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1、Major Use CategoryAdditivesTarget Foods Maximum LimitsLimitation for UseMajor Use CategoryAdditivesTarget Foods Maximum LimitsLimitation for UseAcidifiers Acetic AcidAll foodsAcetic Acid, GlacialAdipic AcidCitric AcidFumaric AcidGluconic AcidGlucono-LactoneLactic AcidDL-Malic AcidSuccinic AcidD-Tart
2、aric AcidDL-Tartaric AcidAnti-cakingFerrocyanides of Calcium, Potassium and SodiumSaltIndividually or in combination, 0.020g/kg as anhydrous sodium ferrocyanideAnti-foaming agentSilicone resin All foods 0.050 g/kg Only for defoaming. Anti-molding agentsDiphenylGrapefruit0.070 g/kg Lemon0.070 g/kg Or
3、ange0.070 g/kgFludioxonilKiwifruit0.020/kg Citrus fruits (except for UNSHU orange0.010/kg Apple Apricot (except for seeds） Cherry (except for seeds） Japanese plum (except for seeds） Loquat Nectarine (except for seeds） Pear Peach (except for seeds） Pomegranate Quince0.0050/kgeffective from March 01,
4、2012 for Apple, Pomegranate, Pear, Loquat, Quince, and .Imazalil Banana0.0020 g/kg Citus fruits0.0050 g/kg(except mandarin orange)o-PhenylphenolSodium o-PhenylphenolCitrus fruits ThiabendazoleBanana (whole)0.0030 g/kg Banana (pulp)0.0004 g/kg Citrus fruits 0.010 g/kgAntioxidantsL-Ascorbic AcidAll fo
5、odsL-Ascorbyl PalmitateL-Ascorbyl StearateStandards for Use, according to Use Categories Standards for Use, according to Use Categorieseffective from September 01, 2011as maximum residue limitas maximum residue limitas maximum residue limit of o-phenylphenol 0.010g /kgas maximum residue limit- 1 -Ma
6、jor Use CategoryAdditivesTarget Foods Maximum LimitsLimitation for UseMajor Use CategoryAdditivesTarget Foods Maximum LimitsLimitation for UseAntioxidantsButylated Hydroxyanisole (BHA)as BHA(continued)Butter 0.2 g/kg Fats 2. Used for accelerating- yeast-autolysis in the extract (water-soluble fracti
7、on 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.- 9 -Major Use CategoryAdditivesTarget Foods Maximum LimitsLimitation for UseMajor Use CategoryAdditivesTar
8、get Foods Maximum LimitsLimitation for UseFlavoring agents IononeAll foodsOnly for flavoring.(continued)Isoamyl AcetateIsoamylalcoholIsoamyl ButyrateIsoamyl FormateIsoamyl IsovalerateIsoamyl PhenylacetateIsoamyl PropionateIsobutanolIsobutyraldehydeIsobutyl PhenylacetateIsoeugenolIsopentylamineIsopro
9、panolIsothiocyanates(excluding substances generally recognized as highly toxic) IsovaleraldehydeKetonesLactones(excluding substances generally recognized as highly toxic)LinaloolLinalyl AcetateMaltoldl-Mentholl-Mentholl-Menthyl AcetateMethyl Athranilate2-Methylbutanol3-Methyl-2-butanol3-Methyl-2-but
10、enal3-Methyl-2-butenol2-MethylbutyraldehydeMethyl Cinnamate 5-Methyl-6,7-dihydro-5H- cyclopentapyrazineMethyl N-MethylanthranilateMethyl -Naphthyl Ketone6-Methylquinoline5-Methylquinoxaline2-MethypyrazineMethyl Salicylatep-Methylacetophenone-NonalactoneOctanal2-Pentanol1-Penten-3-oll-PerillaldehydeP
11、henethyl Acetate- 10 -Major Use CategoryAdditivesTarget Foods Maximum LimitsLimitation for UseMajor Use CategoryAdditivesTarget Foods Maximum LimitsLimitation for UseFlavoring agentsPhenolsAll foodsOnly for flavoring. (continued) (excluding substances generally recognized as highly toxic) Phenol Eth
12、ers(excluding substances generally recognized as highly toxic)2-(3-Phenylpropyl)pyridinePiperidinePiperonalPropanolPropionaldehydePropionic Acid*PyrazinePyrrolidineTerpene HydrocarbonsTerpineolTerpinyl Acetate5,6,7,8-Tetrahydroquinoxaline2,3,5,6-Tetramethylpyrazine Thioethers(excluding substances ge
13、nerally recognized as highly toxic)Thiols(excluding substances generally recognized as highly toxic) 2,3,5-Trimethylpyrazine -UndecalactoneValeraldehyde VanillinFlour treatment agentsAmmonium PersulfateWheat flour0.30 g/kgBenzoyl PeroxideWheat flourChloride DioxideWheat flourDiluted Benzoyl Peroxide
14、Wheat flour0.30 g/kg Potassium BromateBread (only products made of wheat0.030 g/kg of wheat flour)flourFood ColorsAnnato, water-solubleCan 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 Carb
15、onate, 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 vegeta
16、bles.* Propionic Acid may alsobe used as preservative.See the section, “Preser-vatives.“- 11 -Major Use CategoryAdditivesTarget Foods Maximum LimitsLimitation for UseMajor Use CategoryAdditivesTarget Foods Maximum LimitsLimitation for UseFood Colors-Carotene(continued)Copper Chlorophyllas copper0.0004 g/kgChewing gum0.050 g/kg Chocolate0.0010 g/kg Fish-paste products0.030 g/kg(excluding SURIMI) Fruits and vegetables for preserva-0.10 g/kgtion.* KONBU (kelp)0.15 g/k
