日本2008食品添加剂标准

effective from April 30, 2008

Major Use Category

Additives

Target Foods

Maximum Limits

ppm

Limitation for Use

Acidifiers Acetic AcidAcetic Acid, GlacialAdipic AcidCitric AcidFumaric AcidGluconic AcidGlucono-δ-LactoneLactic AcidDL-Malic AcidSuccinic AcidD-Tartaric AcidDL-Tartaric Acid

All foods

Anti-cakingFerrocyanides of Calcium,Potassium and Sodium

SaltIndividually or incombination,0.020g/kg as

anhydrous sodiumferrocyanide0.050 g/kg as maximumresidue limit

Only for defoaming.

Anti-foaming agentAnti-molding agents

Silicone resin Diphenyl

All foods

GrapefruitLemonOrange

Imazalil

BananaCitus fruits

(except mandarin orange)

o-PhenylphenolSodium o-PhenylphenolThiabendazole

Banana (whole)Banana (pulp)Citrus fruits

Antioxidants

L-Ascorbic AcidL-Ascorbyl PalmitateL-Ascorbyl Stearate

Butylated Hydroxyanisole (BHA)

Butter Fats & oils

Fish & shellfish (dried)Fish & shellfish (salted)Fish & shellfish (frozen) (except frozen products cosumed raw)Mashed potato (dried)Whale meat (frozen)

(except frozen products cosumed raw)All foodsCitrus fruits

0.070 g/kg 0.070 g/kg 0.070 g/kgas maximumresidue limit0.0020 g/kg0.0050 g/kg

as maximumresidue limit ofo-phenylphenol0.010g /kgas maximumresidue limit0.0030 g/kg0.0004 g/kg0.010 g/kg

as BHA0.2 g/kg0.2 g/kg0.2 g/kg0.2 g/kg1 g/kg of dip

When BHA is used in

combination with BHT, thetotal amount of both shall notexceed the correspondinglimit.

0.2 g/kg1 g/kg of dip

- 1 -

Major Use CategoryAntioxidants(continued)

Additives

Butylated Hydroxytoluene (BHT)

Target Foods

Maximum Limits

ppmas BHA0.2 g/kg0.75 g/kg0.2 g/kg0.2 g/kg0.2 g/kg1 g/kg of dip

Limitation for Use

Butter

Chewing gumFats & oils

Fish & shellfish (dried)Fish & shellfish (salted)Fish & shellfish (frozen) (except frozen products cosumed raw)

Mashed potato (dried)Whale meat (frozen)

(except frozen productscosumed raw)

When BHA is used in

combination with BHT, thetotal amount of both shall notexceed the correspondinglimit.

0.2 g/kg1 g/kg of dip

Calcium Disodium Ethylenediamine- tetraacetate

Canned and bottle non- alcoholic beverages

Other canned and bottle foodsBreadFruit juice

as EDTA-CaNa20.035 g/kg0.25 g/kg

L-Cysteine Monohydro- chloride

Disodium Ethylene- diaminetetraacetate

as EDTA-CaNa2

Canned and bottle non- alcoholic beverages

Other canned and bottled foodsAll foods

0.035 g/kg0.25 g/kg

Shall be chelated with calciumino before the preparation ofthe finished food.

Erythrobic Acid

Not permitted for nutritivepurposes in fish paste

products (excluding SURIMI)or bread.

Only for antioxidizingpurposes in other foods.

Isopropyl Citrate

Butter

Fats and oils

Guaiac Resin

Butter

Fats and oilsButter Fats and oils

Sodium L-AscorbateSodium Erythorbate

All foodsAll foods

as monoisopropylcitrate0.10 g/kg0.10 g/kg1.0 g/kg1.0 g/kg0.10 g/kg0.20 g/kg

Propyl Gallate

Not permitted for nutritivepurposes in fish paste

products (excluding SURIMI)or bread.

Only for antioxidizing purposesin other foods.

Only for antioxidizing, exceptwhen included in preparationof β-Carotene, Vitamin A,Vitamin A Esters of FattyAcids, or Liquid Paraffin.

dl-α-TocopherolAll foods

- 2 -

Major Use CategoryAntisticking Bleaching agentsAdditivesTarget FoodsMaximum LimitsLimitation for UseppmD-MannitolCandies40 %* When used in formula withPotassium Chloride andChewing gum20 %Glutamate for seasoning foodsFURIKAKE (sprinkleover only 50 % ofor enhancing their original products containing granues) granulesflavor, no limits are specified.RAKUGAN (dried rice-flour cakes)30 % (only cases where D-Mannitol does not exceed 80TSUKUDANI (food boiled down in25 %% of the sum of Potassium soy sauce, only products made(as maximumChloride, Glutamates and D- of KONBU (kelp))residue limit)Mannitol)All foods as CHOMIRYO (seasoning)*Hydrogen PeroxideAll foodsShall be removed ordecomposed before thepreparation of the finishedfood.Sodium ChloriteCherryDecompose ro removeCitus fruits prior to preparation of final (limited to those for confectionary)food.FUKIGrapePeachEggs (limited to the part of egg shell) 0.50 g/kg dippingSeasoned and processedsolution (asKAZUNOKO (Herring roe products)sodium chlorite)(except for dried KAZUNOKO andfreezed KAZUNOKO)Vegetables dor direct consumptionPotassium HydrogenResidue limit of Sulfite SolutionSONot permitted in2legumes/pulses, sesamePotassium PyrosulfiteAMANATTO:dried candied beans0.10 g/kgseeds, or vegetables.Sodium Hydrogen Candied cherry0.30 g/kgWhen other foods (excluding Sulfite SolutionDijon mustard0.50 g/kgKONNYAKU) manufactured orSodium HydrosulfiteDried fruits (excluding raisins)2.0 g/kgprocessed, using foods listedin this section, in which anSodium PyrosulfiteRaisins1.5 g/kgadditive listed in the leftSodium SulfiteDried potato0.50 g/kgcolumn is used, according tothe standards for use, containSulfur DioxideFood molasses0.30 g/kga residue of not less thanFrozen raw crab0.10 g/kg0.030 g/kg as SO2, theamount of residue shall beGelatin0.50 g/kgthe maximum residue limit.KANPYO: dried gourd 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 (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.) - 3 -

