Major Use Category AdditivesTarget FoodsMaximum LimitsLimitation for UseAcidifiersAcetic Acid All foodsAcetic Acid, Glacial Adipic Acid Citric Acid Fumaric Acid Gluconic Acid Glucono-δ-Lactone Lactic Acid DL-Malic Acid Succinic Acid D-Tartaric Acid DL-Tartaric AcidAnti-cakingFerrocyanides of Calcium,Potassium and SodiumSaltIndividually or in combination,0.020g/kg asanhydrous sodium ferrocyanide Anti-foaming agent Silicone resin All foods0.050 g/kg Only for defoaming.Anti-molding agentsDiphenylGrapefruit 0.070 g/kg Lemon 0.070 g/kg Orange0.070 g/kg ImazalilBanana 0.0020 g/kg Citus fruits0.0050 g/kg(except mandarin orange)o-Phenylphenol Sodium o -Phenylphenol Citrus fruitsThiabendazoleBanana (whole)0.0030 g/kg Banana (pulp)0.0004 g/kg Citrus fruits0.010 g/kgAntioxidantsL-Ascorbic Acid All foods L-Ascorbyl Palmitate L-Ascorbyl StearateButylated Hydroxyanisole (BHA)as BHA Butter 0.2 g/kg Fats & oils0.2 g/kg Fish & shellfish (dried)0.2 g/kg Fish & shellfish (salted)0.2 g/kg Fish & shellfish (frozen)1 g/kg of dip(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)Standards for Use, according to Use Categorieseffective from October 20, 2010When BHA is used incombination with BHT, the total amount of both shall not exceed the corresponding limit.as maximum residue limitas maximum residue limit as maximum residue limit of o -phenylphenol 0.010g /kg as maximum residue limitAntioxidants Butylated Hydroxytoluene as BHA (continued) (BHT)Butter 0.2 g/kgChewing gum0.75 g/kgFats & oils0.2 g/kgFish & shellfish (dried)0.2 g/kgFish & shellfish (salted)0.2 g/kgFish & shellfish (frozen) 1 g/kg of dip(except frozen productscosumed raw)Mashed potato (dried)0.2 g/kgWhale meat (frozen) 1 g/kg of dipCalcium Disodium as EDTA-CaNa2Ethylenediamine-0.035 g/kgtetraacetateOther canned and bottle foods0.25 g/kgL-Cysteine Monohydro-Breadchloride Fruit juiceDisodium Ethylene-as EDTA-CaNa2 diaminetetraacetate0.035 g/kgOther canned and bottled foods0.25 g/kgErythrobic Acid All foodsIsopropyl CitrateButter0.10 g/kgFats and oils0.10 g/kgGuaiac Resin Butter 1.0 g/kgFats and oils 1.0 g/kgPropyl Gallate Butter 0.10 g/kgFats and oils0.20 g/kgSodium L-Ascorbate All foodsSodium Erythorbate All foodsdl-α-Tocopherol All foodsAntisticking D-Mannitol Candies40 %Chewing gum20 %FURIKAKE (sprinkleover onlyproducts containing granues)RAKUGAN (dried rice-flour cakes)30 %25 %All foods as CHOMIRYO (seasoning)*When BHA is used in combination with BHT, the total amount of both shall not exceed the corresponding limit.(except frozen products cosumed raw)Canned and bottle non- alcoholic beveragesCanned and bottle non- alcoholic beveragesShall be chelated withcalcium ino before thepreparation of the finishedfood.Not permitted for nutritivepurposes in fish pasteproducts (excluding SURIMI)or bread.Only for antioxidizingpurposes in other foods.as monoisopropylcitrateNot permitted for nutritivepurposes in fish pasteproducts (excluding SURIMI)or bread.Only for antioxidizingpurposes in other foods.Only for antioxidizing, exceptwhen included in preparationof β-Carotene, Vitamin A,Vitamin A Esters of FattyAcids, or Liquid Paraffin.TSUKUDANI (food boiled down in soy sauce, only products madeof KONBU (kelp))50 % ofgranules(as maximumresidue limit)* When used in formula withPotassium Chloride andGlutamate for seasoningfoods or enhancing theiroriginal flavor, no limits arespecified.