pulses, meat, NORI(laver) (except when gold isused on NORI), tea leaves, orvegetables.Agar jelly in MITSUMAME (pre-pared by mixing agar jelly, cutfruits, gree beans, etc. withsugar syrup) packed into cans orplasticcontainers.* Foods which areprocessed for preserving,including dried foods, saltedfoods, pickled foods invinegar, and preservedfoods in syrup.Only for coloring.Not permitted in fish pickles,fresh fish/shellfish (includingwhale meat) KASUTERA (atype of pound cake), KINAKO(roasted soybean flour),KONBU (kelp)/WAKAME (seaweed) (both Laminariales),legumes/pulses, marmalade,meat, meat pickles, MISO(fermented soybean paste),noodles (including Wantan),NORI(laver), soy sauce,sponge cakes, tea leaves,vegetables, or whale meatpickles.* Applied to dilutions, in thecase of concentratedproducts.These maximum limits donot apply to foodsapproved to be labeledas special dietary use.Same as for Annato,water-solubleNon-nutritive sweeteners Acesulfame Potassium Jam 1.0 g/kg (continued)(continued)Foods with health claims 6.0 g/kg(only tablets)Lactic acid bacterial bevarages*0.50 g/kgMilk drinks*0.50 g/kgMiscellaneous alcoholic beverages*0.50 g/kgMoist cakes2.5 g/kgNonalcoholic beverages0.50 g/kgPickles 1.0 g/kgSugar substitutes**15 g/kgTare (a dip or sauce mainly for 1.0 g/kgJapanese or Chinese foods)Wine*0.50 g/kgOther foods 0.35 g/kg AspartameDisodium Glycyrrhizinate MISO (fermented soybean paste)Soy sauceSaccharin Chewing gum0.050 g/kgSodium Saccharin as residue limitof sodium saccharineless than:KOZI-ZUKE (preserved in KOJI, 2.0 g/kgfermented riceSU-ZUKE (vinegar-pickled foods)TAKUAN-ZUKE (rice bran-pickledradishes)Nonalcoholic beverages (powdered) 1.5 g/kgKASU-ZUKE (lee-pickled foods) 1.2 g/kgMISO-ZUKE (MISO-pickled foods)SHOYU-ZUKE (soy sauce-pickledfoods)Fish/shellfish (processed, excludingfish paste, TSUKUDANI (foodsboiled down with soy sauce),pickles, and canned or bottledfoods)Processed sea weeds0.50 g/kgSimmered beansSoy sauceTSUKUDANI (foods boiled down withsoy sauce)Edible ices0.30 g/kgFish pasteLactic acid bacterial drinksMilk drinksNonalcoholic beveragesSaucesSyrupVinegarAn (sweetened bean paste)0.20 g/kgFermented milkFlour pasteIce cream productsJams ** Products used bydirectly adding to drinks, such as coffee and tea. These maximum limits do not apply to foodsapproved to be labeledas special dietary use.