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THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION A substance composed mainly of amyrine acetate and polyisoprenes obtained from the secretion of chilte trees (Chidoscolus elasticus LUNDELL). A substance obtained by extraction from the fruits, bark, or leaves of Chinese bayberry. A substance composed mainly of cholesterol obtained from fish oil or "lanolin". THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION Standards Applying Specifically to Inpidual Additives Table of Standards for Use, according to Use Categories :Standards for Use Feb.3,2021.pdf Notes: (1) The amounts of food additives indicated in the table below are the maximum limits authorized to be used for foods, unless otherwise indicated. LIST OF EXISTING FOOD ADDITIVES List of Existing Food Additives The Japan Food Chemical Research Foundation 332 Charcoal A substance obtained by carbonizing bamboo or wood. 199 Chicle A substance composed mainly of amyrin acetate andpolyisoprenes
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION These additives are listed here in alphabetical order. They are 472 in total as of January 15, 2021. The number preceding the name of each additive is the sequence number given to the corresponding additive in the original Japanese table.The names of the substances are translated by the Foundation from the Japanese original. 2021.01.15.pdf. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation. Headquarters 1-1-11, Sanwacho, Toyonaka-shi, Osaka, Japan. TEL (06) 6333 - 5680 FAX (06)6333 - 5491
ANTHOCYANINS ISOLATED FROM PURPLE CORN (ZEA MAYS L.) Anthocyanins isolated from purple corn (Zea mays L.) Hiromitsu Aoki, Noriko Kuze, Yoshiaki Kato San-Ei Gen F. F. I. Inc. Summary Six anthocyanins were isolated from Peruvian purple corn seed (Zea mays L.) as raw material for a food colorant, and their complete structureswere determined by
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of plant or animal sources of natural flavorings. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfare on May 23, 1996). These additives are listed here in alphabetic order. Hibiscus. Roselle. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation / Research Reports. More. 2021.05.13. Revision of MRLs of five Agricultural Chemicals (*) in Food. 2021.03.26. Revision of MRLs of four Agricultural Chemicals and one Veterinary Drug in Food , Addition of MRLs of one Agricultural Chemical in Food. 2021.02.03. STANDARDS FOR USE, ACCORDING TO USE CATEGORIES Major Use Category Additives Target Foods Maximum Limits Limitation for Use Apricot (eliminate seeds) 0.004g/kg Nectarin (eliminate seeds) Peach (eliminate seeds) THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The maximum residue limits of substance used as ingredient of agricultural chemical in foods. The above list is compiled and summarized by The Japan Food Chemical Research Foundation based on a part of "Section A: Compositional Standards for Foods in General" of "Part I: Foods" of "MHW Notification No. 370 (Specifications andStandards for
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION A substance composed mainly of amyrine acetate and polyisoprenes obtained from the secretion of chilte trees (Chidoscolus elasticus LUNDELL). A substance obtained by extraction from the fruits, bark, or leaves of Chinese bayberry. A substance composed mainly of cholesterol obtained from fish oil or "lanolin". THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION Standards Applying Specifically to Inpidual Additives Table of Standards for Use, according to Use Categories :Standards for Use Feb.3,2021.pdf Notes: (1) The amounts of food additives indicated in the table below are the maximum limits authorized to be used for foods, unless otherwise indicated. LIST OF EXISTING FOOD ADDITIVES List of Existing Food Additives The Japan Food Chemical Research Foundation 332 Charcoal A substance obtained by carbonizing bamboo or wood. 199 Chicle A substance composed mainly of amyrin acetate andpolyisoprenes
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION These additives are listed here in alphabetical order. They are 472 in total as of January 15, 2021. The number preceding the name of each additive is the sequence number given to the corresponding additive in the original Japanese table.The names of the substances are translated by the Foundation from the Japanese original. 2021.01.15.pdf. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation. Headquarters 1-1-11, Sanwacho, Toyonaka-shi, Osaka, Japan. TEL (06) 6333 - 5680 FAX (06)6333 - 5491
ANTHOCYANINS ISOLATED FROM PURPLE CORN (ZEA MAYS L.) Anthocyanins isolated from purple corn (Zea mays L.) Hiromitsu Aoki, Noriko Kuze, Yoshiaki Kato San-Ei Gen F. F. I. Inc. Summary Six anthocyanins were isolated from Peruvian purple corn seed (Zea mays L.) as raw material for a food colorant, and their complete structureswere determined by
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of plant or animal sources of natural flavorings. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfare on May 23, 1996). These additives are listed here in alphabetic order. Hibiscus. Roselle. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION Standards Applying Specifically to Inpidual Additives Table of Standards for Use, according to Use Categories :Standards for Use Feb.3,2021.pdf Notes: (1) The amounts of food additives indicated in the table below are the maximum limits authorized to be used for foods, unless otherwise indicated. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation. Headquarters 1-1-11, Sanwacho, Toyonaka-shi, Osaka, Japan. TEL (06) 6333 - 5680 FAX (06)6333 - 5491
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of plant or animal sources of natural flavorings. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfare on May 23, 1996). These additives are listed here in alphabetic order. Hibiscus. Roselle. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of substances which are generally provided for eating or drinking as foods and which are used as food additives. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfareon May 23, 1996).
