Standards for Use, according to Use Categories
effective from Jan.15.2020
Major Use Category
Acidifiers

Additives
Acetic Acid

Target Foods

Maximum Limits

Limitation for Use

All foods

Acetic Acid, Glacial
Adipic Acid
Citric Acid
Fumaric Acid
Gluconic Acid
Glucono--Lactone
Lactic Acid
DL-Malic Acid
Succinic Acid
D-Tartaric Acid
DL-Tartaric Acid
Anti-caking

Ferrocyanides of Calcium,
Potassium and Sodium

Salt

Individually or in
combination,
0.020g/kg as
anhydrous sodium
ferrocyanide

Anti-foaming agent

Silicone resin

All foods

0.050 g/kg

Anti-molding agents

Azoxystrobin

Citrus fruits (except for UNSHU
orange)Diphenyl

Grapefruit
Lemon
OrangeKiwifruit
Pineapple (except for crown bud)0.010 g/kg
(as maximum
residue limit)
as maximum
residue limit
0.070 g/kg
0.070 g/kg
0.070 g/kg
0.020 g/kg

Fludioxonil

Citrus fruits (except for UNSHU
orange)0.010 g/kg

PotatoApple
Apricot (except for seeds）
Avocado (except for seed)
Cherry (except for seeds）
Japanese plum (except for seeds）
LoquatMango (except for seed)
Nectarine (except for seeds）
PapayaPear
Peach (except for seeds）
Pomegranate
Quince0.0060 g/kg
0.0050 g/kg

Imazalil

as maximum
residue limit
0.0020 g/kg

BananaCitrus fruits (except for UNSHU
orange)o -Phenylphenol

Only for defoaming.

Citrus fruits

0.0050 g/kg
as maximum
residue limit of o 0.010 g/kg

Sodium o -Phenylphenol
Propiconazole

Citrus fruits(except for UNSHU
orange)-1-

as maximum residue limit
0.008g/kg

Major Use Category

Additives

Target Foods
Apricot (eliminate seeds)

Maximum Limits

Limitation for Use

0.004g/kg

Nectarin (eliminate seeds)
Peach (eliminate seeds)
Cherry (eliminate peduncle and seeds)
Japanese plum (eliminate seeds)
Pyrimethanil

0.0006g/kg
as maximum residue limit

0.010 g/kg
Apricot
CherryCitrus fruits ( excpt UNSHU orange)
Japanese plum (including prune)
Peach0.014 g/kg

Apple
Pear
QuinceThiabendazole

Antioxidants

L-Ascorbic Acidas maximum residue limit
Banana (whole)Banana (pulp)
Citrus fruits
All foods

0.0030 g/kg
0.0004 g/kg
0.010 g/kg

L-Ascorbyl Palmitate
L-Ascorbyl Stearate
Butylated Hydroxyanisole (BHA)

as BHA
Butter

0.2 g/kg

Fats & oils

0.2 g/kg

Fish & shellfish (dried)

0.2 g/kg

Fish & shellfish (salted)

0.2 g/kg

Fish & shellfish (frozen)

1 g/kg of dip

When BHA is used in
combination with BHT, thetotal amount of both shall not
exceed the corresponding
limit.

(except frozen products cosumed raw)
Mashed potato (dried)

0.2 g/kg

Whale meat (frozen)

1 g/kg of dip(except frozen products cosumed raw)
Butylated Hydroxytoluene(BHT)

Calcium Disodium
Ethylenediamine tetraacetate
L-Cysteine Monohydrochloride
Disodium Ethylenediaminetetraacetate

as BHA
ButterChewing gum
Fats & oils
Fish & shellfish (dried)
Fish & shellfish (salted)
Fish & shellfish (frozen)(except frozen products
cosumed raw)
Mashed potato (dried)
Whale meat (frozen)(except frozen products
cosumed raw)
Canned and bottle non-alcoholicbOther canned and bottle foods
Bread
Fruit juice

0.2 g/kg
0.75 g/kg
0.2 g/kg
0.2 g/kg
0.2 g/kg
1 g/kg of dip

0.2 g/kg
1 g/kg of dip

as EDTA-CaNa2
0.035 g/kg
0.25 g/kg

as EDTA-CaNa2
Canned and bottle non-alcoholic
beverages
Other canned and bottled foods-2-

When BHA is used in
combination with BHT, thetotal amount of both shall not
exceed the corresponding
limit.

0.035 g/kg
0.25 g/kg

Shall be chelated with calcium
ino before the preparation of
the finished food.

Major Use Category

Additives
Erythrobic Acid

Target Foods

Maximum Limits

Not permitted for nutritive
purposes in fish paste
products (excluding SURIMI)or bread.
Only for antioxidizing
purposes in other foods.

Fish paste products (excluding
SURIMI)
BreadOther foodIsopropyl Citrate

Guaiac Resin

ButterFats and oils
Butteras monoisopropyl
citrate0.10 g/kg
0.10 g/kg
1.0 g/kg

Propyl Gallate

Fats and oils
Butter

1.0 g/kg
0.10 g/kg

Fats and oils
All foods

0.20 g/kg

Sodium L-Ascorbate

Not permitted for nutritive
purposes in fish paste
products (excluding SURIMI)or bread.
Only for antioxidizing
purposes in other foods.
Only for antioxidizing, except
when included in preparationof β-Carotene, Vitamin A,
Vitamin A Esters of Fatty
Acids, or Liquid Paraffin.

Sodium Erythorbate

Fish paste products (excluding
SURIMI)
BreadOther food

Antioxidants(continued)dl - -Tocopherol

All foods

Antisticking

D-Mannitol

Candies

40 %Chewing gum

20 %FURIKAKE (sprinkleover only
products containing granues)

50 % of granules

RAKUGAN (dried rice-flour cakes)
TSUKUDANI (food boiled down insoy sauce, only products made of
KONBU (kelp))

30 %
25 %
(as maximum
residue limit)

All foods as CHOMIRYO (seasoning)*
Bleaching agents
Sterilizer

Hydrogen Peroxide

Whitebait simply scalded,
Dried whitebait

Sodium Chlorite

Shall be removed or
decomposed before thepreparation of the finishedfood
Shall be removed or
decomposed before thepreparation of the finishedfood.

CherryCitrus fruits(limited to those for confectionary)
FUKI
Grape
Peach
Eggs (limited to the part of egg shell)
Processed KAZUNOKO (Herring roe
products) (except for dried
KAZUNOKO and freezed
KAZUNOKO)
Vegetables dor direct consumption

Sterilizer

Meat
Meat products-3-* When used in formula withPotassium Chloride andGlutamate for seasoning
foods or enhancing their
original flavor, no limits are
specified.
(only cases where DMannitol does not exceed 80% of the sum of Potassium
Chloride, Glutamates and DMannitol)

less than
0.005g/kg(asmaximum residue
limit)All foods

Bleaching agents

Limitation for Use

0.50 g/kg dipping
solution (assodium chlorite)

dipping solution or spray liquid
0.50g～1.20g/kg
dipping solution or of pH 2.3 ～ 2.9 shall be usedwithin 30 seconds, and shall
spray liquid (asbe removed or decomposed
sodium chlorite)
before the preparation of thefinished food.

