日本公定书《食品添加剂使用标准》

Standards for Use,according to Use Categorieseffective from June 04.2009Major Use CategoryAdditivesTarget FoodsMaximum LimitsLimitation for UseppmAcidifiersAcetic AcidAll foodsAcetic Acid.GlacialAdipic AcidCitric AcidFumaric AcidGluconic AcidGlucono-8-LactoneLactic AcidDL-Malic AcidSuccinic AcidD-Tartaric AcidDL-Tartaric AcidAnti-cakingFerrocyanides of Calcium.SaltIndividually or inPotassium and Sodiumcombination.0.020g/kg asanhydrous sodiumferrocyanideAnti-foaming agentSilicone resinAll foods0.050g/kgOnly for defoaming.Anti-molding agentsDiphenylas maximumresidue limitGrapefruit0.070g/kg0.070g/kgOrange0.070g/kgmazalilas maximumresidue limitBanana0.0020g/kgCitus fruits0.0050g/kg(except mandarin orange)as maximumo-Phenylphenolresidue limit ofo-phenylphenolCitrus fruitsSodium o-Phery lphenol0.010gkgas maximumThiabendazoleresidue limitBanana (whole)0.0030g/kgBanana (pulp)0.0004g/kgCitrus fruits0.010g/kgAntioxidantsL-Ascorbic AcidAll foodsL-Ascorbyl Palmitate_-Ascorbyl StearateButylated Hydroxyanisole (BHA)as BHAButter0.2 g/kgWhen BHA is used incombination with BHT.theats oils0.2 g/kgtotal amount of both shall notFish shellfish (dried)0.2 g/kgexceed the comrespondingFish shellfish (salted)0.2 g/kgish shellfish (frozen)1g/kg of dip(except frozen products cosumed raw)Mashed potato (dried)0.2 g/kgWhale meat (frozen)1 g/kg of dip(except frozen products cosumed raw)-1