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Food Sanitation Law was amended and promulgated in May 2003. Based on the amended law, the Ministry of Health, Labour and Welfare (MHLW) is going to implement a positive list system for agricultural chemicals on/in food. The system is aimed at prohibiting the distribution of foods that contain agricultural chemicals above acertain level
LIST OF DESIGNATED FOOD ADDITIVES The Japan Food chemical Research Faundation List of Designated Food Additives The substances below are the designated food additives appearing in Appended Table 1, as mentioned in Article STANDARDS FOR USE, ACCORDING TO USE CATEGORIES Major Use Category Additives Target Foods Maximum Limits Limitation for Use Isopropyl Citrate Butter 0.10 g/kg Fats and oils 0.10 g/kg Guaiac Resin Butter 1.0 g/kg ANTHOCYANINS ISOLATED FROM PURPLE CORN (ZEA MAYS L.) Anthocyanins isolated from purple corn (Zea mays L.) Hiromitsu Aoki, Noriko Kuze, Yoshiaki Kato San-Ei Gen F. F. I. Inc. Summary Six anthocyanins were isolated from Peruvian purple corn seed (Zea mays L.) as raw material for a food colorant, and their complete structureswere determined by
THE NINETEENTH SEMINAR FOR VISITING FOOD HYGIENE EXPERTS 2006 The Nineteenth Seminar for Visiting Food Hygiene Experts -2006- Policy Planning and Communication Division Standards and EvaluationDivision
Title: 97DE95CA8D8197BF88EA979781699153816A2E786C73> Author: zaidankojo Created Date: 8/5/2013 3:06:29 PM THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation / Research Reports. More. 2021.05.13. Revision of MRLs of five Agricultural Chemicals (*) in Food. 2021.03.26. Revision of MRLs of four Agricultural Chemicals and one Veterinary Drug in Food , Addition of MRLs of one Agricultural Chemical in Food. 2021.02.03. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION Standards Applying Specifically to Inpidual Additives Table of Standards for Use, according to Use Categories :Standards for Use Feb.3,2021.pdf Notes: (1) The amounts of food additives indicated in the table below are the maximum limits authorized to be used for foods, unless otherwise indicated. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION A substance composed mainly of amyrine acetate and polyisoprenes obtained from the secretion of chilte trees (Chidoscolus elasticus LUNDELL). A substance obtained by extraction from the fruits, bark, or leaves of Chinese bayberry. A substance composed mainly of cholesterol obtained from fish oil or "lanolin". THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION These additives are listed here in alphabetical order. They are 472 in total as of January 15, 2021. The number preceding the name of each additive is the sequence number given to the corresponding additive in the original Japanese table.The names of the substances are translated by the Foundation from the Japanese original. 2021.01.15.pdf. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation. Headquarters 1-1-11, Sanwacho, Toyonaka-shi, Osaka, Japan. TEL (06) 6333 - 5680 FAX (06)6333 - 5491
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The maximum residue limits of substance used as ingredient of agricultural chemical in foods. The above list is compiled and summarized by The Japan Food Chemical Research Foundation based on a part of "Section A: Compositional Standards for Foods in General" of "Part I: Foods" of "MHW Notification No. 370 (Specifications andStandards for
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of plant or animal sources of natural flavorings. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfare on May 23, 1996). These additives are listed here in alphabetic order. Hibiscus. Roselle. STANDARDS FOR USE, ACCORDING TO USE CATEGORIES Major Use Category Additives Target Foods Maximum Limits Limitation for Use Apricot (eliminate seeds) 0.004g/kg Nectarin (eliminate seeds) Peach (eliminate seeds) LIST OF EXISTING FOOD ADDITIVES List of Existing Food Additives The Japan Food Chemical Research Foundation 332 Charcoal A substance obtained by carbonizing bamboo or wood. 199 Chicle A substance composed mainly of amyrin acetate andpolyisoprenes
WWW.FFCR.OR.JP
www.ffcr.or.jp
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation / Research Reports. More. 2021.05.13. Revision of MRLs of five Agricultural Chemicals (*) in Food. 2021.03.26. Revision of MRLs of four Agricultural Chemicals and one Veterinary Drug in Food , Addition of MRLs of one Agricultural Chemical in Food. 2021.02.03. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION Standards Applying Specifically to Inpidual Additives Table of Standards for Use, according to Use Categories :Standards for Use Feb.3,2021.pdf Notes: (1) The amounts of food additives indicated in the table below are the maximum limits authorized to be used for foods, unless otherwise indicated. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION A substance composed mainly of amyrine acetate and polyisoprenes obtained from the secretion of chilte trees (Chidoscolus elasticus LUNDELL). A substance obtained by extraction from the fruits, bark, or leaves of Chinese bayberry. A substance composed mainly of cholesterol obtained from fish oil or "lanolin". THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION These additives are listed here in alphabetical order. They are 472 in total as of January 15, 2021. The number preceding the name of each additive is the sequence number given to the corresponding additive in the original Japanese table.The names of the substances are translated by the Foundation from the Japanese original. 2021.01.15.pdf. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation. Headquarters 1-1-11, Sanwacho, Toyonaka-shi, Osaka, Japan. TEL (06) 6333 - 5680 FAX (06)6333 - 5491