Major Use Category

Additives

Target Foods

Maximum Limits

Bleaching agents
AMANATTO:dried candied beans

Residue limit of
SO2 less than:
0.10 g/kg

Candied cherry

0.30 g/kg

Sodium Hydrogen

Dijon mustard

0.50 g/kg

Sulfite Solution

Dried fruits (excluding raisins)

2.0 g/kg

Sodium Hydrosulfite

Raisins

1.5 g/kg

Sodium Pyrosulfite

Dried potato

0.50 g/kg

Sodium Sulfite

Food molasses

0.30 g/kg

Sulfur Dioxide

Frozen raw crab

0.10 g/kg

Gelatin

0.50 g/kg

KANPYO: dried gourd strips
KONNYAKU-KO:powdered konjac

5.0 g/kg
0.90 g/kg

Miscellaneous alcoholic beverages

0.35 g/kg

MIZUAME (starch syrup)

0.20 g/kg

Natural fruit juice

0.15 g/kg

Potassium Hydrogen
Sulfite Solution
Potassium Pyrosulfite

Limitation for Use

Not permitted inlegumes/pulses, sesame
seeds, or vegetables.
When other foods (excluding
KONNYAKU) manufactured
or processed, using foods like
Dried fruits (excluding raisns)
listed in this section, in which
an additive listed in the left
column is used, according to
the standards for use,
contain a residue of not lessthan 0.030 g/kg as SO2, theamount of residue shall be
the maximum residue limit.

(confined to foods to be consumedin 5-fold or more dilution)
Prawn
0.10 g/kg
Simmered beans
0.10 g/kg
Tapioca starch for saccharification 0.25 g/kg
Bleaching agents(continued)

Chewing gum bases

Sulfur Dioxide(continued)

Ester Gum

0.35 g/kg
Wine (any kind of fruit wine,
excluding squeezed fruit juicecontaining alcohol of not lessthan 1% by volume which is used
for manufacturing wine and aconcentrate of the same.)
Other foods (excluding cherry used 0.030 g/kg
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, andand a concentrate of the same.)
Chewing gum

Polyisobutylene
Polyvinyl Acetate*
Color fixatives

Ferrous Sulfate

Only as chewing gum base.
* Polyvinyl Acetate may also
be used as film-forming.
See the section, "Filmforming agents."

Polybutene

All foods

Potassium Nitrateless than:
Meat products

0.070 g/kg

Whale meat bacon

0.070 g/kg
(as residue
limit of NO2

Sodium Nitrate

May be used as fermentation
regulator. See the section,"Miscellenous."

Same as for Potassium Nitrate

Fish ham
Fish sausage
IKURA (salted/processed

as maximum
residue limit ofnitrite0.050 g/kg
0.050 g/kg
0.0050 g/kg

salmon roes)
Meat products
SUJIKO (salted salmon roes)
TARAKO
Whale meat bacon

0.070 g/kg
0.0050 g/kg
0.0050 g/kg
0.070 g/kg

Sodium Nitrite-4-

Major Use Category

Additives

Target Foods

Color adjuvant

Ferrous Gluconate

Table olive

Dietary Supplements

Magnesium Hydroxide
L-Ascorbic acid 2-glucoside

All foods

BiotinFormulated milk (dried, liquid)

Limitation for Use

0.15 g/kg
May also be used as dietary
supplement.
(as residue limit of
See the section, "Dietaryiron)
supplements"

Substitutes for human milk

Bisbentiamine

Maximum Limits

10g/100kcal

Foods for specified health uses,
Foods with nutrient function claims
All foods

Calcium Chloride

1.0 %All foods

Only when indispensable for
manufacturing or processing
the food, or when used for
nutritive purposes.

Calcium Citrate
Only when indispensable for
manufacturing or processing
The above limits
the food, or when used for
do not apply tonutritive purposes.
foods approved
to be labeled as*Only for nutritive purposes.
"special. dietary

Calcium Dihydrogen Phosphate
Calcium Dihydrogen
Pyrophosphate
Cacium Gluconate*
Calcium Glycerophosphate*
Calcium Hydroxide

Only when indispensable for
manufacturing or processing
the food, or when used for

Calcium Lactate
Dietary Supplements(continued)

as Ca
1.0% **
Only when indispensable for
The above limits manufacturing or processing
do not apply tothe food, or when used forfoods approved to nutritive purposes.
be labeled as"special. dietary

Calcium Monohydrogen Phosphat
All foods

Calcium Oxide
Calcium Pantothenate

as Ca
1.0%
**

Calcium Stearate
Calcium Sulfate

Cholecalciferol

as Ca
1.0%
**
All foods

Copper Gluconate

as copper
Substitutes for human milk

Cupric Sulfate

Only when indispensable for
manufacturing or processing
the food, or when used for
nutritive purposes.

The limit does not apply tocases where this additive iswhen formulated used in formulated milk under
into a standard
approval by the Minister ofconcentration.
Health, Labour and Welfare.

0.60 mg/L

Foods for specified health uses,
5
Foods with nutrient function claims mg/recommended
daily portion ofeach food
The limit does not apply to
as copper
cases where this additive is
Substitutes for human milk
0.60 mg/L
used in formulated milk underwhen formulated approval by the Minister of
into a standard
Health, Labour and Welfare.
concentration.

-5-

Major Use Category

Additives
Dibenzoyl Thiamine

Target Foods

Maximum Limits

Limitation for Use

All foods

Dibenzoyl Thiamine Hydrochloride
Dry Formed Vitamin A
Ergocalciferol
Ferric Ammonium Citrate
Ferric Chloride
Ferric Citrate
Ferric Pyrophosphate
Ferrous Gluconate

Dried milk for pregnant andlactating women.
Substitutes for human milk.

May also be used as color
adjuvant.
See the section, "Color
adjuvant."

Weaning foods
Folic Acid

All foods

L-Histidine Monohydrochloride
Iron Lactate
L-Isoleucine
L-Lysine L-Aspartate
L-Lysine L-Glutamate
L-Lysin Monohydrochloride
Magnesium Hydroxide
Magnesium Monohydrogen
Phosphate
DL-Methionine
L-Methionine
Methyl Hesperidin
Not permitted in fresh
fish/shellfish (including fresh
whale meat) or meat.

Nicotinamide
Nicotinic Acid
Dietary Supplements

L-Phenylalanine(continued)

Pyridoxine Hydrochloride

All foods

Riboflavin
Riboflavin 5'-Phosphate
SodiumRiboflavin Tetrabutyrate
Sodium Ferrous Citrate
Sodium Pantothenate
Sodium Selenite

Thiamine Dicetylsulfate
Thiamine Dilaurylsulfate

Formulated milk (dried, liquid)
Substitutes for human milk

as selen
5.5μg/100kcal

The limit does not apply tocases where this additive isused in Substitutes for humanmilk under approval by the
Minister of Health, Labour andWelfare.

All foods

Thiamine Hydrochloride
Thiamine Mononitrate
Thiamine Naphthalene1, 5-disulfonate
Thiamine Thiocyanate
DL-Threonine
L-Threonine

all-rac --Tocopheryl Acetate
R,R,R --Tocopheryl Acetate

Tricalcium Phosphate

Foods for specified health usesas -Tocopherol
Foods with nutrient function claims 150
mg/recommended
daily portion ofeach foodAll foods
as Ca

Only foods for specified
health uses and foods withnutrient function claims.

