CSV
Food Additives - CSV
Food additives are substances intentionally added to food for purposes such as manufacturing, processing, preservation, quality maintenance, or nutritional enhancement. Under Japan's Food Sanitation Act, they are classified into four categories: designated additives, existing additives, natural flavorings, and general food additives. There are 27 purpose-based classifications including preservatives, coloring agents, sweeteners, and antioxidants.
food additives
food sanitation act
ministry of health
preservatives
coloring agents
sweeteners
antioxidants
code,slug,name,description,categoryType
01,designated-additives,Designated Additives,"Food additives designated by the Minister of Health, Labour and Welfare.",Legal Classification
02,existing-additives,Existing Additives,Food additives other than chemical synthetics that have been widely used.,Legal Classification
03,natural-flavorings,Natural Flavorings,Natural substances derived from animals and plants used for flavoring.,Legal Classification
04,general-food-additives,General Food Additives,Substances generally provided for consumption that are used as additives.,Legal Classification
05,preservatives,Preservatives,Additives used to prevent food spoilage and deterioration.,Purpose-based Classification
06,coloring-agents,Coloring Agents,Additives used to color food.,Purpose-based Classification
07,sweeteners,Sweeteners,Additives used to sweeten food.,Purpose-based Classification
08,antioxidants,Antioxidants,Additives used to prevent food oxidation.,Purpose-based Classification
09,thickeners-stabilizers,"Thickeners, Stabilizers, Gelling Agents, and Pastes",Additives used to increase food viscosity and stability.,Purpose-based Classification
10,color-fixatives,Color Fixatives,Additives used to maintain vivid food colors.,Purpose-based Classification
11,bleaching-agents,Bleaching Agents,Additives used to remove color from food.,Purpose-based Classification
12,antimold-antibacterial-agents,Antimold and Antibacterial Agents,Additives used to prevent mold and bacterial growth.,Purpose-based Classification
13,emulsifiers,Emulsifiers,Additives used to mix water and oil.,Purpose-based Classification
14,leavening-agents,Leavening Agents,Additives used to make food rise.,Purpose-based Classification
15,seasonings,Seasonings,Additives used to adjust food flavor.,Purpose-based Classification
16,acidulants,Acidulants,Additives used to add sourness to food.,Purpose-based Classification
17,flavorings,Flavorings,Additives used to add aroma to food.,Purpose-based Classification