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The maximum residue limits of substance used as ingredient of agricultural chemical in foods. The above list is compiled and summarized by The Japan Food Chemical Research Foundation based on a part of "Section A: Compositional Standards for Foods in General" of "Part I: Foods" of "MHW Notification No. 370 (Specifications andStandards for
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of plant or animal sources of natural flavorings. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfare on May 23, 1996). These additives are listed here in alphabetic order. Hibiscus. Roselle. STANDARDS FOR USE, ACCORDING TO USE CATEGORIES Major Use Category Additives Target Foods Maximum Limits Limitation for Use Apricot (eliminate seeds) 0.004g/kg Nectarin (eliminate seeds) Peach (eliminate seeds) LIST OF EXISTING FOOD ADDITIVES List of Existing Food Additives The Japan Food Chemical Research Foundation 332 Charcoal A substance obtained by carbonizing bamboo or wood. 199 Chicle A substance composed mainly of amyrin acetate andpolyisoprenes
WWW.FFCR.OR.JP
www.ffcr.or.jp
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of plant or animal sources of natural flavorings. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfare on May 23, 1996). These additives are listed here in alphabetic order. Hibiscus. Roselle. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION General Standards of Food. 1. Foods shall not contain any antibiotics or chemically synthesized antibacterial substances except for the following cases: (1) When the substance concerned is identical to the food additive determined by the Minister of Health, Labour and Welfare under Article 10 of the Food Sanitation Law. (2) When compositional THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation. Headquarters 1-1-11, Sanwacho, Toyonaka-shi, Osaka, Japan. TEL (06) 6333 - 5680 FAX (06)6333 - 5491
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of substances which are generally provided for eating or drinking as foods and which are used as food additives. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfareon May 23, 1996).
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION All aquatic animal, except fish, shelled molluscs and crustaceans. Edible offal. All body parts, except muscle, fat, liver, and kidney. Ref. 1. Edible corn oil that meets the JAS for Edible Vegetable Fats and Oils, and other edible oils that meet standards equivalent to or stricter than JAS. Ref. 2. STANDARDS FOR USE, ACCORDING TO USE CATEGORIES UPDATED ON Major Use Category Additives Target Foods Maximum Limits Limitation for Use Propiconazole as maximum residue limit 0.008g/kg Apricot (eliminate seeds) 0.004g/kg THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Food Sanitation Law was amended and promulgated in May 2003. Based on the amended law, the Ministry of Health, Labour and Welfare (MHLW) is going to implement a positive list system for agricultural chemicals on/in food. The system is aimed at prohibiting the distribution of foods that contain agricultural chemicals above acertain level
LIST OF DESIGNATED FOOD ADDITIVES The Japan Food chemical Research Faundation List of Designated Food Additives The substances below are the designated food additives appearing in Appended Table 1, as mentioned in Article STANDARDS FOR APPARATUS AND CONTAINER-PACKAGES MADE OF 1.General Standards Test Type Test item Standards Test item Leaching solution Leaching conditions Standards Synthetic resin in general Cadmium, Lead Not more than 100 mg/g Heavy Metal 4% acetic acid 60ºC, 30min. *1 Not more than 1 mg/mlWWW.FFCR.OR.JP
Created Date: 7/12/2017 2:14:33 PM THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation / Research Reports. More. 2021.05.13. Revision of MRLs of five Agricultural Chemicals (*) in Food. 2021.03.26. Revision of MRLs of four Agricultural Chemicals and one Veterinary Drug in Food , Addition of MRLs of one Agricultural Chemical in Food. 2021.02.03. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION Standards Applying Specifically to Inpidual Additives Table of Standards for Use, according to Use Categories :Standards for Use Feb.3,2021.pdf Notes: (1) The amounts of food additives indicated in the table below are the maximum limits authorized to be used for foods, unless otherwise indicated. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION A substance composed mainly of amyrine acetate and polyisoprenes obtained from the secretion of chilte trees (Chidoscolus elasticus LUNDELL). A substance obtained by extraction from the fruits, bark, or leaves of Chinese bayberry. A substance composed mainly of cholesterol obtained from fish oil or "lanolin". THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION These additives are listed here in alphabetical order. They are 472 in total as of January 15, 2021. The number preceding the name of each additive is the sequence number given to the corresponding additive in the original Japanese table.The names of the substances are translated by the Foundation from the Japanese original. 2021.01.15.pdf. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation. Headquarters 1-1-11, Sanwacho, Toyonaka-shi, Osaka, Japan. TEL (06) 6333 - 5680 FAX (06)6333 - 5491
