Standards for use 13may15｜ministry of health, labour and welfare

Standards for Use, according to Use Categories combination,0.020g/kg asanhydrous sodiumferrocyanide (as maximum residuelimit)as maximum residuelimit Apricot (except for seeds）Cherry (except for seeds）Japanese plum (except for seeds）LoquatNectarine (except for seeds）PearPeach (except for seeds）PomegranateQuince combination with BHT, thetotal amount of both shall not (except frozen products cosumed raw)Mashed potato (dried) Not permitted for nutritivepurposes in fish pasteproducts (excluding SURIMI)or bread.
Only for antioxidizingpurposes in other foods.
Not permitted for nutritivepurposes in fish paste products(excluding SURIMI) or bread.
Only for antioxidizing purposesin other foods.
Only for antioxidizing, exceptwhen included in preparation ofβ-Carotene, Vitamin A,Vitamin A Esters of FattyAcids, or Liquid Paraffin.
* When used in formula withPotassium Chloride and flavor, no limits are specified.
(only cases where D-Mannitol (as maximum residue Glutamates and D-Mannitol) Shall be removed ordecomposed before thepreparation of the finishedfood.
PeachEggs (limited to the part of egg shell) legumes/pulses, sesameseeds, or vegetables.
or processed, using foodslisted in this section, in the left column is used,according to the standards 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.) 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.) be used as film-forming.
See the section, "Film- regulator. See the section,"Miscellenous." May also be used as dietarysupplement.
See the section, "Dietarysupplements" the food, or when used fornutritive purposes.
Calcium Glycerophosphate**Calcium Hydroxide Only when indispensable formanufacturing or processingthe food, or when used fornutritive purposes.
Only when indispensablefor manufacturing orprocessing the food, orwhen used for nutritive Only when indispensable formanufacturing or processingthe food, or when used fornutritive purposes.
cases where these additivesare used in formulated dried 5 mg/recommendeddaily portion of eachfood Minister of Health, Labor andWelfare.
Dried milk for pregnant and lactatingwomen.
L-Lysin MonohydrochlorideMagnesium Monohydrogen PhosphateDL-MethionineL-Methionine fish/shellfish (including freshwhale meat) or meat.
Pyridoxine HydrochlorideRiboflavinRiboflavin 5'-Phosphate SodiumRiboflavin TetrabutyrateSodium Ferrous CitrateSodium PantothenateThiamine DicetylsulfateThiamine DilaurylsulfateThiamine HydrochlorideThiamine Mononitrate 150mg/recommendeddaily portion of eachfood manufacturing or processingthe food, or when used for not apply to foodsapproved to belabeled as"special. dietaryuse." When formulated into mulated dried milk undera standard approval by the Minister ofHealth, Labor and Welfare.
15 mg/recommended dailyportion of each food Confections (baked or fried wheat 4.0 g/kgflour products only).
Moist cakes (rice flour products only). 6.0 g/kg strearoyl lactylate, totallevel of the additives as for manufacturing confections (baked 5.0 g/kg flour products only).
for manufacturing sponge cakes, for manufacturing steamed MANJYU 2.5(bun made by steaming wheat flourdough).
Noodles (excluding instant noodles 4.5 g/kg** corresponding maximum levelsas polysorbate 80. The above egg, or wheat flour assecondary ingridients, and (Including fruit tart, cream cake, rarecheese cake, custard pudding, andlike products) Sweetened yoghurt Morpholine Salts of Fatty Acids Rind of fruits also be used as chewing gum base.
See the section, "Chewing gum base." Aliphatic Higher Alcohols (excluding substances (excluding substances generally recognized as highly toxic) carbons (excluding sub- stances generally recog- nized as highly toxic)Ally Cyclohexylpropionate (3-Amino-3-carboxypropyl)dimethylsulfonium chloride generally recognized as highly toxic)Benzaldehyde 1. Used for denaturing ethanolwhich is used for the removal astringency of persimons, themanufacture of crystallinefructose, the preparation ofgranules or tablets of spices, or the manufacture of KONNYAKU-KO (Konjac powder), or which isused as a solvent for Butylated Hydroxytoluene of ButylatedHydroxyanisole 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.