(only cases where D-Mannitol does not exceed 80% of the sum of PotassiumChloride, Glutamates and D-Mannitol)Color fixativesFerrous Sulfate All foodsPotassium Nitrateless than:Meat products 0.070 g/kg Whale meat bacon0.070 g/kg (as residue limit of NO 2Sodium Nitrate as maximum Sodium Nitriteresidue limit of nitrite Fish ham 0.050 g/kg Fish sausage0.050 g/kg IKURA (salted/processed 0.0050 g/kg salmon roes)Meat products0.070 g/kg SUJIKO (salted salmon roes)0.0050 g/kg TARAKO0.0050 g/kg Whale meat bacon 0.070 g/kg Color adjuvant Ferrous GluconateTable olive0.15 g/kgDietary SupplementsL-Ascorbic acid 2-glucoside All foodsBiotin Foods with health claims Bisbentiamine All foodsCalcium Carbonate*as Ca Calcium Chloride All foods1.0 %Calcium Citrate Chewing gum*10 % *Calcium Dihydrogen Pyrophosphate Calcium Dihydrogen PhosphateCacium GluconateCalcium Glycerophosphate Calcium HydroxideCalcium Lactate Calcium Monohydrogen All foodsPhosphateCalcium Pantothenate Calcium SulfateCholecalciferolAll foodsSame as for Potassium NitrateThe above limits do not apply to foods approved to be labeled as "special. dietary use."Only when indispensable for manufacturing or processing the food, or when used for nutritive purposes.* Only applied to Calcium CarbonateMay also be used as dietary supplement.See the section, "Dietary supplements"Only for nutritive purposes.Only when indispensable for manufacturing or processing the food, or when used for nutritive purposes.Only when indispensable for manufacturing or processing the food, or when used for nutritive purposes.Only when indispensable for manufacturing or processing the food, or when used for nutritive purposes.May be used as fermentation regulator. See the section,"Miscellenous."Dietary Supplements Copper Gluconateas copper(continued)Substitutes for human milk0.60 mg/LFoods with health claims5 mg/recommended daily portion of each foodCupric Sulfateas copper Substitutes for human milk0.60 mg/LDibenzoyl Thiamine All foodsDibenzoyl Thiamine Hydrochloride Dry Formed Vitamin A ErgocalciferolFerric Ammonium Citrate Ferric Chloride Ferric Citrate Ferric Pyrophosphate Ferrous GluconateDried milk for pregnant and lactating women.Substitutes for human milk.Weaning foodsFolic AcidAll foodsL-Histidine Monohydro- chloride Iron Lactate L-Isoleucine L-Lysine L-Aspartate L-Lysine L-GlutamateL-Lysin Monohydrochloride DL-Methionine L-Methionine Methyl Hesperidin Nicotinamide Nicotinic Acid L-Phenylalanine All foodsPyridoxine Hydrochloride RiboflavinRiboflavin 5'-Phosphate SodiumRiboflavin Tetrabutyrate Sodium Ferrous Citrate Sodium Pantothenate Thiamine Dicetylsulfate Thiamine Dilaurylsulfate Thiamine Hydrochloride Thiamine Mononitratewhen formulated into a standard concentration.The limit does not apply to cases where these additives are used in formulated dried milk under approval by the Minister of Health, Labor and Welfare.Not permitted in freshfish/shellfish (including fresh whale meat) or meat.May also be used as color adjuvant.See the section, "Color adjuvant."when formulated into a standard concentration.The limit does not apply to cases where these additives are used in formulated dried milk under