List-of-Existing-Food-Additives日本既存食品添加剂.pdf

List of Existing Food AdditivesList of Existing Food AdditivesThe Japan Food Chemical Research FoundationEffective from January 30,2014236Absinth extractA substance composed mainly of sesquiterpenes obtained from the wholeabsinth grass.10-Acetolactate decarboxylase-146Acid clay-147Acid phosphatase-3Actinidine-56Activated acid clay-55Active carbonA substance obtained by carbonizing and activating carbon-containingsubstances.5Acylase-115-Adenylic acid-2Agarase-4Agrobacterium succinoglycanA substance composed mainly of succinoglycan obtained from thecultured solution of bacteria belonging to Agrobacteriurn.17L-Alanine-23Alginate lyase-22Alginic acid-24Aluminium-196Amino acid-sugar reaction productA substance obtained by heating the mixture of amino acids andmonosaccharides.14Aminopeptidase-15alpha-Amylase-16beta-Amylase-12Annatto extractA substance composed mainly of norbixin and bixin obtained from theseed coats of annatto.25Anthocyanase-19Arabino galactan-20L-Arabinose-21L-Arginine-145Artemisia sphaerocephala seedgumA substance composed mainly of polysaccharides obtained from the seedcoats of SABAKU-YOMOGI(Artemisia sphaerocephala KRASCH).6Ascorbate oxidase-7L-Asparagine-8L-Aspartic acid-9Aspergillus terreus glycoproteinA substance composed mainly of glycoprotein obtained from the culturedsolution of mould belonging to Aspergillus terreus.1Aureobasidium cultured solutionA substance composed mainly of beta-1,3-1,6-glucan obtained from thecultured solution of yeast belonging to Aureobasidium.230Bacillus natto gumA substance composed mainly of polyglutamic acid obtained from thecultured solution of bacteria belonging to Bacillus natto.320Bees waxA substance composed mainly of myricyl palmitate obtained fromhoneycomb.253Beet redA substance composed mainly of betanin and isobetanin obtained frombeet roots.303Bentonite-290Betaine-135Bone carbon blackA substance composed mainly of carbon obtained by carbonizing bones.This list of food additives from natural origin is complied and published by the Ministry of Health and Welfare onApril 16,1996.These additives are listed here in alphabetic order.The number preceding the name of each additive is the sequencenumber given to the corresponding additive in the original Japanese list.1List of Existing Food AdditivesList of Existing Food AdditivesThe Japan Food Chemical Research Foundation134Bone charcoalA substance composed mainly of carbon powder and calcium phosphateobtained from bovine bones.270Brazilian licorice extractA substance composed mainly of peliandorin obtained from Brazilianlicorice roots.277Bromelain-184Buckwheat ash extractA substance obtained by extraction from the ashes of buckwheat stemsor leaves.266Butane-50Cacao colourA substance composed mainly of polymers of anthocyanins obtainedfrom cacao beans.60Caffeine(extract)A substance composed mainly of caffeine obtained from coffee beans ortea leaves.163Calcinated calciumA substance composed mainly of calcium compounds obtained bycalcinating sea urchinshells,shells,coral,whey,bones or eggshells.77Candelilla waxA substance composed mainly of hentriacontane obtained fromcandelilla stems.144Cane waxA substance composed mainly of myricyl palmitate obtained from canestems.216Capsicum water-soluble extractA substance composed mainly of water-soluble substances obtained byextraction from capsicum fruits.65Caramel I(plain)A substance obtained by heat-treating food-grade carbohydratesincluding starch hydrolysates,molasses or saccharides,excludingCaramel II,Caramel III and Caramel IV.66Caramel II(caustic sulfite process)A substance obtained by adding sulfite compounds to,and heat-treating,food-grade carbohydrates including starch-hydrolysates,molasses