日本食品添加剂使用标准.pdf

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1、StandardsforUse,accordingtoUseCategorieseffectivefromSeptember01,2011TargetFoodsMajorUseCategoryAdditivesMaximumLimitsLimitationforUseAllfoodsAcidifiersAceticAcidAceticAcid,GlacialAdipicAcidCitricAcidFumaricAcidGluconicAcidGlucono-δ-LactoneLacticAcidDL-MalicAcidSucc

2、inicAcidD-TartaricAcidDL-TartaricAcidAnti-cakingFerrocyanidesofCalcium,SaltIndividuallyorinPotassiumandSodiumcombination,0.020g/kgasanhydroussodiumferrocyanideAllfoodsAnti-foamingagentSiliconeresin0.050g/kgOnlyfordefoaming.asmaximumAnti-moldingagentsDiphenylresiduel

3、imitGrapefruit0.070g/kgLemon0.070g/kgOrange0.070g/kgFludioxonilKiwifruit0.020ｇ/kgCitrusfruits(exceptforUNSHUorange0.010ｇ/kgApple0.0050ｇ/kgeffectivefromMarch01,2012Apricot(exceptforseeds）forApple,Pomegranate,Pear,Cherry(exceptforseeds）Loquat,Quince,and.Japaneseplum(e

4、xceptforseeds）LoquatNectarine(exceptforseeds）PearPeach(exceptforseeds）PomegranateQuinceasmaximumImazalilresiduelimitBanana0.0020g/kgCitusfruits0.0050g/kg(exceptmandarinorange)asmaximumo-PhenylphenolresiduelimitofCitrusfruitso-phenylphenol0.010g/kgSodiumo-Phenylpheno

5、lasmaximumThiabendazoleresiduelimitBanana(whole)0.0030g/kgBanana(pulp)0.0004g/kgCitrusfruits0.010g/kgAllfoodsAntioxidantsL-AscorbicAcidL-AscorbylPalmitateL-AscorbylStearate-1-TargetFoodsMajorUseCategoryAdditivesMaximumLimitsLimitationforUseAntioxidantsButylatedHydro

6、xyanisole(BHA)asBHAButterWhenBHAisusedin(continued)0.2g/kgFats&oilscombinationwithBHT,the0.2g/kgtotalamountofbothshallnotFish&shellfish(dried)exceedthecorresponding0.2g/kglimit.Fish&shellfish(salted)0.2g/kgFish&shellfish(frozen)1g/kgofdip(exceptfrozenproductscosumed

7、raw)Mashedpotato(dried)0.2g/kgWhalemeat(frozen)1g/kgofdip(exceptfrozenproductscosumedraw)ButylatedHydroxytolueneasBHAWhenBHAisusedin(BHT)Butter0.2g/kgcombinationwithBHT,theChewinggum0.75g/kgtotalamountofbothshallnotFats&oils0.2g/kgexceedthecorrespondinglimit.Fish&sh

8、ellfish(dried)0.2g/kgFish&shellfish(salted)0.2g/kgFish&shellfish(frozen)1g/kgofdip(exceptfrozenproductscosumedraw)Mashedpotato(dried)0.2g/