approval by the Minister of Health, Labor and Welfare.Dietary Supplements Thiamine Naphthalene-All foods(continued) 1, 5-disulfonateThiamine ThiocyanateDL-ThreonineL-Threonineall-rac-α-Tocopheryl Acetate Foods with health claims as α-TocopherolR,R,R-α-Tocopheryl Acetate150mg/recommendeddaily portion of eachfoodTricalcium Phosphate All foods as Ca1.0 %DL-Tryptophan All foodsL-TryptophanL-ValineVitamin AVitamin A Esters ofFatty AcidsVitamin A in OilZinc Gluconate Only substitutes for human milk as zincFoods with health claims15 mg/recommended dailyportion of each foodZinc Sulfate Only substitutes for human milk as zincEmulsifiers Calcium Strearoyl Lactylate as Calcium Strearoyl LactylateBread. 4.0 g/kgButter cakes. 5.5 g/kgConfections(baked or fried wheatflour products only).4.0 g/kgMoist cakes (rice flour products only).6.0 g/kgMacaroni and other such products.* 4.0 g/kg**as dry noodles.Mixed powder:for manufacturing bread. 5.5 g/kgfor manufacturing confections(fried wheat flour products only).5.5 g/kgfor manufacturing confections(baked wheat flour products only).5.0 g/kgfor manufacturing moist cakes(rice flour products only).10 g/kgfor manufacturing sponge cakes,butter cakes and steamed breads.8.0 g/kgfor manufacturing steamed MANJYU (bun made by steaming wheat flour dough).2.56.0 mg/LWhen formulatedinto a standardconcentration.Not applied to cases whereOnly when indispensable formanufacturing or processingthe food, or when used fornutritive purposes.The above limit donot apply to foodsapproved to belabeled as"special. dietaryuse."6.0 mg/LWhen formulatedinto a standardconcentration.the additives is used in for-mulated dried milk underapproval by the Minister ofHealth, Labor and Welfare.Not applied to cases wherethe additives is used in for-mulated dried milk underapproval by the Minister ofHealth, Labor and Welfare.When used in combinationwith calcium strearoyllactylate and sodiumstrearoyl lactylate, totallevel of the additives ascalcium strearoyl lactylateshall not be more than themaximum limit.Emulsifiers Calcium Strearoyl Lactylate Noodles (excluding instant noodles and dry noodles) 4.5 g/kg**** as boiled noodles.(continued)(continued)Sponge cakes.5.5 g/kg Steamed bread (bread made by steaming wheat flour dough). 5.5 g/kg Steamed MANJYU2.0 g/kgGlycerol Esters of Fatty All foodsAcids LecithinPolysorbate 20as polysorbate 80Polysorbate 60 Capsule- and tablet-form foods excluding confections 25 g/kg Polysorbate 65 Chewing gum5.0 g/kg Polysorbate 80Cocoa and chocolate products 5.0 g/kg Milk-fat substitutes 5.0 g/kg Sauces5.0 g/kg Seasonings for instant noodles 5.0 g/kg Shortening5.0 g/kg Bakery confections3.0 g/kg Decorations for confections 3.0 g/kg (Sugar coatings and icings) Dressing 3.0 g/kg Ice creams 3.0 g/kg Mayonnaise3.0 g/kg Mix powder for bakery confections and moist sweet cake3.0 g/kg Moist sweet cake, unbaked cake 3.0 g/kg(Including fruit tart, cream cake, rare cheese cake, custard pudding, and like products)Sweetened yoghurt 3.0 g/kg Candies1.0 g/kg Edible ices including sherbet 1.0 g/kg Flour paste* 1.0 g/kg Soup1.0 g/kg Pickled sea weed 0.50 g/kg Pickled vegetables 0.50 g/kg Chocolate drinks 0.50 g/kg Unripened cheese0.080 g/kg Canned and bottled sea weed 0.030 g/kg Canned and bottled vegetables 0.030 