Standards for Use, according to Use Categories
updated on Nov.7,2023-The table below is an English translation and compilation of “the Standards for Use of Food Additives” issued by Minister for
Health, Labour and Welfare, Government of Japan along with related information as reference materials for deepening theunderstanding of users. In case of any discrepancy between the Japanese original and the English translation, the former will takepriority. It is recommended to refer to the official government documents when utilizing the contents of this table.
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-d-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

Difenoconazole

Diphenyl

Fludioxonil

Citrus fruits (except for UNSHU
orange)PotatoPotatoGrapefruit
Lemon
OrangeKiwifruit
Pineapple (except for crown bud)

0.007 g/kg
0.004g/kg
as maximum
residue limit
0.070 g/kg
0.070 g/kg
0.070 g/kg
0.020 g/kg

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

as maximum
residue limit

Imazalilo -Phenylphenol

as maximum
residue limit
0.010 g/kg

Banana0.0020 g/kg

Citrus fruits (except for UNSHU
orange)0.0050 g/kg

Citrus fruits

Sodium o -Phenylphenol-1-

as maximum
residue limit of o phenylphenol
0.010
g/kg

Only for defoaming.

Major Use Category
Anti-molding agents

Additives
Propiconazole(continued)

Target Foods

Maximum Limits

Limitation for Use

Citrus fruits(except for UNSHU
orange)as maximum residue limit

Apricot (eliminate seeds)

0.004g/kg

0.008g/kg

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

0.0006g/kg
as maximum residue limit

Apricot
0.010 g/kg
CherryCitrus fruits ( excpt UNSHU orange)
Japanese plum (including prune)
Peach
Apple
Pear
Quince0.014 g/kg

Thiabendazole

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 L-Ascorbate
Calcium Disodium
Ethylenediaminetetraacetate

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)

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

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

0.2 g/kg
1 g/kg of dip

All foods
Canned and bottle non-alcoholic
beverages
Other canned and bottle foods
Bread
Fruit juice

as EDTA-CaNa2
0.035 g/kg
0.25 g/kg
All foods as CHOMIRYO(seasoning)as EDTA-CaNa2

Canned and bottle non-alcoholic
beverages

0.035 g/kg

Other canned and bottled foods

0.25 g/kg-2-

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

Major Use Category
Antioxidants(continued)

Additives
Erythrobic Acid

Target Foods

Isopropyl Citrate

Antisticking

Maximum Limits

Fish paste products (excluding
SURIMI)
BreadOther food

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

Butteras monoisopropyl
citrate0.10 g/kg

Guaiac Resin

Fats and oils
Butter

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
Sodium Erythorbate

Fish paste products (excluding
SURIMI)
BreadOther foodNot 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.

dl -a -Tocopherol

All foods

D-Mannitol

Candies40%

Chewing gum

20%

FURIKAKE (sprinkleover only
products containing granules)

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)* 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)

All foods as CHOMIRYO (seasoning)*
Bleaching agents
Sterilizer

Hydrogen Peroxide

Whitebait simply scalded,
Dried whitebait

less than
0.005g/kg(asmaximum residue
limit)
Shall be removed or
decomposed before thepreparation of the finishedfood.
Shall be removed or
decomposed before thepreparation of the finishedfood.

All foods

Bleaching agents

Sodium Chlorite

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-3-0.50 g/kg dipping
solution (assodium chlorite)

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

Major Use Category

Additives

Target Foods

Maximum Limits

AMANATTO:dried candied beans

Residue limit of
SO2 less than:
0.10 g/kg

Candied cherry

0.30 g/kg

Dijon mustard

0.50 g/kg

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

Bleaching agents

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)

Chewing gum bases

Ester Gum

Prawn
Simmered beans
Tapioca starch for saccharification

0.10 g/kg
0.10 g/kg
0.25 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.)

0.35 g/kg

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.)
Only as chewing gum base.
Chewing gum
Same as for Potassium Hydrogen Sulfite Solution* Polyvinyl Acetate may also
be used as film-forming.
See the section, "Filmforming agents."

