日本食品级测试参考 JFSL 370 Section V

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2010年10月20日生效的日本食品添加剂标准

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.。

各国食品级测试列表(EU,LFGB,FDA,DGCCR

各国食品级测试列表（EU,LFGB,FDA,DGCCRF等随着社会经济的发展，电饭锅，果汁机，咖啡机等各种电子电气食物制作产品的普及给我们的生活带来极大的便利。

人们在注重生活品质的同时，也日益关注食品的安全问题，但往往忽视了与食品相接触材料的安全性。

其实在日常使用中，有害物质可能会从电子产品与食品相接触的的材料中迁移至食品，进而影响人类健康。

该问题已引起各方关注，各个国家也不断出台和更新食品级材料的法律法规，维护消费者安全。

常见的各国食品级法规如下：❖欧盟——EC/1935/2004❖德国——LFGB（原来的LMBG）❖法国——French DGCCRF 2004-64❖美国——FDA CFR 21 parts 170-189❖意大利——D.M.21/03/73❖日本——《日本食品卫生法》第II节食品级测试适用范围：各种和食品接触的材料，包括金属、塑料、硅橡胶、涂层、玻璃、陶瓷、木材、纸张等。

常见食品级材料所涉及的产品包括：◆电饭煲、烤炉、咖啡机等与食品接触的电器产品；◆食品储藏用品、菜板、不锈钢等厨具；◆碗、勺、杯、盘、刀叉等餐具；◆食品包装材料。

各国对食品接触材料的管控不仅仅反映在法规当中，也体现在政府的实际行动当中，各国都有相关的政府机构对产品进行抽查和追踪，一旦发现不合格产品，将公开通报不合格产品，并采取召回、退关等强制行动。

欧洲食品饲料快速预警系统（RASFF）历年公布的预警数据表明，中国（包括大陆地区和香港）已经成为案例通报最为频繁的产品产地，这引起了欧盟各成员国和众多企业的高度关注。

宁波捷通凭借丰富的认证检测经验，长期以来为企业提供全面的食品级材料测试服务，包括塑料、金属、陶瓷、橡胶、不粘涂层等各种产品材质，协助企业确认产品能满足欧盟、美国、日本等国的各项严格要求。

食品级材料实验室测试服务食品级测试服务是通过测试与食品接触的材料（常见的有PP塑料、硅橡胶、不锈钢、陶瓷、玻璃、不粘锅等有机涂层、木头、竹制品等）的化学参数、生物参数以及感官参数，对产品成分和安全性进行分析。

日本JFSL 370聚氯乙烯PVC材料食品级检测

日本JFSL 370聚氯乙烯PVC材料食品级检测日本的食品级测试由日本健康和社会安全部门管制（日本厚生省），相关法规为日本食品卫生条例370（Japan Food Sanitation Law 370）。

聚氯乙烯，英文简称PVC（Polyvinyl chloride)，是氯乙烯单体（vinyl chloride monomer, 简称VCM）在过氧化物、偶氮化合物等引发剂；或在光、热作用下按自由基聚合反应机理聚合而成的聚合物。

由于其防火耐热作用，聚氯乙烯被广泛用于各行各业各式各样产品如：电线外皮、光纤外皮、鞋、手袋、饰物、建筑装潢用品与家俱、挂饰、玩具、门帘、卷门、辅助医疗用品、手套、某些食物的保鲜纸等等。