(less than 1.5 g/kg in case of materials for nonalcoholic beverage or lactic acid bacteria drinks or fermented milk product to be diluted not less than 5-fold before use, less than 0.90 g/kg in case of vinegar to be deluted not less than 3-fold before use)Non-nutritive sweeteners Sodium SaccharinMISO (fermented soybean paste) (continued)(continued)Pickles (preserved or pickled foods,excluding those listed in thiscolumn)Confectionary0.10 g/kgCanned or bottled foods, excluding0.20 g/kgthose listed above.D-SorbitolAll foodsSucralose Chewing gum 2.6 g/kgConfectionary1.8 g/kgJam1.0 g/kgLactic acid becterial beverages*0.40 g/kgMilk drinks*0.40 g/kgMiscellaneous alcoholic bverages*0.40 g/kgMoist cakes1.8 g/kgNonalcoholic beverages*0.40 g/kgSake*0.40 g/kgSake (compounded)*0.40 g/kgSugar substitutes**12 g/kgWine (any kind of fruit wine)*0.40 g/kgOther foods0.58 g/kgXylitolAll foodsD-XylosePreservatives Benzoic Acid Caviar2.5 g/kg Margarine1.0 g/kg Nonalcoholic beverages0.60 g/kg Soy sauce0.60 g/kg Syrup0.60 g/kgButyl p-Hydroxybenzoate as p-hydroxybenzoicacidFruit sauce0.20 g/kgnonalcoholic beverages0.10 g/kgRind of fruits and fruit vegetables0.012 g/kgSoy sauce0.25 g/LSyrup0.10 g/kgVinegar0.10 g/LCalcium Propionate as propionic acidBread and cakes 2.5 g/kgCheese 3.0 g/kg** Products used by directly adding to drinks, such as coffee and tea.* Applied to dilutions, in the case of concentratedproducts.These maximum limits do not apply to foods approved to be labeled as special dietary use.When the additive is used in margarine with Sorbic Acid, Calcium Sorbate or Potassium Sorbate, or a preparation containing these additives, the total amount of them as benzoic acid and as sorbic acid shall not be more than 1.0 g/kg.When the additive is used in cheese with Sorbic Acid, Potassium Sorbate, or Calcium Sorbate or a preparation containing these additives, the total amount of them as propionic acid and as sorbic acid shall not be more than 3.0 g/kg.Preservative Calcium Sorbateas sorbic acid(continued)0.30 g/kgAN (sweetened bean paste) 1.0 g/kg Candied cherries 1.0 g/kg Cheese3.0 g/kg Dried fish/shellfish (excluding 1.0 g/kg smoking cuttlefish & octopus)Dried prune0.50 g/kg Fermented milk (as raw materials for 0.30 g/kg lactic acid bacterial drinks)Fish-paste products (excluding 2.0 g/kg SURIMI)Flour paste products for bread and 1.0 g/kgconfectionaryFruit juice (including concentrated 1.0 g/kgfruit juice) for confectionary Fruit paste for confectionary 1.0 g/kg Gnocchis 1.0 g/kg Jams1.0 g/kg KASU-ZUKE (lees-pickled foods) 1.0 g/kg Ketchup0.50 g/kg KOJI-ZUKE (KOJI (Asp. oryzae )- 1.0 g/kgpickled foods)Lactic acid bacterial beverages (ex-0.050 g/kgcluding sterilized bevarages)Lactic acid bacterial