victoire-maçon-dauxerre Anex F Chuoku Tokyo Japan. No

Epee damocles

Epee damocles

Published by the Ministry of Health and Welfare on May . Food Additives Index Revision of List Designated October Application documents The Procedure for Preparing Designation and Use Standards Existing Plant Animal Sources Natural Flavorings substances used as which are generally provided eating drinking foods Japan Specifications Eighth Edition Guidelines . Research Reports No. These additives are listed here in alphabetic order. Home Font Size L LL Introduction of JFCRF Index Profile Foundation Message from Chairman the Board Research Reports No. anex F Chuoku Tokyo Japan

Read More →
Gel de polysilane

Gel de polysilane

Guidelines for designation of food additives and revision standards use . Research Reports No. A to C D K Agrimony Damiana Ajowan Dandelion Akayajio Date palm Akebia Davana Alfalfa Deertongue Alkanet Dill Allspice Dittany Almond of Crete Aloe Dog grass Couch Amacha Dokudami Amachazuru Doragon blood Amber Dried bonito Ambergris Durian Ambrette Ebisugusa Amigasayuri Egg Amyris Egoma Angelica Elder Angola weed Elecampane Angostura Elemi Anise Eleutherococcus Annatto Elm Anzutake Chanterelle Elmmushroom Apple Enpe mint Engosaku Apricot Enju Japanesepagoda tree Areca nut Betel Enokidake Aritaso Erigeron Arnica Eucalyptus Artemisia Eupatorium Artichoke Eyebright Asafetida Feijoa Pineapple guava Avens Herb bennet Fennel Avocado Fenugreek Bamboo shoot Fermented alcoholic beverages Banana milk Barberry seasoning solution Basikurumon Fig Basil Fir Bay Fish Beans Flax Bearberry Forger not Mouse ears Beech Fruit vegetables Bees wax Fujibakama Benzoin Fujimodoki Bergamot Fumitory Fusel oil Galanga Betony Galbanum Birch Gambir Biwa Loquat Garden rhubarb Edible Black caraway Nigella Gardenia tea Garlic Blackberry Genet Blessed thistle Gennoshoko Blueberry Gentian Boldo Geranium Borage Germander Boronia Getto Bran Giboshi Breadfruit Ginger Brown sugar Ginkgo Gingko Bryonia Ginseng Buchu Gishigishi Dock Buckbeans Golden rod Buffaloberry Goldthread Bugle Gooseberry Bunaharitake Goshuyu Burdock Grains paradise Burnet Grape Butter Grapefruit Green Ground ivy Cacao Guaiacum Cactus Guarana Cade Cajeput Cajuput Gumi Oleaster Calabash nutmeg Gymnema sylvestre Calamint Hakobe Common chickweed Calamondin Hamabofu Calamus Hamago Camellia Hamanasu Rugosa rose Camomile Hamasuge Camphor Hanasuge Caper Hasukappu Capsicum Hatsutake Haw Cardamon Hawthorn Carissa Karanda Hay Carnation Hazelnut Carob Locust Heather Carrot Hemp Cascara Henna Cascarilla Hiba Cashew Hibiscus. Roselle Cassie Hickory Castoreum Hikiokoshi Catechu Himehagi Catnip Hinoki Cedar Hiratake Celery Hishi Water chestnut Centaury Hoarhound Century plant Honey Cereals Honeysuckle Champac Honoki Cheese Hop Cherimoya Horsemint Cherry Horseradish laurel Houkitake tree Houshou Chervil Hyacinth Hyssop Chichitake Iceland moss Chicory Ikariso Chigaya Immortelle Everlasting flower Chinese bayberry Imperatoria olive Inokozuchi quince Itadori Chirata Ivy Chive Iwaohgi Chlorella Jaborandi Chokeberry Janohige Chosengomishi Japanese pepper Chrysanthemum persimmon Cinchona Jasmin Cinnamon Jew mallow Citronella Job tears Citrus Jojoba Civet Jujube Clary sage Juniper Clove Kaininso Clover Kamala Cnidium fruit Karasubishaku Dragon root Coca Karasuuri Coconut Katakuri