G/SPS/N/TPKM/204/Add.1 
The Amendment of Standards for Speci fication, Scope, Application and 
Limitation of Food Additives  
DOH Food No.0991303749, December, 2010 
 
Appendix 1: Standards for Scope, Application and Limitation of Food 
Additives 
01. Preservatives 
Code Food Additive Items Scope and A pplication Standards Limitations
01001 Sorbic Acid 1. Minced fish surimi products, meat 
products, urchins, caviar, peanut butter, soy sauce preserved vegetables, dried radish containing no less than 25% moisture, pickled vegetables, dried bean curd products, cheeses: not more than 2.0 g/kg calculated as sorbic acid. 
2. Cooked beans, soy sauces, miso, dried mullet roe, dried fish and shellfish products, seaweed pastes, soybean curd cheeses, syrup- preserved fruits, dried fruits, cakes and cookies (including steamed Chinese-styled ones), jams, juices, butter, cream, margarine, ketchup, chili sauces, fruit syrups, flavored syrups, other sauces: not more than 1.0 g/kg calculated as sorbic acid. 
3. Non-carbonated beverages, carbonated beverages: not more than 0.5 g/kg calculated as sorbic acid. 
4. Foods in capsule or tablet form: not more 
than 2.0 g/kg calculated as sorbic acid.   
01002 Potassium Sorbate 1. Minced fish surimi products, meat products, urchins, caviar, peanut butter, soy sauce preserved vegetables, dried radish containing no less than 25% moisture, pickled vegetables, dried bean curd products, cheeses: not more than 2.0  
 1g/kg calculated as sorbic acid. 
2. Cooked beans, soy sauces, miso, dried 
mullet roe, dried fish and shellfish products, seaweed pastes, soybean curd cheeses, syrup- preserved fruits, dried fruits, cakes and cookies (including steamed Chinese-styled ones), jams, juices, butter, cream, margarine, ketchup, chili sauces, fruit syrups, flavored syrups, other sauces: not more than 1.0 g/kg calculated as sorbic acid. 
3. Non-carbonated beverages, carbonated beverages: not more than 0.5 g/kg calculated as sorbic acid. 
4. Foods in capsule or tablet form: not more 
than 2.0 g/kg calculated as sorbic acid.  
01003 Sodium Sorbate 1. Minced fish surimi products, meat products, urchins, caviar, peanut butter, soy sauce preserved vegetables, dried radish containing no less than 25% moisture, pickled vegetables, dried bean curd products, cheeses: not more than 2.0 g/kg calculated as sorbic acid. 
2. Cooked beans, soy sauces, miso, dried mullet roe, dried fish and shellfish products, seaweed pastes, soybean curd cheeses, syrup- preserved fruits, dried fruits, cakes and cookies (including steamed Chinese-styled ones), jams, juices, butter, cream, margarine, ketchup, chili sauces, fruit syrups, flavored syrups, other sauces: not more than 1.0 g/kg calculated as sorbic acid. 
3. Non-carbonated beverages, carbonated beverages: not more than 0.5 g/kg calculated as sorbic acid. 
4. Foods in capsule or tablet form: not more 
than 2.0 g/kg calculated as sorbic acid.   
 2 
01008 Benzoic Acid 1. Minced fish surimi products, meat 
products, urchins, caviar, peanut butter, cheeses, syrup- preserved fruits, dried fruits, dried radish containing no less than 25% moisture, cooked beans, miso, seaweed pastes, soybean curd cheeses, cakes and cookies (including steamed Chinese-styled ones), soy sauces, jams, juices, butter, cream, margarine, ketchup, chili sauces, fruit syrups, flavored syrups, other sauces: not more than 1.0 g/kg calculated as benzoic acid. 
2. Dried mullet roe, dried fish and shellfish products, carbonated beverages, non-carbonated beverages, soy sauce preserved vegetables, dried bean curd products, pickled vegetables: not more than 0.6 g/kg calculated as benzoic acid. 
3. Foods in capsule or tablet form: not more 
than 2.0 g/kg calculated as benzoic acid.   
01009 Sodium Benzoate 1. Minced fish surimi products, meat products, urchins, caviar, peanut butter, cheeses, syrup- preserved fruits, dried fruits, dried radish containing no less than 25% moisture, cooked beans, miso, seaweed pastes, soybean curd cheeses, cakes and cookies (including steamed Chinese-styled ones), soy sauces, jams, juices, butter, cream, margarine, ketchup, chili sauces, fruit syrups, flavored syrups, other sauces: not more than 1.0 g/kg calculated as benzoic acid. 
2. Dried mullet roe, dried fish and shellfish products, carbonated beverages, non-carbonated beverages, soy sauce preserved vegetables, dried bean curd products, pickled vegetables: not more  
 3than 0.6 g/kg calculated as benzoic acid. 
3. Foods in capsule or tablet form: not more 
than 2.0 g/kg calculated as benzoic acid.  
 