Only when indispensable for
manufacturing or processing
1.0 %the food, or when used for
The above limit do nutritive purposes.
not apply to foods
approved to be-6-

Major Use Category

Additives

Target Foods

Maximum Limits

Limitation for Uselabeled as"special. dietary
DL-Tryptophan

All foods

L-Tryptophan
L-Valine
Vitamin A
Vitamin A Esters of
Fatty Acids
Vitamin A in Oil
Zinc Gluconate

as zinc
Only substitutes for human milk

6.0 mg/L
When formulated
into a standard
concentration.

The limit does not apply tocases where these additives
are used in formulated milk
under approval by the Ministerof Health, Labour and Welfare.

Foods for specified health uses,
15 mg/
Foods with nutrient function claims recommended
daily portion ofeach food

Zinc Sulfate

foods for the ill (which iscategorized as “foods for special
dietary uses”)
Only substitutes for human milk

Emulsifiers

The limit does not apply tocases where these additives
6.0 mg/L
are used in formulated milk
When formulated under approval by the Ministerof Health, Labour and Welfare.
into a standard
concentration.

as zinc

as Calcium Strearoyl Lactylate

Calcium Strearoyl Lactylate
Bread.

4.0 g/kg

Butter cakes.

5.5 g/kg

Confections (baked or fried wheat 4.0 g/kg
flour products only).
Moist cakes (rice flour products 6.0 g/kg
only)
Macaroni and other such products.* 4.0 g/kg*
Emulsifiers(continued)

Calcium Strearoyl Lactylate(continued)

Mixed powder:
for manufacturing bread.

5.5 g/kg

for manufacturing confections(fried wheat flour products only).

5.5 g/kg

for manufacturing confections(baked wheat flour products only).

5.0 g/kg

for manufacturing moist cakes (rice 10 g/kg
flour products only).
for manufacturing sponge cakes,
8.0 g/kg
butter cakes and steamed breads.
2.5 g/kg
for manufacturing steamed
MANJYU (bun made by steaming
wheat flour dough).
Noodles (excluding instant noodles 4.5 g/kg**
and dry noodles)
Sponge cakes.

5.5 g/kg

Steamed bread (bread made by 5.5 g/kg
steaming wheat flour dough).
Steamed MANJYU
Glycerol Esters of Fatty Acids
Lecithin*as dry noodles.

All foods-7-

2.0 g/kg

When used in combination
with calcium strearoyl
lactylate and sodium strearoyl
lactylate, total level of theadditives as calcium strearoyl
lactylate shall not be morethan the maximum limit.

** as boiled noodles.

Major Use Category

Additives
Polysorbate 20
Polysorbate 60
Polysorbate 65
Polysorbate 80

Propylene Glycol Estersof Fatty Acids
Sodium Stearoyl Lactylate
Emulsi fiers

Sorbitan Esters of Fatty(continued)

Acids
Sucrose Esters of Fatty Acids

Target Foods
Capsule- and tablet-form foods
excluding confections
Chewing gum
Cocoa and chocolate products
Milk-fat substitutes
SaucesSeasonings for instant noodles
Shortening
Bakery confections
Decorations for confections(Sugar coatings and icings)
Dressing
Ice creams
Mayonnaise
Mix powder for bakery confections
and moist sweet cake
Moist sweet cake, unbaked cake
(Including fruit tart, cream cake,rare cheese cake, custard pudding,and like products)
Sweetened yoghurt
Candies
Edible ices including sherbet
Flour paste*
Soup
Pickled sea weed
Pickled vegetables
Chocolate drinks
Unripened cheese
Canned and bottled sea weed
Canned and bottled vegetables
Other foods
All foods

Maximum Limits

Limitation for Use

as polysorbate 80 If it is used together with oneof polysorbate 60, 65, and 80,
25 g/kg
the sum of each amount usedshall be not more than the
5.0 g/kg
corresponding maximum levels
5.0 g/kg
as polysorbate 80. The above
5.0 g/kg
standards are not applied for5.0 g/kg
products that are approved or
5.0 g/kg
recognized as foods for
special dietary use.
5.0 g/kg
3.0 g/kg
Flour paste*: In this list, flour
3.0 g/kg
paste is confined to paste
products of cocoa and3.0 g/kg
chocolate that are preparedwith sugar, fat/oil, powder
3.0 g/kg
milk, egg, or wheat flour as
3.0 g/kg
secondary ingridients, and
3.0 g/kg
pasteurized. They are used asfillings or coatings of bread or
3.0 g/kgbakery confections.

3.0 g/kg
1.0 g/kg
1.0 g/kg
1.0 g/kg
1.0 g/kg
0.50 g/kg
0.50 g/kg
0.50 g/kg
0.080 g/kg
0.030 g/kg
0.030 g/kg
0.020 g/kg

Same as for Calcium Strearoyl Lactylate
All foods

Sunflower Lecithin
Triethyl Citrate

Film-forming agents

Only capsule and tablet (except for 3.5g/kg
chewable tablet).
Egg pulp
2.5g/kg
Dried egg
Nonalcoholic beverages
0.2g/kg

Morpholine Salts of Fatty Acids Rind of fruits

Only as film-forming agent.

Polyvinyl Acetate*

Rind of vegetables* Polyvinyl Acetate may also
be used as chewing gum base.
See the section, "Chewing
gum base."

All foods

Only for flavoring.

Sodium Oleate

Flavoring agentsnot Sweet

Acetaldehyde
Acetophenone
Aliphatic Higher Alcohols(excluding substances
generally recognized ashighly toxic)-8-

Major Use Category

Additives

Target Foods

Maximum Limits

Limitation for Use

Aliphatic Higher Aldehydes(excluding substances
generally recognized ashighly toxic)
Alphatic Higher Hydrocarbons (excluding substances generally recognized as highly toxic)
Ally Cyclohexylpropionate
Ally Hexanoate
Ally Isothiocyanate(3-Amino-3-carboxypropyl)
dimethylsulfonium chloride
Ammonium Isovalerate
Amylalcohol -Amylcinnamicaldehyde
Anisaldehyde
Aromatic Alcohols
Aromatic Aldehydes(excluding substances
generally recognized ashighly toxic)
Benzaldehyde
Benzyl Acetate.

Benzyl Alcohol
Benzyl Propionate

d -Borneol
Butanol
Butyl Acetatesec -Butylamine
Butyl Butyrate
Butyraldehyde
Butyric Acid
Cinnamic Acid
Cinnamaldehyde
Cinnamyl Acetate
Flavoring agents

Cinnamyl Alcohol(continued)

CitralAll foods

Only for flavoring.

