ค่ามาตราฐานความปลอดภัยอาหาร

ค่ามาตราฐานความปลอดภัยอาหาร วัตถุเจือปน ญี่ปุ่น

มาตรฐานการใช้วัตถุเจือปนอาหารตามข้อกำหนดของญี่ปุ่น (Standard for use of Food Additives)

ลำดับ ประเภทวัตถุเจือปนอาหาร ชนิดวัตถุเจือปนอาหาร ชนิดอาหาร ปริมาณสูงสุดที่อนุญาตให้ใช้ได้ Limitation for Use
1 Anti-caking Ferrocyanides of Calcium, Potassium and Sodium Salt Individually or in combination, 0.020 g/kg as anhydrous sodium ferrocyanide  
2 Anti-foaming agent Silicone resin All foods 0.050 g/kg Only for defoaming
3 Anti-molding agents Azoxystrobin Citrus fruits (except for UNSHU orange) 0.010 g/kg (as maximum residue limit)  
4 Anti-molding agents Diphenyl Grapefruit as maximum residue limit                  0.070 g/kg  
5     Lemon 0.070 g/kg  
6     Orange 0.070 g/kg  
7 Anti-molding agents Fludioxonil Kiwifruit 0.020 g/kg  
8     Citrus fruits (except for UNSHU orange) 0.010 g/kg  
9     Apple 0.0050 g/kg  
10     Apricot (except for seeds) 0.0050 g/kg  
11     Cherry (except for seeds) 0.0050 g/kg  
12     Japanese plum (except for seeds) 0.0050 g/kg  
13     Loquat 0.0050 g/kg  
14     Nectarine (except for seeds) 0.0050 g/kg  
15     Pear 0.0050 g/kg  
16     Peach (except for seeds) 0.0050 g/kg  
17     Pomegranate 0.0050 g/kg  
18     Quince 0.0050 g/kg  
19 Anti-molding agents Imazalil Banana as maximum residue limit                  0.0020 g/kg  
20     Citrus fruits (except for UNSHU orange) 0.0050 g/kg  
21 Anti-molding agents o-Phenylphenol Citrus fruits as maximum residue limit of o-          0.010 g/kg  
    Sodium o-Phenylphenol      
22 Anti-molding agents Pyrimethanil Apricot as maximum residue limit                        0.010 g/kg  
23     Cherry (except for seeds)    
24     Citrus fruits (except for UNSHU orange)    
25     Japanese plum (including prune)    
26     Peach    
27   Pyrimethanil Apple 0.014 g/kg  
28     Pear    
29     Quince    
30   Thiabendazole Banana (whole) as maximum residue limit                0.0030 g/kg  
31     Banana (pulp) 0.0004 g/kg  
32     Citrus fruits 0.010 g/kg  
33 Antioxidants Butylated Hydroxyanisole (BHA) Butter                          as BHA                          0.2 g/kg When BHA is used in combination with BHA , the total amount of both shall not exceed the corresponding limit.
34     Fats & oils 0.2 g/kg  
35     Fish & shellfish (dried) 0.2 g/kg  
36     Fish & shellfish (salted) 0.2 g/kg  
37     Fish & shellfish (frozen) 1 g/kg of dip  
      (except frozen products cosumed raw)    
38     Mashed potato (dried) 0.2 g/kg  
39     Whale meat (frozen) 1 g/kg of dip  
      (except frozen products cosumed raw)    
40 Antioxidants Butylated Hydroxytoluene (BHT) Butter                          as BHA                         0.2 g/kg When BHA is used in combination with BHA , the total amount of both shall not exceed the corresponding limit.