Major Use CategoryBleaching agents(continued)

Additives

Sulfur Dioxide(continued)

Target Foods

Maximum Limits

ppm

Limitation for Use

Other foods (excluding cherry used0.030 g/kg 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

Only as chewing gum base.* Polyvinyl Acetate may alsobe used as film-forming. See the section, \"Film-forming agents.\"

All foods

less than:

Meat productsWhale meat bacon

0.070 g/kg0.070 g/kg(as residue limit of NO2

Same as for Potassium Nitrate

as maximum residue limit of nitrite

Fish hamFish sausage

IKURA (salted/processed salmon roes)

Meat products

SUJIKO (salted salmon roes)TARAKO

Whale meat baconTable olive

0.050 g/kg0.050 g/kg0.0050 g/kg0.070 g/kg0.0050 g/kg0.0050 g/kg0.070 g/kg0.15 g/kg

May be used as fermentationregulator. See the section,\"Miscellenous.\"

Chewing gum bases Ester GumPolybutenePolyisobutylenePolyvinyl Acetate*

Color fixativesFerrous SulfatePotassium Nitrate

Sodium Nitrate Sodium Nitrite

Color adjuvant Ferrous Gluconate

May also be used as dietarysupplement.

See the section, \"Dietarysupplements\"

Dietary Supplements

L-Ascorbic acid 2-glucosideBiotinBisbentiamineCalcium Carbonate*Calcium ChlorideCalcium CitrateCalcium Dihydrogen PyrophosphateCalcium Dihydrogen Phosphate

Cacium Gluconate

Calcium GlycerophosphateCalcium Hydroxide

All foods

Chewing gum*

* Only applied to Calcium Carbonate

The above limitsdo not apply tofoods approvedto be labeled as\"special. dietaryuse.\"

All foods

Foods with health claimsAll foods

as Ca1.0 %10 % *

Only when indispensable formanufacturing or processingthe food, or when used fornutritive purposes.

Only for nutritive purposes.Only when indispensable formanufacturing or processingthe food, or when used fornutritive purposes.

Calcium Lactate

- 4 -

Major Use CategoryAdditivesTarget Foods

Maximum Limits

ppm

Limitation for Use

Dietary Supplements(continued)Calcium Monohydrogen Phosphate

All foods

Only when indispensable formanufacturing or processingthe food, or when used fornutritive purposes.

Calcium Pantothenate Calcium Sulfate

Only when indispensable formanufacturing or processingthe food, or when used fornutritive purposes.

All foods

as copper

Substitutes for human milk

0.60 mg/L

when formulatedinto a standardconcentration.5 mg/recommendeddaily portion of eachfood

as copper0.60 mg/L

when formulatedinto a standardconcentration.

The limit does not apply tocases where these additivesare used in formulated driedmilk under approval by theMinister of Health, Labor andWelfare.

The limit does not apply tocases where these additivesare used in formulated driedmilk under approval by theMinister of Health, Labor andWelfare.

CholecalciferolCopper Gluconate

Foods with health claims

Cupric Sulfate

Substitutes for human milk

Dibenzoyl Thiamine Dibenzoyl Thiamine HydrochlorideDry Formed Vitamin AErgocalciferol

Ferric Ammonium CitrateFerric Chloride Ferric CitrateFerric PyrophosphateFerrous Gluconate

All foods

Dried milk for pregnant and lactating women.

Substitutes for human milk.Weaning foods

May also be used as coloradjuvant.

See the section, \"Coloradjuvant.\"

Folic Acid

L-Histidine Monohydro- chloride Iron LactateL-IsoleucineL-Lysine L-AspartateL-Lysine L-Glutamate

L-Lysin MonohydrochlorideDL-MethionineL-MethionineMethyl HesperidinNicotinamideNicotinic Acid

All foods

Not permitted in fresh

fish/shellfish (including freshwhale meat) or meat.

- 5 -

Major Use CategoryAdditivesTarget Foods

Maximum Limits

ppm

Limitation for Use

Dietary Supplements(continued)

L-PhenylalaninePyridoxine HydrochlorideRiboflavin

Riboflavin 5'-Phosphate Sodium

Riboflavin TetrabutyrateSodium Ferrous CitrateSodium PantothenateThiamine DicetylsulfateThiamine DilaurylsulfateThiamine HydrochlorideThiamine MononitrateThiamine Naphthalene- 1, 5-disulfonateThiamine ThiocyanateDL-Threonine

L-Threonine

all-rac-α-Tocopheryl Acetate

All foods

All foods

Foods with health claims

R,R,R-α-Tocopheryl Acetate

Tricalcium Phosphate

All foods

as α-Tocopherol150

mg/recommendeddaily portion of eachfoodas Ca1.0 %

The above limit donot apply to foodsapproved to belabeled as \"special.dietary use.\"

Only when indispensable formanufacturing or processingthe food, or when used fornutritive purposes.