beverages (as 0.30 g/kgingredients of lactic acid bacterial beverages, excluding sterilized beverages) Margarine 1.0 g/kg Meat products2.0 g/kg Miscellaneous alcoholic beverages 0.20 g/kg MISO (fermented soy bean paste) 1.0 g/kg MISO-ZUKE (MISO-pickled foods) 1.0 g/kg Salted vegetables 1.0 g/kg Sea urchin products2.0 g/kg SHOYU-ZUKE (soy sauce-pickled 1.0 g/kgfoods)Simmered beans1.0 g/kg Smoked cuttlefish & octopus 1.5 g/kg Soup (excluding potage-type soup)0.50 g/kg SU-ZUKE (vinegar-pickled foods)0.50 g/kg Syrup1.0 g/kg TAKUAN-ZUKE (rice bran-pickled 1.0 g/kgradish)TARE (a dip or sauce mainly for 0.50 g/kgJapanese or Chinese foods)TSUKUDANI (foods boiled down in 1.0 g/kgsoy sauce)AMAZAKE (beverages made from fermneted rice using KOJI (Asp . oryzae), and confined toproducts to be coonsumed in 3- fold or more dilution.)When the additive is used in margarine with Benzoic Acid or Sodium Benzoate,the total amount of them as benzoic acid and as sorbic acid shall not be more than 1.0 g/kg.When the additive is used in MISO-ZUKE, the totalamount of Sorbic Acid used in the product, and Sorbic Acid and its salts cntaining in MISO as ingredient shall not be more than 1.0 g/kg.Cheese: When used in combination with propionic acid, calcium propionate, or sodium propionate, total level of the additives as sorbic acid and as propionic acid shall not be more than 3.0 g/kg.。
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(鲑鱼、鳟鱼等 的)咸鱼子 咸大马哈鱼子 鳕鱼子
強化剤 抗氧化剂
0.0050g/kg
日本食品添加剂使用标准第一部分 Page 2 of 24
L -抗坏血酸 2 -葡萄糖苷 強化剤
L -抗坏血酸硬脂酸 L -抗坏血酸钠
強化剤 抗氧化剂
L -抗坏血酸棕榈酸酯
L -天冬氨酸钠
其他的罐藏或瓶 0.25g/kg 藏食品
醚类
香料
异抗环血酸
抗氧化剂 鱼饼（鱼糜除外） 面包
不可用于增香以外目 的。
不可用于增香以外目 的。 仅可用作口香糖基础 剂 不可用于增香以外目 的。
成品前，乙二胺四乙酸 二钠必须转化为乙二 胺四乙酸钙二钠。
不可用于增香以外目 的。 用于鱼饼（鱼糜除外） 和面包中时，不可作为 营养目的使用。
甘油磷酸钙 甘草酸苷二钠 葡糖酸内酯 葡糖酸 （葡糖酸液） 葡萄糖酸锌
葡萄糖酸钾 葡萄糖酸钙 葡萄糖酸亚铁
葡萄糖酸铜
葡萄糖酸钠 L -谷氨酸 L -谷氨酸钾 L -谷氨酸钙 L 一谷氨酸钠 L -谷氨酸镁
強化剤
甜味剂 酸化剂
酱油 日本黄酱
以钙计 1.0%（特殊用 不可用于营养以外目
异硫氰酸盐类（通常认为 高毒的品种除外。）
异硫氰酸丙烯酯（丙烯芥 油）
异丁醇
异丁醛
异丙醇
L -异亮氨酸
調味料 強化剤
5' -肌苷酸二钠
調味料
抑霉唑
防霉剂
吲哚及其衍生物
香料
柑橘类（蜜柑除 外）
香蕉
最大残留量 0.0050g/kg
0.0020g/kg
5' -尿苷酸二钠 γ－十一碳酸内酯
原文出处： http://www.ffcr.or.jp/zaidan/MHWinfo.nsf/a11c0985ea3cb14b492567ec002041df/a7a4d029abcade6649256f780007a85e ?OpenDocument http://www.ffcr.or.jp/zaidan/MHWinfo.nsf/a11c0985ea3cb14b492567ec002041df/8aa11687a2aaf0c4492570650018d5ba ?OpenDocument
第1栏
第 2栏
第 3栏
亚硫酸钠，亚硫酸 甘纳豆，虾，酒，干果（不包括葡萄干。）、干土豆、第 2 栏列举的以外食品 钠，二氧化硫，焦亚 葫芦干、蜜制樱桃（去核的樱桃经糖渍或结有糖 硫酸钾和焦亚硫酸钠 霜或是用糖浆处理过的制品）稀释 5 倍以上供飲 (下称“亚硫酸盐”) 用的天然果汁、魔芋粉、杂酒、明胶、法式芥末、
糖化用木薯淀粉、糖浆、煮豆、淀粉糖浆和冷冻 生蟹
糖精钠