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The maximum residue limits of substance used as ingredient of agricultural chemical in foods. The above list is compiled and summarized by The Japan Food Chemical Research Foundation based on a part of "Section A: Compositional Standards for Foods in General" of "Part I: Foods" of "MHW Notification No. 370 (Specifications andStandards for
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of plant or animal sources of natural flavorings. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfare on May 23, 1996). These additives are listed here in alphabetic order. Hibiscus. Roselle. STANDARDS FOR USE, ACCORDING TO USE CATEGORIES Major Use Category Additives Target Foods Maximum Limits Limitation for Use Apricot (eliminate seeds) 0.004g/kg Nectarin (eliminate seeds) Peach (eliminate seeds) LIST OF EXISTING FOOD ADDITIVES List of Existing Food Additives The Japan Food Chemical Research Foundation 332 Charcoal A substance obtained by carbonizing bamboo or wood. 199 Chicle A substance composed mainly of amyrin acetate andpolyisoprenes
WWW.FFCR.OR.JP
www.ffcr.or.jp
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation / Research Reports. More. 2021.05.13. Revision of MRLs of five Agricultural Chemicals (*) in Food. 2021.03.26. Revision of MRLs of four Agricultural Chemicals and one Veterinary Drug in Food , Addition of MRLs of one Agricultural Chemical in Food. 2021.02.03. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION Standards Applying Specifically to Inpidual Additives Table of Standards for Use, according to Use Categories :Standards for Use Feb.3,2021.pdf Notes: (1) The amounts of food additives indicated in the table below are the maximum limits authorized to be used for foods, unless otherwise indicated. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION A substance composed mainly of amyrine acetate and polyisoprenes obtained from the secretion of chilte trees (Chidoscolus elasticus LUNDELL). A substance obtained by extraction from the fruits, bark, or leaves of Chinese bayberry. A substance composed mainly of cholesterol obtained from fish oil or "lanolin". THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION These additives are listed here in alphabetical order. They are 472 in total as of January 15, 2021. The number preceding the name of each additive is the sequence number given to the corresponding additive in the original Japanese table.The names of the substances are translated by the Foundation from the Japanese original. 2021.01.15.pdf. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation. Headquarters 1-1-11, Sanwacho, Toyonaka-shi, Osaka, Japan. TEL (06) 6333 - 5680 FAX (06)6333 - 5491
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The maximum residue limits of substance used as ingredient of agricultural chemical in foods. The above list is compiled and summarized by The Japan Food Chemical Research Foundation based on a part of "Section A: Compositional Standards for Foods in General" of "Part I: Foods" of "MHW Notification No. 370 (Specifications andStandards for
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of plant or animal sources of natural flavorings. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfare on May 23, 1996). These additives are listed here in alphabetic order. Hibiscus. Roselle. STANDARDS FOR USE, ACCORDING TO USE CATEGORIES Major Use Category Additives Target Foods Maximum Limits Limitation for Use Apricot (eliminate seeds) 0.004g/kg Nectarin (eliminate seeds) Peach (eliminate seeds) LIST OF EXISTING FOOD ADDITIVES List of Existing Food Additives The Japan Food Chemical Research Foundation 332 Charcoal A substance obtained by carbonizing bamboo or wood. 199 Chicle A substance composed mainly of amyrin acetate andpolyisoprenes
WWW.FFCR.OR.JP
www.ffcr.or.jp
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of plant or animal sources of natural flavorings. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfare on May 23, 1996). These additives are listed here in alphabetic order. Hibiscus. Roselle. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION General Standards of Food. 1. Foods shall not contain any antibiotics or chemically synthesized antibacterial substances except for the following cases: (1) When the substance concerned is identical to the food additive determined by the Minister of Health, Labour and Welfare under Article 10 of the Food Sanitation Law. (2) When compositional THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation. Headquarters 1-1-11, Sanwacho, Toyonaka-shi, Osaka, Japan. TEL (06) 6333 - 5680 FAX (06)6333 - 5491
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of substances which are generally provided for eating or drinking as foods and which are used as food additives. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfareon May 23, 1996).