01018 Potassium Benzoate 1. Minced fish surimi products, meat 
products, urchins, caviar, peanut butter, cheeses, syrup- preserved fruits, dried fruits, dried radish containing no less than 25% moisture, cooked beans, miso, seaweed pastes, soybean curd cheeses, cakes and cookies (including steamed Chinese-styled ones), soy sauces, jams, juices, butter, cream, margarine, ketchup, chili sauces, fruit syrups, flavored syrups, other sauces: not more than 1.0 g/kg calculated as benzoic acid. 
2. Dried mullet roe, dried fish and shellfish products, carbonated beverages, non-carbonated beverages, soy sauce preserved vegetables, dried bean curd products, pickled vegetables: not more than 0.6 g/kg calculated as benzoic acid. 
3. Foods in capsule or tablet form: not more 
than 2.0 g/kg calculated as benzoic acid.   
 
03. Antioxidants 
Code Food Additive Items Scope and A pplication Standards Limitations
03001 Dibutyl Hydroxy Toluene 
(BHT) 1. Brine for preparing frozen fish, shellfish, and whale meat: not more than 1.0 g/kg. 
2. Chewing gums and bubble gums: not more than 0.75 g/kg. 
3. Fats and oils, butter, cream, dried fish and shellfish products, salted fish and shellfish products: not more than 0.20 g/kg. 
4. Dried potato flakes or powders, dried 
sweet potato flakes, other dried breakfast cereals: not more than 0.05 g/kg. 
5. Potato granules: not more than 0.010 g/kg.  
 46. Foods in capsule or tablet form: not more 
than 0.40 g/kg.  
03002 Butyl Hydroxy Anisole (BHA) 1. Brine for preparing frozen fish, shellfish, 
and whale meat: not more than 1.0 g/kg. 
2. Chewing gums and bubble gums: not more than 0.75 g/kg. 
3. Fats and oils, butter, cream, dried fish and shellfish products, salted fish and shellfish products: not more than 0.20 g/kg. 
4. Dried potato flakes or powders, dried 
sweet potato flakes, other dried breakfast cereals: not more than 0.05 g/kg. 
5. Potato granules: not more than 0.010 g/kg. 
6. Foods in capsule or tablet form: not more 
than 0.40 g/kg.   
 
08. Nutritional Additives 
Code Food Additive Items Scope and A pplication Standards Limitations
08317  L-Carnitine-L-Tartrate  Special dietary foods: as practically needed.  For 
supplementing 
purpose.  
 
09. Colors 
Code Food Additive Items Scope and A pplication Standards Limitations
09035  Quinoline Yellow  Foods in capsule or tabl et form: as practically 
needed.  Not allowed 
in fresh raw 
meat, fish, 
shellfish, 
beans, 
vegetables, 
fruits, miso, 
soy sauces, 
seaweeds, and 
tea. 
09036  Quinoline Yellow Aluminum 
Lake  Foods in capsule or tabl et form: as practically 
needed.  Not allowed 
in fresh raw 
meat, fish, 
 5shellfish, 
beans, 
vegetables, 
fruits, miso, 
soy sauces, 
seaweeds, and 
tea. 
 
11. Seasoning Agents 
Code Food Additive Items Scope and A pplication Standards Limitations
11038 Saccharin 1. Melon seeds, syrup-preserved fruits: not 
more than 2.0 g/kg calculated as saccharin. 
2. Carbonated beverages: not more than 0.2 g/kg calculated as saccharin. 
3. Sugar substitutes, including tablet and powder forms. 
4. Special dietary foods. 
5. Foods in capsule or tablet form: not more 
than 1.2 g/kg calculated as saccharin.   
11039 Saccharin Sodium 1. Melon seeds, syrup-preserved fruits: not more than 2.0 g/kg calculated as saccharin. 
2. Carbonated beverages: not more than 0.2 g/kg calculated as saccharin. 
3. Sugar substitutes, including tablet and powder forms. 
4. Special dietary foods. 
5. Foods in capsule or tablet form: not more 
than 1.2 g/kg calculated as saccharin.   
11040 Sodium Cyclamate 1. Melon seeds, syrup-preserved fruits: not more than 1.0 g/kg calculated as cyclamate. 
2. Carbonated beverages: not more than 0.2 g/kg calculated as cyclamate. 
3. Sugar substitutes, including tablet and powder forms. 
4. Special dietary foods.  
 65. Foods in capsule or tablet form: not more 
than 1.25 g/kg calculated as cyclamate.  
11041 Calcium Cyclamate 1. Melon seeds, syrup-preserved fruits: not 
more than 1.0 g/kg calculated as cyclamate. 
2. Carbonated beverages: not more than 0.2 g/kg calculated as cyclamate. 
3. Sugar substitutes, including tablet and powder forms. 
4. Special dietary foods. 
5. Foods in capsule or tablet form: not more 
than 1.25 g/kg calculated as cyclamate.   
 
