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2024年6月17日发(作者：制作幻灯片用什么软件)
Standards for Use, according to Use Categories
effective from February 20, 2015
Major Use Category
Acidifiers Acetic Acid
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
0.050 g/kg
0.010 g/kg
(as maximum residue
limit)
as maximum residue
limit
0.070 g/kg
0.070 g/kg
0.070 g/kg
0.020 g/kg
0.010 g/kg
0.0050 g/kg
Only for defoaming.
Additives
All foods
Target FoodsMaximum LimitsLimitation for Use
Anti-foaming agent
Anti-molding agents
Silicone resin
Azoxystrobin
All foods
Citrus fruits (except for UNSHU
orange)
Diphenyl
Fludioxonil
Grapefruit
Lemon
Orange
Kiwifruit
Citrus fruits (except for UNSHU
orange)
Apple
Apricot (except for seeds）
Cherry (except for seeds）
Japanese plum (except for seeds）
Loquat
Nectarine (except for seeds）
Pear
Peach (except for seeds）
Pomegranate
Quince
Imazalil
Banana
Citrus fruits (except for UNSHU
orange)
as maximum residue
limit
0.0020 g/kg
0.0050 g/kg
as maximum residue
limit of
o
-
phenylphenol
0.010 g/kg
as maximum residue limit
Apricot
Cherry
Citrus fruits ( excpt UNSHU orange)
Japanese plum (including prune)
Peach
Apple
Pear
Quince
0.010 g/kg
o
-Phenylphenol
Sodium
o
-Phenylphenol
Pyrimethanil
Citrus fruits
0.014 g/kg
Thiabendazole
Banana (whole)
Banana (pulp)
Citrus fruits
as maximum residue limit
0.0030 g/kg
0.0004 g/kg
0.010 g/kg
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Major Use Category
Antioxidants
Additives
L-Ascorbic Acid
L-Ascorbyl Palmitate
L-Ascorbyl Stearate
Butylated Hydroxyanisole (BHA)
Butter
Fats & oils
All foods
Target FoodsMaximum LimitsLimitation for Use
as BHA
0.2 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, the
total amount of both shall not
exceed the corresponding limit.
Fish & shellfish (dried)
Fish & shellfish (salted)
Fish & shellfish (frozen)
(except frozen products cosumed raw)
Mashed potato (dried)
Whale meat (frozen)
0.2 g/kg
1 g/kg of dip
(except frozen products cosumed raw)
Butylated Hydroxytoluene
(BHT)Butter
Chewing 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)
Canned and bottle non-alcoholic
beverages
Other canned and bottle foods
Bread
Fruit juice
as EDTA-CaNa
2
Canned and bottle non-alcoholic
beverages
Other canned and bottled foods
Erythrobic Acid
Fish paste products (excluding
SURIMI)
Bread
Other food
0.035 g/kg
0.25 g/kg
Not permitted for nutritive
purposes in fish paste products
(excluding SURIMI) or bread.
Only for antioxidizing purposes
in other foods.
as monoisopropyl
citrate
0.10 g/kg
Shall be chelated with calcium
ino before the preparation of
the finished food.
as BHA
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, the
total amount of both shall not
exceed the corresponding limit.
0.2 g/kg
1 g/kg of dip
Calcium Disodium
Ethylenediamine tetraacetate
L-Cysteine Monohydro-
chloride
Disodium Ethylene-
diaminetetraacetate
as EDTA-CaNa
2
0.035 g/kg
0.25 g/kg
Isopropyl Citrate
Butter
Fats and oils
Guaiac Resin
Propyl Gallate
Sodium L-Ascorbate
Sodium Erythorbate
Butter
Fats and oils
Butter
Fats and oils
All foods
Fish paste products (excluding
SURIMI)
Bread
Other food
0.10 g/kg
1.0 g/kg
1.0 g/kg
0.10 g/kg
0.20 g/kg
Not permitted for nutritive
purposes in fish paste products
(excluding SURIMI) or bread.
Only for antioxidizing purposes
in other foods.
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