g/kg Other foods 0.020 g/kgPropylene Glycol Esters All foodsof Fatty AcidsSodium Stearoyl Lactylate Sorbitan Esters of Fatty All foodsAcidsSucrose Esters of Fatty AcidsFilm-forming agentsMorpholine Salts of Fatty Acids Rind of fruits Polyvinyl Acetate*Rind of vegetablesSodium OleateFlavoring agents AcetaldehydeAll foodsOnly for flavoring.AcetophenoneAliphatic Higher Alcohols (excluding substances generally recognized as highly toxic)If it is used together with one of polysorbate 60, 65, and 80,the sum of each amount used shall be not more than the corresponding maximum levels as polysorbate 80. The above standards are not applied for products that are approved or recognized as foods for special dietary use.Flour paste*: In this list, flour paste is confined to paste products of cocoa andchocolate that are prepared with sugar, fat/oil, powder milk,egg, or wheat flour as secondary ingridients, and pasteurized. They are used as fillings or coatings of bread or bakery confections.* Polyvinyl Acetate may also be used as chewing gum base.See the section, "Chewing gum base."Only as film-forming agent.Same as for Calcium Strearoyl LactylateFlavoring agents Aliphatic Higher Aldehydes(continued) (excluding substancesgenerally recognized ashighly toxic)Alphatic Higher Hydro-All foods Only for flavoring.carbons (excluding sub-stances generally recog-nized as highly toxic)Ally CyclohexylpropionateAlly HexanoateAlly IsothiocyanateAmylalcoholα-AmylcinnamicaldehydeAnisaldehydeAromatic AlcoholsAromatic Aldehydes(excluding substancesgenerally recognized ashighly toxic)BenzaldehydeBenzyl Acetate.Benzyl AlcoholBenzyl Propionated-BorneolButanolButyl AcetateButyl ButyrateButyraldehydeButyric AcidCinnamic AcidCinnamaldehydeCinnamyl AcetateCinnamyl AlcoholCitralCitronellalCitronellolCitronellyl AcetateCitronellyl FormateCyclohexyl AcetateCyclohexyl ButyrateDecanalDecanol2,3-Dimethylpyrazine2,5-Dimethylpyrazine2,6-DimethylpyrazineEstersEthersFlavoring agents Ethyl AcetateAll foods(continued)EthanolYeast extract Vinyl acetate resinEthyl Acetoacetate All foods Only for flavoring.Ethyl Butyrate Ethyl Cinnamate Ethyl Decanoate Mixture of2-Ethyl-3,5-dimethylpyrazine and 2-Ethyl-3,6-dimethylpyrazine Ethyl Heptanoate Ethyl Hexanoate Ethyl Isovalerate 2-Ethyl-3-methylpyrazine 2-Ethyl-5-methylpyrazine Ethyl Octanoate Ethyl Phenylacetate Ethyl Propionate 2-Ethylpyrazine Ethylvanillin 1,8-Cineole Eugenol Fatty AcidsFurfural and its derivatives (excluding substances generally recognized as highly toxic)Geraniol Geranyl Acetate Geranyl Formate Hexanoic Acid Hydroxycitronellal Hydroxycitronellal Di- methylacetalIndole and its derivativesOnly for flavoring, execpt when:1. Used for denaturing ethanol which is used for the removal astringency of persimons, the manufacture of crystalline fructose, the preparation of granules or tablets of spices, or the manufacture of KONNYAKU-KO (Konjac powder), or which is used as a solvent for Butylated Hydroxytoluene of Butylated Hydroxyanisole or as aningredient for the manufacture of vinegar;2. Used for accelerating-yeast-autolysis in the extract (water-soluble fraction obtained by autolysis of yeast;)3. Used as a solvent for vinyl acetate resin.Ethyl Aceteta used in manu-facturing yeast extract shall be removed before