Citronellal
Citronellol
Citronellyl Acetate
Citronellyl Formate
Cyclohexyl Acetate
Cyclohexyl Butyrate
DecanalDecanol
2,3－Diethylpyrazine
2,3-Diethyl-5-methylpyrazine
2,3-Dimethylpyrazine
2,5-Dimethylpyrazine
2,6-Dimethylpyrazine
2,6-Dimethylpyridine
EstersEthers-9-Major Use Category

Additives

Target Foods

Ethyl Acetate
Ethanol

Yeast extract
Vinyl acetate resin

Maximum Limits

Limitation for Use
Only for flavoring, execpt when:
1. Used for denaturing ethanol
which is used for the removal
astringency of persimons, themanufacture of crystalline
fructose, the preparation of
granules or tablets of spices, orthe manufacture of KONNYAKUKO (Konjac powder), or which isused as a solvent for Butylated
Hydroxytoluene of Butylated
Hydroxyanisole or as aningredient for the manufacture ofvinegar;
2. Used for acceleratingyeast-autolysis in the extract(water-soluble fraction obtainedby autolysis of yeast;)
3. Used as a solvent for vinyl
acetate resin.
Ethyl Aceteta used in manufacturing yeast extract shall be
removed before the preparation of
the finished food.

Ethyl Acetoacetate

All foods

Only for flavoring.

Ethyl Butyrate
Ethyl Cinnamate
Ethyl Decanoate
Mixture of
2-Ethyl-3,5-dimethylpyrazine and2-Ethyl-3,6-dimethylpyrazine
Ethyl Heptanoate
Ethyl Hexanoate
Ethyl Isovalerate
2-Ethyl-3-methylpyrazine
2-Ethyl-5-methylpyrazine
2-Ethyl-6-methylpyrazine
5-Ethyl-2-methylpyridine
Ethyl Octanoate
Ethyl Phenylacetate

Flavoring agents(continued)

Ethyl Propionate
2-Ethylpyrazine
3-Ethylpyridine
Ethylvanillin

All foods

Only for flavoring.

1,8-Cineole
Eugenol
Fatty Acids
Furfural and its derivatives(excluding substances generally
recognized as highly toxic)
Geraniol
Geranyl Acetate
Geranyl Formate
Hexanoic Acid
Hexylamine
Hydroxycitronellal
Hydroxycitronellal Dimethylacetal
Indole and its derivatives
IononeIsoamyl Acetate
Isoamylalcohol
Isoamyl Butyrate
Isoamyl Formate
Isoamyl Isovalerate- 10 -

Major Use Category

Additives

Target Foods

Maximum Limits

Limitation for Use

Isoamyl Phenylacetate
Isoamyl Propionate
Isobutanol
Isobutylaldehyde
Isobutylamine
Isobutyl Phenylacetate
Isoeugenol
Isoquinoline
Isopentylamine
Isopropanol

All foods

Isopropylamine
Isothiocyanates(excluding substances
generally recognized as highly
toxic)
Isovaleraldehyde

All foods

See the section,"Miscellaneous".
Only for flavoring.

All foods

Only for flavoring.

Ketones
Lactones(excluding substances
generally recognized ashighly toxic)
Linalool
Linalyl Acetate
Maltoldl -Mentholl -Mentholl -Menthyl Acetate
Methyl Athranilate
2-Methylbutanol
3-Methyl-2-butanoltrans -2-Methyl-2-butenal
3-Methyl-2-butenal
3-Methyl-2-butenol
2-Methylbutylaldehyde
2-Methylbutylamine

Flavoring agents(continued)

Methyl Cinnamate
5-Methyl-6,7-dihydro-5H cyclopentapyrazine
1-Methylnaphthalen
Methyl N-Methylanthranilate
Methyl β-Naphthyl Ketone
6-Methylquinoline
5-Methylquinoxaline
2-Methypyrazine
Methyl Salicylatep -Methylacetophenone
-Nonalactone
Octanal2-Pentanoltrans -2-Pentenal
1-Penten-3-ol
Pentylamine

l -Perillaldehyde
Phenethyl Acetate
Phenols(excluding substances
generally recognized ashighly toxic)
Phenol Ethers(excluding substances
generally recognized ashighly toxic)- 11 -

Major Use Category

Additives

Target Foods

Maximum Limits

Limitation for Use

2-(3-Phenylpropyl)pyridine
Piperidine
Piperonal
Propanol
Propionaldehyde
Propionic Acid*
Propylamine
Pyrazine
PyrrolePyrrolidine
Terpene Hydrocarbons* Propionic Acid may
also
be used aspreservative.
See the section,"Preservatives."

Terpineol
Terpinyl Acetate
5,6,7,8-Tetrahydroquinoxaline
2,3,5,6-Tetramethylpyrazine
Thioethers(excluding substances
generally recognized ashighly toxic)
Thiols(excluding substances
generally recognized as highly
i )Triethyl Citrate
Trimethylamine

Only for flavoring.

2,3,5-Trimethylpyrazine
-Undecalactone
Valeraldehyde
Vanillin
Flour treatment agents

Food Colors

Ammonium Persulfate

Wheat flour

Benzoyl Peroxide

Wheat flour

0.30 g/kg

Chloride Dioxide

Wheat flour

Diluted Benzoyl Peroxide

Wheat flour

0.30 g/kg

Potassium Bromate

Bread (only products made ofwheatflour)

0.030 g/kg ofwheat flour

Fish-paste products(only Kamaboko )0.035g/1kg

Can 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
Carbonate, and Starch.

Annato, water-soluble
-apo-8'-carotenal
-Carotene

Canthaxanthin

Copper Chlorophyll

Shall be decomposed or
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 when gold isused on NORI), tea leaves, orvegetables.
except for
Hanpen ,,Satumaage ,Tuna-ham ,Fish sausage
and These imitations.

as copper
Agar jelly in MITSUMAME (prepared 0.0004 g/kg
by mixing agar jelly, cut fruits, gree
beans, etc. with sugar syrup)
packed into cans or plastic
containers.
Chewing gum
0.050 g/kg
Chocolate
0.0010 g/kg
Fish-paste products (excluding
0.030 g/kg
SURIMI)
Fruits and vegetables forpreservation.*
KONBU (kelp)
Moist cakes (excluding bread withsweet fillings or toppings)- 12 -

0.10 g/kg
0.15 g/kg of dry kel
0.0064 g/kg

* Foods which are processedfor preserving, including dried
foods, salted foods, pickled
foods in vinegar, andpreserved foods in syrup.

Major Use Category

Food Colors(continued)

Additives

Target Foods

Maximum Limits

Food Blue No. 1 (Brilliant
Blue FCF) and its Aluminum Lake
Food Blue No. 2 (Indigo
Carmine) and its Aluminum Lake
Food Green No. 3 (FastGreen FCF) and its Aluminum Lake
Food Red No. 2 (Amaranth)and its Aluminum Lake
Food Red No. 3 (Erythrosin) and its Aluminum Lake
Food Red No. 40 (AlluraRed) and its Aluminum
Lake
Food 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 (Tartrazine) and its Aluminum
Lake
Food Yellow No. 5 (Sunset
Yellow) and its Aluminum
Lake
Food colors other thanNot permitted in fish pickles,
fresh fish/shellfish (including
whale 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 meat
pickles.