 17. Others 
Code Food Additive Items Scope and A pplication Standards Limitations
17002 Polyvinyl Acetate 1. Peel coating for vegetables and fruits: as 
practically needed. 
2. Foods in capsule or tablet form: as 
practically needed.   
 
17017 Magnesium Silicate (Synthetic) 1. Fats and oils filtering: not more than 2 %. 
2. Foods in capsule or tablet form: as 
practically needed.  1.For filtraing aid and anticaking agent purpose.2.Direct immersion of the additive into deep frying oil is not allowed and the additive can not be re-used. This is only applicable to food services.
 717018  Triacetin (Glyceryl Triacetate)  Foods in capsule or tabl et form: as practically 
needed.  For 
manufacturing 
or processing 
purpose.  
17019  Crospovidone 
(Polyvinylpolypyrrolidone)  Foods in capsule or tabl et form: as practically 
needed.  For 
manufacturing 
or processing 
purpose.  
17020  Sodium Lauryl Sulfate  Foods in capsule or tabl et form: as practically 
needed.  For 
manufacturing 
or processing 
purpose.  
 
 8G/SPS/N/TPKM/204/Add.1 
The Amendment of Standards for Speci fication, Scope, Application and 
Limitation of Food Additives  
    DOH Food No. 0991303749, December, 2010 
 
Appendix 2: Standards for Specification of Food Additives 
08. Nutritional Additives § 08317 L-Carnitine Tartrate
 
Synonyms  L-Carnitine-L-Tartrate (2:1)  
Vitamin B T-L-Tartrate  
CAS No.  36687-82-8  
Chemical formula C18H36N2O12 
Formula weight  472.49  
Composition  67.2~69.2 % as L-Carnitine  
30.8~32.8% as L-Tartaric Acid  
Description  White, crystalline powder.  
Water Content  Not more than 0.5 %  
Solubility  Freely soluble in water, more than 1000 g/L (20 ℃ water)  
Specific rotation  ［α］20 
D between ­11.0°and ­9.5° 
Assay  Because of the high solub ility in water, it can be 
differentiate by quantifying L-car nitine and L-tartaric acid.
Lead  Not more than 1 ppm (as Pb)  
Heavy metals  Not more than 10 ppm (as Pb)  
Residue in ignition Not more than 0.1 % (600 ℃heat, 2 hours)  
Category  Food additives category (8)  
Functional uses  Nutritional Additives  
 
 911. Seasoning Agents 
§ 11001 D–Sorbitol 
Chemical formula C6H14O6 
Formula weight 182.18 
Assay Not less than 97.0 % and not more than 101.0 % on the dried basis 
Description White powder, granules or crystalline powder, odorless, with a cool and sweet taste. 
Solution property The pH value of the solution (1 →5): between 4.0 and 7.0.
 
Arsenic Not more than 2 ppm (as As 2O3). 
Heavy metals Not more than 5 ppm (as Pb). 
Nickel Not more than 7 ppm. 
Saccharide Weigh 10 g of D-sorbitol, dissolve in 25 ml of water, add 8 ml of diluted hydrochloric acid (1 →4), and heat with a 
reflux condenser in a water ba th for 3 hours. Cool and 
neutralize with sodium hydroxide solution (1 →25), using 
methyl orange TS as the i ndicator. Add water to make 100 
ml. Measure 10 ml of this solution, add 10 ml of water and 40 ml of Fehling's TS, boil gently for 3 minutes, allow to 
stand to form a precipitate of cuprous oxide, and filter the 
supernatant through a glass filter (1G4). Add immediately hot water to the precipitate in the flask, wash, filter through 
the above glass filter, and di scard the washings. Repeat the 
procedure until the washings are no longer alkaline. Immediately dissolve the precipitate in the flask in 20 ml of ferric sulfate TS, filter through the above glass filter, wash with water, and combine the filtrate and the washings. Heat to 80 ℃ and add 20 ml of 0.1 N potassium permanganate. 
The pink color of the solution does not disappear 
 10immediately. 
Loss on drying Not more than 3 % (not more than 0.7kPa, 80 , 3 hours ℃ ). 
Residue in ignition Not more than 0.02 % 
Category Food additives category (11) 
Functional uses Seasoning Agents 
 
 
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