orsaccharides,excluding Caramel IV.67Caramel III(ammonia process)A substance obtained by adding ammonium compounds to,and heat-treating,food-grade carbohydrates including starch-hydrolysates,molasses or saccharides,excluding Caramel IV.68Caramel IV(sulfite ammoniaprocess)A substance obtained by adding sulfite compounds and ammoniumcompounds to,and heat-treating,food-grade carbohydrates includingstarch-hydrolysates,molasses or saccharides.71Carboxypeptidase-70Carnauba waxA substance composed mainly of ceryl hydroxycerotate obtained from theleaves of carnauba trees.73Carob bean gumA substance obtained by grinding,or dissolving and precipitating theseed albumens of locust beans.72Carob germ colourA substance obtained by grinding the seed germs of locust beans.61CarrageenanA substance composed mainly of-carrageenan,-carrageenan and-carrageenan obtained from the whole algae of IBARA-NORI(Hypneaceae hypnea),KIRINSAI(Solieriacea eucheuma),GINNAN-SOU(Gingartinaceae iridaea),SUGI-NORI(Gingartinaceae gigartina),or TSUNOMATA(Gingartinaceae chondrus).238Carrot caroteneA substance composed mainly of carotene obtained from carrot roots.293Carthamus redA substance composed mainly of carthamin obtained from safflowerflowers.294Carthamus yellowA substance composed mainly of safflor yellow obtained from safflowerflowers.53Cassia gumA substance composed mainly of polysaccharides obtained by grindingthe seeds of EBISU-GUSA-MODOKI(Cassia tora LINN.).54Catalase-58Catechin-181Cellulase-2List of Existing Food AdditivesList of Existing Food AdditivesThe Japan Food Chemical Research Foundation332CharcoalA substance obtained by carbonizing bamboo or wood.199ChicleA substance composed mainly of amyrin acetate and polyisoprenesobtained from the secretion of sapodilla trees.203ChilteA substance composed mainly of amyrine acetate and polyisoprenesobtained from the secretion of chilte trees(Chidoscolus elasticusLUNDELL).337Chinese bayberry extractA substance obtained by extraction from the fruits,bark,or leaves ofChinese bayberry.82Chitin-81Chitinase-84Chitosan-83Chitosanase-117Chlorophyll-116Chlorophylline-217CholesterolA substance composed mainly of cholesterol obtained from fish oil orlanolin.115Clove extractA substance composed mainly of eugenol obtained from the buds,leavesor flowers of clove.133Cochineal extractA substance composed mainly of carminic acid obtained from cochinealinsects.232Coffee bean extractA substance composed mainly of chlorogenic acid and polyphenolsobtained from coffee beans.214Copper-101Cristobalite-183Crude magnesium chloride(seawater)A substance composed mainly of magnesium chloride obtained byseparating potassium chloride and sodium chloride from sea water.182Crude potassium chloride(seawater)A substance composed mainly of potassium chloride obtained byseparating sodium chloride from sea water.59CurdlanA substance composed mainly of-1,3-glucans obtained from thecultured solution of bacteria belonging to Agrobacterium or Alcaligenes.150Cyanocobalamin-155Cyclodextrin-156Cyclodextrin glucanotransferase-157L-Cystine-1605-Cytidylic acid-2075-Deaminase-208Depolymerized natural rubberA substance composed mainly of polyisoprenes obtained by decomposingthe secretion of para rubber trees.211Dextran-210Dextranase-119Diatomaceous earth-213Dunaliella caroteneA substance composed mainly of b-carotene obtained from the wholealga of dunaliella.40Elemi resinA substance composed mainly of-amyrin obtained from the secretion ofelemi trees.129Enzymatically decomposed appleextractA substance composed mainly of catechins and chlorogenic acid obtainedby enzymatically decomposing apple fruits.130Enzymatically decomposed lecithin A substance composed mainly of phosphatidic acid and lysolecithinobtained from vegetable lecithin