日本食品级聚氯乙烯PVC材料制品的检测要求和项目具体如下：GB 4806.1-2016 食品安全国家标准食品接触材料及制品通用安全要求GB 4806.2-2015 食品安全国家标准奶嘴GB 4806.3-2016 食品安全国家标准搪瓷制品GB 4806.4-2016 食品安全国家标准陶瓷制品GB 4806.5-2016 食品安全国家标准玻璃制品GB 4806.6-2016 食品安全国家标准食品接触用塑料树脂GB 4806.7-2016 食品安全国家标准食品接触用塑料材料及制品GB 4806.8-2016 食品安全国家标准食品接触用纸和纸板材料及制品GB 4806.9-2016 食品安全国家标准食品接触用金属材料及制品GB 4806.10-2016 食品安全国家标准食品接触用涂料及涂层GB 4806.11-2016 食品安全国家标准食品接触用橡胶材料及制品GB 9685-2016 食品安全国家标准食品接触材料及制品用添加剂使用标准-想知道更多食品接触材料检测相关讯息欢迎咨询我们~未经允许，请勿擅自转载-中国GB、欧盟1935/2004/EC、美国FDA、德国LFGB、法国DGCCRF、澳大利亚、意大利、日本、韩国-国家食品接触材料检测重点实验室CNAS、CMA资质检测机构。

日本食品包装容器、器具法规及检测方法

13
14 15 16 17 18 19
C-1
C-2 C-3 C-4 C-5 C-6 C-7
珐琅（搪瓷）制品，不能填充液体（加熱調理用器具除外）
珐琅（搪瓷）制品，不能填充液体（包含加熱調理用器具）珐琅（搪瓷）制品，深度未满于2.5cm（加熱調理用器具除外）珐琅（搪瓷）制品，深度未满于2.5cm（包含加熱調理用器具）珐琅（搪瓷）制品，深度在2.5cm以上，容量在3Ｌ以上珐琅（搪瓷）制品，深度在2.5cm以上，容量在3Ｌ以下（加熱調理用器具除外）珐琅（搪瓷）制品，深度在2.5cm以上，容量在3Ｌ以下（包含加熱調理用器具）
0.5μg/mL 以下 2μg/mL 以下 1μg/mL 以下 0.5μg/mL 以下 8μg/cm2 以下
陶瓷
深度2.5cm 以上
原材料
溶出试验种类浸出条件浸出用液 Cd
0.07μg/mL 以下容量3L未满深度 2.5cm 以上加热调理用器具以外（C-6）常温（暗处） 24小时 0.07μg/mL 以下 0.5μg/mL 以下 0.5μg/mL 以下 0.7μg/cm2 以下 0.8μg/mL 以下 1μg/mL 以下 1μg/mL 以下 8μg/cm2 以下
日本食品包装容器、器具法规及检测方法
主要内容
1
日本食品包装容器、器具管理部门及法律层次
2
日本食品包装容器、器具相关法律法规
3
日本进口食品包装容器、器具检验方法
4
日本进口食品包装容器、器具风险项目实例
日本食品包装容器、器具管理部门及法律层次
管理部门：厚生劳动省(MHLW)
法律法规层次结构
法律（国会）政令（依据法律制定，内阁批准）

浅谈几种常见食品接触材料材质

doi:10.16736/41-1434/ts.2021.01.011浅谈几种常见食品接触材料材质Talking about the Materials of Several Common Food Contact Materials◎ 陈　瑶1，李孟宽1，曾海旋1，李　轩1，张　昊1，胡业明2（1.阳江海关综合技术服务中心，广东　阳江　529500；2.江门海关，广东　江门　529000）CHEN Yao1, LI Mengkuan1, ZENG Haixuan1, LI Xuan1, ZHANG Hao1, HU Yeming2（1.Yangjiang Customs Comprehensive Technical Service Center, Yangjiang　529500, China;2.Jiangmen Customs, Jiangmen　529000, China）摘　要：食品接触材料制品是日常生活中十分常见且必需的产品，在正常使用条件下，与食品直接接触，其中的化学物质迁移到食品中可能会给食品带来负面影响。

市面上的包装材质主要有塑料、金属、玻璃、陶瓷和纸制品等。

本文重点介这5种食品包装材质的种类和特点，以及它们可能包含的有害物质及其检测方法，以期为工厂生产、消费者购买与使用提供参考。

关键词：食品接触材料；材质；有害物；危害性Abstract：Food contact material products are very common and necessary products in daily life. Under normal conditions of use, when they are in direct contact with food, their own chemical migration may have a negative impact on food. The packaging materials on the market mainly include plastic, metal, glass, ceramics and paper products. This article focuses on the types and characteristics of these food packaging materials in daily life, as well as the hazardous substances they may contain and their detection methods, in order to provide references for factory production, consumer purchase and use.Keywords：food contact materials; material; harmful substances; harmfulness中图分类号：TS206.41　材质特点介绍日常生活中，常见食品接触材质主要有塑料、金属、玻璃、陶瓷和纸制品等。