面酱类（Flour paste）（指以面粉、淀粉、坚果或 菓子 其加工品、可可、巧克力、咖啡、果肉或果汁作 为主要原料，加入砂糖、油脂、奶粉、蛋、面粉 等，加热杀菌后的糊状物，注入面包或糕点中、 或者供涂抹食用的物品。）
山梨酸和山梨酸钾 日本黄酱
調味料 強化剤
調味料
日本食品添加剂使用标准第一部分 Page 9 of 24
硅酸钙
製造用剤
肉桂酸 肉桂酸乙酯
香料
肉桂酸甲酯 酮类
香叶醇 优质次氯酸盐
殺菌剤 漂白剤
琥珀酸 琥珀酸一钠
酸味料 調味料
琥珀酸二钠 胆钙化甾醇（维生素 D3）強化剤
硫酸软骨素钠
醋酸 乙酸异戊酯 醋酸乙酯
日本黄酱的腌渍物
所有的添加物
所有的食品
乳及乳制品的成分規格等 相关省令(昭和 26 年厚生省 令第 52 号)第 2 条中规定的 乳、乳制品（冰激淋类除外）
（2004 年 1 月 20 日修订）
日本食品添加剂使用标准第一部分 Page 1 of 24
各添加剂的使用标准及保存标准（2009 年 3 月 2 日修订）
水果及果菜的表 皮
仅限作为成膜剂使用。
过氧化氢 过氧化苯甲酰
漂白剤 殺菌剤
面粉处理 面粉 剂
酪蛋白酸钠 过硫酸铵
羧甲基纤维素钙 羧甲基纤维素钠
製造用剤 面粉处理 面粉 剂 增稠剂
0.30g/kg 2.0%
成品前应分解或去 除。 过氧化苯甲酰应与明 矾，磷酸钙盐，硫酸 钙，碳酸钙，碳酸镁和 淀粉中的一种以上配 合、稀释后使用。
途食品除外）
的。
強化剤
母乳替代食品
调配成标准配方奶 浓度时，以锌计 6.0mg/L（在厚生省 部长批准的配方奶 粉中使用时，除外。
）
保健功能性食品 以锌计 15mg/该食品 1 日摄入目标量
பைடு நூலகம்酸化剂
強化剤
以钙计 1.0%（特殊用 不可用于营养以外目
途食品除外）
的。
颜色稳定 橄榄
以铁计 0.15g/kg
鱼子酱
2.5g/kg
人造奶油
1.0g/kg
软饮料 果汁（糖汁） 酱油
0.60g/kg
（以下、只能用苯甲酸钠）
点心制造中用的 1.0g/kg 果酱（果实经粉 碎或用筛网过滤 后得到的糊状 物） 点心制造中用的 果酱汁（包含浓 缩果汁）
氨 紫罗兰酮
製造用剤 香料
离子交换树脂
製造用剤
异戊醇
香料
异丁子香酚（对丙烯基邻 甲氧基苯酚）
L -精氨酸 L -谷氨酸盐
藻酸铵 海藻酸钾 海藻酸钙 海藻酸钠 丙二醇藻酸酯 苯甲酸 苯甲酸钠
酸化剂 強化剤
粘稠剤 粘稠剤 粘稠剤 粘稠剤 粘稠剤
防腐剂
邻氨基苯甲酸甲酯
香料
用的啤酒花、果 酒用的果汁、酒 精体积含量 1％ 以上的果汁及其 浓缩汁除外）
1.0%
以苯甲酸计
不能用于：海带类、肉 食、鮮海鲜(包含鯨 肉)、茶、海苔類、豆 類、蔬菜和裙带菜类。 保存标准：存于避光、 充满惰性气体的密封 容器中。
不可用于增香以外目 的。
1.0g/kg
以柠檬酸单异丙酯 （クエン酸イソプ ロピル）计 0.10g/kg
以钙计 1.0%（特殊用 途食品除外）
日本食品添加剂使用标准第一部分 Page 8 of 24
糖化用木薯淀 <0.25g/kg 粉
淀粉糖浆
<0.20g/kg
starch syrup
天然果汁（供饮 <0.15g/kg 用的稀释 5 倍以 上的果汁）
甜纳豆
煮豆
<0.10g/kg
虾 冷冻生蟹
<0.10g/kg（去壳）
其他食品
<0.030g/kg
（蜜制樱桃用的
樱桃、啤酒制造
日本食品添加剂使用标准第一部分 Page 4 of 24
保水剤
酸化剂 香料
蛋黄酱 调味汁 （dressing）
鱼香肠
香料 乙醇 製造用剤 酵母提取物
醋酸乙烯树脂
2.0%
不可用于母乳替代食
（和微粒二氧化硅并 品及婴儿食品中。
用时，为其之和）
不可用于增香以外目 的。
20g/kg 3.0g/kg
保存标准：存于避光、 充满惰性气体的密封 容器中，阴冷处保存。
不可用于增香以外目 的。 不可用于增香以外目 的。 但是，以下使用醋酸乙 酯的场合除外。 用于以下这些乙醇变 性目的使用醋酸乙酯 的场合：柿子除涩味时 使用的乙醇、生产结晶 果糖时使用的乙醇、香 辛料颗粒或片剂的制 造中使用的乙醇、魔芋 粉制造中使用的乙醇、 作为丁基羟基甲苯 (BHT)或丁羟基大茴香 醚（BHA)溶剂使用的乙 醇、或作为食醋酿造原 料使用的乙醇。
日本食品添加剂使用标准第一部分 Page 6 of 24
异抗坏血酸钠
钙化醇（维生素 D2）
氯化铵 氯化钾 氯化钙
氯化铁 氯化镁
盐酸 丁字香酸（丁子香酚） 辛醛 辛酸乙酯 邻苯基苯酚 邻苯基苯酚钠 油酸钠
其他食品
強化剤
膨張剤 調味料 強化剤 豆腐用凝 固剤
強化剤 豆腐用凝 固剤 製造用剤 強化剤 製造用剤 香料
和羧甲基纤维素钙、 羧甲基纤维素钠、羧
日本食品添加剂使用标准第一部分 Page 7 of 24
β−胡萝卜素
着色料 強化剤
甲酸异戊酯
香料
甲酸香叶酯
香茅醇甲酸酯
稀释过氧化苯甲酰
面粉处理 面粉 剂
木糖醇
甜味剂
D-木糖
甜味剂 製造用剤
5' -鸟苷二钠
調味料
愈疮木脂（guaiac gum） 抗氧化剂 油脂 黄油
成品前分解或除去
鲱鱼的调味制品 0.50g/kg 浸漬液 （干鲱鱼及冷冻 鲱鱼除外） 生食用蔬菜类 蛋类（仅限蛋壳 部分。）
製造用剤 whipped cream （搅打起泡沫的 稀奶油,用于点 心上的装饰）
酸化剂
发色剂
肉类产品 鲸鱼培根
以亜硝酸根计的最 大残留量
0.070g/kg
鱼香肠 鱼火腿
0.050g/kg
茴香醛（对甲氧基苯甲 醛） 戊醇 α−戊基肉桂醛 DL -丙氨酸
亚硫酸钠
香料
調味料 強化剤
漂白剤
防腐剂 葫芦干
抗氧化剂
干果（葡萄干除 外）
葡萄干
魔芋粉
干马铃薯
明胶 法式芥末
以二氧化硫残留量 计 <5.0g/kg <2.0g/kg
<1.5g/kg <0.90g/kg <0.50g/kg
异戊酸异戊酯
异戊酸乙酯
人造奶油中，和山梨 酸、山梨酸钾、含有山 梨酸或山梨酸钾的制 剂并用时，以苯甲酸计 的使用量及以山梨酸 计的使用量之和 <1.0g/kg
不可用于增香以外目 的。
不可用于增香以外目 的。 成品前去除。 不可用于增香以外目 的。