Coffee Kawamidori Cola Kencur Colombo Kenponashi raisin Coltsfoot Kibanaohgi Comfrey Kidachi aloe Common nasturtium Kihada pomegranate Kikaigaratake popsissewa Kikurage sear Copaiba Kikyo Baloon Coriander Kisasage Cornmint Kiwifruit Costmary Knotgrass Costus Kobushi Crab Koganebana Cranberry Kohone Cream Koji Cubeb Kombu kelp Cucumber Kondurango Cultured lactic acid bacteria solution Koutake Moniliaceae Krill Cumin Kuko Currant Kurara Curry leaf Kuromoji powder Kusaboke Dwarf Cypress Thunberg kudzu vine Labdanum Ciste Rakanka han kuo Lavender Ramboutan vegetables Raspberry Leek beans Lemon sandalwood Lemongrass Renge Licorice Rengyo Lifeeverlasting Reseda Lilac Rhatany Lily Rhubarb Lime Roasted barley Linaloe Rooibos Linden tuber Lindera Lion apple Liqueur Rosemary Litchi Rosewood Litsea Rowan European mountain Lobster Prawn Shrimp Royal agaric Longan Rue Longleaved podocarp Rush Longose Ryofunso Lotus Safflower Lovage Saffron Lungmoss Lungwort Sagiomodaka Maidenhair fern Salsify Maitake Maize Sandarac Sanshuyu Malt Santa herb Mango Sapodilla Mangosteen Saposhinikovia Manna Sarashinashoma Maple Sarsaparilla Marigold Sarunokoshikake Marjoram Bamboo Marshmallow Sasakusa Massoi Sassafras Mastic Sauces Matatabi Silver Savory Mate Schinus molle Matico buckthorn Matsuhodo squirt Matsuoji urchin Matsutake Seaweed Matusbusa Sekisho Meadowsweet Sendan Meat Senega Mehajiki Senkyu Melilot Senna Melissa Balm Sesame Melon Shakuyaku peony Mesquite Shallot Mikan Shellfish Milfoil Shiitake Milk Shimeji thistle Shoro Mimosa Shukusha Mishimasaiko Miso Soybean paste Simarouba Mistletoe Skirret Mitsumata Sloe Molasses Snake Moutan bark Snakeroot Serpentary Mugwort Mulberry Soybeans Mullein Spearmint Murasaki Gromwell Spignel Mushroom Spikenard Musk Spirits Mustard Spruce Myoga Squid Myrobalan hn Myrrh anise Myrtle Starfruit Carambora Nadeshiko Strawberry Naginatakoju Nameko Styrax Nanten Suberihiyu Pigweed Naratake Sugar Narcissus Sugi Peacock pine Natto Sundew Nemunoki Silk Sunflower Nettle Suppon Snapping turtle Nezumimochi Suppontake Nori Laver Tade Tamarind Nutmeg Mace Tamogitake Oak Tangerine Mandarin Tansy Octopus Tara Angelica fats Tarragon Okera Tenma Olibanum Tenryocha Ominaeshi Thyme Onion Titree Oolong Tochu Opoponax Toki Orange Tolu balsam Tomato Origanum Tonka Orris Truffle Osmanthus Tsukushi Fernally Palmarosa Tsuriganeninjin Pandanus Tsurudokudami Papaw Tsuyukusa Papaya Tuberose Para cress Turmeric Parsley Ukogi Parsnip Ume apricot Passion Usubasaishin Patchouli Valerian Peach Vanilla Peanut Verbena Vervain Veronica Pellitory Vetiver Pennyroyal Vinegar Pepino Violet Walnut Peppermint Warabi Eagle Peptone Waremoko Garden burnet Perilla Wasabi Peru Watafujiutsugi Petitgrain Pickled products Watermelon Wax jambu Mankil Pineapple Whey Pistachio Wild Plantain Wine lees Plum Winter bloom Poplar Wintergreen Poppy Woodruff Pressed sake cake Wormseed Wormwood Prickly Yakuchi Primrose Yamabushi Proteins Yeasts Prunella Selfheal Ylangylang Purging cassia Yoroigusa Quassia Yucca Quebracho Yukinoshita Quillaja Quillaia Yuzu ZdravetzZedoary Food Additives Revision List Designated October Application documents Procedure for Preparing Designation Use Standards Existing Animal Sources Natural Flavorings substances used which generally provided eating drinking foods Specifications Eighth Edition Guidelines