Polybutene
Polyisobutylene
Polyvinyl Acetate*
Color fixatives

Ferrous Sulfate

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
as maximum
residue limit ofnitrite0.050 g/kg

Sodium Nitrite
Fish ham
Fish sausage
IKURA (salted/processedsalmon roes)
Meat products
SUJIKO (salted salmon roes)

0.050 g/kg
0.0050 g/kg

TARAKO
Whale meat bacon

0.0050 g/kg
0.070 g/kg

-4-0.070 g/kg
0.0050 g/kg

Major Use Category

Additives

Target Foods

Maximum Limits

Limitation for Use

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

Color adjuvant

Ferrous Gluconate

Table olive

Dietary supplements

Magnesium Hydroxide
L-Ascorbic acid 2-glucoside

All foods

BiotinFormulated milk (dried, liquid)
Substitutes for human milk

10㎍/100kcal

Foods for specified health uses,
Foods with nutrient function claims
Bisbentiamine
Carcium Carbonate

All foods
1.0 %Calcium Chloride
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 to nutritive 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
as Ca
1.0% **
The above limits
do not apply tofoods approved tobe labeled as"special. dietary

Calcium Monohydrogen Phosphate
All foods

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

Calcium Oxide
as Ca
1.0%
**

Calcium Pantothenate
Calcium Stearate

as Ca
1.0%
**

Calcium Sulfate

Cholecalciferol

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
Health, Labour and Welfare.
into a standard
concentration.

-5-

Major Use Category

Additives

Dietary supplements

Dibenzoyl Thiamine(continued)

Dibenzoyl Thiamine Hydrochloride

Target Foods

Maximum Limits

Limitation for Use

All foods

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

Dried milk for pregnant andlactating women.

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

Substitutes for human milk.
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
Nicotinamide

Not permitted in fresh
fish/shellfish (including fresh
whale meat) or meat.

All foods

Nicotinic Acid
L-Phenylalanine

All foods

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

Thiamine Dicetylsulfate

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 for Health, Labourand Welfare.

All foods

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

all-rac -a-Tocopheryl Acetate
R,R,R -a-Tocopheryl Acetate

as a-Tocopherol Only foods for specified
health uses and foods with
Foods with nutrient function claims 150
mg/recommended nutrient function claims.
daily portion ofeach food
Foods for specified health uses

-6-

Major Use Category
Dietary supplements

Additives

Target Foods

Tricalcium Phosphate

All foods

DL-Tryptophan

All foods

Maximum Limits

Limitation for Use

Only when indispensable for
as Ca
manufacturing or processing
1.00% the food, or when used for
The above limit do nutritive purposes.
not apply to foods
approved to belabeled as"special. dietary(continued)

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
foods for the ill (which iscategorized as “foods for special
dietary uses”)
Zinc Sulfate

as zinc
Only substitutes for human milk

Emulsifiers

Calcium Strearoyl Lactylate

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.

as 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**as dry noodles.

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.
for manufacturing steamed
MANJYU (bun made by steaming
wheat flour dough).

2.5 g/kg

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
LecithinAll foods-7-

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.

2.0 g/kg** as boiled noodles.

Major Use Category
Emulsifiers(continued)