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION All aquatic animal, except fish, shelled molluscs and crustaceans. Edible offal. All body parts, except muscle, fat, liver, and kidney. Ref. 1. Edible corn oil that meets the JAS for Edible Vegetable Fats and Oils, and other edible oils that meet standards equivalent to or stricter than JAS. Ref. 2. STANDARDS FOR USE, ACCORDING TO USE CATEGORIES UPDATED ON Major Use Category Additives Target Foods Maximum Limits Limitation for Use Propiconazole as maximum residue limit 0.008g/kg Apricot (eliminate seeds) 0.004g/kg THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Food Sanitation Law was amended and promulgated in May 2003. Based on the amended law, the Ministry of Health, Labour and Welfare (MHLW) is going to implement a positive list system for agricultural chemicals on/in food. The system is aimed at prohibiting the distribution of foods that contain agricultural chemicals above acertain level
LIST OF DESIGNATED FOOD ADDITIVES The Japan Food chemical Research Faundation List of Designated Food Additives The substances below are the designated food additives appearing in Appended Table 1, as mentioned in Article STANDARDS FOR APPARATUS AND CONTAINER-PACKAGES MADE OF 1.General Standards Test Type Test item Standards Test item Leaching solution Leaching conditions Standards Synthetic resin in general Cadmium, Lead Not more than 100 mg/g Heavy Metal 4% acetic acid 60ºC, 30min. *1 Not more than 1 mg/mlWWW.FFCR.OR.JP
Created Date: 7/12/2017 2:14:33 PM THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATIONDOG FOOD ADDITIVESFOODADDITIVES FDA
The Japan Food Chemical Research Foundation / Research Reports. More. 2021.05.13. Revision of MRLs of five Agricultural Chemicals (*) in Food. 2021.03.26. Revision of MRLs of four Agricultural Chemicals and one Veterinary Drug in Food , Addition of MRLs of one Agricultural Chemical in Food. 2021.02.03. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation. Headquarters 1-1-11, Sanwacho, Toyonaka-shi, Osaka, Japan. TEL (06) 6333 - 5680 FAX (06)6333 - 5491
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION Standards Applying Specifically to Inpidual Additives Table of Standards for Use, according to Use Categories :Standards for Use Feb.3,2021.pdf Notes: (1) The amounts of food additives indicated in the table below are the maximum limits authorized to be used for foods, unless otherwise indicated. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION These additives are listed here in alphabetical order. They are 472 in total as of January 15, 2021. The number preceding the name of each additive is the sequence number given to the corresponding additive in the original Japanese table.The names of the substances are translated by the Foundation from the Japanese original. 2021.01.15.pdf. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION A substance composed mainly of amyrine acetate and polyisoprenes obtained from the secretion of chilte trees (Chidoscolus elasticus LUNDELL). A substance obtained by extraction from the fruits, bark, or leaves of Chinese bayberry. A substance composed mainly of cholesterol obtained from fish oil or "lanolin". THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATIONEPA APPROVED PESTICIDE LISTLIST OF PESTICIDE CHEMICALSPESTICIDES FOR SALERESTRICTED USE PESTICIDE LISTSAFE PESTICIDES LIST The maximum residue limits of substance used as ingredient of agricultural chemical in foods. The above list is compiled and summarized by The Japan Food Chemical Research Foundation based on a part of "Section A: Compositional Standards for Foods in General" of "Part I: Foods" of "MHW Notification No. 370 (Specifications andStandards for
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of substances which are generally provided for eating or drinking as foods and which are used as food additives. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfareon May 23, 1996).
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Food Sanitation Law was amended and promulgated in May 2003. Based on the amended law, the Ministry of Health, Labour and Welfare (MHLW) is going to implement a positive list system for agricultural chemicals on/in food. The system is aimed at prohibiting the distribution of foods that contain agricultural chemicals above acertain level
LIST OF EXISTING FOOD ADDITIVESBEST GARDENIA FOODGARDENIA FOODPRODUCTS
List of Existing Food Additives The Japan Food Chemical Research Foundation 332 Charcoal A substance obtained by carbonizing bamboo or wood. 199 Chicle A substance composed mainly of amyrin acetate andpolyisoprenes
ESTABLISHMENT OF APPLICABLE LAWS AND ORDINANCES IN Provisional Translation from the Japanese Original Section 1. Background of the Revision of the Food Sanitation Law Based on the law concerning amendment, the provision of Paragraph 3, Articles 11 hasbeen newly added to
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATIONDOG FOOD ADDITIVESFOODADDITIVES FDA
The Japan Food Chemical Research Foundation / Research Reports. More. 2021.05.13. Revision of MRLs of five Agricultural Chemicals (*) in Food. 2021.03.26. Revision of MRLs of four Agricultural Chemicals and one Veterinary Drug in Food , Addition of MRLs of one Agricultural Chemical in Food. 2021.02.03. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation. Headquarters 1-1-11, Sanwacho, Toyonaka-shi, Osaka, Japan. TEL (06) 6333 - 5680 FAX (06)6333 - 5491
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION Standards Applying Specifically to Inpidual Additives Table of Standards for Use, according to Use Categories :Standards for Use Feb.3,2021.pdf Notes: (1) The amounts of food additives indicated in the table below are the maximum limits authorized to be used for foods, unless otherwise indicated. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION These additives are listed here in alphabetical order. They are 472 in total as of January 15, 2021. The number preceding the name of each additive is the sequence number given to the corresponding additive in the original Japanese table.The names of the substances are translated by the Foundation from the Japanese original. 2021.01.15.pdf. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION A substance composed mainly of amyrine acetate and polyisoprenes obtained from the secretion of chilte trees (Chidoscolus elasticus LUNDELL). A substance obtained by extraction from the fruits, bark, or leaves of Chinese bayberry. A substance composed mainly of cholesterol obtained from fish oil or "lanolin". THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATIONEPA APPROVED PESTICIDE LISTLIST OF PESTICIDE CHEMICALSPESTICIDES FOR SALERESTRICTED USE PESTICIDE LISTSAFE PESTICIDES LIST The maximum residue limits of substance used as ingredient of agricultural chemical in foods. The above list is compiled and summarized by The Japan Food Chemical Research Foundation based on a part of "Section A: Compositional Standards for Foods in General" of "Part I: Foods" of "MHW Notification No. 370 (Specifications andStandards for
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of substances which are generally provided for eating or drinking as foods and which are used as food additives. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfareon May 23, 1996).