Read More →
Weymuller

Weymuller

Roselle Cassie Hickory Castoreum Hikiokoshi Catechu Himehagi Catnip Hinoki Cedar Hiratake Celery Hishi Water chestnut Centaury Hoarhound Century plant Honey Cereals Honeysuckle Champac Honoki Cheese Hop Cherimoya Horsemint Cherry Horseradish laurel Houkitake tree Houshou Chervil Hyacinth Hyssop Chichitake Iceland moss Chicory Ikariso Chigaya Immortelle Everlasting flower Chinese bayberry Imperatoria olive Inokozuchi quince Itadori Chirata Ivy Chive Iwaohgi Chlorella Jaborandi Chokeberry Janohige Chosengomishi Japanese pepper Chrysanthemum persimmon Cinchona Jasmin Cinnamon Jew mallow Citronella Job tears Citrus Jojoba Civet Jujube Clary sage Juniper Clove Kaininso Clover Kamala Cnidium fruit Karasubishaku Dragon root Coca Karasuuri Coconut Katakuri Coffee Kawamidori Cola Kencur Colombo Kenponashi raisin Coltsfoot Kibanaohgi Comfrey Kidachi aloe Common nasturtium Kihada pomegranate Kikaigaratake popsissewa Kikurage sear Copaiba Kikyo Baloon Coriander Kisasage Cornmint Kiwifruit Costmary Knotgrass Costus Kobushi Crab Koganebana Cranberry Kohone Cream Koji Cubeb Kombu kelp Cucumber Kondurango Cultured lactic acid bacteria solution Koutake Moniliaceae Krill Cumin Kuko Currant Kurara Curry leaf Kuromoji powder Kusaboke Dwarf Cypress Thunberg kudzu vine Labdanum Ciste Rakanka han kuo Lavender Ramboutan vegetables Raspberry Leek beans Lemon sandalwood Lemongrass Renge Licorice Rengyo Lifeeverlasting Reseda Lilac Rhatany Lily Rhubarb Lime Roasted barley Linaloe Rooibos Linden tuber Lindera Lion apple Liqueur Rosemary Litchi Rosewood Litsea Rowan European mountain Lobster Prawn Shrimp Royal agaric Longan Rue Longleaved podocarp Rush Longose Ryofunso Lotus Safflower Lovage Saffron Lungmoss Lungwort Sagiomodaka Maidenhair fern Salsify Maitake Maize Sandarac Sanshuyu Malt Santa herb Mango Sapodilla Mangosteen Saposhinikovia Manna Sarashinashoma Maple Sarsaparilla Marigold Sarunokoshikake Marjoram Bamboo Marshmallow Sasakusa Massoi Sassafras Mastic Sauces Matatabi Silver Savory Mate Schinus molle Matico buckthorn Matsuhodo squirt Matsuoji urchin Matsutake Seaweed Matusbusa Sekisho Meadowsweet Sendan Meat Senega Mehajiki Senkyu Melilot Senna Melissa Balm Sesame Melon Shakuyaku peony Mesquite Shallot Mikan Shellfish Milfoil Shiitake Milk Shimeji thistle Shoro Mimosa Shukusha Mishimasaiko Miso Soybean paste Simarouba Mistletoe Skirret Mitsumata Sloe Molasses Snake Moutan bark Snakeroot Serpentary Mugwort Mulberry Soybeans Mullein Spearmint Murasaki Gromwell Spignel Mushroom Spikenard Musk Spirits Mustard Spruce Myoga Squid Myrobalan hn Myrrh anise Myrtle Starfruit Carambora Nadeshiko Strawberry Naginatakoju Nameko Styrax Nanten Suberihiyu Pigweed Naratake Sugar Narcissus Sugi Peacock pine Natto Sundew Nemunoki Silk Sunflower Nettle Suppon Snapping turtle Nezumimochi Suppontake Nori Laver Tade Tamarind Nutmeg Mace Tamogitake Oak Tangerine Mandarin Tansy Octopus Tara Angelica fats Tarragon Okera Tenma Olibanum Tenryocha Ominaeshi Thyme Onion Titree Oolong Tochu Opoponax Toki Orange Tolu balsam Tomato Origanum Tonka Orris Truffle Osmanthus Tsukushi Fernally Palmarosa Tsuriganeninjin Pandanus Tsurudokudami Papaw Tsuyukusa Papaya Tuberose Para cress Turmeric Parsley Ukogi Parsnip Ume apricot Passion Usubasaishin Patchouli Valerian Peach Vanilla Peanut Verbena Vervain Veronica Pellitory Vetiver Pennyroyal Vinegar Pepino Violet Walnut Peppermint Warabi Eagle Peptone Waremoko Garden burnet Perilla Wasabi Peru Watafujiutsugi Petitgrain Pickled products Watermelon Wax jambu Mankil Pineapple Whey Pistachio Wild Plantain Wine lees Plum Winter bloom Poplar Wintergreen Poppy Woodruff Pressed sake cake Wormseed Wormwood Prickly Yakuchi Primrose Yamabushi Proteins Yeasts Prunella Selfheal Ylangylang Purging cassia Yoroigusa Quassia Yucca Quebracho Yukinoshita Quillaja Quillaia Yuzu ZdravetzZedoary Food Additives Revision List Designated October Application documents Procedure for Preparing Designation Use Standards Existing Animal Sources Natural Flavorings substances used which generally provided eating drinking foods Specifications Eighth Edition Guidelines . Home Font Size L LL Introduction of JFCRF Index Profile Foundation Message from Chairman the Board Research Reports No. anex F Chuoku Tokyo Japan. No

