日本2008食品添加剂标准.pdf
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1、Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmMajor Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmAcidifiers Acetic AcidAll foodsAcetic Acid,GlacialAdipic AcidCitric AcidFumaric AcidGluconic AcidGlucono-LactoneLactic AcidDL-Malic AcidSuccinic AcidD-T
2、artaric AcidDL-Tartaric AcidAnti-cakingFerrocyanides of Calcium,Potassium and SodiumSaltIndividually or incombination,0.020g/kg asanhydrous sodiumferrocyanideAnti-foaming agentSilicone resin All foods0.050 g/kg Only for defoaming.Anti-molding agentsDiphenylGrapefruit 0.070 g/kgLemon 0.070 g/kgOrange
3、 0.070 g/kgImazalil Banana0.0020 g/kgCitus fruits0.0050 g/kg(except mandarin orange)o-PhenylphenolSodium o-PhenylphenolCitrus fruits ThiabendazoleBanana(whole)0.0030 g/kgBanana(pulp)0.0004 g/kgCitrus fruits 0.010 g/kgAntioxidantsL-Ascorbic AcidAll foodsL-Ascorbyl PalmitateL-Ascorbyl StearateButylate
4、d Hydroxyanisole(BHA)as BHAButter 0.2 g/kgFats&oils0.2 g/kgFish&shellfish(dried)0.2 g/kgFish&shellfish(salted)0.2 g/kgFish&shellfish(frozen)1 g/kg of dip(except frozen products cosumed raw)Mashed potato(dried)0.2 g/kgWhale meat(frozen)1 g/kg of dip Standards for Use,according to Use Categories Stand
5、ards for Use,according to Use Categorieseffective from April 30,2008When BHA is used incombination with BHT,thetotal amount of both shall notexceed the correspondinglimit.as maximumresidue limitas maximumresidue limitas maximumresidue limit ofo-phenylphenol0.010g/kgas maximumresidue limit(except fro
6、zen products cosumed raw)-1-Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmMajor Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmAntioxidantsButylated Hydroxytolueneas BHA(continued)(BHT)Butter 0.2 g/kgChewing gum0.75 g/kgFats&oils0.2 g/kgFish&shellfish
7、(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 dipCalcium Disodiumas EDTA-CaNa2 Ethylenediamine-0.035 g/kg tetraacetate0.25 g/kgBreadFruit juiceas EDTA-CaNa20.035 g/kgOther ca
8、nned and bottled foods0.25 g/kgErythrobic AcidAll foodsIsopropyl CitrateButter0.10 g/kgFats and oils0.10 g/kgGuaiac ResinButter 1.0 g/kgFats and oils1.0 g/kgPropyl GallateButter 0.10 g/kgFats and oils0.20 g/kgSodium L-AscorbateAll foodsSodium ErythorbateAll foodsdl-TocopherolAll foodsWhen BHA is use
9、d incombination with BHT,thetotal amount of both shall notexceed the correspondinglimit.(except frozen productscosumed raw)Canned and bottle non-alcoholic beveragesDisodium Ethylene-diaminetetraacetateCanned and bottle non-alcoholic beveragesOther canned and bottle foodsShall be chelated with calciu
10、mino before the preparation ofthe finished food.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 antiox
11、idizing purposesin other foods.Only for antioxidizing,exceptwhen included in preparationof-Carotene,Vitamin A,Vitamin A Esters of FattyAcids,or Liquid Paraffin.L-Cysteine Monohydro-chloride-2-Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmMajor Use CategoryAdditivesTarget
12、FoodsMaximum LimitsLimitation for UseppmAntisticking D-MannitolCandies40%Chewing gum20%FURIKAKE(sprinkleover only products containing granues)RAKUGAN(dried rice-flour cakes)30%25%All foods as CHOMIRYO(seasoning)*Bleaching agentsHydrogen PeroxideAll foodsSodium ChloriteCherryCitus fruits (limited to