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Food Sanitation Law was amended and promulgated in May 2003. Based on the amended law, the Ministry of Health, Labour and Welfare (MHLW) is going to implement a positive list system for agricultural chemicals on/in food. The system is aimed at prohibiting the distribution of foods that contain agricultural chemicals above acertain level
LIST OF EXISTING FOOD ADDITIVESBEST GARDENIA FOODGARDENIA FOODPRODUCTS
List of Existing Food Additives The Japan Food Chemical Research Foundation 332 Charcoal A substance obtained by carbonizing bamboo or wood. 199 Chicle A substance composed mainly of amyrin acetate andpolyisoprenes
ESTABLISHMENT OF APPLICABLE LAWS AND ORDINANCES IN Provisional Translation from the Japanese Original Section 1. Background of the Revision of the Food Sanitation Law Based on the law concerning amendment, the provision of Paragraph 3, Articles 11 hasbeen newly added to
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION These additives are listed here in alphabetical order. They are 472 in total as of January 15, 2021. The number preceding the name of each additive is the sequence number given to the corresponding additive in the original Japanese table.The names of the substances are translated by the Foundation from the Japanese original. 2021.01.15.pdf. STANDARDS FOR USE, ACCORDING TO USE CATEGORIES EFFECTIVE Major Use Category Additives Target Foods Maximum Limits Limitation for Use Apricot (eliminate seeds) 0.004g/kg Nectarin (eliminate seeds) Peach (eliminate seeds) THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation. Headquarters 1-1-11, Sanwacho, Toyonaka-shi, Osaka, Japan. TEL (06) 6333 - 5680 FAX (06)6333 - 5491
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of plant or animal sources of natural flavorings. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfare on May 23, 1996). These additives are listed here in alphabetic order. Hibiscus. Roselle. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of substances which are generally provided for eating or drinking as foods and which are used as food additives. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfareon May 23, 1996).
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Food Sanitation Law was amended and promulgated in May 2003. Based on the amended law, the Ministry of Health, Labour and Welfare (MHLW) is going to implement a positive list system for agricultural chemicals on/in food. The system is aimed at prohibiting the distribution of foods that contain agricultural chemicals above acertain level
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION All aquatic animal, except fish, shelled molluscs and crustaceans. Edible offal. All body parts, except muscle, fat, liver, and kidney. Ref. 1. Edible corn oil that meets the JAS for Edible Vegetable Fats and Oils, and other edible oils that meet standards equivalent to or stricter than JAS. Ref. 2. GUIDELINE FOR ASSESSMENT OF THE EFFECT OF FOOD ON HUMAN Guideline for Assessment of the Effect of Food on Human Health Regarding Food Additives May 2010 Food Safety Commission of Japan(FSCJ)
THE NINETEENTH SEMINAR FOR VISITING FOOD HYGIENE EXPERTS 2006 The Nineteenth Seminar for Visiting Food Hygiene Experts -2006- Policy Planning and Communication Division Standards and EvaluationDivision
公益財団法人 日本食品化学研究振興財団 Created Date: 1/9/2004 2:40:44 PM THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATIONDOG FOOD ADDITIVESFOODADDITIVES FDA
The Japan Food Chemical Research Foundation / Research Reports. More. 2021.05.13. Revision of MRLs of five Agricultural Chemicals (*) in Food. 2021.03.26. Revision of MRLs of four Agricultural Chemicals and one Veterinary Drug in Food , Addition of MRLs of one Agricultural Chemical in Food. 2021.02.03. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation. Headquarters 1-1-11, Sanwacho, Toyonaka-shi, Osaka, Japan. TEL (06) 6333 - 5680 FAX (06)6333 - 5491
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION Standards Applying Specifically to Inpidual Additives Table of Standards for Use, according to Use Categories :Standards for Use Feb.3,2021.pdf Notes: (1) The amounts of food additives indicated in the table below are the maximum limits authorized to be used for foods, unless otherwise indicated. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION These additives are listed here in alphabetical order. They are 472 in total as of January 15, 2021. The number preceding the name of each additive is the sequence number given to the corresponding additive in the original Japanese table.The names of the substances are translated by the Foundation from the Japanese original. 2021.01.15.pdf. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION A substance composed mainly of amyrine acetate and polyisoprenes obtained from the secretion of chilte trees (Chidoscolus elasticus LUNDELL). A substance obtained by extraction from the fruits, bark, or leaves of Chinese bayberry. A substance composed mainly of cholesterol obtained from fish oil or "lanolin". THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATIONEPA APPROVED PESTICIDE LISTLIST OF PESTICIDE CHEMICALSPESTICIDES FOR SALERESTRICTED USE PESTICIDE LISTSAFE PESTICIDES LIST The maximum residue limits of substance used as ingredient of agricultural chemical in foods. The above list is compiled and summarized by The Japan Food Chemical Research Foundation based on a part of "Section A: Compositional Standards for Foods in General" of "Part I: Foods" of "MHW Notification No. 370 (Specifications andStandards for
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of substances which are generally provided for eating or drinking as foods and which are used as food additives. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfareon May 23, 1996).