the preparation of the finished food.Flavoring agents Ionone(continued)Isoamyl AcetateIsoamylalcohol All foods Only for flavoring.Isoamyl ButyrateIsoamyl FormateIsoamyl IsovalerateIsoamyl PhenylacetateIsoamyl PropionateIsobutanolIsobutyraldehydeIsobutyl PhenylacetateIsoeugenolIsopentylamineIsopropanolIsothiocyanates(excluding substances generallyrecognized as highly toxic)IsovaleraldehydeKetonesLactones(excluding substancesgenerally recognized ashighly toxic)LinaloolLinalyl AcetateMaltoldl-Mentholl-Mentholl-Menthyl AcetateMethyl Athranilate2-Methylbutanol3-Methyl-2-butanol2-MethylbutyraldehydeMethyl CinnamateMethyl N-Methylanthra-nilateMethyl β-Naphthyl Ketone6-Methylquinoline5-Methylquinoxaline2-MethypyrazineMethyl Salicylatep-Methylacetophenoneγ-NonalactoneOctanal2-Pentanoll-PerillaldehydePhenethyl AcetatePhenols(excluding substancesgenerally recognized ashighly toxic)Flavoring agents Phenol Ethers(continued) (excluding substancesgenerally recognized ashighly toxic)PiperonalPropanolPropionaldehydePropionic Acid*Terpene HydrocarbonsTerpineolTerpinyl Acetate5,6,7,8-Tetrahydroquinoxaline2,3,5,6-Tetramethylpyrazine All foods Only for flavoring.Thioethers(excluding substancesgenerally recognized ashighly toxic)Thiols(excluding substances generallyrecognized as highly toxic)2,3,5-Trimethylpyrazineγ-UndecalactoneValeraldehydeVanillinFlour treatment agents Ammonium Persulfate Wheat flour0.30 g/kgBenzoyl Peroxide Wheat flourChloride Dioxide Wheat flourDiluted Benzoyl Peroxide Wheat flour0.30 g/kgPotassium Bromate Bread (only products made of wheat0.030 g/kg of wheatflour) flourFood Colors Annato, water-solubleβ-CaroteneCan be used only as diluted Benzoyl Peroxide by mixing with one ormore of Alum, calcium salts of Phosphoric Acid, Calcium Sulfate, Calcium Carbonate, Magnesium Carbonate, and Starch.Not permitted in fresh fish/ shellfish including (fresh whale meat), KONBU (kelp)/ WAKAME (sea weed) (both Laminariales), legumes/ pulses, meat NORI (laver), tea, or vegetables.Shall be decomposed or removed before the preparation of the finished food.Not permitted in fresh fish/ shellfish (including whale meat), KONBU(kelp)/WAKAME (sea weed) (both Laminariales), legumes/pulses, meat, NORI (laver) (except when gold is used on NORI), tea leaves, or vegetables.* Propionic Acid may also be used as preservative. See the section, "Preser-vatives."Food Colors Copper Chlorophyllas copper (continued)0.0004 g/kgChewing gum 0.050 g/kg Chocolate0.0010 g/kg Fish-paste products 0.030 g/kg (excluding SURIMI)Fruits and vegetables for preserva-0.10 g/kgtion.*KONBU (kelp)0.15 g/kg of dry kelp Copper Chlorophyll Moist cakes (excluding bread with 0.0064 g/kg(continued)sweet fillings or toppings)Food Blue No. 1 (Brilliant Blue FCF) and its Alumi- num LakeFood Blue No. 2 (Indigo Carmine) and its Alumi- num LakeFood Green No. 3 (Fast Green FCF) and its Alu- minum LakeFood Red No. 2 (Amaranth) and its Aluminum Lake Food Red No. 3 (Erythro- sin) and its Aluminum Lake Food Red No. 40 (Allura Red) and its Aluminum LakeFood 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 (Tartra- zine) and its Aluminum LakeFood Yellow No. 5 (Sunset Yellow) and its Aluminum LakeFood colors other than chemically synthesized food additivesIron SesquioxideBanana (stem only)KONNYAKU (konjac)Agar jelly in MITSUMAME (prepared by mixing agar jelly,cut fruits, gree beans, etc. with sugar syrup) packed into cans or plastic containers.