1 The Draft  Amendment of Standard s for Specification, Scope , Application 
and Limitation  of Food Additive s 
   MOHW  Food No. 1071300246 , 21 March , 201 8 
Appendix 1:  
04. Bleaching Agents  
Code  Food Additive Items  Scope and Application Standards  Limitations  
04001  Potassium Sulfite  1. Dried day lily: not more than 4.0 g/kg calculated 
as residual SO2 .  
2. Dried apricot: not more than 2.0 g/kg calculated as 
residual SO2.  
3. Golden raisin: not more than 1.5 g/kg calculated as 
residual SO2.  
4. Gelatin, dried vegetables, other dried fruits: not 
more than 0.50 g/kg calculated as residual SO2.  
5. Molasses, starch syrups: not more than 0.30 g/kg 
calculated as residual SO2 .  
6. Edible cassava starch: not more than 0.15 g/kg 
calculated as residual SO2.  
7. Syrup-preserved fruits, shrimps, shellfish , 
fermented vegetables , vegetables in vinegar, oil, 
brine, or soybean sauce : not more than 0.10 g/kg 
calculated as residual SO2 .  
8. Konjac: the raw materials for non -direct 
consumption, not more than 0.90 g/kg calculated 
as residual SO2; the products for direct 
consumption, not more than 0.030 g/kg calculated 
as residual SO2.  
9. Other processed foods except beverages (fruit 
juice excl uded), wheat flour, and its products 
(baked products excluded): not more than 0.030 
g/kg calculated as residual SO2.   
04002  Sodium Sulfite  1. Dried day lily: not more than 4.0 g/kg calculated 
as residual SO2 .  
2. Dried apricot: not more than 2.0 g /kg calculated as 
residual SO2.  
3. Golden raisin: not more than 1.5 g/kg calculated as 
residual SO2.    2 4. Gelatin, dried vegetables, other dried fruits: not 
more than 0.50 g/kg calculated as residual SO2.  
5. Molasses, starch syrups: not more than 0.30 g/k g 
calculated as residual SO2 .  
6. Edible cassava starch: not more than 0.15 g/kg 
calculated as residual SO2.  
7. Syrup-preserved fruits, shrimps, shellfish , 
fermented vegetables , vegetables in vinegar, oil, 
brine, or soybean sauce : not more than 0.10 g/kg  
calculated as residual SO2 .  
8. Konjac: the raw materials for non -direct 
consumption, not more than 0.90 g/kg calculated 
as residual SO2; the products for direct 
consumption, not more than 0.030 g/kg calculated 
as residual SO2.  
9. Other processed foods e xcept beverages (fruit 
juice excluded), wheat flour, and its products 
(baked products excluded): not more than 0.030 
g/kg calculated as residual SO2.  
04003  Sodium Sulfite  
(Anhydrous)  1. Dried day lily: not more than 4.0 g/kg calculated 
as residual SO2 .  
2. Dried apricot: not more than 2.0 g/kg calculated as 
residual SO2.  
3. Golden raisin: not more than 1.5 g/kg calculated as 
residual SO2.  
4. Gelatin, dried vegetables, other dried fruits: not 
more than 0.50 g/kg calculated as residual SO2.  
5. Molasses,  starch syrups: not more than 0.30 g/kg 
calculated as residual SO2 .  
6. Edible cassava starch: not more than 0.15 g/kg 
calculated as residual SO2.  
7. Syrup-preserved fruits, shrimps, shellfish , 
fermented vegetables , vegetables in vinegar, oil, 
brine, or soybean sauce : not more than 0.10 g/kg 
calculated as residual SO2 .  
8. Konjac: the raw materials for non -direct 
consumption, not more than 0.90 g/kg calculated 
as residual SO2; the products for direct   3 consumption, not more than 0.030 g/kg calculated 
as residual SO2.  