Not permitted in fresh fish/shellfish (including whalemeat), KONBU(kelp)/WAKAME (sea weed)(both Laminariales ),legumes/pulses, meat, NORI
(laver) (except when gold isused on NORI), tea leaves, orvegetables.

chemically synthesizedfood additives

Iron Sesquioxide

Limitation for Use

Banana (stem only)
KONNYAKU (konjac)

Preparations of tar colors
Sodium Copper Chlorophyllin

Same as for Food Blue No. 1.
as copper
Agar jelly in MITSUMAME (prepared 0.00040 g/kg
by mixing agar jelly, cut fruits, gree
beans, etc. with sugar syrup)
packed into cans or plastic
containers
Candies0.020 g/kg
Chewing gum
0.050 g/kg
Chocolate
0.0064 g/kg
Fish-paste products (except
0.040 g/kg
SURIMI)* Foods which are processed
Fruits and vegetables for0.10 g/kg
ti *KONBU (kelp)
0.15 g/kg of dry kel for preserving, including dried
foods, salted foods, pickled
Moist cakes (excluding bread with 0.0064 g/kg
foods in vinegar, andpreserved foods in syrup.
sweet fillings or toppings)
Syrup

0.064 g/kg

- 13 -

Major Use Category

Additives

Target Foods

Maximum Limits

Sodium Iron Chlorophyllin

Not permitted in fresh fish/shellfish (including whalemeat), KONBU(kelp)/WAKAME (sea weed)(both Laminariales),legumes/pulses, meat, NORI
(laver) (except when gold isused on NORI), tea leaves,
Only for coloring.
Not permitted in fish pickles,
fresh fish/shellfish (including
whale 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 meat
pickles.

Titanium Dioxide

HumectantInsecticide

Sodium Chondroitin Sulfate

Piperonyl Butoxide

Non-nutritive SweetenersAcesulfame Potassium

Fish sausage

3.0 g/kg

Mayonnaise

20 g/kg

Dressing

20 g/kg

Cereal grains

0.024 g/kg

An (sweetened bean paste)

2.5 g/kg

Confectionary
Chewing gum

2.5 g/kg
5.0 g/kg

Edible ices (including sherbets,
flavored ices, and other similarf d )Fermented milk*

1.0 g/kg
0.50 g/kg

Flour paste

1.0 g/kg

Ice creams

1.0 g/kg

Non-nutritive sweetenersAcesulfame Potassium

Jam

1.0 g/kg(continued)

Foods with health claims (onlytablets)
Lactic acid bacterial bevarages*

6.0 g/kg

Milk drinks*

0.50 g/kg(continued)

Limitation for Use

These maximum limits do
not apply to foods
approved to be labeled
as special dietary use.
* Applied to dilutions, in thecase of concentrated. products.

0.50 g/kg

Miscellaneous alcoholic beverages* 0.50 g/kg

Advantame
Aspartame
Calcium Saccharin
Disodium Glycyrrhizinate
Saccharin
Sodium Saccharin

Moist cakes

2.5 g/kg

Nonalcoholic beverages

0.50 g/kg

Pickles
Sugar substitutes**Tare (a dip or sauce mainly forJapanese or Chinese foods)
Wine*
Other foods

1.0 g/kg
15 g/kg
1.0 g/kg

Same as for "Sodium Saccharin".
MISO (fermented soybean paste)
Soy sauce
Chewing gum

KOZI-ZUKE (preserved in KOJI,
fermented rice
SU-ZUKE (vinegar-pickled foods)
TAKUAN-ZUKE (rice bran-pickled
radishes)- 14 -

0.50 g/kg
0.35 g/kg

0.050 g/kg
as residue limit
of sodiumsaccharineless than:
2.0 g/kg** Products used bydirectly adding to drinks,
such as coffee and tea.

When used in combination
with calcium saccharin andsodium saccharin, total levelof the additives as sodiumsaccharin shall not be morethan the maximum limit.

Major Use Category

Additives

Target Foods

Maximum Limits

Non-nutritive sweetenersSodium Saccharin

Nonalcoholic beverages (powdered) 1.5 g/kg
KASU-ZUKE (lee-pickled foods)
1.2 g/kg
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
0.50 g/kg
Simmered beans
Soy sauce
TSUKUDANI (foods boiled down withsoy sauce)
Edible ices0.30 g/kg
Fish paste(less than 1.5 g/kg
in case of
Lactic acid bacterial drinks
materials for
Milk drinks
nonalcoholic
Nonalcoholic beverages
beverage or lactic
acid bacteria
Saucesdrinks or
Syrup
fermented milkVinegarproduct to bediluted not lessthan 5-fold before
use, less than 0.90
g/kg in case ofvinegar to bedeluted not lessthan 3-fold beforeuse)
An (sweetened bean paste)
0.20 g/kg(continued)

Fermented milk(continued)

Limitation for Use

These maximum limits do
not apply to foods
approved to be labeled
as special dietary use.

Flour paste
Ice cream products
Jams
MISO (fermented soybean paste)
Pickles (preserved or pickled foods,

D-Sorbitol
Sucralose

Xylitol

excluding those listed in thiscolumn)Confectionary

0.10 g/kg

Canned or bottled foods, excluding

0.20 g/kg

those listed above.
All foods
Chewing gum
Confectionary

2.6 g/kg
1.8 g/kg

Jam

1.0 g/kg

Lactic acid becterial beverages*
Milk drinks*

0.40 g/kg
0.40 g/kg

Miscellaneous alcoholic bverages*

0.40 g/kg

Moist cakes

1.8 g/kg

Nonalcoholic beverages*

0.40 g/kg

Sake*

0.40 g/kg

Sake (compounded)*

0.40 g/kg

Sugar substitutes**

12 g/kg

Wine (any kind of fruit wine)*

0.40 g/kg

Other foods

0.58 g/kg

All foods

D-Xylose- 15 -

These maximum limits do not
apply to foods approved to belabeled as special dietary use.
* Applied to dilutions, in thecase of concentrated
products.

** Products used bydirectly adding to drinks,
such as coffee and tea.

Major Use Category
Preservatives

Additives
Benzoic Acid

Target Foods
Caviar

2.5 g/kg

Margarine

1.0 g/kg

Nonalcoholic beverages

0.60 g/kg

Soy sauce

0.60 g/kg

Syrup

0.60 g/kg

Butyl p- Hydroxybenzoate(continued)(continued)

When the additive is used in
margarine with Sorbic Acid,
Calcium Sorbate or Potassium
Sorbate, or a preparation
containing these additives, thetotal amount of them as
benzoic acid and as sorbic
acid shall not be more than
1.0 g/kg.

acid
0.20 g/kg

nonalcoholic beverages

0.10 g/kg

Rind of fruits and fruit vegetables

0.012 g/kg

Soy sauce

0.25 g/L

Syrup
Vinegar0.10 g/kg
0.10 g/L
as propionic acid

Bread and cakes
Cheese2.5 g/kg
3.0 g/kg

Calcium Propionate

Calcium Sorbate

Limitation for Use

as p -hydroxybenzoic
Fruit sauce

Preservative

Maximum Limits

When the additive is used incheese with Sorbic Acid,
Potassium Sorbate, orCalcium Sorbate or a
preparation containing these
additives, the total amount ofthem as propionic acid and as
sorbic acid shall not be morethan 3.0 g/kg.