Mixture of 2-Ethyl-3,5-dimethylpyrazine and 2-Ethyl-3,6-dimethylpyrazineEthyl Heptanoate Ethyl HexanoateEthyl Isovalerate2-Ethyl-3-methylpyrazine2-Ethyl-5-methylpyrazine2-Ethyl-6-methylpyrazine5-Ethyl-2-methylpyridineEthyl OctanoateEthyl PhenylacetateEthyl Propionate2-EthylpyrazineEthylvanillin1,8-CineoleEugenolFatty AcidsFurfural and its derivatives (excluding substances generally recognized as highly toxic)GeraniolGeranyl AcetateGeranyl FormateHexanoic AcidHydroxycitronellalHydroxycitronellal Di- methylacetalIndole and its derivatives (excluding substances generally recognized as highly toxic)Isovaleraldehyde 5-Methyl-6,7-dihydro-5H -cyclopentapyrazineMethyl N-MethylanthranilateMethyl β-Naphthyl Ketone6-Methylquinoline5-Methylquinoxaline2-MethypyrazineMethyl Salicylatep -Methylacetophenoneγ-NonalactoneOctanal2-Pentanoltrans -2-Pentenal1-Penten-3-oll -PerillaldehydePhenethyl Acetate (excluding substances generally recognized as highly toxic)Phenol Ethers (excluding substances generally recognized as highly toxic) 2-(3-Phenylpropyl)pyridinePiperidinePiperonalPropanolPropionaldehydePropionic Acid* TerpineolTerpinyl Acetate5,6,7,8-Tetrahydroquinoxaline2,3,5,6-TetramethylpyrazineThioethers (excluding substances generally recognized as highly toxic)Thiols (excluding substances generallyrecognized as highly toxic)Trimethylamine 2,3,5-Trimethylpyrazineγ-UndecalactoneValeraldehydeVanillin Can be used only asdiluted Benzoyl Peroxideby mixing with one ormore of Alum, calciumsalts of Phosphoric Acid,Calcium Sulfate, CalciumCarbonate, MagnesiumCarbonate, and Starch.
removed before thepreparation of the finishedfood.
Not permitted in fresh fish/shellfish (including whalemeat), KONBU(kelp)/WAKAME (sea weed)(both Laminariales ),legumes/pulses, meat,NORI (laver) (except whengold is used on NORI), tealeaves, or vegetables.
whale meat), KONBU (kelp)/WAKAME (sea weed) (bothLaminariales ), legumes/pulses, meat, NORI (laver),tea, or vegetables.
by mixing agar jelly, cut fruits, greebeans, etc. with sugar syrup) packedinto cans or plastic containers.
Fish-paste products (excluding SURIM 0.030 g/kg 0.15 g/kg of dry kelp foods in vinegar, and preserved Food Blue No. 1 (Brilliant Blue FCF) and its Alumi- Not permitted in fish pickles,fresh fish/shellfish (including KONBU (kelp)/WAKAME (seaweed) (both Laminariales ), noodles (including Wantan),NORI(laver), soy sauce, 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 meat), KONBU(kelp)/WAKAME (sea weed)(both Laminariales ),legumes/pulses, meat, NORI(laver) (except when gold isused on NORI), tea leaves, orvegetables.
by mixing agar jelly, cut fruits, greebeans, etc. with sugar syrup) packedinto cans or plastic containers.
Fish-paste products (except SURIMI) 0.040 g/kgFruits and vegetables for 0.15 g/kg of dry kelp for preserving, including dried Not permitted in fresh fish/shellfish (including whalemeat), KONBU(kelp)/WAKAME (sea weed)(both Laminariales ),legumes/pulses, meat,NORI (laver) (except whengold is used on NORI), tealeaves, or vegetables.
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.
Non-nutritive Sweeteners Acesulfame Potassium * Applied to dilutions, in the case of concentrated tablets)Lactic acid bacterial bevarages* Non-nutritive sweeteners Acesulfame Potassium directly adding to drinks, such as coffee and tea.
Same as for "Sodium Saccharin".
as residue limitof sodium saccharineless than: with calcium saccharin andsodium saccharin, total 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 weeds Simmered beansSoy sauceTSUKUDANI (foods boiled down with soy sauce)Edible ices diluted not lessthan 5-fold beforeuse, less than 0.90g/kg in case of excluding those listed in this column)Confectionary * Applied to dilutions, in the case of concentrated margarine with Sorbic Acid,Calcium Sorbate or preparation containing theseadditives, the total amount of them as benzoic acid and assorbic acid shall not be morethan 1.0 g/kg.
Potassium Sorbate, orCalcium Sorbate or apreparation containing theseadditives, the total amount ofthem as propionic acid andas sorbic acid shall not bemore than 3.0 g/kg.
fermneted rice using KOJI (Asp.
oryzae ), and confined to products tobe coonsumed in 3-fold or moredilution.)AN (sweetened bean paste) Cheese: When used incombination with propionic acid shall not be more than3.0 g/kg.
lactic acid bacterial drinks)Fish-paste products (excluding in margarine with BenzoicAcid or Sodium Benzoate, as benzoic acid and assorbic acid shall not be MISO-ZUKE, the totalamount of Sorbic Acid used Acid and its salts cntainingin MISO as ingredient shall TSUYU (a sauce mainly for Japanese 0.50 g/kg Same as for Butyl p -Hydroxybenzoate.
are not apply to productspermmited or recognized by Labour and Welfare asfoods for special dietary uses. The foods include fivetypes of products: foods for pregnant and lactatingwomen, formulated milk the aged, foods forspecified health uses.