41     Chewing gum 0.75 g/kg  
42     Fats & oils 0.2 g/kg  
43     Fish & shellfish (dried) 0.2 g/kg  
44     Fish & shellfish (salted) 0.2 g/kg  
45     Fish & shellfish (frozen) 1 g/kg of dip  
      (except frozen products cosumed raw)    
46     Mashed potato (dried) 0.2 g/kg  
47     Whale meat (frozen) 1 g/kg of dip  
      (except frozen products cosumed raw)    
48 Antioxidants Calcium Disodium Ethylenediamine tetraacetate Canned and bottle non-alcoholic beverages  as EDTA-CaNa2                              0.035 g/kg  
49     Other canned and bottled foods 0.25 g/kg  
50 Antioxidants Disodium Ethylene - diaminetetraacetate Canned and bottle non-alcoholic beverages  as EDTA-CaNa2                              0.035 g/kg Shall be chelated with calcium ino before the preparation of the finished food.
51     Other canned and bottled foods 0.25 g/kg  
52 Antioxidants Isopropyl Citrate Butter as monoisopropyl citrate                    0.10 g/kg  
53     Fats and oils 0.10 g/kg  
54 Antioxidants Guaiac Resin Butter 1.0 g/kg  
55     Fats and oils 1.0 g/kg  
56 Antioxidants Propyl Gallate Butter 0.10 g/kg  
57     Fats and oils 0.20 g/kg  
58 Antisticking D-Mannitol Candies 40% * When used in formula with Potassium Chloride and 
59     Chewing gum 20% Glutamate for seasoning foods or enhancing their original
60     FURIKAKE (sprinkleover only products containing granues) 50% of granules flavor, no limits are specified. (only cases where D-mannitol does not exceed 80% of the sum of Potassium 
61     RAKUGAN (dried rice-flour cakes) 30% Cholide, Glutamates and D-Mannitol)
62     TSUKUDANI (food boiled down in soy sauce, only products made of KONBU (kelp)) 25% (as maximum residues limit)  
      All foods as CHOMIRYO (seasoning)*    
63 Bleaching agents Sodium Chlorite Eggs (limited to the part of egg shell) 0.5 g/kg dipping solution (as sodium Shall be removed or decomposed before the preparation
64     Processed KAZUNOKO (Herring roe  chlorite) of the finished food.
      products) (except for dried KAZUNOKO    
      and freezed KAZUNOKO)    
65     Vegetable dor direct consumption    
66 Bleaching agents Potassium hydrogen Sulfite Solution AMANATTO: dried candied beans Residue limit of SO2 less than :         0.10 g/kg Not permitted in legumes/pulses, sesame seeds, or
67   Potassium Pyrosulfite Candied cherry 0.30 g/kg vegetables.
68   Sodium hydrogen Sulfite Solution Dijon mustard 0.50 g/kg  
69     Dried fruits (excluding raisins) 2.0 g/kg  
70   Sodium Hydrosulfite Raisins 1.5 g/kg When other foods (excluding KONNYAKU) manufactured
71   Sodium Pydrosulfite Dried potato 0.50 g/kg or processed, using foods listed in this section, in which 
72   Sodium Sulfite Food molasses 0.30 g/kg an additive listed in the left column is used, according to
73 Bleaching agents Sulfur Dioxide Frozen raw crab 0.10 g/kg the standards for use, contain a residue of not less than
74     Gelatin 0.50 g/kg 0.030 g/kg as SO2 , the amount of residue shall be the  
75     KANPYO: dried gourd strips 5.0 g/kg maximum residue limit.
76     KONNYaKU-KO: powdered konjac  0.90 g/kg  
77     Miscellaneous alcoholic beverages  0.35 g/kg  
78     MIZUAME (starch syrup) 0.20 g/kg  
79     Natural fruit juice (confined to foods to 0.15 g/kg  
      be consumed in 5-fold or more dilution)    
80     Prawn 0.10 g/kg  
81     Simmered beans 0.10 g/kg  
82     Tapioca starch for saccharification 0.25 g/kg  
83     Wine (any kind of fruit wine, excluding 0.35 g/kg  
      squeezed fruit juice containing alcohol     
      of not less than 1% by volume which is     
      used for manufacturing wine, and a     
      concentrate of the same.)    
84     Other foods (excluding cherry used for  0.030 g/kg  
      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,      
      and a concentrate of the same.)    
85 Color fixatives Potassium Nitrate Meat products less than :                                          0.070 g/kg May be used as fermentation regulator. See the section,   " Miscellenous ".