* Foods which are processed for preserving, including dried foods, salted foods, pickled foods in vinegar, and preserved foods in syrup.Not permitted in fish pickles,fresh fish/shellfish (including whale meat) KASUTERA (a type of pound cake), KINAKO (roasted soybean flour),KONBU (kelp)/WAKAME (sea weed) (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 whale meat), KONBU(kelp)/WAKAME (sea weed)(both Laminariales ),legumes/pulses, meat, NORI (laver) (except when gold is used on NORI), tea leaves, or vegetables.Food Colors Preparations of tar colors Same as for Food Blue No. 1.(continued)Sodium Copper Chlorophyllin as copper0.0004 g/kgCandies0.020 g/kg Chewing gum 0.050 g/kg Chocolate0.0064 g/kg Fish-paste products (except SURIMI)0.040 g/kg Fruits and vegetables for preserva-0.10 g/kgtion.*KONBU (kelp)0.15 g/kg of dry kelp Sodium Copper Chlorophyllin Moist cakes (excluding bread with 0.0064 g/kg (continued)sweet fillings or toppings)Syrup0.064 g/kgSodium Iron ChlorophyllinTitanium DioxideHumectant Sodium Chondroitin SulfateFish sausage 3.0 g/kg Mayonnaise 20 g/kg Dressing20 g/kg Insecticide Piperonyl Butoxide Cereal grains0.024 g/kg Non-nutritive Sweeteners Acesulfame PotassiumAn (sweetened bean paste) 2.5 g/kg Confectionary 2.5 g/kg Chewing gum5.0 g/kg Edible ices (including sherbets, 1.0 g/kgflavored ices, and other similar foods)Fermented milk*0.50 g/kg Flour paste 1.0 g/kg .Ice creams1.0 g/kg Jam1.0 g/kg Foods with health claims 6.0 g/kg (only tablets)Lactic acid bacterial bevarages* 0.50 g/kg Milk drinks*0.50 g/kg Miscellaneous alcoholic beverages*0.50 g/kg Moist cakes2.5 g/kg Nonalcoholic beverages0.50 g/kgAgar jelly in MITSUMAME (pre-pared by mixing agar jelly, cut fruits, gree beans, etc. withsugar syrup) packed into cans or plastic containers.* Foods which areprocessed for preserving,including dried foods, salted foods, pickled foods in vinegar, and preserved foods in syrup.Only for coloring.Not permitted in fish pickles,fresh fish/shellfish (including whale meat) KASUTERA (a type of pound cake), KINAKO (roasted soybean flour),KONBU (kelp)/WAKAME (sea weed) (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.* Applied to dilutions, in the case of concentrated products.These maximum limits do not apply to foods approved to be labeled as special dietary use.Same as for Annato,water-solubleNon-nutritive sweeteners Acesulfame Potassium Pickles 1.0 g/kg (continued)(continued)Sugar substitutes**15 g/kgTare (a dip or sauce mainly for 1.0 g/kgJapanese or Chinese foods)Wine*0.50 g/kgOther foods 0.35 g/kg AspartameDisodium Glycyrrhizinate MISO (fermented soybean paste)Soy sauceSaccharin Chewing gum0.050 g/kgSodium Saccharin as residue limitof sodium saccharineless than:KOZI-ZUKE (preserved in KOJI, 2.0 g/kgfermented riceSU-ZUKE (vinegar-pickled foods)TAKUAN-ZUKE (rice bran-pickledradishes)Nonalcoholic beverages (powdered) 1.5 g/kgKASU-ZUKE (lee-pickled foods) 1.2 g/kgMISO-ZUKE (MISO-pickled foods)SHOYU-ZUKE (soy sauce-pickledfoods)Fish/shellfish (processed, excludingfish paste, TSUKUDANI (foodsboiled down with soy sauce),pickles, and canned or bottledfoods)Processed sea weeds0.50 g/kgSimmered beansSoy sauceTSUKUDANI (foods boiled down withsoy sauce)Edible ices0.30 g/kgFish pasteLactic acid bacterial drinksMilk drinksNonalcoholic beveragesSaucesSyrupVinegarAn (sweetened bean paste)0.20 g/kgFermented milkFlour pasteIce cream productsJamsMISO (fermented soybean paste)Pickles (preserved or pickled foods,excluding those listed in thiscolumn)Confectionary0.10 g/kgCanned or bottled foods, excluding 0.20 g/kgthose listed above.