DL-TryptophanL-TryptophanL-ValineVitamin A

Vitamin A Esters of Fatty AcidsVitamin A in OilZinc Gluconate

All foods

Only substitutes for human milk

as zinc6.0 mg/L

When formulatedinto a standardconcentration.15 mg/ recommendeddaily portion of eachfood

as zinc6.0 mg/L

When formulatedinto a standardconcentration.

Not applied to cases where theadditives is used in for-mulated dried milk underapproval by the Minister ofHealth, Labor and Welfare.

Foods with health claims

Zinc SulfateOnly substitutes for human milk

Not applied to cases where theadditives is used in for-mulated dried milk underapproval by the Minister ofHealth, Labor and Welfare.

EmulsifiersCalcium Strearoyl Lactylate

Bread.Butter cakes.

4.0 g/kg5.5 g/kg

Confections(bakedorfriedwheat4.0 g/kgflour products only).

Moistcakes(riceflourproducts6.0 g/kgonly).

Macaroni and other such products.*4.0 g/kg*

*as dry noodles.

- 6 -

Major Use CategoryEmulsifiers(continued)

Additives

Calcium Strearoyl Lactylate(continued)

Target Foods

Mixed powder:for manufacturing bread.for manufacturing confections(fried wheat flour products only).

Maximum Limits

ppm5.5 g/kg5.5 g/kg

Limitation for Use

for manufacturing confections5.0 g/kg(baked wheat flour products only).

for manufacturing moist cakes10 g/kg(rice flour products only).

for manufacturing sponge cakes,8.0 g/kgbutter cakes and steamed breads.

for manufacturing steamed2.5MANJYU (bun made by steamingwheat flour dough).

Noodles(excludinginstantnoodles4.5 g/kg**and dry noodles)Sponge cakes.

5.5 g/kg

Steamedbread(breadmadeby5.5 g/kgsteaming wheat flour dough).Steamed MANJYU

Glycerol Esters of Fatty AcidsLecithin

Polysorbate 20Polysorbate 60Polysorbate 65Polysorbate 80

All foods

2.0 g/kg

** as boiled noodles.

as polysorbate 80

Capsule- and tablet-form foodsexcluding confections Chewing gum

Cocoa and chocolate products Milk-fat substitutes Sauces

Seasonings for instant noodles Shortening

Bakery confections

Decorations for confections (Sugar coatings and icings) Dressing Ice creams Mayonnaise

Mix powder for bakery confectionsand moist sweet cake

Moist sweet cake, unbaked cake (Including fruit tart, cream cake, rarecheese cake, custard pudding, andlike products)

Sweetened yoghurt Candies

Edible ices including sherbet Flour paste* Soup

Pickled sea weed Pickled vegetables Chocolate drinks Unripened cheese

Canned and bottled sea weed Canned and bottled vegetables Other foodsAll foods

25 g/kg 5.0 g/kg 5.0 g/kg 5.0 g/kg 5.0 g/kg 5.0 g/kg 5.0 g/kg 3.0 g/kg 3.0 g/kg 3.0 g/kg 3.0 g/kg 3.0 g/kg 3.0 g/kg 3.0 g/kg

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 and

chocolate that are preparedwith sugar, fat/oil, powder milk,egg, or wheat flour as secondaryingridients, and pasteurized.They are used as

fillings or coatings of bread orbakery confections.

3.0 g/kg 1.0 g/kg 1.0 g/kg 1.0 g/kg 1.0 g/kg 0.50 g/kg 0.50 g/kg 0.50 g/kg 0.080 g/kg 0.030 g/kg 0.030 g/kg 0.020 g/kg

Propylene Glycol Esters of Fatty AcidsSorbitan Esters of Fatty Acids

Sucrose Esters of Fatty Acids

- 7 -

Major Use CategoryAdditivesTarget Foods

Maximum Limits

ppm

Limitation for Use

Film-forming agentsMorpholine Salts of Fatty Acids Polyvinyl Acetate*Rind of fruits Rind of vegetables

Only as film-forming agent.* Polyvinyl Acetate maySodium Oleate

Acetaldehyde

All foods

Acetophenone

Aliphatic 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 highly toxic)Ally CyclohexylpropionateAlly HexanoateAlly IsothiocyanateAmylalcohol

α-AmylcinnamicaldehydeAnisaldehydeAromatic AlcoholsAromatic Aldehydes (excluding substances generally recognized as highly toxic)BenzaldehydeBenzyl AcetateBenzyl AlcoholBenzyl Propionate

d-BorneolButanol

Butyl AcetateButyl ButyrateButyraldehydeButyric AcidCinnamic AcidCinnamaldehydeCinnamyl AcetateCinnamyl AlcoholCitralCitronellalCitronellolCitronellyl AcetateCitronellyl FormateCyclohexyl AcetateCyclohexyl ButyrateDecanal

.

- 8 -

also be used as chewing gum base.

See the section, \"Chewing gum base.\"Only for flavoring.