as sorbic acid
AMAZAKE (beverages made fromfermneted rice using KOJI (Asp.
oryzae ), and confined to products
to be coonsumed in 3-fold or more
dilution )AN (sweetened bean paste)
Candied cherries
CheeseDried fish/shellfish (excluding

0.30 g/kg

1.0 g/kg
1.0 g/kg
3.0 g/kg
1.0 g/kg

smoking cuttlefish & octopus)
Dried prune
0.50 g/kg
Fermented milk (as raw materials for 0.30 g/kg
lactic acid bacterial drinks)
Fish-paste products (excluding
2.0 g/kg
SURIMI)
Flour paste products for bread and 1.0 g/kg

Cheese: When used in
combination with propionicacid, calcium propionate, or
sodium propionate, total
level of the additives assorbic acid and as propionicacid shall not be more than
3.0 g/kg.

confectionary
Fruit juice (including concentrated

1.0 g/kg

fruit juice) for confectionary
Fruit paste for confectionary

1.0 g/kg

Gnocchis

1.0 g/kg

Jams

1.0 g/kg

KASU-ZUKE (lees-pickled foods)

1.0 g/kg

Ketchup

0.50 g/kg

KOJI-ZUKE (KOJI (Asp. oryzae )-1.0 g/kg

pickled foods)
Lactic acid bacterial beverages (ex- 0.050 g/kg
cluding sterilized bevarages)
Lactic acid bacterial beverages (as 0.30 g/kg
ingredients of lactic acid bacterial
beverages, excluding sterilized
beverages)
Margarine

1.0 g/kg

Meat products

2.0 g/kg

Miscellaneous alcoholic beverages

0.20 g/kg- 16 -

When the additive is used in
margarine with Benzoic Acidor Sodium Benzoate, thetotal amount of them as
benzoic acid and as sorbic
acid shall not be more than
1.0 g/kg.

Major Use Category

Additives

Target Foods

Maximum Limits

MISO (fermented soy bean paste)

1.0 g/kg

MISO-ZUKE (MISO-pickled foods)

1.0 g/kg

Salted vegetables

1.0 g/kgSea urchin products

2.0 g/kg

SHOYU-ZUKE (soy sauce-pickled

1.0 g/kg

foods)
Simmered beans

1.0 g/kg

Smoked cuttlefish & octopus

1.5 g/kg

Limitation for Use

When the additive is used in
MISO-ZUKE, the total
amount of Sorbic Acid usedin the product, and Sorbic
Acid and its salts cntaining
in MISO as ingredient shallnot be more than 1.0 g/kg.

Soup (excluding potage-type soup) 0.50 g/kg
SU-ZUKE (vinegar-pickled foods)

0.50 g/kg

Syrup

1.0 g/kg

TAKUAN-ZUKE (rice bran-pickled

1.0 g/kg

radish)TARE (a dip or sauce mainly for

0.50 g/kg

Japanese or Chinese foods)
TSUKUDANI (foods boiled down in

1.0 g/kg

soy sauce)
Preservative

Calcium Sorbate(continued)(continued)

TSUYU (a sauce mainly for Japanese0.50 g/kg
noodles)
Whale meat products

2.0 g/kg

Wine (any kind of fruit wine)

0.20 g/kg

Ethyl p -Hydroxybenzoate
Isobutyl p -Hydroxybenzoate

Same as for Butyl p-Hydroxybenzoate.

Isopropyl p -Hydroxybenzoate
Nisin

As polypeptide
containing Nisin A
Cheese (except processed cheese) 0.0125g/kg
Meat products
Whipped creams
Dressing

0.010g/kg

Mayonnaise
Sauces*Fine bakery products

0.00625g/kg

Processed cheese
MISO (fermented soybean paste)

The maximum use levels are
not apply to products
permmited or recognized by
the Minister of Health,Labour and Welfare as foods
for special dietary uses. The
foods include five types of
products: foods for the ill,
milk powder for pregnant andlactating women, formulated
milk powder for infants,
foods for the aged, foods for
specified health uses.

0.0050g/kg

Processed eggs products
Moist, unbaked, sweet cakes made 0.0030g/kg
maainly of cereal grains or starch*** Sauces refer to all kinds ofsauces including Oriental
thick Worcester sauce,cheese souce, and ketchup,
but excluding fruit sauce andits analogues used for cakes.

** They refer to rice pudding
and tapioca puding, and theiranalogues, but excluding
Oriental sweet dumplings.
Potassium Sorbate

Same as for Calcium Sorbate

Propionic Acid
Same as for Calcium Propionate- 17 -

This additive may also be
used as flavoring agent.
See the section, "Flavoring
agents."Major Use Category

Additives

Target Foods

Propyl p -Hydroxybenzoate

Maximum Limits

Same as for Butyl p-Hydroxybenzoate
as benzoic acid

Sodium Benzoate
Caviar

2.5 g/kg

Fruit paste and fruit juice (including 1.0 g/kg
concentrated juice) used for
manufacturing confectionary.
Margarine

1.0 g/kg

Nonalcoholic beverages

0.60 g/kg

Soy sauce

0.60 g/kg

Syrup

0.60 g/kg

Butter

0.50 g/kg

Cheese0.50 g/kg

Margarine

0.50 g/kg

Sodium Dehydroacetate

When the additive is used in
margarine with Sorbic Acid,
Calcium Sorbate orPotassium Sorbate, or a
preparation containing these
additives, the total amount ofthem as benzoic acid and as
sorbic acid shall not be morethan 1.0 g/kg.

as dehydroacetic

Sodium Propionate
Preservative(continued)

Limitation for Use

Same as for Calcium Propionate
as sorbic acidSorbic Acid

AMAZAKE (beverages made from0.30 g/kg
fermneted rice using KOJI (Asp.
oryzae ), and confined to products
to be coonsumed in 3-fold or more
dilution.)
AN (sweetened bean paste)
1.0 g/kg
Candied cherries

1.0 g/kg

Cheese3.0 g/kg

Dried fish/shellfish (excluding
smoking cuttlefish & octopus)

1.0 g/kg

Dried prune

0.50 g/kg

Fermented milk (as raw materials
forlactic acid bacterial drinks)

0.30 g/kg

Fish-paste products (excluding SURI 2.0 g/kg
Flour paste products for bread and 1.0 g/kg
confectionary
Gnocchis

1.0 g/kg

Jam

1.0 g/kg

KASU-ZUKE (lees-pickled foods)

1.0 g/kg

Ketchup

0.50 g/kg

KOJI-ZUKE (KOJI (Asp. oryzae )pickled foods)

1.0 g/kg

Lactic acid bacterial beverages(excluding sterilized bevarages)

0.050 g/kg

Lactic acid bacterial beverages (as 0.30 g/kg
ingredients of lactic acid bacterial
beverages, excluding sterilized
beverages)
Margarine

1.0 g/kg

Meat products

2.0 g/kg

Miscellaneous alcoholic beverages

0.20 g/kg

MISO (fermented soy bean paste)

1.0 g/kg

MISO-ZUKE (MISO-pickled foods)

1.0 g/kg

Salted vegetables

1.0 g/kgSea urchin products

2.0 g/kg

SHOYU-ZUKE (soy sauce-pickled

1.0 g/kg

foods)
Simmered beans

1.0 g/kg

Smoked cuttlefish & octopus

1.5 g/kg

Soup (excluding potage-type soup) 0.50 g/kg
SU-ZUKE (vinegar-pickled foods)- 18 -

0.50 g/kg

When the additive is used in
margarine with Benzoic
Acid or Sodium Benzoate,
the total amount of them as
benzoic acid and as sorbic
acid shall not be more than
1.0 g/kg.
When the additive is used in
MISO-ZUKE, the total
amount of Sorbic Acid usedin the product, and Sorbic
Acid and its salts cntaining in
MISO as ingredient shall not
be more than 1.0 g/kg.