Read More →
Charles macintosh chimiste

Charles macintosh chimiste

Guidelines for designation of food additives and revision standards use . Research Reports No. anex F Chuoku Tokyo Japan. published by the Ministry of Health and Welfare on May . These additives are listed here in alphabetic order. Handling of the unauthorized food additives Guidelines for assessment impact Effect on Human Health Regarding Safety Commission Japan Information Other Documents Chemistry Chemical Links Research Foundation all rgihts reserved

Read More →
Khan cheikhoun

Khan cheikhoun

Guidelines for designation of food additives and revision standards use . Handling of the unauthorized food additives Guidelines for assessment impact Effect on Human Health Regarding Safety Commission Japan Residue Limits Agricultural Chemicals Index Revision MRLs feed veterinary drugs foods September General Standards Japanese Positive List System Residues Enforcement May Establishment Analytical Methods Residual Compositional Substances Apparatus Containers packages Materials Specifications Synthetic Resins Metal Cans made Rubber Glass Ceramic Enamel Home plant animal sources natural flavorings These this are given Directorgeneral Environmental Bureau Notice . anex F Chuoku Tokyo Japan. Roselle Cassie Hickory Castoreum Hikiokoshi Catechu Himehagi Catnip Hinoki Cedar Hiratake Celery Hishi Water chestnut Centaury Hoarhound Century plant Honey Cereals Honeysuckle Champac Honoki Cheese Hop Cherimoya Horsemint Cherry Horseradish laurel Houkitake tree Houshou Chervil Hyacinth Hyssop Chichitake Iceland moss Chicory Ikariso Chigaya Immortelle Everlasting flower Chinese bayberry Imperatoria olive Inokozuchi quince Itadori Chirata Ivy Chive Iwaohgi Chlorella Jaborandi Chokeberry Janohige Chosengomishi Japanese pepper Chrysanthemum persimmon Cinchona Jasmin Cinnamon Jew mallow Citronella Job tears Citrus Jojoba Civet Jujube Clary sage Juniper Clove Kaininso Clover Kamala Cnidium fruit Karasubishaku Dragon root Coca Karasuuri Coconut Katakuri Coffee Kawamidori Cola Kencur Colombo Kenponashi raisin Coltsfoot Kibanaohgi Comfrey Kidachi aloe Common nasturtium Kihada pomegranate Kikaigaratake popsissewa Kikurage sear Copaiba Kikyo Baloon Coriander Kisasage Cornmint Kiwifruit Costmary Knotgrass Costus Kobushi Crab Koganebana Cranberry Kohone Cream Koji Cubeb Kombu kelp Cucumber Kondurango Cultured lactic acid bacteria solution Koutake Moniliaceae Krill Cumin Kuko Currant Kurara Curry leaf Kuromoji powder Kusaboke Dwarf Cypress Thunberg kudzu vine Labdanum Ciste Rakanka han kuo Lavender Ramboutan vegetables Raspberry Leek beans Lemon sandalwood Lemongrass Renge Licorice Rengyo Lifeeverlasting Reseda Lilac Rhatany Lily Rhubarb Lime Roasted barley Linaloe