Flavoring agentsMajor Use CategoryFlavoring agents (continued)

DecanolEstersEthers

Additives

All foods

Target Foods

Maximum Limits

ppm

Limitation for Use

Ethyl AcetateAll foods

Only 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 spices, orthe manufacture of KONNYAKU-KO (Konjac powder), or which isused as a solvent for ButylatedHydroxytoluene of Butylated

Hydroxyanisole 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. Used as a solvent for vinylacetate resin.

Ethyl Aceteta used in manu-facturing yeast extract shall beremoved before the preparation ofthe finished food.

Ethanol

Yeast extractVinyl acetate resin

Ethyl AcetoacetateEthyl ButyrateEthyl CinnamateEthyl DecanoateMixture of

2-Ethyl-3,5-dimethylpyrazine and 2-Ethyl-3,6-dimethylpyrazineEthyl Heptanoate Ethyl HexanoateEthyl Isovalerate2-Ethyl-3-methylpyrazineEthyl OctanoateEthyl PhenylacetateEthyl PropionateEthylvanillin1,8-CineoleEugenolFatty Acids

Furfural and its derivatives (excluding substances generally recognized as highly toxic)GeraniolGeranyl AcetateGeranyl FormateHexanoic AcidHydroxycitronellalHydroxycitronellal Di- methylacetal

Indole and its derivatives

All foodsOnly for flavoring.

- 9 -

AdditivesIononeAll foodsIsoamyl AcetateIsoamylalcoholIsoamyl ButyrateIsoamyl FormateIsoamyl IsovalerateIsoamyl PhenylacetateIsoamyl PropionateIsobutanolIsobutyraldehydeIsobutyl PhenylacetateIsoeugenolIsopropanolIsothiocyanates

(excluding substances generally recognized as highly toxic)KetonesLactones

(excluding substances generally recognized as highly toxic)LinaloolLinalyl AcetateMaltol

dl-Mentholl-Mentholl-Menthyl AcetateMethyl Athranilate2-MethylbutanolMethyl CinnamateMethyl N-Methylanthra- nilate

Methyl β-Naphthyl Ketone5-MethylquinoxalineMethyl Salicylate

p-Methylacetophenoneγ-NonalactoneOctanal

l-PerillaldehydePhenethyl AcetatePhenols

(excluding substances generally recognized as highly toxic)Phenol Ethers

(excluding substances generally recognized as highly toxic)PiperonalPropanolPropionic Acid*Terpene Hydrocarbons

Target Foods

Maximum Limits

ppm

- 10 -

Limitation for Use

Only for flavoring.

* Propionic Acid may also be used as preservative. See the section,\"Preser- vatives.\"

Major Use CategoryFlavoring agents (continued)

Major Use CategoryFlavoring agents(continued)

Terpineol

Additives

All foods

Target Foods

Maximum Limits

ppm

Limitation for UseOnly for flavoring.

Terpinyl Acetate

2,3,5,6-TetramethylpyrazineThioethers

(excluding substances generally recognized as highly toxic)

Thiols

(excluding substances generally recognized as highly toxic)

2,3,5-Trimethylpyrazineγ-UndecalactoneVanillin

Flour treatment agentsAmmonium PersulfateBenzoyl Peroxide

Wheat flourWheat flour

0.30 g/kg

Can be used only asdiluted Benzoyl Peroxideby mixing with one or moreof Alum, calcium salts ofPhosphoric Acid, CalciumSulfate, Calcium

Carbonate, MagnesiumCarbonate, and Starch.

Chloride DioxideDiluted Benzoyl PeroxidePotassium Bromate

Wheat flour

Wheat flour0.30 g/kg

Bread (only products made of wheat0.030 g/kg of wheat flour) flour

Shall be decomposed or

removed before the

preparation of the finishedfood.

Food ColorsAnnato, water-soluble

Not 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,or vegetables.

Not permitted in fresh fish/shellfish including (fresh whalemeat), KONBU (kelp)/WAKAME (sea weed) (bothLaminariales), legumes/

pulses, meat NORI (laver), tea,or vegetables.

as copper0.0004 g/kg

β-Carotene

Copper Chlorophyll

Agar jelly in MITSUMAME(prepared by mixing agar jelly,cut fruits, gree beans, etc. withsugar syrup) packed into cans orplastic containers.

Chewing gumChocolate

Fish-paste products (excluding SURIMI)

Fruits and vegetables for preserva- tion.*KONBU (kelp)

0.050 g/kg0.0010 g/kg0.030 g/kg0.10 g/kg

0.15 g/kg of dry kelp

* Foods which are processedfor preserving, including driedfoods, salted foods, pickledfoods in vinegar, andpreserved foods in syrup.

- 11 -

Major Use CategoryFood Colors(continued)

Additives

Copper Chlorophyll(continued)

Food Blue No. 1 (Brilliant Blue FCF) and its Alumi- num Lake

Food Blue No. 2 (Indigo Carmine) and its Alumi- num Lake

Food Green No. 3 (Fast Green FCF) and its Alu- minum Lake

Food Red No. 2 (Amaranth) and its Aluminum LakeFood Red No. 3 (Erythro- sin) and its Aluminum LakeFood Red No. 40 (Allura Red) and its Aluminum Lake

Food 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 Lake

Food Yellow No. 5 (Sunset Yellow) and its Aluminum Lake

Food colors other than chemically synthesized food additives

Target Foods

Moist cakes (excluding bread with sweet fillings or toppings)

Maximum Limits

ppm0.00 g/kg

Limitation for Use

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.

Not 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.