13、those for confectionary)FUKIGrapePeachEggs(limited to the part of egg shell)Seasoned and processedKAZUNOKO(Herring roe products)(except for dried KAZUNOKO andfreezed KAZUNOKO)Vegetables dor direct consumptionPotassium Hydrogen Sulfite SolutionPotassium PyrosulfiteAMANATTO:dried candied beans0.10 g/k
14、gSodium Hydrogen Candied cherry0.30 g/kg Sulfite SolutionDijon mustard0.50 g/kgSodium HydrosulfiteDried fruits(excluding raisins)2.0 g/kgSodium PyrosulfiteRaisins1.5 g/kgSodium SulfiteDried potato0.50 g/kgSulfur DioxideFood molasses0.30 g/kgFrozen raw crab0.10 g/kgGelatin0.50 g/kgKANPYO:dried gourd
15、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(
16、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.)TSUKUDANI(food boiled down in soy sauce,only products made of KONBU (kelp)50%of granules(as maximumresidue limit)*When u
17、sed in formula withPotassium Chloride andGlutamate for seasoning foodsor enhancing their originalflavor,no limits are specified.(only cases where D-Mannitol does not exceed 80%of the sum of PotassiumChloride,Glutamates and D-Mannitol)Shall be removed ordecomposed before thepreparation of the finishe
18、dfood.Residue limit ofSO2Not permitted inlegumes/pulses,sesameseeds,or vegetables.When other foods(excludingKONNYAKU)manufactured orprocessed,using foods listedin this section,in which anadditive listed in the leftcolumn is used,according tothe standards for use,containa residue of not less than0.03
19、0 g/kg as SO2,theamount of residue shall bethe maximum residue limit.Decompose ro removeprior to preparation of finalfood.0.50 g/kg dippingsolution(assodium chlorite)-3-Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmMajor Use CategoryAdditivesTarget FoodsMaximum LimitsLimi
20、tation for UseppmBleaching agentsSulfur DioxideOther foods(excluding cherry used0.030 g/kg(continued)(continued)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 s
21、ame.)Chewing gum bases Ester GumChewing gumOnly as chewing gum base.PolybutenePolyisobutylenePolyvinyl Acetate*Color fixativesFerrous SulfateAll foodsPotassium Nitrate less than:Meat products0.070 g/kgWhale meat bacon0.070 g/kg(as residue limit of NO2Sodium Nitrate as maximum Sodium Nitriteresidue l
22、imit of nitriteFish ham0.050 g/kgFish sausage0.050 g/kgIKURA(salted/processed 0.0050 g/kg salmon roes)Meat products 0.070 g/kgSUJIKO(salted salmon roes)0.0050 g/kgTARAKO0.0050 g/kgWhale meat bacon0.070 g/kgColor adjuvant Ferrous GluconateTable olive0.15 g/kgDietary SupplementsL-Ascorbic acid 2-gluco
23、sideAll foodsBiotinFoods with health claimsBisbentiamineAll foodsCalcium Carbonate*as CaCalcium ChlorideAll foods1.0%Calcium CitrateChewing gum*10%*Calcium Dihydrogen PyrophosphateCalcium Dihydrogen PhosphateCacium GluconateCalcium GlycerophosphateCalcium HydroxideCalcium LactateSame as for Potassiu
24、m NitrateThe above limitsdo not apply tofoods approvedto be labeled asspecial.dietaryuse.Only when indispensable formanufacturing or processingthe food,or when used fornutritive purposes.*Only applied to Calcium Carbonate*Polyvinyl Acetate may alsobe used as film-forming.See the section,Film-forming
25、 agents.May also be used as dietarysupplement.See the section,DietarysupplementsOnly for nutritive purposes.Only when indispensable formanufacturing or processingthe food,or when used fornutritive purposes.May be used as fermentationregulator.See the section,Miscellenous.-4-Major Use CategoryAdditiv
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