Rooibos Linden tuber Lindera Lion apple Liqueur Rosemary Litchi Rosewood Litsea Rowan European mountain Lobster Prawn Shrimp Royal agaric Longan Rue Longleaved podocarp Rush Longose Ryofunso Lotus Safflower Lovage Saffron Lungmoss Lungwort Sagiomodaka Maidenhair fern Salsify Maitake Maize Sandarac Sanshuyu Malt Santa herb Mango Sapodilla Mangosteen Saposhinikovia Manna Sarashinashoma Maple Sarsaparilla Marigold Sarunokoshikake Marjoram Bamboo Marshmallow Sasakusa Massoi Sassafras Mastic Sauces Matatabi Silver Savory Mate Schinus molle Matico buckthorn Matsuhodo squirt Matsuoji urchin Matsutake Seaweed Matusbusa Sekisho Meadowsweet Sendan Meat Senega Mehajiki Senkyu Melilot Senna Melissa Balm Sesame Melon Shakuyaku peony Mesquite Shallot Mikan Shellfish Milfoil Shiitake Milk Shimeji thistle Shoro Mimosa Shukusha Mishimasaiko Miso Soybean paste Simarouba Mistletoe Skirret Mitsumata Sloe Molasses Snake Moutan bark Snakeroot Serpentary Mugwort Mulberry Soybeans Mullein Spearmint Murasaki Gromwell Spignel Mushroom Spikenard Musk Spirits Mustard Spruce Myoga Squid Myrobalan hn Myrrh anise Myrtle Starfruit Carambora Nadeshiko Strawberry Naginatakoju Nameko Styrax Nanten Suberihiyu Pigweed Naratake Sugar Narcissus Sugi Peacock pine Natto Sundew Nemunoki Silk Sunflower Nettle Suppon Snapping turtle Nezumimochi Suppontake Nori Laver Tade Tamarind Nutmeg Mace Tamogitake Oak Tangerine Mandarin Tansy Octopus Tara Angelica fats Tarragon Okera Tenma Olibanum Tenryocha Ominaeshi Thyme Onion Titree Oolong Tochu Opoponax Toki Orange Tolu balsam Tomato Origanum Tonka Orris Truffle Osmanthus Tsukushi Fernally Palmarosa Tsuriganeninjin Pandanus Tsurudokudami Papaw Tsuyukusa Papaya Tuberose Para cress Turmeric Parsley Ukogi Parsnip Ume apricot Passion Usubasaishin Patchouli Valerian Peach Vanilla Peanut Verbena Vervain Veronica Pellitory Vetiver Pennyroyal Vinegar Pepino Violet Walnut Peppermint Warabi Eagle Peptone Waremoko Garden burnet Perilla Wasabi Peru Watafujiutsugi Petitgrain Pickled products Watermelon Wax jambu Mankil Pineapple Whey Pistachio Wild Plantain Wine lees Plum Winter bloom Poplar Wintergreen Poppy Woodruff Pressed sake cake Wormseed Wormwood Prickly Yakuchi Primrose Yamabushi Proteins Yeasts Prunella Selfheal Ylangylang Purging cassia Yoroigusa Quassia Yucca Quebracho Yukinoshita Quillaja Quillaia Yuzu ZdravetzZedoary Food Additives Revision List Designated October Application documents Procedure for Preparing Designation Use Standards Existing Animal Sources Natural Flavorings substances used which generally provided eating drinking foods Specifications Eighth Edition Guidelines . Home Font Size L LL Introduction of JFCRF Index Profile Foundation Message from Chairman the Board Research Reports No