Banana (stem only)KONNYAKU (konjac)

Same as for Food Blue No. 1.

Agar jelly in MITSUMAME (pre-pared by mixing agar jelly, cutfruits, gree beans, etc. with sugarsyrup) packed into cans orplasticcontainers.Candies

Chewing gumChocolate

Fish-paste products (except SURIMI)Fruits and vegetables for preserva- tion.*

KONBU (kelp)

as copper0.0004 g/kg

Iron SesquioxidePreparations of tar colorsSodium Copper Chlorophyllin

0.020 g/kg0.050 g/kg0.00 g/kg0.040 g/kg0.10 g/kg

0.15 g/kg of dry kelp

* Foods which are

processed for preserving,including dried foods, saltedfoods, pickled foods invinegar, and preserved foodsin syrup.

- 12 -

Major Use CategoryAdditivesTarget Foods

Maximum Limits

ppm0.00 g/kg0.0 g/kg

Limitation for Use

Food Colors(continued)

Sodium Copper Chlorophyllin(continued)

Moist cakes (excluding bread with sweet fillings or toppings)Syrup

Sodium Iron Chlorophyllin

Same as for Annato, water-

soluble

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.

Fish sausageMayonnaiseDressing

3.0 g/kg20 g/kg20 g/kg0.024 g/kg2.5 g/kg2.5 g/kg5.0 g/kg1.0 g/kg

These maximum limits do not apply to foods approved to be labeled as special dietary use.

Titanium Dioxide

Humectant Sodium Chondroitin Sulfate

InsecticidePiperonyl ButoxideCereal grains

An (sweetened bean paste)ConfectionaryChewing gum

Edible ices (including sherbets, flavored ices, and other similar foods)Fermented milk*Flour pasteIce creams

Jam

Foods with health claims (only tablets)

Lactic acid bacterial bevarages* Milk drinks*

Miscellaneous alcoholic beverages*Moist cakes

Nonalcoholic beveragesPickles

Sugar substitutes**

Tare (a dip or sauce mainly for Japanese or Chinese foods)Wine*Other foods

Non-nutritive SweetenersAcesulfame Potassium

0.50 g/kg1.0 g/kg1.0 g/kg1.0 g/kg6.0 g/kg0.50 g/kg0.50 g/kg0.50 g/kg2.5 g/kg0.50 g/kg1.0 g/kg15 g/kg1.0 g/kg0.50 g/kg0.35 g/kg

* Applied to dilutions, in the. case of concentrated products.

** Products used by

directly adding to drinks, such as coffee and tea.

Aspartame

Disodium GlycyrrhizinateSaccharinSodium Saccharin

MISO (fermented soybean paste)Soy sauceChewing gum

0.050 g/kg

as residue limit

of sodium saccharineless than:

KOZI-ZUKE (preserved in KOJI, fermented rice

2.0 g/kg

- 13 -

Major Use CategoryAdditivesTarget Foods

SU-ZUKE (vinegar-pickled foods)TAKUAN-ZUKE (rice bran-pickled radishes)

Nonalcoholic beverages (powdered)KASU-ZUKE (lee-pickled foods)MISO-ZUKE (MISO-pickled foods)SHOYU-ZUKE (soy sauce-pickled foods)

Fish/shellfish (processed, excluding fish paste, TSUKUDANI (foods boiled down with soy sauce), pickles, and canned or bottled foods)

Processed sea weedsSimmered beansSoy sauce

TSUKUDANI (foods boiled down with soy sauce)Edible icesFish paste

Lactic acid bacterial drinksMilk drinks

Nonalcoholic beverages SaucesSyrupVinegar

Maximum Limits

ppm

Limitation for Use

Non-nutritive sweetenersSodium Saccharin(continued)

(continued)

1.5 g/kg1.2 g/kg

0.50 g/kg

0.30 g/kg

(less than 1.5 g/kgin case of materialsfor nonalcoholicbeverage or lacticacid bacteria drinksor fermented milkproduct to bediluted not lessthan 5-fold beforeuse, less than 0.90g/kg in case ofvinegar to bedeluted not lessthan 3-fold beforeuse)0.20 g/kg

An (sweetened bean paste)Fermented milkFlour pasteIce cream productsJams

MISO (fermented soybean paste)Pickles (preserved or pickled foods, excluding those listed in this column)Confectionary

Canned or bottled foods, excluding those listed above.

D-SorbitolSucralose

All foodsChewing gumConfectionaryJam

Lactic acid becterial beverages*Milk drinks*

Miscellaneous alcoholic bverages*Moist cakes

Nonalcoholic beverages*Sake*

These maximum limits do not apply to foods approved to be labeled as special dietary use.

0.10 g/kg0.20 g/kg

2.6 g/kg1.8 g/kg1.0 g/kg0.40 g/kg0.40 g/kg0.40 g/kg1.8 g/kg0.40 g/kg0.40 g/kg

These maximum limits do notapply to foods approved to belabeled as special dietary use.* Applied to dilutions, in the case of concentrated products.

- 14 -

Major Use CategoryAdditivesTarget Foods

Maximum Limits

ppm0.40 g/kg12 g/kg0.40 g/kg0.58 g/kg

Limitation for Use

Non-nutritive sweetenersSucralose (continued)

(continued)

Sake (compounded)*Sugar substitutes**Wine (any kind of fruit wine)*Other foods

** Products used bydirectly　adding to drinks,such as coffee and tea.

XylitolD-Xylose

Preservatives

Benzoic Acid

All foods

When the additive is used inmargarine with Sorbic Acid orPotassium Sorbate, or apreparation containing eitherof these two additives, thetotal amount of them asbenzoic acid and as sorbicacid shall not be more than1.0 g/kg.