美国和日本食品接触测试培训教材

若用玻纤（GF）增强，且直接测试，则物理项目（密度、熔点、HCl中溶解度）无法满足指标。
SGS-CSTC EET RSTS
6
美国食品接触材料要求特点
材料分类细致入微如：PE、PP （ 21 CFR 177.1520）参数：密度、熔点（均聚PP）、正己烷萃取、二甲苯萃取 PP：使用金属茂合物催化剂？
SGS-CSTC EET RSTS
7
美国食品接触材料要求特点
食物模拟物的选择原则不统一
175.300 Coating; 176.170 Paper 180.22 & 181.32 ABS;
177.1210 Closure; 177.1350 EVA 177.1460 Melamine; 177.1900 UF
8
美国食品接触材料要求特点
部分技术指标针对原材料 • 21 CFR 177.1500 PA 尼龙 • 21 CFR 177.1520 OP 烯烃聚合物 • 21 CFR 177.1640 PS 聚苯乙烯 • 21 CFR 177.2460 PPO 聚苯醚 • 21 CFR 177.1580 PC 聚碳酸酯
0.12 0.025 1.00 1.00 0.04 0.04
S (max) 0.03 0.03 0.03 0.03 0.03 0.03 0.03 0.03 0.03 0.03 <0.015
Si (max) 1.00 1.00 1.00 1.00 0.75 1.00 1.00 1.00 1.00 1.00 1.00
SGS-CSTC EET RSTS
限值 100μg/g 1μg/ml 10μg/ml 30μg/ml
阴性
16
塑料指标
塑料特殊要求（举例）

日本JFSL 370聚氯乙烯PVC材料食品级检测

日本食品农药污染分析课件知识

• 考虑日本国内的粮食现状 • 确保食品安全 • 日本国内法律制定状况
日本的粮食状况
• 进口食品的增加
• 按热量计算超过60%. 1991年54％ : 1980年47％
• 在世界上所使用的农药数很多
• 食品用农药除用于草坪等食品以外的农药为700 种以上
• 在日本约容许使用300种农药、登记数也在增加. • 在国外收获后使用农药的实际情况
平均一日摄取量（μ g) ＡＤＩ ( μｇ／ 50 ｋｇ／日）対ＡＤＩ比（％）
2.97
250
1.19
2.25 ～ 2.82
115
1.96 ～ 2.46
3.21
250
1.28
6.99 ～ 21.93
1,500
0.46 ～ 1.46
3.46
300
1.15
1.07 ～ 2.16
500
0.21 ～ 0.43
日本食品污染物质的规定和分析
PPT模板下载：.1ppt/moban/
日本食品污染物质的规定和分析
株式会社岛津制作所分析计测事业部
食品残留农药规定的制定背景
• 1956年最初的农药残留容许量
• 对于苹果,规定砷、铅、铜及DDT
• 1968年最初设定最大残留标准MRLs
• 对于黄瓜、番茄、葡萄、苹果４种农作物, 规定BHC、DDT、鉛、对硫磷及砷５种农药
国产・进口检查数
国产品进口品合計国产品进口品合計国产品进口品合計
122,399 117,731 240,130 76,192 76,430 152,622 198,591 194,161 392,752
检出数
件
％

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日本食品级测试J F S L370S e c t i o n V
日本的食品级测试由日本健康和社会安全部门管制（日本厚身省），相关法规为日本食品卫生条例370（Japan Food Sanitation Law 370）。