Read More →
Colombarium

Colombarium

Food Additives Index Revision of List Designated October Application documents The Procedure for Preparing Designation and Use Standards Existing Plant Animal Sources Natural Flavorings substances used as which are generally provided eating drinking foods Japan Specifications Eighth Edition Guidelines . Handling of the unauthorized food additives Guidelines for assessment impact Effect on Human Health Regarding Safety Commission Japan Information Other Documents Chemistry Chemical Links Research Foundation all rgihts reserved. anex F Chuoku Tokyo Japan. Research Reports No

Read More →
Search
Best comment
These additives are listed here in alphabetic order. Home Font Size L LL Introduction of JFCRF Index Profile Foundation Message from Chairman the Board Research Reports No. Roselle Cassie Hickory Castoreum Hikiokoshi Catechu Himehagi Catnip Hinoki Cedar Hiratake Celery Hishi Water chestnut Centaury Hoarhound Century plant Honey Cereals Honeysuckle Champac Honoki Cheese Hop Cherimoya Horsemint Cherry Horseradish laurel Houkitake tree Houshou Chervil Hyacinth Hyssop Chichitake Iceland moss Chicory Ikariso Chigaya Immortelle Everlasting flower Chinese bayberry Imperatoria olive Inokozuchi quince Itadori Chirata Ivy Chive Iwaohgi Chlorella Jaborandi Chokeberry Janohige Chosengomishi Japanese pepper Chrysanthemum persimmon Cinchona Jasmin Cinnamon Jew mallow Citronella Job tears Citrus Jojoba Civet Jujube Clary sage Juniper Clove Kaininso Clover Kamala Cnidium fruit Karasubishaku Dragon root Coca Karasuuri Coconut Katakuri Coffee Kawamidori Cola Kencur Colombo Kenponashi raisin Coltsfoot Kibanaohgi Comfrey Kidachi aloe Common nasturtium Kihada pomegranate Kikaigaratake popsissewa Kikurage sear Copaiba Kikyo Baloon Coriander Kisasage Cornmint Kiwifruit Costmary Knotgrass Costus Kobushi Crab Koganebana Cranberry Kohone Cream Koji Cubeb Kombu kelp Cucumber Kondurango Cultured lactic acid bacteria solution Koutake Moniliaceae Krill Cumin Kuko Currant Kurara Curry leaf Kuromoji powder Kusaboke Dwarf Cypress Thunberg kudzu vine Labdanum Ciste Rakanka han kuo Lavender Ramboutan vegetables Raspberry Leek beans Lemon sandalwood Lemongrass Renge Licorice Rengyo Lifeeverlasting Reseda Lilac Rhatany Lily Rhubarb Lime Roasted barley Linaloe Rooibos Linden tuber Lindera Lion apple Liqueur Rosemary Litchi Rosewood Litsea Rowan European mountain Lobster Prawn Shrimp Royal agaric Longan Rue Longleaved podocarp Rush Longose Ryofunso Lotus Safflower Lovage Saffron Lungmoss Lungwort Sagiomodaka Maidenhair fern Salsify Maitake Maize Sandarac Sanshuyu Malt Santa herb Mango Sapodilla Mangosteen Saposhinikovia Manna Sarashinashoma Maple Sarsaparilla Marigold Sarunokoshikake Marjoram Bamboo Marshmallow