* Sauces refer to all kinds ofsauces including Orientalthick Worcester sauce,cheese souce, and ketchup,but excluding fruit sauce andits analogues used for cakes.
** They refer to rice puddingand tapioca puding, and theiranalogues, but excludingOriental sweet dumplings.
used as flavoring agent.
See the section, "Flavoringagents." Potassium Sorbate, or apreparation containing these additives, the total amount ofthem as benzoic acid and as fermneted rice using KOJI (Asp.
oryzae ), and confined to products tobe coonsumed in 3-fold or moredilution.)AN (sweetened bean paste) Fish-paste products (excluding SURIM 2.0 g/kg Acid or Sodium Benzoate,the total amount of them as acid shall not be more than1.0 g/kg.
ingredients of lactic acid bacterial ingredients of lactic acid bacterial beverages, excluding sterilized beverages) MISO-ZUKE, the totalamount of Sorbic Acid used Acid and its salts cntaining inMISO as ingredient shall not TSUYU (a sauce mainly for Japanese 0.50 g/kg noodles)Whale meat products ・　Duplex Baking Powder ・　Ammonia Type Baking L-Arginine L-GlutamateCalcium 5'-RibonucleotideDisodium 5'-CytidylateDisodium 5'-GuanylateDisodium 5'-InosinateDisodium 5'-RibonucleotideDisodium SuccinateDisodium DL-TartrateDisodium L-TartrateDisodium 5'-UridylateL-Glutamic AcidGlycineMonoammonium L-GlutamateMonocalcium Di-L- Not applied tofoods approved tobe labeled as"special dietaryuse." GlutamateMonosodium L-AspartateMonosodium Fumarate Potassium GluconatePotassium LactatePotassium SulfateSodium GluconateSodium LactateSodium DL-MalateL-TheanineTripotassium CitrateTrisodium Citrate components from such nutsin the process of themanufac-ture of guaranabeverages or for fractionatingcomponents of fats or oils.
Shall be removed before thepreparation of the finishedfood.
Only for extracting fats oroils in manufacturingedible fats or oils.
Shall be removed beforethe preparation of thefinished food.
SeaweedsFresh fish/ shellfish (including fresh Whale meat productsPreserved products of foods listedabove.
Shall be decomposed orremoved before thepreparation of the finishedfood.
When used with one or moreof the following additives, thetotal amount shall not bemore than 2.0 % :Methyl Cellulose, SodiumCarboxymethylcellulose, andSodium Carboxymethyl-strach.
Hydroxypropyl Distarch Phosphat All foods When used with one or moreof the following additives, thetotal amount shall not bemore than 2.0 %:Calcium Carboxymethyl-cellulose, Methyl Cellulose,and Sodium Carboxymethyl-strach.
of the following additives, thetotal amount shall not bemore than 2.0 %:Calcium Carboxymethyl-cellulose, Methyl Cellulose,and Sodium Carboxymethyl-strach.
When used with one or moreof the following additives, thetotal amount shall not bemore than 2.0 %:Calcium Carboxymethyl-cellulose, Methyl Cellulose,and Sodium Carboxymethyl-cellulose.
the total amount shallnot be more than 2.0%: PhosphateDisodium Dihydrogen PyrophosphateDisodium Hydrogen Shall be neutralized orremoved before thepreparation of the finishedfood Shall be removed before thepreparation of the finishedfood.
Fermentation regulator Filtration aid Prosessing agent Magnesium Monohydrogen PhosphateMagnesium Oxide Only capsules and tablets asfoods with health claim.
Only as filtration aid forfats & oil .
Shall be removed beforethe preparation of thefinished food.
Whip creams (referring to productsobtained by whipping foods composedmainly of milk fat or foods mademainly of milk fat substitutes).
Shall be removed before thepreparation of the finishedfood.
Only as filtration aid.
Shall be removed before thepreparation of the finishedfood.
Shall be neutralized orremoved before the pre-paration of the finished food.
Only as filtration aid.
Shall be removed before thepreparation of the finishedfood.
total amount shall notbe more than 2.0 %: Shall be decomposed beforethe preparation of thefinished product, then themethanol produced duringthe decomposition shall beremoved.
Shall be neutralized orremoved before thepreparation of the finishedfood.
additives listed in this sectionare used together, the total of indispensable for manufactureor processing of food.

Source: http://www.fruits-nisseikyo.or.jp/english/06Food_additives_Standards_for_Use_13May15.pdf