86     whale meat bacon 0.070 g/kg  (as residue limit of NO2 )  
87   Sodium Nitrate Meat products less than :                                       0.070 g/kg May be used as fermentation regulator. See the section,   " Miscellenous ".
      whale meat bacon 0.070 g/kg  (as residue limit of NO2 )  
88   Sodium Nitrite Fish ham as maximum residue limit of nitrite      0.050 g/kg  
89     Fish sausage 0.050 g/kg  
90     IKURA (salted / processed salmon roes) 0.0050 g/kg  
91     Meat products 0.070 g/kg  
92     SUJIKO (salted salmon roes) 0.0050 g/kg  
93     TARAKO 0.0050 g/kg  
94     Whale meat bacon 0.070 g/kg  
95 Color adjuvant Ferrous Gluconate Table olive 0.15 g/kg (as residue limit of iron) May also be used as dietary supplement. See the section, "Dietary supplements"
96 Dietary Supplements Biotin Formulated dried milk 10 µg / 100 kcal  
97     Substitutes for human milk 10 µg / 100 kcal  
98     Foods with health claims 10 µg / 100 kcal  
99 Dietary Supplements Calcium Carbonate*   as Ca  
    Calcium Chloride All foods 1.0% Only when indispensable for manufacturing or processing the food, or when used for nutritive purposes.
    Calcium Citrate Chewing gum * 10% *  
    Calcium Dihydrogen Pyrophosphate * Only applied to Calcium Carbonate    
    Calcium Dihydrogen Phosphate     Calcium Gluconate**   The above limits do not apply to foods approved to be labeled as "special. Dietary use."  
    Calcium Glycerophosphate**     ** Only for nutritive purposes.
    Calcium Hydroxide     Only when indispensable for manufacturing or processing the food, or when used for nutritive purposes.
    Calcium Lactate      
100 Dietary Supplements Copper Gluconate Substitutes for human milk as copper                                        0.60 mg/L                                       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, labour and Welfare.
101     Foods with health claims 5 mg / recommended daily portion of each food  
102 Dietary Supplements Cupric Sulfate Substitutes for human milk as copper                                        0.60 mg/L                                       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, labour and Welfare.
103 Dietary Supplements all-rac-α-Tocopheryl Acetate  Foods with health claims as α-Tocopherol                              150 mg/ recommended daily portion of each food  
    R,R,R-α-Tocopheryl Acetate       
104 Dietary Supplements Tricalciun Phosphate All foods as Ca                                             1.0%                                              The above limit 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. 
105 Dietary Supplements Zinc Gluconate Only substitutes for human milk as Zinc                                             6.0 mg / L                                       When formulated into a standard The limit does not apply to cases where these additives are used in formulated dried milk under approval by the Minister of Health, labour and Welfare.
106     Foods with health claims 15 mg / recommended daily portion of each food  
107 Dietary Supplements Zinc Sulfate Only substitutes for human milk as Zinc                                             6.0 mg / L                                       When formulated into a standard The limit does not apply to cases where these additives are used in formulated dried milk under approval by the Minister of Health, labour and Welfare.
108 Emulsifiers Calcium Strearoyl Lactylate Bread as Calcium Strearoyl Lactylate             4.0 g/kg  
109     Butter cakes 5.5 g/kg  
110     Confections (baked or fried wheat flour products only) 4.0 g/kg  
111     Moist cakes (rice flour products only) 6.0 g/kg  
112     Macaroni and other such products.* 4.0 g/kg * as dry noodles.
113     Mixed powder :                                     for manufacturing bread. 5.5 g/kg When used in combination with calcium strearoyl lactylate and sodium syrearoyl lactylate, total level of the 
114     for manufacturing confections (fried wheat flour products only). 5.5 g/kg additives as calcium strearoyl lactylate shall not be more than the maximum limit.