Additives
Polysorbate 20
Polysorbate 60
Polysorbate 65
Polysorbate 80

Propylene Glycol Estersof Fatty Acids

Target Foods

Sodium Stearoyl Lactylate
Sorbitan Esters of Fatty

Maximum Limits

Limitation for Use

as polysorbate 80 If it is used together with oneof polysorbate 60, 65, and 80,
Capsule- and tablet-form foods
25 g/kg
the sum of each amount used
excluding confections
shall be not more than the
Chewing gum
5.0 g/kg
corresponding maximum levels
Cocoa and chocolate products
5.0 g/kg
as polysorbate 80. The above
Milk-fat substitutes
5.0 g/kg
standards are not applied for
Sauces
5.0 g/kg
products that are approved orrecognized as foods for
Seasonings for instant noodles
5.0 g/kg
special dietary use.
Shortening
5.0 g/kg
Bakery confections
3.0 g/kg
Flour paste*: In this list, flour
Decorations for confections
3.0 g/kg
paste is confined to paste(Sugar coatings and icings)
products of cocoa andchocolate that are prepared
Dressing
3.0 g/kg
with sugar, fat/oil, powder
Ice creams
3.0 g/kg
milk, egg, or wheat flour as
Mayonnaise
3.0 g/kg
secondary ingridients, andMix powder for bakery confections 3.0 g/kg
pasteurized. They are used as
and moist sweet cakefillings or coatings of bread or
Moist sweet cake, unbaked cake3.0 g/kgbakery confections.
(Including fruit tart, cream cake,rare cheese cake, custard pudding,and like products)
Sweetened yoghurt
3.0 g/kg
Candies
1.0 g/kg
Edible ices including sherbet
1.0 g/kg
Flour paste*
1.0 g/kg
Soup
1.0 g/kg
Pickled sea weed
0.50 g/kg
Pickled vegetables
0.50 g/kg
Chocolate drinks
0.50 g/kg
Unripened cheese
0.080 g/kg
Canned and bottled sea weed
0.030 g/kg
Canned and bottled vegetables
0.030 g/kg
Other foods
0.020 g/kg
All foods
Same as for Calcium Strearoyl Lactylate

All foods

Acids
Sucrose Esters of Fatty Acids
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

Flavoring agents

Aliphatic Higher Aldehydes(continued)(excluding substances
generally recognized ashighly toxic)

Target Foods

Maximum Limits

Limitation for Use
Only for flavoring.

All foods

Alphatic Higher Hydrocarbons (excluding substances generally recognized as highly toxic)
Ally Cyclohexylpropionate
Ally Hexanoate
Ally Isothiocyanate(3-Amino-3-carboxypropyl)
dimethylsulfonium chloride
Ammonium Isovalerate
Amylalcohola -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
Cinnamyl Alcohol
CitralCitronellal
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
Flavoring agents

Additives

Target Foods

Ethyl Acetate(continued)
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

Only for flavoring.

All foods

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
Ethyl Propionate
2-Ethylpyrazine
3-Ethylpyridine
Ethylvanillin
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

All foods

Only for flavoring.

Isopropanol

All foods

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

All foods

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

Flavoring agents

Isoamyl Phenylacetate(continued)

Isoamyl Propionate
Isobutanol
Isobutylaldehyde
Isobutylamine
Isobutyl Phenylacetate
Isoeugenol
Isoquinoline
Isopentylamine

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
Methyl Cinnamate
5-Methyl-6,7-dihydro-5Hcyclopentapyrazine
1-Methylnaphthalen
Methyl N-Methylanthranilate
Methyl β-Naphthyl Ketone
6-Methylquinoline
5-Methylquinoxaline
2-Methypyrazine
Methyl Salicylatep -Methylacetophenone
g-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
Flavoring agents(continued)

Additives

Target Foods

Maximum Limits

Limitation for Use* Propionic Acid may also
be used as preservative.
See the section,"Preservatives."

2-(3-Phenylpropyl)pyridine
Piperidine
Piperonal
Propanol
Propionaldehyde
Propionic Acid*
Propylamine
Pyrazine
PyrrolePyrrolidine
Terpene Hydrocarbons
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
toxic)
Triethyl Citrate
Trimethylamine

Only for flavoring.

2,3,5-Trimethylpyrazine

Flour treatment agents

Food colors

g-Undecalactone
Valeraldehyde
Vanillin
Ammonium Persulfate

Wheat flour

Benzoyl Peroxide

Wheat flour

Chloride Dioxide

Wheat flour

Diluted Benzoyl Peroxide

Wheat flour

Potassium Bromate

Bread (only products made of wheat 0.030 g/kg offlour)
wheat flour

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.