有测试要求的产品种类有—
纸张、玻璃、陶瓷、珐琅瓷釉、橡胶、金属、塑料、有机涂层、硅胶、木材
需要进行的测试项目包括—
全面迁移测试
特殊迁移测试
重金属测试
高锰酸钾值测定
总铅和总镉含量测定
颜色添加剂要求（对纸张材料的要求
日本玩具安全法规
日本厚生劳动省（MHLW）在2008.3.31日公布了玩具安全标准的修订本。

该本包括扩展指定玩具范围、以及通过修改玩具涂层说明及建立新类别：“金属珠宝玩具”说明来强化可溶性铅的规范要求。

1)扩展玩具范围：
修订范围包括：
1. 用于直接接触婴儿口腔的玩具
2. 珠宝玩具、教育玩具（仅为直接接触婴儿口腔的玩具）
3. 与指定玩具相组合的玩具，如玩具火车装置的铁轨。

2)涂层材料规范要求：
以前：仅用于氯乙烯树脂涂层剂规范；
现在新要求：作为成品一部分的所有类型涂层（干燥状态）。

新要求包括确定铅浓度的新方法。

3)基材规范要求;
之前要求：主要由聚氯乙烯（PVC）或聚乙烯（PE）制造的材料的规范要求。

现在要求：主要由聚氯乙烯（PVC）或聚乙烯（PE）制造的基材（成品的基质材料，不包括涂层）的规范要求。

增加的新类别：“金属珠宝玩具”。

能被婴儿吞食的小型金属珠宝的规范要求
日本玩具市场的两项主要标准：
1.日本食品卫生法规（JFSL）—第4部分
2.日本玩具安全标准ST2002
第1 部分：机械和物理性质
第2部分：易燃性
第3部分：化学性质
日本食品卫生法规（JFSL）—第4部分是强制标准，而ST2002是用于ST标志认可的自愿标准。

JFSL的一部分与ST2002在该领域是重叠的。

日本食品卫生法规JFSL-第四部分测试项目
分类：类别：测试项目：
玩具及其材料复制图片、贴花纸重金属、砷
叠纸、折纸重金属、砷
橡胶奶嘴、橡皮奶嘴苯酚、甲醛、锌、重金属镉含量、铅含量、蒸发残留物
涂层可溶性铅、镉、或砷
聚氯乙烯（PVC)涂层高锰酸钾消耗量
蒸发残留物
可溶性铅、镉、砷
DEHP(6岁以下儿童)
DINP(6岁以下儿童易接触口腔的玩具。

3岁以下儿童玩具）
由PVC组成材料（不包括PVC涂层）重金属
砷、高锰酸钾消耗量、蒸发残留物、镉、DEHP/DINP
PE组成材料重金属、砷、高锰酸钾消耗量、蒸发残留物
能被儿童吞食的可接触金属零件可溶性铅
制作标准所有材料颜色迁移
日本玩具安全标准测试项目ST2002第三部分：化学物质
条款类别测试项目
1.1 所有玩具产品着色物质
1.2 PVC及乙酰纤维素高锰酸钾消耗量、蒸发残留物、重金属、砷、镉、
PE 高锰酸钾消耗量、蒸发残留物、重金属、砷
1.3 转移印花纸。

折纸、重金属、砷
橡胶玩具
1.4 聚乙烯涂层高锰酸钾消耗量、蒸发残留物、铅、镉、砷
1.5 油漆涂层8种可溶性重金属
1.6 纺织品游离甲醛
1.7 皂泡溶液表面活性剂、荧光增白剂、重金属、皂泡溶液体积
1.8 玩具附带绘图工具
所用墨水或类似物8种可溶性重金属
1.9 PVC组成的合成树脂DEHP
1.10 橡胶奶嘴镉含量、铅含量、苯酚、甲醛、锌、重金属、蒸发残留物
1.11 用于玩具，金属部件铅
1.12 用于玩具的材料有毒有害物质控制法规（303号法律.1950）；麻醉药及精神药品控制法规（14号法律。

1953）；预防有机溶剂中毒法规（劳动部1972年36号法规）。