or yolk lecithin.141Enzymatically decomposed ricebranA substance composed mainly of phytic acid and peptides obtained fromdewaxed rice bran.354Enzymatically decomposed rutinA substance composed mainly of isoquercitrin obtained from rutin(extract).3List of Existing Food AdditivesList of Existing Food AdditivesThe Japan Food Chemical Research Foundation92Enzymatically hydrolyzed guargumA substance composed mainly of polysaccharides obtained by grindingand hydrolyzing guar seeds.128Enzymatically hydrolyzed licoriceextractA substacne composed mainly of glycyrrhetinic acid-3-glucuronideobtained by enzymatically hydrolyzing a licorice extract.125Enzymatically modified hesperidinA substance obtained by adding glucose to hesperidin usingcyclodextrin glucosyl transferase.123Enzymatically modifiedisoquercitrinA substance composed mainly of alpha-glucosylquercetin obtained fromenzymatically decomposed rutin.127Enzymatically modified lecithinA substance composed mainly of phosphatidylglycerol obtained fromvegetable lecithin or yolk lecithin.124Enzymatically modified naringinA substance composed mainly of-glucosyinaringin obtained fromnaringin.126Enzymatically modified rutin(extract)A substance composed mainly of-glucosylrutin obtained from rutin(extract).174Essential oil-removed fennelextractA substance composed mainly of glucosyl sinapiralcohol obtained fromfennel seeds.39Esterase-38Exomaltotetraohydrolase-263Ferritin-264Ferulic acid-259Ficin-87Fish scale foilA substance obtained by extraction from the epithelium of fish.279Fractionated lecithinA substance composed mainly of sphingomyelin,phosphatidyl inositol,phosphatidyl ethanolamine and phosphatidyl choline obtained fromvegetable lecithin or yolk lecithin.271Fructosyl transferase-265Fukuronori extractA substance composed mainly of polysaccharides obtained fromFUKURO-NORI(Gloiopeltis furcata POSTEL et RUPR).257FurcellaranA substance composed mainly of polysaccharides obtained from thewhole algae of furcellaria(Furcellaria fastigiata HUD).62-Galactosidase-63-Galactosidase(Lactase)-306Gallic acid-96Gardenia blueA substance obtanined by adding-glucosidase to the mixture of iridoidglycosides obtained from gardenia fruits and protein-decomposedsubstances.97Gardenia redA substance obtained by adding-glucosidase to the mixture of ester-hydrolysates of iridoid glycosides obtained from gardenia fruits andprotein-decomposed substances.98Gardenia yellowA substance composed mainly of crocin and crocetin obtained fromgardenia fruits.153Gellan gumA substance composed mainly of polysaccharides obtained from thecultured solution of bacteria belonging to Pseudomonas elodea.120Gentian root extractA substance composed mainly of amarogentin and gentiopicrosideobtained from gentian roots or rhizomes(Gentiana lutea LINNE).162Ginger extractA substance composed mainly of shogaol and zingerol obtained fromginger rhizomes.102Glucanase-103Glucoamylase-104Glucosamine-109Glucose isomerase-110Glucose oxidase-105-Glucosidase-106-Glucosidase-4List of Existing Food AdditivesList of Existing Food AdditivesThe Japan Food Chemical Research Foundation107-Glucosyltransferase-108-Glucosyltransferase-treatedsteviaA substance composed mainly of-glucosylsteviosides obtained from astevia extract.111Glutaminase-112L-Glutamine-89Gold-52Granite porphyry-269Grape seed extractA substance composed mainly of proanthocyanidins obtained from theseeds of American grapes or grapes267Grape skin colourA substance composed mainly of anthocyanins obtained from thepericarps of American grapes or grapes.268Grape skin-derived substanceA substance composed mainly of polyphenols obtained from thepericarps of American grapes or grapes.113Grapefruit seed extractA substance composed mainly of fatty acids and flavonoids