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Food Sanitation Law was amended and promulgated in May 2003. Based on the amended law, the Ministry of Health, Labour and Welfare (MHLW) is going to implement a positive list system for agricultural chemicals on/in food. The system is aimed at prohibiting the distribution of foods that contain agricultural chemicals above acertain level
LIST OF EXISTING FOOD ADDITIVESBEST GARDENIA FOODGARDENIA FOODPRODUCTS
List of Existing Food Additives The Japan Food Chemical Research Foundation 332 Charcoal A substance obtained by carbonizing bamboo or wood. 199 Chicle A substance composed mainly of amyrin acetate andpolyisoprenes
ESTABLISHMENT OF APPLICABLE LAWS AND ORDINANCES IN Provisional Translation from the Japanese Original Section 1. Background of the Revision of the Food Sanitation Law Based on the law concerning amendment, the provision of Paragraph 3, Articles 11 hasbeen newly added to
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATIONDOG FOOD ADDITIVESFOODADDITIVES FDA
The Japan Food Chemical Research Foundation / Research Reports. More. 2021.05.13. Revision of MRLs of five Agricultural Chemicals (*) in Food. 2021.03.26. Revision of MRLs of four Agricultural Chemicals and one Veterinary Drug in Food , Addition of MRLs of one Agricultural Chemical in Food. 2021.02.03. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation. Headquarters 1-1-11, Sanwacho, Toyonaka-shi, Osaka, Japan. TEL (06) 6333 - 5680 FAX (06)6333 - 5491
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION Standards Applying Specifically to Inpidual Additives Table of Standards for Use, according to Use Categories :Standards for Use Feb.3,2021.pdf Notes: (1) The amounts of food additives indicated in the table below are the maximum limits authorized to be used for foods, unless otherwise indicated. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION These additives are listed here in alphabetical order. They are 472 in total as of January 15, 2021. The number preceding the name of each additive is the sequence number given to the corresponding additive in the original Japanese table.The names of the substances are translated by the Foundation from the Japanese original. 2021.01.15.pdf. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION A substance composed mainly of amyrine acetate and polyisoprenes obtained from the secretion of chilte trees (Chidoscolus elasticus LUNDELL). A substance obtained by extraction from the fruits, bark, or leaves of Chinese bayberry. A substance composed mainly of cholesterol obtained from fish oil or "lanolin". THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATIONEPA APPROVED PESTICIDE LISTLIST OF PESTICIDE CHEMICALSPESTICIDES FOR SALERESTRICTED USE PESTICIDE LISTSAFE PESTICIDES LIST The maximum residue limits of substance used as ingredient of agricultural chemical in foods. The above list is compiled and summarized by The Japan Food Chemical Research Foundation based on a part of "Section A: Compositional Standards for Foods in General" of "Part I: Foods" of "MHW Notification No. 370 (Specifications andStandards for
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of substances which are generally provided for eating or drinking as foods and which are used as food additives. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfareon May 23, 1996).
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Food Sanitation Law was amended and promulgated in May 2003. Based on the amended law, the Ministry of Health, Labour and Welfare (MHLW) is going to implement a positive list system for agricultural chemicals on/in food. The system is aimed at prohibiting the distribution of foods that contain agricultural chemicals above acertain level
LIST OF EXISTING FOOD ADDITIVESBEST GARDENIA FOODGARDENIA FOODPRODUCTS
List of Existing Food Additives The Japan Food Chemical Research Foundation 332 Charcoal A substance obtained by carbonizing bamboo or wood. 199 Chicle A substance composed mainly of amyrin acetate andpolyisoprenes
ESTABLISHMENT OF APPLICABLE LAWS AND ORDINANCES IN Provisional Translation from the Japanese Original Section 1. Background of the Revision of the Food Sanitation Law Based on the law concerning amendment, the provision of Paragraph 3, Articles 11 hasbeen newly added to
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION These additives are listed here in alphabetical order. They are 472 in total as of January 15, 2021. The number preceding the name of each additive is the sequence number given to the corresponding additive in the original Japanese table.The names of the substances are translated by the Foundation from the Japanese original. 2021.01.15.pdf. STANDARDS FOR USE, ACCORDING TO USE CATEGORIES EFFECTIVE Major Use Category Additives Target Foods Maximum Limits Limitation for Use Apricot (eliminate seeds) 0.004g/kg Nectarin (eliminate seeds) Peach (eliminate seeds) THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Japan Food Chemical Research Foundation. Headquarters 1-1-11, Sanwacho, Toyonaka-shi, Osaka, Japan. TEL (06) 6333 - 5680 FAX (06)6333 - 5491
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of plant or animal sources of natural flavorings. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfare on May 23, 1996). These additives are listed here in alphabetic order. Hibiscus. Roselle. THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION List of substances which are generally provided for eating or drinking as foods and which are used as food additives. These substances in this list are given in the Director-general of Environmental Health Bureau Notice, No. 56 (published by the Ministry of Health and Welfareon May 23, 1996).