Fish-paste products(only KAMABOKO)

except for Hanpen,Satumaage,
tuna-ham,Fish sausage
and These imitations.

0.30 g/kg
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.

0.30 g/kg

Annato, water-soluble
b-apo-8'-carotenalb-Carotene

Canthaxanthin

Copper Chlorophyll

0.035g/1kg

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
kelp
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
Preparations of tar colors
Sodium Copper Chlorophyllin

Limitation for Use

Banana (stem only)
KONNYAKU (konjac)Same
as for FoodBlue No.
Not permitted
in freshfish/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
ChocolateFish-paste products (except
SURIMI)
Fruits and vegetables forpreservation.*
KONBU (kelp)
Moist cakes (excluding bread withsweet fillings or toppings)
Syrup- 13 -

0.050 g/kg
0.0064 g/kg
0.040 g/kg
0.10 g/kg
0.15 g/kg of dry
kelp
0.0064 g/kg
0.064 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

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

Limitation for Use

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 similarfoods)
Fermented milk*

1.0 g/kg

Flour paste

1.0 g/kg

Ice creams

1.0 g/kg

Jam

1.0 g/kg

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

6.0 g/kg

Milk drinks*

0.50 g/kg

0.50 g/kg

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

KOJI-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

Non-nutritive sweetenersSodium Saccharin(continued)(continued)

Target Foods

When used in combination
with calcium saccharin andsodium saccharin, total levelof the additives as sodiumsaccharin shall not be more
Maximum Limits than the
Limitation
forlimit.
Usemaximum

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(less than 1.5 g/kg
Fish paste
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

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

Fermented milk
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

Maximum Limits

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

Limitation for Use
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.

as p -hydroxybenzoic
Fruit sauce

acid0.20 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

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 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
Cheese*3.0 g/kg
Dried fish/shellfish (excluding
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 thanconfectionary
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 (as0.30 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 usedin 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.

Major Use Category

Additives

Target Foods

Maximum Limits

Preservatives

Calcium Sorbate

MISO (fermented soy bean paste)

1.0 g/kg(continued)(continued)

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)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
As polypeptide
containing Nisin A

Nisin

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

Preservatives

Propyl p -Hydroxybenzoate(continued)

Sodium Benzoate

Target Foods

Maximum Limits

Limitation for Use

Same as for Butyl p-Hydroxybenzoate
as benzoic acid

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

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 SURIMI)
2.0 g/kg
Flour paste products for bread andconfectionary

1.0 g/kg

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

Additives

Target Foods

Maximum Limits

Preservatives

Sorbic Acid

Syrup

1.0 g/kg(continued)(continued)

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 noodles)

0.50 g/kg

Whale meat products

2.0 g/kg

Wine (any kind of fruit wine)

0.20 g/kg

Quality sustainer

Raising agents

Propylene Glycol

Crust of Chinese pastry (shao mai,spring roll, wonton, zaio-z)
Smoked cuttlefish

1.20%

Raw noodles

2.00%

Other foods

0.60%

2.00%

Aluminum Ammonium
SulfateAluminum Potassium

Confectionaries
Moist cakes
Bread

Not permitted in MISO
(fermented soy bean paste).

as aluminum
0.1g/kgSulfateAmmonium 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
Calcium 5'-Ribonucleotide
Disodium 5'-Cytidylate
Disodium 5'-Guanylate

All foods

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

Glutamate1.00%
Not applied tofoods approved tobe labeled as"special dietaryuse."- 19 -

Major Use Category
Seasonings(continued)

Additives
Monomagnesium Di-LGlutamate

Target Foods

Maximum Limits

Limitation for Use

All foods

Monopotassium Citrate
Monopotassium LGlutamate
Monosodium L-Aspartate
Monosodium Fumarate
Monosodium L-Glutamate
Monosodium Succinate
Potassium Chloride
Potassium Gluconate
Potassium Lactate
Potassium Sulfate
Sodium Gluconate
Sodium Lactate
Sodium DL-Malate
L-Theanine
Tripotassium Citrate
Trisodium Citrate
Solvents or extracting
agentsAcetoneOnly 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

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

2.5g/kg

Nonalcoholic beverages

0.2g/kg

Milled rice
0.40g/kg dipping
Legumes/pulses
solution or spray
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.