9. Other processed foods except beverages (fruit 
juice excluded), wheat flour, and its products 
(baked products excluded): not more than 0.030 
g/kg calculated as residual SO2.  
04004  Sodium Bisulfite  1. Dried day lily: not more than 4.0 g /kg calculated 
as residual SO2 .  
2. Dried apricot: not more than 2.0 g/kg calculated as 
residual SO2.  
3. Golden raisin: not more than 1.5 g/kg calculated as 
residual SO2.  
4. Gelatin, dried vegetables, other dried fruits: not 
more than 0.50 g/kg calculat ed as residual SO2.  
5. Molasses, starch syrups: not more than 0.30 g/kg 
calculated as residual SO2 .  
6. Edible cassava starch: not more than 0.15 g/kg 
calculated as residual SO2.  
7. Syrup-preserved fruits, shrimps, shellfish , 
fermented vegetables , vegetables in vinegar, oil, 
brine, or soybean sauce : not more than 0.10 g/kg 
calculated as residual SO2 .  
8. Konjac: the raw materials for non -direct 
consumption, not more than 0.90 g/kg calculated 
as residual SO2; the products for direct 
consumption, not more  than 0.030 g/kg calculated 
as residual SO2.  
9. Other processed foods except beverages (fruit 
juice excluded), wheat flour, and its products 
(baked products excluded): not more than 0.030 
g/kg calculated as residual SO2.   
04005  Sodium Hydrosulfite  1. Dried day lily: not more than 4.0 g/kg calculated 
as residual SO2 .  
2. Dried apricot: not more than 2.0 g/kg calculated as 
residual SO2.  
3. Golden raisin: not more than 1.5 g/kg calculated as 
residual SO2.  
4. Gelatin, dried vegetables, other dried fr uits: not   4 more than 0.50 g/kg calculated as residual SO2.  
5. Molasses, starch syrups: not more than 0.30 g/kg 
calculated as residual SO2 .  
6. Edible cassava starch: not more than 0.15 g/kg 
calculated as residual SO2.  
7. Syrup-preserved fruits, shrimps, shellfish , 
fermented vegetables , vegetables in vinegar, oil, 
brine, or soybean sauce : not more than 0.10 g/kg 
calculated as residual SO2 .  
8. Konjac: the raw materials for non -direct 
consumption, not more than 0.90 g /kg calculated 
as residual SO2; the products for direct 
consumption, not more than 0.030 g/kg calculated 
as residual SO2.  
9. Other processed foods except beverages (fruit 
juice excluded), wheat flour, and its products 
(baked products excluded): not more th an 0.030 
g/kg calculated as residual SO2.  
04006  Potassium Metabisulfite  1. Dried day lily: not more than 4.0 g/kg calculated 
as residual SO2 .  
2. Dried apricot: not more than 2.0 g/kg calculated as 
residual SO2.  
3. Golden raisin: not more than 1.5 g /kg calculated as 
residual SO2.  
4. Gelatin, dried vegetables, other dried fruits: not 
more than 0.50 g/kg calculated as residual SO2.  
5. Molasses, starch syrups: not more than 0.30 g/kg 
calculated as residual SO2 .  
6. Edible cassava starch: not more tha n 0.15 g/kg 
calculated as residual SO2.  
7. Syrup-preserved fruits, shrimps, shellfish , 
fermented vegetables , vegetables in vinegar, oil, 
brine, or soybean sauce : not more than 0.10 g/kg 
calculated as residual SO2 .  
8. Konjac: the raw materials for non -direct 
consumption, not more than 0.90 g/kg calculated 
as residual SO2; the products for direct 
consumption, not more than 0.030 g/kg calculated   5 as residual SO2.  
9. Other processed foods except beverages (fruit 
juice excluded), wheat flour, and its products 
(baked products excluded): not more than 0.030 
g/kg calculated as residual SO2.  
04007  Potassium Bisulfite  1. Dried day lily: not more than 4.0 g/kg calculated 
as residual SO2 .  