** Products used bydirectly adding to drinks, such as coffee and tea. These maximum limits do not apply to foodsapproved to be labeledas special dietary use.(less than 1.5 g/kg in case of materials for nonalcoholic beverage or lactic acid bacteria drinks or fermented milk product to be diluted not less than 5-fold before use, less than 0.90 g/kg in case of vinegar to be deluted not less than 3-fold before use)Non-nutritive sweeteners D-Sorbitol All foods(continued)Sucralose Chewing gum 2.6 g/kgConfectionary 1.8 g/kgJam 1.0 g/kgLactic acid becterial beverages*0.40 g/kgMilk drinks*0.40 g/kgMiscellaneous alcoholic bverages*0.40 g/kgMoist cakes 1.8 g/kgNonalcoholic beverages*0.40 g/kgSake*0.40 g/kgSake (compounded)*0.40 g/kgSugar substitutes**12 g/kgWine (any kind of fruit wine)*0.40 g/kgOther foods0.58 g/kgXylitol All foodsD-XylosePreservatives Benzoic Acid Caviar 2.5 g/kgMargarine 1.0 g/kgNonalcoholic beverages0.60 g/kgSoy sauce0.60 g/kgSyrup0.60 g/kgButyl p-Hydroxybenzoate as p-hydroxybenzoicacidFruit sauce0.20 g/kgnonalcoholic beverages0.10 g/kgRind of fruits and fruit vegetables 0.012 g/kgSoy sauce0.25 g/LSyrup0.10 g/kgVinegar0.10 g/LCalcium Propionate as propionic acidBread and cakes 2.5 g/kgCheese 3.0 g/kgCalcium Sorbate as sorbic acid0.30 g/kgAN (sweetened bean paste) 1.0 g/kgCandied cherries 1.0 g/kgCheese 3.0 g/kgDried fish/shellfish (excluding 1.0 g/kgsmoking cuttlefish & octopus)Dried prune0.50 g/kgFermented milk (as raw materials for0.30 g/kglactic acid bacterial drinks)Fish-paste products (excluding 2.0 g/kgSURIMI)** Products used by directly adding to drinks, such as coffee and tea.* Applied to dilutions, in the case of concentratedproducts.These maximum limits do not apply to foods approved to be labeled as special dietary use.When the additive is used in margarine with Sorbic Acid, Calcium Sorbate or Potassium Sorbate, or a preparation containing these additives, 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 cheese with Sorbic Acid, Potassium Sorbate, or Calcium Sorbate or a preparation containing these additives, the total amount of them as propionic acid and as sorbic acid shall not be more than 3.0 g/kg.AMAZAKE (beverages made fromfermneted rice using KOJI (Asp.oryzae), and confined toproducts to be coonsumed in 3-fold or more dilution.)Cheese: When used incombination with propionicacid, calcium propionate, orsodium propionate, totallevel of the additives assorbic acid and as propionicacid shall not be more than3.0 g/kg.Preservative Potassium Sorbate Flour paste products for bread and 1.0 g/kg (continued)(continued) confectionaryFruit juice (including concentrated 1.0 g/kgfruit juice) for confectionaryFruit paste for confectionary 1.0 g/kgGnocchis 1.0 g/kgJams 1.0 g/kgKASU-ZUKE (lees-pickled foods) 1.0 g/kgKetchup0.50 