0.25g/kg

High-Test Hypochlorite

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

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)

Dimethyl dicarbonate

1-Hydroxyethylidene-1・1Diphosphonic Acid

0.25g/kg
0.20g/kg

Can be used only as peracetic
acid formulation- 20 -

Major Use Category
Sterilizer

Additives

Target Foods

Maximum Limits

Limitation for Use

Hypochlorous Acid Water

Shall be decomposed or
removed before thepreparation of the finishedfood.

Sodium Hypochlorite

Not permitted in sesame.

Peracetic Acid

Can be used only as peracetic
acid formulation(continued)

Peracetic Acid Fｏｒｍｕｌａｔｉｏｎ

chickenbeef and pork

fruits and vegetables

Flavoring agents or
Peracetic acidformulation

Octanoic acid

Thickening agents orAcetylated Distarch Adipate

All foods

stabilizers

Acetylated Distarch Phosphate

All foods

Acetylated Oxidized Starch

All foods

Ammonium Alginate

All foods

Calcium Alginate

All foods

2.0g/kg dipping
Can be used only forsolution or spray sterilizing the surface of beef,
liquid (as peracetic chicken, pork fruits andacid) andvegetables.
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

Calcium Carboxymethylcellulose All foods

2.00%
When used with one or moreof the following additives, thetotal amount shall not be morethan 2.0 % :Methyl Cellulose, Sodium
Carboxymethylcellulose, andSodium Carboxymethyl-strach.

Distarch Phosphate

All foods

Hydroxypropyl Distarch PhosphateAll foods
Hydroxypropyl Starch

All foods

Methyl cellulose

All foods

2.00%
When used with one or moreof the following additives, thetotal amount shall not be morethan 2.0 %:Calcium Carboxymethylcellulose, Methyl Cellulose,
and Sodium Carboxymethylstrach.

Monostarch Phosphate

All foods- 21 -

Major Use Category
Thickening agents or
stabilizers(continued)

Additives
Oxidized Starch

Target Foods

Maximum Limits

All foods

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

Limitation for Use

All foods

except for ｃonfectionary

1.00%

Starch Sodium Octenyl SuccinateAll foods
Starch Acetate

All foods

Sodium Alginate

All foods

Sodium Carboxymethylcellulose All foods

2.00%

Sodium Carboxymethylstarch

2.00%

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
Processing agent
Quality improver, etc. Ammonium Sulfate

All foods

0.20%

All foods

Asparaginase

All foods

Calcium Citrate

All foods

When used with one or more

as Ca
1.0%
The above limits
do not apply tofoods approved tobe labeled as"special. dietaryuse."

Calcium Dihydrogen Phosphate
Calcium Dihydrogen
Pyrophosphate
Calcium Hydroxide

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

Calcium Monohydrogen
Phosphate
Calcium Silicate

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

Calcium Stearate

All foods

Carbon Dioxide
Diammonium Hydrogen
Phosphate
Dipotassium Hydrogen
Phosphate
Disodium Dihydrogen
Pyrophosphate
Disodium Hydrogen
Phosphate
Hydroxypropyl Cellulose
Hydroxypropyl
Methylcellulose

All foods- 22 -

Not permitted in human milk
substitutes or weaning foods.
2.00%
When used with
Silicon Dioxide(fine), the total
amount shall not
be more than 2.0%:

Major Use Category

Additives

Miscellaneous
Hydrochloric Acid
Absorbent
Brewing agent
Fermentation regulator
Filtration aid
Ion Exchange Resins
Processing agent
Quality improver, etc.
(continued)
Isopropanol
See the section, "Flavoring
agents".