CaviarMargarine

Nonalcoholic beveragesSoy sauceSyrup

2.5 g/kg1.0 g/kg0.60 g/kg0.60 g/kg0.60 g/kg

Butyl p-Hydroxybenzoate

Fruit sauce

nonalcoholic beverages

Rind of fruits and fruit vegetables

Butyl p-Hydroxybenzoate(continued)Calcium Propionate

Bread and cakesCheeseSoy sauceSyrupVinegar

as p-hydroxybenzoicacid0.20 g/kg0.10 g/kg0.012 g/kg0.25 g/L0.10 g/kg0.10 g/Las propionic acid2.5 g/kg3.0 g/kg

When the additive is used incheese with Sorbic Acid orPotassium Sorbate, or apreparation containing eitherof these two additives, thetotal amount of them aspropionic acid and as sorbicacid shall not be more than3.0 g/kg.

Ethyl p-HydroxybenzoateIsobutyl p-HydroxybenzoateIsopropyl p-Hydroxybenzoate

Potassium Sorbate

Same as for Butyl p-Hydroxybenzoate.

as sorbic acid

AMAZAKE (beverages made from fermneted rice using KOJI (Asp. oryzae), and confined to

products to be coonsumed in 3- fold or more dilution.)AN (sweetened bean paste)Candied cherriesCheese

Dried fish/shellfish (excluding smoking cuttlefish & octopus)Dried prune

0.30 g/kg

Cheese: When used incombination with propionicacid, calcium propionate, orsodium propionate, totallevel of the additives assorbic acid and as propionic acid shall not be more than3.0 g/kg.

1.0 g/kg1.0 g/kg3.0 g/kg1.0 g/kg0.50 g/kg

Fermented milk (as raw materials for0.30 g/kg lactic acid bacterial drinks)Fish-paste products (excluding SURIMI)

Flour paste products for bread and confectionary

Fruit juice (including concentrated fruit juice) for confectionaryFruit paste for confectionaryGnocchisJams

2.0 g/kg1.0 g/kg1.0 g/kg1.0 g/kg1.0 g/kg1.0 g/kg

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Major Use CategoryPreservative(continued)

Additives

Potassium Sorbate(continued)

Target Foods

KASU-ZUKE (lees-pickled foods)Ketchup

KOJI-ZUKE (KOJI (Asp. oryzae)- pickled foods)

Maximum Limits

ppm1.0 g/kg0.50 g/kg1.0 g/kg

Limitation for Use

Lactic acid bacterial beverages (ex-0.050 g/kg cluding sterilized bevarages)Lactic acid bacterial beverages (as ingredients of lactic acid bacterial beverages, excluding sterilized beverages) MargarineMeat products

Miscellaneous alcoholic beverages MISO (fermented soy bean paste)MISO-ZUKE (MISO-pickled foods)Salted vegetablesSea urchin products

SHOYU-ZUKE (soy sauce-pickled foods)Simmered beans

Smoked cuttlefish & octopusSoup (excluding potage-type soup)SU-ZUKE (vinegar-pickled foods)Syrup

TAKUAN-ZUKE (rice bran-pickled radish)

TARE (a dip or sauce mainly for Japanese or Chinese foods)TSUKUDANI (foods boiled down in soy sauce)

TSUYU (a sauce mainly for Japanese0.50 g/kg noodles)

Whale meat productsWine (any kind of fruit wine)

Propionic Acid

2.0 g/kg0.20 g/kg

This additive may also beused as flavoring agent.See the section, \"Flavoringagents.\"

1.0 g/kg0.50 g/kg1.0 g/kg2.0 g/kg0.20 g/kg1.0 g/kg1.0 g/kg1.0 g/kg2.0 g/kg1.0 g/kg1.0 g/kg1.5 g/kg0.50 g/kg0.50 g/kg1.0 g/kg1.0 g/kg

When the additive is used inMISO-ZUKE, the total

amount of Sorbic Acid usedin the product, and SorbicAcid and its salts cntainingin MISO as ingredient shallnot be more than 1.0 g/kg.

0.30 g/kg

When the additive is used inmargarine with Benzoic Acidor Sodium Benzoate, thetotal amount of them asbenzoic acid and as sorbicacid shall not be more than1.0 g/kg.

Same as for Calcium Propionate

Propyl p-HydroxybenzoateSodium Benzoate

Caviar

Same as for Butyl p-Hydroxybenzoate

as benzoic acid2.5 g/kg1.0 g/kg

Fruit paste and fruit juice(including

concentrated juice) used formanufacturing confectionary.Margarine

Nonalcoholic beverages Soy sauceSyrup

1.0 g/kg0.60 g/kg0.60 g/kg0.60 g/kg

When the additive is used inmargarine with Sorbic Acid orPotassium Sorbate, the totalamount of them as benzoicacid and as sorbic acid shallnot be more than 1.0 g/kg.

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Additives

Sodium Dehydroacetate

Sodium PropionateSorbic Acid

Target Foods

Maximum Limits

ppmas dehydroaceticButter0.50 g/kgCheese0.50 g/kg

Margarine

0.50 g/kg

Same as for Calcium Propionate

as sorbic acid

AMAZAKE (beverages made from fermneted rice using KOJI (Asp.0.30 g/kg oryzae), and confined to products to be coonsumed in 3-fold or more dilution.)

