日本食品添加剂标准Word文档下载推荐.docx

1、SaltIndividually 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

2、orangeo-Phenylphenol Sodium o -Phenylphenol Citrus fruitsThiabendazoleBanana （whole0.0030 g/kg Banana （pulp0.0004 g/kg Citrus fruits0.010 g/kgAntioxidantsL-Ascorbic Acid All foods L-Ascorbyl Palmitate L-Ascorbyl StearateButylated Hydroxyanisole （BHAas BHA Butter 0.2 g/kg Fats & oils0.2 g/kg Fish & s

3、hellfish （dried0.2 g/kg Fish & shellfish （salted0.2 g/kg Fish & shellfish （frozen 1 g/kg of dip（except frozen products cosumed rawMashed potato （dried0.2 g/kg Whale meat （frozen1 g/kg of dipStandards for Use, according to Use Categorieseffective from October 26, 2007When BHA is used incombination wi

4、th 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 limit （except frozen products cosumed rawppm Antioxidants Butylated Hydroxytoluene as BHA （continued（BH

5、TButter0.2 g/kg Chewing gum 0.75 g/kg Fats &（except frozen products cosumed rawMashed potato （dried0.2 g/kg Whale meat （frozenCalcium 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 A

6、cidAll foodsIsopropyl Citrate0.10 g/kg Fats and oils0.10 g/kg Guaiac Resin1.0 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 Erythorbatedl -Tocopherol All foodsCanned and bottle non- alcoholic beveragesDisodium Ethylene- diaminete

7、traacetateOther 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 SURIMIor bread.Only for antioxidizing purposes in other foods.as monoisopropyl citrate Not permitted for nutrit

8、ive purposes in fish pasteOnly for antioxidizing, except when included in preparation of -Carotene, Vitamin A,Vitamin A Esters of Fatty Acids, or Liquid Paraffin.L-Cysteine Monohydro- chloride Bleaching agents Other foods （excluding cherry used 0.030 g/kg （continuedfor candied cherry, hop used for b

9、rewing 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 basesEster Gum Chewing gumOnly as chewing gum base.Polybutene Polyisobutylene Polyvinyl Acetate*Color fixatives Ferrous Sulf

10、ate Potassium 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 nitriteFish ham 0.050 g/kg Fish sausage0.050 g/kg IKURA （salted/processed 0.0050 g/kg salmon roesMeat products0.070 g/kg SUJIKO （salted

11、 salmon roes0.0050 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 Biotin Foods with health claims Bisbentiamine All foodsCalcium Carbonate*as Ca Calcium Chloride All foods1.0 %Calcium Citrate Chewi

12、ng gum*10 % *Calcium Dihydrogen Pyrophosphate Calcium Dihydrogen PhosphateCacium GluconateCalcium Glycerophosphate Calcium HydroxideCalcium LactateSame as for Potassium NitrateThe above limits do not apply to foods approved to be labeled as special. dietary use.Only when indispensable for manufactur

13、ing or processing the food, or when used for nutritive purposes.* Only applied to Calcium Carbonate* Polyvinyl Acetate may also be used as film-forming. See the section, Film-forming agents.May also be used as dietary supplement.See the section, Dietary supplementsOnly for nutritive purposes.Only when indispensable for manufacturing or processing the food, or when used for nutritive purposes.May be used