2. Dried apricot: not more than 2.0 g/kg calculated as 
residual SO2.  
3. Golden raisin: not more than 1.5 g/kg calculated as 
residual SO2.  
4. Gelatin, dried vegetables, other dried fruits: not 
more than 0.50 g/kg calculated as residual SO2.  
5. Molasses, starch syrups: not more than 0.30 g/kg 
calculated as residual SO2 .  
6. Edible cassava starch: not more than 0.15 g/kg 
calculated as residual SO2.  
7. Syrup-preserved fruits, shrimps, shellfish , 
fermented vegetables , vegetables in vinegar, oil, 
brine, or soybean sauce : not more than 0.10 g/kg 
calculated as residual SO2 .  
8. Konjac: the raw materials for non -direct 
consumption, not more than 0.90 g/kg calculated 
as residual SO2; the products for direct 
consumption, not more than 0.030 g/kg calculated 
as residual SO2.  
9. Other processed foods except beverages (fruit 
juice excl uded), wheat flour, and its products 
(baked products excluded): not more than 0.030 
g/kg calculated as residual SO2.   
04008  Sodium Metabisulfite  1. Dried day lily: not more than 4.0 g/kg calculated 
as residual SO2 .  
2. Dried apricot: not more than 2.0 g/ kg calculated as 
residual SO2.  
3. Golden raisin: not more than 1.5 g/kg calculated as 
residual SO2.  
4. Gelatin, dried vegetables, other dried fruits: not 
more than 0.50 g/kg calculated as residual SO2.    6 5. Molasses, starch syrups: not more than 0.30 g /kg 
calculated as residual SO2 .  
6. Edible cassava starch: not more than 0.15 g/kg 
calculated as residual SO2.  
7. Syrup-preserved fruits, shrimps, shellfish , 
fermented vegetables , vegetables in vinegar, oil, 
brine, or soybean sauce : not more than 0.10 g/ kg 
calculated as residual SO2 .  
8. Konjac: the raw materials for non -direct 
consumption, not more than 0.90 g/kg calculated 
as residual SO2; the products for direct 
consumption, not more than 0.030 g/kg calculated 
as residual SO2.  
9. Other processed foods  except beverages (fruit 
juice excluded), wheat flour, and its products 
(baked products excluded): not more than 0.030 
g/kg calculated as residual SO2.  
04009  Benzoyl Peroxide  1. Whey processing: as practically need ed. 
2. Cheese processing: not more than  20 mg/kg 
calculated on the milk basis.   
04010  Sulfur Dioxide  1. Dried day lily: not more than 4.0 g/kg calculated 
as residual SO2 .  
2. Dried apricot: not more than 2.0 g/kg calculated as 
residual SO2.  
3. Golden raisin: not more than 1.5 g /kg calculated as 
residual SO2.  
4. Gelatin, dried vegetables, other dried fruits: not 
more than 0.50 g/kg calculated as residual SO2.  
5. Molasses, starch syrups: not more than 0.30 g/kg 
calculated as residual SO2 .  
6. Edible cassava starch: not more tha n 0.15 g/kg 
calculated as residual SO2.  
7. Syrup-preserved fruits, shrimps, shellfish , 
fermented vegetables , vegetables in vinegar, oil, 
brine, or soybean sauce: not more than 0.10 g/kg 
calculated as residual SO2 .  
8. Konjac: the raw materials for non -direct 
consumption, not more than 0.90 g/kg calculated   7 as residual SO2; the products for direct 
consumption, not more than 0.030 g/kg calculated 
as residual SO2.  
9. Other processed foods except beverages (fruit 
juice excluded), wheat flour, and its products 
(baked products excluded): not more than 0.030 
g/kg calculated as residual SO2.  
Note:  
    Dried fruits include all the fruit products preserved with sugar, salt, and other condiments, 
or processed by dehydration, drying, or stewing.