obtainedfrom grapefruit seeds.93Guaiac resin(Guajac resin)A substance composed mainly of guaiaconic acid,guaiaretic acid,and-resin obtained from the trunks/branches of guaiacum trees.94Guajac resin(extract)A substance composed mainly of a-and-guaiaconic acids obtained fromthe secretion of guaiacum trees.91Guar gumA substance composed mainly of polysaccharides obtained from guarseeds,excluding Enzymatically hydrolyzed guar gum.18Gum ArabicA substance composed mainly of polysaccharides obtained from thesecretion of acacia trees.57Gum ghattiA substance composed mainly of polysaccharides obtained from thesecretion of ghatti trees(Anogeissus latifolia WALL.).99Gutta hang kangA substance composed mainly of amyrin acetate and polyisoprenesobtained from the secretion of gutta hang kang trees(Palaquiumleiocarpum BOERL.).100Gutta perchaA substance composed mainly of polyisoprenes obtained from thesecretion of gutta percha trees(Palaquiurn gutta BURCK.).299Haematococcus algae colourA substance composed mainly of astaxanthin obtained from the wholealga of haematococcus(Haematococcus C.A.AGARCH).287Hego-ginkgo leaf extractA substance obtained by extraction from the leaves of HEGO(Cyatheafauriei COPEL)and ginkgo(Ginkgo biloba LINNE).302Helium-301Heme iron-300Hemicellulase-297Heptane-289Hesperidin-288Hesperidinase-283Hexane-121Higher fatty acidA substance obtained by hydrolyzing animal or vegetable fats/oils ortheir hardened fats/oils.252L-Histidine175Horseradish extractA substance composed mainly of isothiocyanates obtained fromhorseradish roots.249Hyaluronic acid-168Hydrogen-254L-Hydroxyproline-32Inositol-31Inulinase-33Invertase-212Iron-5List of Existing Food AdditivesList of Existing Food AdditivesThe Japan Food Chemical Research Foundation27Iso-bitter acidA substance composed mainly of isohumulones obtained from hopflowers.26Isoamylase-28Isomaltodextranase-29Itaconic acid-161Jamaica quassia extractA substance composed mainly of quassin and neoquassin obtained fromthe trunks/branches or bark of Jamaica quassia trees.333Japan waxA substance composed mainly of glycerol palmitate obtained from thefruits of Japanese wax trees(Rhus succedanea LINNE).51Japanese persimmon colourA substance composed mainly of flavonoids obtained from Japanesepersimmon fruits.154JelutongA substance composed mainly of amyrin acetate and polyisoprenesobtained from the secretion of jelutong trees.307Jojoba waxA substance composed mainly of icosenyl icosenate obtained from jojobafruits.132Kaoliang colourA substance composed mainly of apigeninidin and luteolinidin obtainedfrom kaoliang seeds.49Kaolin-69Karaya gumA substance composed mainly of polysaccharides obtained from thesecretion of KARAYA trees(Sterculia urens ROXB.)or silk cotton trees(Cochlospermum gossypium A.P.DeCandolle).114Kooroo colour Matsudai colourA substance obtained by extraction from the roots of SOMEMONO-IMO(Dioscorea matsudai HAYATA).342Lac colourA substance composed mainly of laccaic acids obtained from thesecretion of lac scale insects(Laccifer lacca KERR).341Lactoferrin concentratesA substance composed mainly of lactoferrin obtained from mammalsmilk.340Lactoperoxidase-343LanolinA substance composed mainly of esters of higher alcohols and-hydroxylic acids obtained from waxy substances bearing the surface ofsheep wool.358Leche de vacaA substance composed mainly of esters of amyrin obtained from thesecretion of leche de vaca trees(Brosimum utile(H.B.K.)PITT.).361L-Leucine-359LevanA substance composed mainly of polysaccharides obtained from thecultured solution of bacteria belonging to Bacillus subtilis.75Licorice extractA substance composed mainly of glycyrrhizic acid obtained from theroots or rhizomes of Chinese licorice,Xinjiang licorice or licorice.76Licori