g/kgKOJI-ZUKE (KOJI (Asp. oryzae)- 1.0 g/kgpickled foods)Lactic acid bacterial beverages (ex-0.050 g/kgcluding sterilized bevarages)Lactic acid bacterial beverages (as 0.30 g/kgingredients of lactic acid bacterialbeverages, excluding sterilizedbeverages)Margarine 1.0 g/kgMeat products 2.0 g/kgMiscellaneous alcoholic beverages 0.20 g/kgMISO (fermented soy bean paste) 1.0 g/kgMISO-ZUKE (MISO-pickled foods) 1.0 g/kgSalted vegetables 1.0 g/kgSea urchin products 2.0 g/kgSHOYU-ZUKE (soy sauce-pickled 1.0 g/kgfoods)Simmered beans 1.0 g/kgSmoked cuttlefish & octopus 1.5 g/kgSoup (excluding potage-type soup)0.50 g/kgSU-ZUKE (vinegar-pickled foods)0.50 g/kgSyrup 1.0 g/kgTAKUAN-ZUKE (rice bran-pickled 1.0 g/kgradish)TARE (a dip or sauce mainly for 0.50 g/kgJapanese or Chinese foods)TSUKUDANI (foods boiled down in 1.0 g/kgsoy sauce)TSUYU (a sauce mainly for Japanese0.50 g/kgnoodles)Whale meat products 2.0 g/kgWine (any kind of fruit wine)0.20 g/kgEthyl p-HydroxybenzoateIsobutyl p-Hydroxybenzoate Isopropyl p-Hydroxybenzoate Same as for Butyl p-Hydroxybenzoate.When the additive is usedin margarine with BenzoicAcid or Sodium Benzoate,the total amount of themas benzoic acid and assorbic acid shall not bemore than 1.0 g/kg.When the additive is used inMISO-ZUKE, the totalamount of Sorbic Acid usedin the product, and SorbicAcid and its salts cntainingin MISO as ingredient shallnot be more than 1.0 g/kg.Preservative NisinAs polypeptide containing Nisin A(continued)Cheese (except processed cheese)0.0125g/kgMeat products Whipped creams Dressing 0.010g/kgMayonnaise Sauces*Fine bakery products 0.00625g/kgProcessed cheeseMISO (fermented soybean paste)0.0050g/kgProcessed eggs productsMoist, unbaked, sweet cakes made maainly of cereal grains or starch**0.0030g/kgPotassium Sorbate Propionic AcidPropyl p -Hydroxybenzoate Sodium Benzoateas benzoic acid Caviar2.5 g/kg 1.0 g/kgMargarine1.0 g/kg Nonalcoholic beverages 0.60 g/kg Soy sauce 0.60 g/kg Syrup0.60 g/kgSodium DehydroacetateButter 0.50 g/kg Cheese 0.50 g/kgMargarine0.50 g/kgSodium Propionate Sorbic Acidas sorbic acid 0.30 g/kgAN (sweetened bean paste) 1.0 g/kg Candied cherries1.0 g/kgSame as for Calcium PropionateSame as for Butyl p-HydroxybenzoateFruit paste and fruit juice (includingconcentrated juice) used for manufacturing confectionary.as dehydroacetic Same as for Calcium PropionateAMAZAKE (beverages made from fermneted rice using KOJI (Asp . oryzae ), and confined to products to be coonsumed in 3-fold or more dilution.)This additive may also be used as flavoring agent.See the section, "Flavoring agents."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 and lactating women, formulated milkpowder for infants, foods for the aged, foods for specified health uses.* Sauces refer to all kinds of sauces including Oriental thick Worcester sauce,cheese souce, and ketchup,but excluding fruit sauce and its analogues used for cakes.** They refer to rice pudding and tapioca puding, and their analogues, but excluding Oriental sweet dumplings.Same as for Calcium Sorbate When the additive is used in margarine with Sorbic Acid,Calcium Sorbate orPotassium Sorbate, or a preparation containing these additives, the total amount of them as benzoic acid and as sorbic acid shall not be more than 1.0 g/kg.。
