2011年5月生效 美国FDA食品添加剂法规 word为中文版本 PDF为英文

effective from March 15, 2011

Major Use CategoryAcidifiers

Acetic AcidAcetic Acid, GlacialAdipic AcidCitric AcidFumaric AcidGluconic AcidGlucono-δ-LactoneLactic AcidDL-Malic AcidSuccinic AcidD-Tartaric AcidDL-Tartaric Acid

Anti-caking

Ferrocyanides of Calcium,Potassium and Sodium

Salt

Individually or incombination,0.020g/kg as

anhydrous sodiumferrocyanide0.050 g/kg as maximumresidue limit

GrapefruitLemonOrange

Imazalil

BananaCitus fruits

(except mandarin orange)

o-PhenylphenolSodium o-PhenylphenolThiabendazole

Banana (whole)Banana (pulp)Citrus fruits

Antioxidants

L-Ascorbic AcidL-Ascorbyl PalmitateL-Ascorbyl Stearate

Butylated Hydroxyanisole (BHA)

Butter Fats & oils

Fish & shellfish (dried)Fish & shellfish (salted)Fish & shellfish (frozen)

as BHA0.2 g/kg0.2 g/kg0.2 g/kg0.2 g/kg1 g/kg of dip

When BHA is used in

combination with BHT, thetotal amount of both shall notexceed the correspondinglimit.

All foodsCitrus fruits

0.070 g/kg 0.070 g/kg 0.070 g/kgas maximumresidue limit0.0020 g/kg0.0050 g/kg

Only for defoaming.

Additives

All foods

Target Foods

Maximum Limits

Limitation for Use

Anti-foaming agentAnti-molding agents

Silicone resin Diphenyl

All foods

as maximumresidue limit ofo-phenylphenol0.010g /kgas maximumresidue limit0.0030 g/kg0.0004 g/kg0.010 g/kg

(except frozen products cosumed raw)Mashed potato (dried)Whale meat (frozen)

0.2 g/kg1 g/kg of dip

(except frozen products cosumed raw)