Target Foods

Limitation for Use

All foods

Shall be neutralized or
removed before thepreparation of the finishedfood.

All foods

Shall be removed before thepreparation of the finishedfood.
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) .

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

Maximum Limits

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

Natamycin

Oxalic Acid

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

Phosphoric Acid

All foods

Nitrous Oxide

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

Polyvinylpolypyrrolidone

Potassium Dihydrogenless than 0.020 g/kg

All foods

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

Potassium Hydroxide

All foods

Potassium Metaphosphate

All foods

Potassium Nitrate

Cheese0.20 g/L of raw milk

SAKE

0.10 g/L of raw mash

Potassium Polyphosphate

All foods

Potassium Pyrophosphate- 23 -

Major Use Category

Additives

Miscellaneous
Silicon Dioxide
Absorbent
Brewing agent
Fermentation regulator
Filtration aid
Silicon Dioxide (fine)
Processing agent
Quality improver, etc.
(continued)

Sodium Acetate

Target Foods

Maximum Limits

Limitation for Use

All foods

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

All foods

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

All foods

Zinc Sulfate

Sparkling liquor

Tricalcium Phosphate

All foods

Trimagnesium Phosphate

as Zn0.0010g/kg
as Ca
1.0%
The above limits
do not apply tofoods approved tobe labeled as"special. dietary
use."

Shall be neutralized or
removed before thepreparation of the finishedfood.

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

All foods

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

Acid Clay
Bentonite
Diatomaceous Earth

All foods

0.50%
5.0 % *(when only
Talk is used in
Chewing gum)

KaolinPerlite
Sand
*

Talk
Other Similar Substances- 24 -

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.

Major Use Category

Additives

Miscellaneous
Ammonium Hydrogen Sulfite
Absorbent
Water
Brewing agent
Fermentation regulator
Filtration aid
Processing agent
Quality improver, etc.
(continued)

Calcium Carbonate Ⅱ*

Target Foods
Grape juice for winemaking
Wine

Maximum Limits

Limitation for Use

as Ammonium
When used for grape juice for
Hydrogen Sulfite, wine making, the additive is
not more than 0.2g deemed to be used in wine.
per 1L of wine
Sulfur Dioxideshall not remain inexcess of 0.35g
per 1kg of wine
(excluding
squeezed grape
juice forwinemaking
containing 1% byvolume or more ofethanol and its
concentrate).

Grape juice for winemaking
Wine*The specifications of thealready designated Calcium
Carbonate has been renamed
those of Calcium CarbonateⅠ
and separate specifications havebeen formulated with the nameof Calcium CarbonateⅡ.
( Revision on 4 Dec. ,2020)
Calcium Phytate
Wine

Calcium L-Tartrate

Wine

Chitin-Glucan

Grape juice for winemaking
Wine

Copolymer ofVinylimidazole/Vinylpyrrolidone

Grape juice for winemaking
Wine

not more than
0.08g per 1L ofwine
not more than 2.0g
per 1L of wine
not more than 5g Shall be removed before theper 1L of wine
preparation of the finishedfood.
not more than
When used for grape juice for0.50g per 1L ofwine making, the additive iswinedeemed to be used in wine.
Shall be removed before thepreparation of the finishedfood.

Cupric Sulfate

Wine

as Copper(II)sulfatepentahydrate, notmore than 10mg
per 1L of wine
Copper shall not
remain in excess
of 2 mg per 1L ofwine.

Dipotassium DL-Tartrate
Dipotassium L-Tartrate
Metatartaric Acid

Wine
Grape juice for winemaking
Wine
Wine

Potassium Ferrocyanide

Wine

Potassium Hydrogen Carbonate Grape juice for winemaking
Wine- 25 -

not more than
0.10g per 1kg ofwine
Anhydrous
Potassium
Ferrocyanide shallnot remain inecess of 0.001g
per 1L of wine