115     for manufacturing confections (baked wheat flour products only). 5.0 g/kg  
116     for manufacturing moist cakes (rice flour products only). 10 g/kg  
117     for manufacturing sponge cakes, butter cakes and steamed breads. 8.0 g/kg  
118     for manufacturing steamed MANJYU (bun made by steaming wheat flour dough). 2.5 g/kg  
119     Noodles (excluding instant noodles and dry noodles) 4.5 g/kg ** ** as boiled noodles
120     Sponge cakes. 5.5 g/kg  
121     Steamed bread (bread made by steaming wheat flour dough). 5.5 g/kg  
122     Steamed MANJYU 2.0 g/kg  
  Emulsifiers polysorbate 20   as polysorbate 80 If it is used together with one of polysorbate 60. 65, and 80,
123   polysorbate 60 capsule- and tabel-form foods excluding confections 25 g/kg the sum of each amount used shall be not more than the corresponding maximum lavels as polysorbate 80.The 
124   polysorbate 65 Chewing gum 5.0 g/kg above standards are not applied for products that are 
125   polysorbate 80 Cocoa and chocolate products  5.0 g/kg approved or recognized as foods for special dietary use.
126     Milk-fat substitutes 5.0 g/kg  
127     Sauces 5.0 g/kg  
128     Seasonings for instant noodles 5.0 g/kg  
129     Shortening 5.0 g/kg  
130     Bakery confections 3.0 g/kg  
131     Decorations for confections Zsugar coating and icings) 3.0 g/kg  
132     Dressing 3.0 g/kg  
133     Ice creams 3.0 g/kg  
134     Mayonnaise 3.0 g/kg  
135     Mix powder for bakery confections and moist sweet cake 3.0 g/kg  
136     Moist sweet cake, unbaked cake (Including fruit tart, cream cake, rare cheese cake, custard pudding, and like products) 3.0 g/kg  
137     Sweetened yoghurt 3.0 g/kg  
138     Candies 1.0 g/kg  
139     Edible ices including sherbet 1.0 g/kg  
140     Flour paste* 1.0 g/kg Flour paste* : In this list, flour paste is confined to paste
141     Soup 1.0 g/kg products of cocoa and chocolate that are prepared with
142     Pickled sea weed  0.50 g/kg sugar, fat / oil, powder milk, eggs, or wheat flour as
143     Pickled vegetables 0.50 g/kg secondary ingridients, and pasteurized. They are used as
144     Chocolate drinks 0.50 g/kg fillings or coatings of bread or bakery confections.
145     Unripened cheese 0.080 g/kg  
146     Canned and bottled sea weed  0.030 g/kg  
147     Canned and bottled vegetables 0.030 g/kg  
148     Other foods 0.020 g/kg  
149 Emulsifiers Sodium Stearoyl Lactylate Bread as Calcium Strearoyl Lactylate             4.0 g/kg  
150     Butter cakes 5.5 g/kg  
151     Confections (baked or fried wheat flour products only) 4.0 g/kg  
152     Moist cakes (rice flour products only) 6.0 g/kg  
153     Macaroni and other such products.* 4.0 g/kg* * as dry noodles.
154     Mixed powder :                                     for manufacturing bread. 5.5 g/kg When used in combination with calcium strearoyl lactylate and sodium syrearoyl lactylate, total level of the 
155     for manufacturing confections (fried wheat flour products only). 5.5 g/kg additives as calcium strearoyl lactylate shall not be more than the maximum limit.
156     for manufacturing confections (baked wheat flour products only). 5.0 g/kg  
157     for manufacturing moist cakes (rice flour products only). 10 g/kg  
158     for manufacturing sponge cakes, butter cakes and steamed breads. 8.0 g/kg  
159     for manufacturing steamed MANJYU (bun made by steaming wheat flour dough). 2.5 g/kg  
160     Noodles (excluding instant noodles and dry noodles) 4.5 g/kg ** ** as boiled noodles
161     Sponge cakes. 5.5 g/kg  
162     Steamed bread (bread made by steaming wheat flour dough). 5.5 g/kg  
163     Steamed MANJYU 2.0 g/kg  
           
  ที่มา :  Article 10 of the Food Sanitation Act, revision in 1995, Ministry of Health, Labour and Welfare, Japan.