Major Use Category

Quality sustainer

Raising agents

Additives

Propylene Glycol

Target Foods

Maximum Limits

Syrup

1.0 g/kg

TAKUAN-ZUKE (rice bran-pickled
radish)1.0 g/kg

TARE (a dip or sauce mainly forJapanese or Chinese foods)

0.50 g/kg

TSUKUDANI (foods boiled down insoy sauce)

1.0 g/kg

TSUYU (a sauce mainly forJapanese) products
Whaledlmeat

0.50 g/kg

Wine (any kind of fruit wine)

0.20 g/kg

2.0 g/kg

Crust of Chinese pastry (shao mai, 1.2 %spring roll, wonton, zaio-z)
Smoked cuttlefish
2.0 %Raw noodles

2.0 %Other foods

0.60 %

Confectionaries
Moist cakes
Bread

as aluminum
0.1g/kg

Aluminum Ammonium
SulfateAluminum Potassium
SulfateAmmonium Bicarbonate

All foods

Ammonium Carbonate
Ammonium Chloride
Baking Powder・ Single Baking Powder・ Duplex Baking Powder
・ Ammonia Type Baking
Potassium L-Bitartrate
Potassium DL-Bitartrate
Potassium Carbonate
Sodium Bicarbonate
Seasonings

Limitation for Use

DL-Alanine
L-Arginine L-Glutamate

All foods

Calcium 5'-Ribonucleotide
Disodium 5'-Cytidylate
Disodium 5'-Guanylate
Disodium 5'-Inosinate
Disodium 5'-Ribonucleotide
Disodium Succinate
Disodium DL-Tartrate
Disodium L-Tartrate
Disodium 5'-Uridylate
L-Glutamic Acid
Glutamyl-valyl-glycine
GlycineMonoammonium L-Glutamate
Monocalcium Di-L-

All foods

as calcium

Glutamate

1.0 %Not applied tofoods approved tobe labeled as"special dietaryuse."- 19 -

Not permitted in MISO
(fermented soy bean paste).

Major Use Category

Additives
Monomagnesium Di-LGlutamate
Monopotassium Citrate

Target Foods

Maximum Limits

Limitation for Use

All foods

Monopotassium LGlutamate
Monosodium L-Aspartate
Monosodium Fumarate
Monosodium L-Glutamate
Monosodium Succinate
Potassium Chloride

Seasonings(continued)

Solvents or extracting
agentsPotassium Gluconate
Potassium Lactate
Potassium Sulfate
Sodium Gluconate
Sodium Lactate
Sodium DL-Malate
L-Theanine
Tripotassium Citrate
Trisodium Citrate
AcetoneAll foods

Only for extracting
components from such nuts inthe process of the manufacture of guarana beverages orfor fractionating components
of fats or oils.

Fats and oils
Guarana nuts

Shall be removed before thepreparation of the finished
food.
GlycerolAll foods

HexaneOnly for extracting fats oroils in manufacturing ediblefats or oils.
Shall be removed before
the preparation of thefinished food.

Stabilizer

Sterilizer

Triethyl Citrate

Chlorous Acid Water

Dimethyl dicarbonate

Only capsule and tablet (except for 3.5g/kg
chewable tablet).
Egg pulp
Dried egg

2.5g/kg

Nonalcoholic beverages

0.2g/kg

0.40g/kg dipping
Milled ricesolution or spray
Legumes/pulses
Vegetables （excluding mushrooms） liquid
FruitsSeaweeds
Fresh fish/ shellfish (including fresh
whale meat)
Meat
Meat products
Whale meat products
Preserved products of foods listed
above.

not Sweet

Shall be removed or
decomposed before thepreparation of the finishedproduct.
"The preserved products"
means foods preserved bydrying, salting, or othertreatments.

High-Test Hypochlorite

Nonalcoholic beverages(except
mineral water)
Fruit wine(except wine)Wine
All foods

0.25g/kg

Hydrobromous Acid Water

Meat (except Chicken)

0.90g/kg dipping Can be used only forsolution or spray sterilizing the surface of meat.
liquid (as bromine)

Chicken

0.45g/kg dipping
solution or sprayliquid (as bromine)

0.25g/kg
0.20g/kg

1-Hydroxyethylidene-1・1Diphosphonic Acid

Can be used only as peracetic
acid formulation

Hypochlorous Acid Water

Shall be decomposed or
removed before the- 20 -

Major Use Category

Sterilizer(continued)

Additives

Target Foods

Limitation for Useremoved before thepreparation of the finishedfood.

Sodium Hypochlorite

Not permitted in sesame.

Peracetic Acid

Can be used only as peracetic
acid formulation

Peracetic Acid Fｏｒｍｕｌａｔｉｏｎ

chickenbeef and pork

fruits and vegetables

Flavoring agents or
Peracetic acidformulation

Octanoic acid

Thickening agents orAcetylated Distarch Adipate

All foods

Acetylated Distarch Phosphate

All foods

stabilizers

Maximum Limits

Can be used only for2.0g/kg dipping
solution or spray sterilizing the surface of beef,
liquid (as peracetic chicken, pork fruits andvegetables.
acid) and
0.136g/kg dipping
solution or sprayliquid(as 1hydroxyethylidene-1,1-disulphonicacid)
1.80g/kg dipping
solution or sprayliquid (as peraceticacid) and 0.024
g/kg dipping
solution or sprayliquid(as 1hydroxyethylidene-1,1-disulphonicacid)
0.080g/kg dipping
solution or sprayliquid (as peraceticacid) and 0.0048
g/kg dipping
solution or sprayliquid(as 1hydroxyethylidene-1,1-disulphonicacid)
Can be used only for flavoring
and the use as peracetic acidformulation

Acetylated Oxidized Starch

All foods

Ammonium Alginate

All foods

Calcium Alginate

All foods

Calcium Carboxymethylcellulose All foods

2.0 %When used with one or moreof the following additives, thetotal amount shall not be
more than 2.0 % :Methyl Cellulose, Sodium
Carboxymethylcellulose, andSodium Carboxymethyl-strach.

Distarch Phosphate

All foods

Hydroxypropyl Distarch PhosphatAll foods
Hydroxypropyl Starch

All foods

Methyl cellulose

All foods

2.0%
When used with one or moreof the following additives, thetotal amount shall not be
more than 2.0 %:Calcium Carboxymethylcellulose, Methyl Cellulose,
and Sodium Carboxymethylstrach.