AN (sweetened bean paste)1.0 g/kgCandied cherries1.0 g/kgCheese

3.0 g/kgDried fish/shellfish (excluding 1.0 g/kg

smoking cuttlefish & octopus)Dried prune

0.50 g/kgFermented milk (as raw materials for0.30 g/kg lactic acid bacterial drinks)Fish-paste products (excluding 2.0 g/kg

SURIMI)

Flour paste products for bread and 1.0 g/kg confectionaryGnocchis1.0 g/kgJam

1.0 g/kgKASU-ZUKE (lees-pickled foods)1.0 g/kgKetchup

0.50 g/kgKOJI-ZUKE (KOJI (Asp. oryzae)-1.0 g/kg pickled 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 bacterial beverages, excluding sterilized beverages) Margarine1.0 g/kgMeat products

2.0 g/kgMiscellaneous alcoholic beverages 0.20 g/kgMISO (fermented soy bean paste)1.0 g/kgMISO-ZUKE (MISO-pickled foods)1.0 g/kgSalted vegetables1.0 g/kgSea urchin products

2.0 g/kgSHOYU-ZUKE (soy sauce-pickled 1.0 g/kg foods)Simmered beans

1.0 g/kgSmoked cuttlefish & octopus1.5 g/kgSoup (excluding potage-type soup)0.50 g/kgSU-ZUKE (vinegar-pickled foods)0.50 g/kgSyrup

1.0 g/kgTAKUAN-ZUKE (rice bran-pickled 1.0 g/kg radish)

TARE (a dip or sauce mainly for 0.50 g/kg Japanese or Chinese foods)

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Limitation for Use

When the additive is used inmargarine with Benzoic Acid or Sodium Benzoate,the total amount of them asbenzoic acid and as sorbicacid shall not be more than1.0 g/kg.

When the additive is used inMISO-ZUKE, the total amountof Sorbic Acid used in theproduct, and Sorbic Acid andits salts cntaining in MISO asingredient shall not be morethan 1.0 g/kg.

Major Use CategoryPreservative(continued)

Major Use CategoryAdditivesTarget Foods

Maximum Limits

ppm1.0 g/kg

Limitation for Use

Preservative(continued)

Sorbic Acid(continued)

TSUKUDANI (foods boiled down in soy sauce)

TSUYU (a sauce mainly for Japanese0.50 g/kg noodles)

Whale meat products

Wine (any kind of fruit wine)

Quality sustainer

Propylene Glycol

2.0 g/kg0.20 g/kg

Crust of Chinese pastry (shao mai, 1.2 % spring roll, wonton, zaio-z)Smoked cuttlefishRaw noodlesOther foods

2.0 %2.0 %0.60 %

Not permitted in MISO

(fermented soy bean paste).

Raising agents

Aluminum Ammonium Sulfate

Aluminum Potassium Sulfate

Ammonium BicarbonateAmmonium CarbonateAmmonium ChlorideBaking Powder

・　Single Baking Powder ・　Duplex Baking Powder ・　Ammonia Type Baking 　 Powder

Potassium L-BitartratePotassium DL-BitartratePotassium CarbonateSodium Bicarbonate

All foods

Seasonings

DL-Alanine

L-Arginine L-GlutamateCalcium 5'-RibonucleotideDisodium 5'-CytidylateDisodium 5'-GuanylateDisodium 5'-Inosinate

Disodium 5'-RibonucleotideDisodium SuccinateDisodium DL-TartrateDisodium L-TartrateDisodium 5'-UridylateL-Glutamic AcidGlycine

Monocalcium Di-L- Glutamate

All foods

All foods

as calcium 1.0 %

Not applied tofoods approved tobe labeled as\"special dietaryuse.\"

Monomagnesium Di-L- Glutamate

Monopotassium Citrate Monopotassium L- Glutamate

All foods

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Major Use CategorySeasonings(continued)

Additives

Monosodium L-AspartateMonosodium FumarateMonosodium L-GlutamateMonosodium SuccinatePotassium ChloridePotassium GluconateSodium GluconateSodium LactateSodium DL-MalateL-TheanineTripotassium CitrateTrisodium Citrate

All foods

Target Foods

Maximum Limits

ppm

Limitation for Use

Solvents or extractingagents

Acetone

Fats and oilsGuarana nuts

Only for extracting

components from such nuts inthe process of the manufac-ture of guarana beverages orfor fractionating componentsof fats or oils.

Shall be removed before thepreparation of the finishedfood.

GlycerolHexane

All foods

Only for extracting fats oroils in manufacturing ediblefats or oils.

Shall be removed beforethe preparation of thefinished food.

SterilizerHigh-Test HypochloriteHypochlorous Acid Water

All foods

Shall be decomposed orremoved before the

preparation of the finishedfood.

Not permitted in sesame.

All foodsAll foodsAll foods

2.0 %

When used with one or moreof the following additives, thetotal amount shall not be morethan 2.0 % :

Methyl Cellulose, SodiumCarboxymethylcellulose,Sodium Carboxymethyl-strach, and Sodium StrachPhosphate.

When used with one or moreof the following additives, thetotal amount shall not be morethan 2.0 %:

Calcium Carboxymethyl-cellulose, Sodium Carboxy-methylcellulose, Sodium

Carboxymethylstrach, SodiumStrach Phosphate.