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION The Food Sanitation Law was amended and promulgated in May 2003. Based on the amended law, the Ministry of Health, Labour and Welfare (MHLW) is going to implement a positive list system for agricultural chemicals on/in food. The system is aimed at prohibiting the distribution of foods that contain agricultural chemicals above acertain level
THE JAPAN FOOD CHEMICAL RESEARCH FAUNDATION All aquatic animal, except fish, shelled molluscs and crustaceans. Edible offal. All body parts, except muscle, fat, liver, and kidney. Ref. 1. Edible corn oil that meets the JAS for Edible Vegetable Fats and Oils, and other edible oils that meet standards equivalent to or stricter than JAS. Ref. 2. GUIDELINE FOR ASSESSMENT OF THE EFFECT OF FOOD ON HUMAN Guideline for Assessment of the Effect of Food on Human Health Regarding Food Additives May 2010 Food Safety Commission of Japan(FSCJ)
THE NINETEENTH SEMINAR FOR VISITING FOOD HYGIENE EXPERTS 2006 The Nineteenth Seminar for Visiting Food Hygiene Experts -2006- Policy Planning and Communication Division Standards and EvaluationDivision
公益財団法人 日本食品化学研究振興財団 Created Date: 1/9/2004 2:40:44 PM THE JAPAN FOOD CHEMICAL RESEARCH FOUNDATION 食と化学の確かな未来を拓くために活動します* English
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食品添加物 2020.12.04 L-酒石酸カリウム及びメタ酒石酸を別表第1へ添加物指定し規格基準を設定。 炭酸カルシウムの規格基準を改正。*
残留農薬 2020.11.16 オキサチアピプロリン他2品目について食品中の残留基準値を改正し、チルジピロシン他2品目を追*
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残留農薬 2020.07.14 アルドリン他10品目について食品中の残留 農薬基準値を改正、イプフルフェノキン1品目を追*
残留農薬 2020.06.30 アメトクトラジン他5品目について食品中の残 留農薬基準値を改正、ピロキサスルホン1品目を追*
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助成事業 2020.05.26 第25回研究成果報告書を掲載しました*
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食品添加物 2020.01.21 類又は誘導体として指定されている18項目の香料に関するリストの正誤表の送付について*
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残留農薬 2020.01.15 アイスルブロム他5品目について食品中の残留基準値を改正*
残留農薬 2019.10.31 アモキシシリン他5品目について食品中の残留基準値を改正 過去のニュースはこちら * 記事がありません。 過去のニュースはこちら* 2020.09.28
令和2年度研究等助成の選考結果* 2020.05.26
第25回研究成果報告書を掲載しました* 2020.03.27
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平成29年度奨学助成の選考結果 過去のニュースはこちら* 2020.12.04
L-酒石酸カリウム及びメタ酒石酸を別表第1へ添加物指定し規格基準を設定。 炭酸カルシウムの規格基準を改正。* 2020.06.18
第9版食品添加物公定書追補1の作成について* 2020.06.18
ジフェンコナゾールを別表1へ添加物指定し 規格基準を設定。他に9添加物の成分規格追加と1添加物の成分規格変更。* 2020.03.31
プシコースエピメラーゼを別表1へ添加物指定し、また、成分規格を設定。* 2020.02.26
既存添加物名簿の一部改正(削除)、添加物等 の規格基準(製造基準)の一部改正(削除)* 2020.01.21
類又は誘導体として指定されている18項目の香料に関するリストの正誤表の送付について* 2020.01.15
二炭酸ジメチルを別表1へ添加物指定、イソマルトデキストラナーゼ・カキ色素の成分規格を設定、エンジュ抽出物・dl-α-トコフェロールの成分規格を改正* 2019.10.21
類又は誘導体として指定されている18項目の香料に関するリストについて* 2019.06.28
第2版 食品中の食品添加物分析法の改正* 2019.06.27
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オキサチアピプロリン他2品目について食品中の残留基準値を改正し、チルジピロシン他2品目を追* 2020.09.14
シクラニリプロール他3品目につい て食品中の残留農薬基準値を改正し、ブロフラニリド他1品目を追加し、ベタメタゾ ンについて一部の食品において「不検出」として規定し試験法を新たに設定* 2020.07.14
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アメトクトラジン他5品目について食品中の残 留農薬基準値を改正、ピロキサスルホン1品目を追* 2020.06.18
イミノクタジン他4品目について食品中の残留 基準値を改正、メチルテトラプロール1品目を追* 2020.04.23
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アイスルブロム他5品目について食品中の残留基準値を改正* 2019.10.31
アモキシシリン他5品目について食品中の残留基準値を改正 過去のニュースはこちら * 記事がありません。 過去のニュースはこちら * 記事がありません。 過去のニュースはこちら * 厚生労働省食品化学情報 * 食品安全委員会情報 * 食品化学関連資料* 関連サイト
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