Monostarch Phosphate

All foods- 21 -

Major Use Category

Additives
Oxidized Starch

Target Foods

Maximum Limits

All foods

Phosphated Distarch Phosphate All foods
Polyvinylpyrroridone
Capsule- and tablet-form foods
excluding confections
Potassium Alginate
All foods
Propylene Glycol Alginate

Limitation for Use

All foods

except for ｃonfectionary

1.0 %Starch Sodium Octenyl SuccinateAll foods

Thickening agents or
stabilizers(continued)

Starch Acetate

All foods

Sodium Alginate

All foods

Sodium Carboxymethylcellulose All foods

2.0 %Sodium Carboxymethylstarch

2.0 %All foods

When used with one or moreof the following additives, thetotal amount shall not be
more than 2.0 %:Calcium Carboxymethylcellulose, Methyl Cellulose,
and Sodium Carboxymethylstrach.

When used with one or moreof the following additives, thetotal amount shall not be
more than 2.0 %:Calcium Carboxymethylcellulose, Methyl Cellulose,
and Sodium Carboxymethylcellulose.
Sodium Polyacrylate
Miscellaneous
Active Carbone
Absorbent
Ammonia
Brewing agent
Fermentation regulator Ammonium Dihydrogen
Filtration aid
Phosphate
Prosessing agent
Ammonium Sulfate
Qulity improver

All foods

Asparaginase

All foods

Calcium Acetate

All foods

Calcium Carbonate*0.20 %All foods

Chewing gum** Only applied to
Calcium Carbonate

Calcium Citrate
Calcium Dihydrogen Phosphate
Calcium Dihydrogen
Pyrophosphate

as Ca
Only when indispensable for
10% *manufacturing or processing
1.0%
the food, or when used for
The above limits nutritive purposes.
do not apply tofoods approved tobe labeled as
Only when indispensable for"special. dietary
manufacturing or processinguse."
the food, or when used for
nutritive purposes.

Calcium Hydroxide
Calcium Monohydrogen
Phosphate
Calcium Silicate
Miscellaneous
Absorbent
Brewing agent
Fermentation regulator
Filtration aid
Prosessing agent
Qulity improver(continued)

Calcium Stearate

Not permitted in human milk
substitutes or weaning foods.

capsules and tablets as foods for
specified health uses and foods
with nutrient function claims
Other foods

All foods

Carbon Dioxide
Diammonium Hydrogen
Phosphate
Dipotassium Hydrogen
Phosphate
Disodium Dihydrogen
Pyrophosphate
Disodium Hydrogen- 22 -

2.0 %When used with
Silicon Dioxide(fine), the total
amount shall not
be more than 2.0%:

Major Use Category

Additives

Target Foods

Phosphate
Hydroxypropyl Cellulose
Hydroxypropyl
Methylcellulose

All foods- 23 -

Maximum Limits

Limitation for UseMajor Use Category

Additives

Target Foods

Maximum Limits

Limitation for Use

Hydrochloric Acid

All foods

Shall be neutralized or
removed before thepreparation of the finished
food.

Ion Exchange Resins

All foods

Shall be removed before thepreparation of the finishedfood.

Isopropanol
See the section, "Flavoring
agents".

Hop

20g/kgextract

Fish meat

0.25g/kg
proteinconcentrate

Other foods

0.2g/kg Extracts Extracts of other foods andof other foods
products made of these
extracts (except products
made of hop extract and fishprotein concentrate).

Liquid Paraffin

Fish Fish protein concentrate is
fish meat from which the
moisture and fat are removed.

as residue limit
less than

Bread
Magnesium Carbonate

Only for extracting
Hop Hop extract is limited to thesubstance that is added to
the wort during the
manufacturing of beer and low
malt beer (including sparklingliquor) .

Only for releasing dough individing by automatic
dispenser or in baking.

All foods

Magnesium Chloride
Magnesium Monohydrogen
Phosphate
Magnesium Oxide
Magnesium Stearate

All foods

Only forcapsules,tablets,etc.which are
not usual food forms as well
as tablet confectionery.

Magnesium Silicate

All foods

Only as filtration aid for fats
& oil .
Shall be removed before thepreparation of the finishedfood.

Magnesium Sulfate

All foods

Miscellaneous
Natamycin
Absorbent
Brewing agent
Fermentation regulator Nitrous Oxide
Filtration aid
Prosessing agent
Qulity improver(continued)
Oxalic Acid

Phosphoric Acidless than 0.020 g/kg
Natural Cheese (confined to thesurface of hard and semi-hardcheeses)
Whip creams (referring to products
obtained by whipping foods
composed mainly of milk fat or
foods made mainly of milk fat
substitutes).
All foods
Shall be removed before thepreparation of the finishedfood.
All foods

Polyvinylpolypyrrolidone

Potassium Dihydrogen

Only as filtration aid.
Shall be removed before thepreparation of the finishedfood.
All foods

Phosphate
Potassium Hydroxide

All foods

Potassium Metaphosphate

All foods

Potassium Nitrate

Potassium Polyphosphate

Shall be neutralized or
removed before the preparation of the finished food.

Cheese0.20 g/L of raw milk

SAKE

0.10 g/L of raw mash

All foods

Potassium Pyrophosphate- 24 -

Major Use Category

Additives

Target Foods

Maximum Limits

Limitation for Use

Silicon Dioxide

All foods

Only as filtration aid.
Shall be removed before thepreparation of the finishedfood.

Silicon Dioxide (fine)All foods

Not permitted in human milk
2.0 %substitutes or weaning foods.
When used withfoods except
capsules andtablets as foods
for specified
health uses andfoods with nutrient
function claims
Calcium Silicate,
the total amountshall not be morethan 2.0 %:Sodium Acetate

All foods

Sodium Carbonate
Sodium Dihydrogen
Phosphate
Sodium Hydroxide

Shall be neutralized or
removed before thepreparation of the finishedfood.

All foods

Sodium Hydroxide
Solution
Sodium Metaphosphate

All foods

Sodium Methoxide

All foods

Sodium Polyphosphate

All foods

Shall be decomposed before
the preparation of the finishedproduct, then the methanol
produced during thedecomposition shall be
removed.

Sodium Pyrophosphate
Sodium Sulfate
Shall be neutralized or
removed before thepreparation of the finishedSulfulic Acid

All foods

Zinc Sulfate

Sparkling liquor

as Zn
0.0010g/kg

All foods

as Ca
1.0%
The above limits Only when indispensable for
do not apply to
manufacturing or processing
foods approved to the food, or when used forbe labeled as
nutritive purposes.
"special. dietaryuse."

Tricalcium Phosphate
Miscellaneous
Absorbent
Brewing agent
Fermentation regulator
Filtration aid
Prosessing agent
Qulity improver(continued)
Trimagnesium Phosphate

All foods

Tripotassium Phosphate
Trisodium Phosphate
Water-insoluble minerals:
as maximum
residue limit

Acid Clay
Bentonite
Diatomaceous Earth

All foods

0.50 %

KaolinChewing gum (when talc is only

5.0 %Perlite

used)

*

Sand
*

Talc
Other Similar Substances- 25 -*

When two or more of theadditives listed in this section
are used together, the total ofeach residue amount shall not
be more than 0.50 %.
Only in case where its use isindispensable for manufacture
or processing of food.