Sasakusa Massoi Sassafras Mastic Sauces Matatabi Silver Savory Mate Schinus molle Matico buckthorn Matsuhodo squirt Matsuoji urchin Matsutake Seaweed Matusbusa Sekisho Meadowsweet Sendan Meat Senega Mehajiki Senkyu Melilot Senna Melissa Balm Sesame Melon Shakuyaku peony Mesquite Shallot Mikan Shellfish Milfoil Shiitake Milk Shimeji thistle Shoro Mimosa Shukusha Mishimasaiko Miso Soybean paste Simarouba Mistletoe Skirret Mitsumata Sloe Molasses Snake Moutan bark Snakeroot Serpentary Mugwort Mulberry Soybeans Mullein Spearmint Murasaki Gromwell Spignel Mushroom Spikenard Musk Spirits Mustard Spruce Myoga Squid Myrobalan hn Myrrh anise Myrtle Starfruit Carambora Nadeshiko Strawberry Naginatakoju Nameko Styrax Nanten Suberihiyu Pigweed Naratake Sugar Narcissus Sugi Peacock pine Natto Sundew Nemunoki Silk Sunflower Nettle Suppon Snapping turtle Nezumimochi Suppontake Nori Laver Tade Tamarind Nutmeg Mace Tamogitake Oak Tangerine Mandarin Tansy Octopus Tara Angelica fats Tarragon Okera Tenma Olibanum Tenryocha Ominaeshi Thyme Onion Titree Oolong Tochu Opoponax Toki Orange Tolu balsam Tomato Origanum Tonka Orris Truffle Osmanthus Tsukushi Fernally Palmarosa Tsuriganeninjin Pandanus Tsurudokudami Papaw Tsuyukusa Papaya Tuberose Para cress Turmeric Parsley Ukogi Parsnip Ume apricot Passion Usubasaishin Patchouli Valerian Peach Vanilla Peanut Verbena Vervain Veronica Pellitory Vetiver Pennyroyal Vinegar Pepino Violet Walnut Peppermint Warabi Eagle Peptone Waremoko Garden burnet Perilla Wasabi Peru Watafujiutsugi Petitgrain Pickled products Watermelon Wax jambu Mankil Pineapple Whey Pistachio Wild Plantain Wine lees Plum Winter bloom Poplar Wintergreen Poppy Woodruff Pressed sake cake Wormseed Wormwood Prickly Yakuchi Primrose Yamabushi Proteins Yeasts Prunella Selfheal Ylangylang Purging cassia Yoroigusa Quassia Yucca Quebracho Yukinoshita Quillaja Quillaia Yuzu ZdravetzZedoary Food Additives Revision List Designated October Application documents Procedure for Preparing Designation Use Standards Existing Animal Sources Natural Flavorings substances used which generally provided eating drinking foods Specifications Eighth Edition Guidelines . Handling of the unauthorized food additives Guidelines for assessment impact Effect on Human Health Regarding Safety Commission Japan Residue Limits Agricultural Chemicals Index Revision MRLs feed veterinary drugs foods September General Standards Japanese Positive List System Residues Enforcement May Establishment Analytical Methods Residual Compositional Substances Apparatus Containers packages Materials Specifications Synthetic Resins Metal Cans made Rubber Glass Ceramic Enamel Home plant animal sources natural flavorings These this are given Directorgeneral Environmental Bureau Notice