Sodium Hypochlorite

Thickening agents orstabilizers

Ammonium AlginateCasein

Calcium AlginateCalcium Carboxymethyl- cellulose

Methyl celluloseAll foods2.0%

Potassium Alginate

- 19 -

Major Use CategoryAdditivesTarget Foods

Maximum Limits

ppm1.0 %2.0 %

Limitation for Use

Thickening agents orstabilizers(continued)

Propylene Glycol AlginateSodium Alginate

Sodium Carboxymethylcellulose

All foodsAll foods

When used with one or moreof the following additives, thetotal amount shall not be morethan 2.0 %:

Calcium Carboxymethyl-cellulose, Methyl Cellulose,Sodium Carboxymethyl-strach, and Sodium StrachPhosphate.

When used with one or moreof the following additives, thetotal amount shall not be morethan 2.0 %:

Calcium Carboxymethyl-cellulose, Methyl Cellulose,Sodium Carboxymethyl-cellulose, and Sodium StrachPhosphate.

Sodium Carboxymethylstarch

All foods2.0 %

Sodium CaseinateSodium PolyacrylateSodium Starch Phosphate

All foodsAll foodsAll foods

0.20 %2.0 %

When used with one or moreof the following additives, thetotal amount shall not be morethan 2.0 %:

Calcium Carboxymethyl-cellulose, Methyl Cellulose,Sodium Carboxymethyl-cellulose, and SodiumCarboxymethylstarch.

Miscellaneous Absorbent Brewing agent

Fermentation regulator Filtration aid Prosessing agent Qulity improver

Active Carbone Ammonia

Ammonium Dihydrogen PhosphateAmmonium SulfateCalcium Silicate

All foods

All foods

2.0 %

When used with

Silicon Dioxide (fine),the total amount shallnot be more than 2.0%:Not permitted in humanmilk substitutes orweaning foods.

Calcium StearateCarbon DioxideDiammonium Hydrogen Phosphate

Dipotassium Hydrogen Phosphate

Disodium Dihydrogen PyrophosphateDisodium Hydrogen Phosphate

Hydroxypropyl CelluloseHydroxypropyl MethylcelluloseHydrochloric Acid

All foods

Shall be neutralized orremoved before the

preparation of the finishedfood

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Major Use CategoryMiscellaneous Absorbent Brewing agent

Fermentation regulator Filtration aid Prosessing agent Qulity improver(continued)

Additives

Ion Exchange Resins

Target Foods

Maximum Limits

ppm

Limitation for Use

Shall be removed before thepreparation of the finishedfood.

as residue limitless than0.10 %

Only for releasing dough individing by automaticdispenser or in baking.

Liquid Paraffin

Bread

Magnesium CarbonateMagnesium ChlorideMagnesium OxideMagnesium Stearate

All foods

Only capsules and tablets asfoods with health claim.

All foods

Natural Cheese (confined to thesurface of hard and semi-hardcheeses)

Whip creams (referring to productsobtained by whipping foods

composed mainly of milk fat or foodsmade mainly of milk fat substitutes).

Shall be removed before thepreparation of the finishedfood.

All foods

Only as filtration aid.

Shall be removed before thepreparation of the finishedfood.

All foods

Magnesium SulfateNatamycin

less than 0.020 g/kg

Nitrous Oxide

Oxalic Acid

Phosphoric AcidPolyvinylpolypyrrolidone

Potassium Dihydrogen Phosphate

Potassium Hydroxide

Shall be neutralized orremoved before the pre-paration of the finished food.

All foodsCheese SAKEAll foods

Only as filtration aid.

Shall be removed before thepreparation of the finishedfood.

All foods

2.0 %

When used withCalcium Silicate, thetotal amount shall notbe more than 2.0 %:

Not permitted in humanmilk substitutes or weaningfoods.

0.20 g/L of raw milk0.10 g/L of raw mash

Potassium MetaphosphatePotassium NitratePotassium PolyphosphatePotassium PyrophosphateSilicon Dioxide

Silicon Dioxide (fine)

Sodium AcetateSodium CarbonateSodium Dihydrogen PhosphateSodium HydroxideSodium Hydroxide Solution

Sodium Metaphosphate

All foods

Shall be neutralized orremoved before the

preparation of the finishedfood.

- 21 -

Major Use CategoryMiscellaneous Absorbent Brewing agent

Fermentation regulator Filtration aid Prosessing agent Qulity improver(continued)

AdditivesTarget Foods

Maximum Limits

ppm

Limitation for Use

Sodium Methoxide

Shall be decomposed beforethe preparation of thefinished product, then themethanol produced duringthe decomposition shall beremoved.

All foods

Sodium PolyphosphateSodium PyrophosphateSodium SulfateSulfulic Acid

Shall be neutralized orremoved before the

preparation of the finishedfood.

All foods

Trimagnesium PhosphateTripotassium PhosphateTrisodium PhosphateWater-insoluble minerals: Acid Clay Bentonite

Diatomaceous Earth Kaolin Perlite Sand Talc

*

as maximumresidue limit

All foods

Chewing gum (when talc is only used)

*

0.50 %5.0 %

*

When two or more of the

additives listed in this sectionare used together, the total ofeach residue amount shall notbe more than 0.50 %.Only in case where its use isindispensable for manufactureor processing of food.

Other Similar Substances

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