EU, U.S., and Third World Country Regulations and Japanese Legislation - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 321

table 10.3 permitted Substances, Maximum Level of addition, and principal Uses in Japan

Other principal
Uses

Substance Name permitted Food Max. Level

acesulfame
potassium

Substitute for sugar Not more than 15 g/kg directly added to

coffee and tea
and used as a
substitute food
for sugar

Food with nutritional function (limited
to tablets)

Not more than 6 g/kg

Chewing gum Not more than 5 g/kg

Confections and pastries Not more than 2.5 g/kg

ice cream products, tare, jam,
tsukemono, ice candy, and lour
paste

Not more than 1 g/kg

Wine, alcoholic beverages, soft drinks,
milk drinks, and lactic bacteria-
fermented beverage

Not more than 0.5 g/kg

disodium
glycyrrhizinate

Soy sauce and miso (fermented
soybean paste)

— —

Saccharin Chewing gum Not more than 0.05 g/kg

as saccharin

—

Sodium saccharin Koji-zuke (preserved in koji, fermented

rice), su-zuke (pickled in vinegar),
and takuan-zuke (preserved radish in
rice bran paste)

less than 2.0 g/kg (as a
residual level of sodium
saccharin)

—

powdered nonalcoholic beverage less than 1.5 g/kg —

Kasuzuke (pickled in sake lees),
misozuke (preserved in fermented
soybean paste), shoyu-zuke
(preserved in soy sauce), and
processed ish and shellish
(excluding surimi products,
tsukudani, and pickled food)

less than 1.2 g/kg —

Nimame (cooked beans or peas,
sweetened), processed seaweed,
soy sauce, and tsukudani (preserved
food boiled in soy sauce)

less than 0.5 g/kg —

Edible ices (including sherbet,
lavored ices), milk drinks, sauce,
nonalcoholic beverages, ish-paste
product, syrup, vinegar, and lactic
acid bacteria drinks

less than 0.3 g/kg (less
than 1.5 g/kg) in case of
materials for
nonalcoholic beverages,
lactic acid bacteria
drinks, or fermented milk
product to be diluted not
less than ivefold before
use, less than 0.90 g/kg
in case of vinegar to be
diluted not less than
threefold before use

—

an (adzuki bean paste), fermented
milk product, lour paste, ice cream
products, jam, and miso (fermented
soybean paste)

less than 0.2 g/kg —

Confectionery products less than 0.1 g/kg —

Canned or bottled food less than 0.2 g/kg —

( continued )