Food Japan

Storage Store in cool place avoid light and heat Uses Natural flavoring agent in foods colorant for foods (Japan)... 

Uses Buffer in pharmaceuticals foods (binder, fat emulsifier, moisture-retaining agent, alkaline agent, raising agent) emulsifier for cheese food (Japan) microencapsulation systems... 

Sulfuric acid Tannic acid Wheat (Triticum vulgare) gluten Zein processing aid, food processing Glyceryl rosinate Methyl rosinate processing aid, food Japan Oregano Ozone... 

Suda, L, Oki, T., Masuda, M., Kobayashi, M., Nishiba, Y., Fumta, S. 2003.Physiological functionality of purple-fleshed sweet potato containing anthocyanins and their utilization in foods. Japan AgriculturalResearchhl, 167- 173. 

Properties Wh. crystals or powd. m.w. 215.97 Uses Dietary supplement, emulsifier, raising agent in foods pharmaceuticals Regulatory 1% max. as calcium in foods Japan approved restricted Manuf./Distrib. Brenntag Southeast Brenntag Specialties Budenheim USA RIA Int l. Symrise USA... 

Fine chemicals are produced by a wide spectmm of manufacturers, largely because the distinction between different kinds of chemicals is not sharp. There are specialty producers of fine chemicals. Many companies that manufacture dmgs also manufacture the chemical substances that are used in preparing the dosage forms. A number of companies manufacture dmg chemicals and food chemicals. Some fine chemicals are made by manufacturers of heavy chemicals, and either may be simply a segment of their regular production, or some of that production which has been subjected to additional purification steps. Many fine chemicals are imported into the United States from countries such as Japan, Germany, and the Netherlands. 

Countries that use a positive Hst, eg, Japan, Switzerland, the former Soviet Union, and the United States, Hst ak substances akowable in flavor and foods any material not Hsted is not akowable. Any material included on a positive Hst is considered safe for its intended use. This system works wek only if there is a specific procedure to akow for the addition of new materials. In the United States there is the Food Additive Petition and the GRAS route. No new material can be used in flavor or foods unless it undergoes one of these two procedures. This assures that any new technology can be added and used after it is reviewed for safety. 

Agar. Agar [9002-18-0] is obtained from a variety of red marine algae found along the coast of Japan. Food appUcations include fro2en desserts, confectionery products, and baked goods (92). 

Epidemiologic studies in Japan indicate an increased risk of stomach cancer owing to consumption of broiled fish and meats (116). In the United States, stomach cancer incidence has steadily declined since the 1940s, whereas consumption of broiled food has increased (108). In addition, the average human intake of PAHs is only 0.002 of that required to produce cancer in half of animals fed. Test results are often contradictory (117) and many components of food, such as vitamin A, unsaturated fatty acids, thiols, nitrites, and even saUva itself, tend to inhibit the mutagenic activity of PAHs (118—120). Therefore, the significance of PAHs in the human diet remains unknown (121,109). 

Electro dialysis is used widely to desalinate brackish water, but this is by no means its only significant appHcation. In Japan, which has no readily available natural salt brines, electro dialysis is used to concentrate salt from seawater. The process is also used in the food industry to deionize cheese whey, and in a number of poUution-control appHcations. 

Exposure. The exposure of humans and animals to mercury from the general environment occurs mainly by inhalation and ingestion of terrestrial and aquatic food chain items. Pish generally rank the highest (10—300 ng/g) in food chain concentrations of mercury. Swordfish and pike may frequently exceed 1 p.g/g (27). Most of the mercury in fish is methyl mercury [593-74-8]. Worldwide, the estimated average intake of total dietary mercury is 5—10 p-g/d in Europe, Russia, and Canada, 20 pg/d in the United States, and 40—80 pg/d in Japan (27). 

Calcium peroxide is made by EMC, L Air Liquide, Nippon Peroxide (Japan), Shimakyo Chemical (Japan), Solvay Deutschland, Solvay Interox (United Kingdom), and Tomita Seiyaku (Japan). Trade names used for calcium peroxide are Calper, IXPER 60 C, IXPER 75 C, PermeOx, and Trap2ene. The world market for calcium peroxide ia 1992 was about 2000 t. The U.S. prices ia 1994 were, for the food-grade (75% Ca02), 3.97/kg and for the technical grade (60%), 2.97—3.30/kg. 

Z-Furan. 3-(5-Nitro-2-furanyl)-2-propenamide, is prepared by condensation of 5-nitro-2-furancarboxaldehyde diacetate with malonic ester followed by PCl chlorination and amination (29). The product was marketed in Japan as a food preservative. 

Veterinary Potential or Fiorfenicol. The absolute ban on the use of chloramphenicol ia food producing animals ia the United States and Canada has accentuated the need for an effective broad spectmm antibiotic ia animal food medicine. Fiorfenicol and other antibiotics commonly used ia veterinary medicine have been evaluated in vitro against a variety of important veterinary and aquaculture pathogens. Some of these data ate shown in Tables 4 and 5, respectively. Fiorfenicol was broadly active having MICs lower than those of chloramphenicol in each of the genera tested (Table 4). Florfenicol was also superior to chloramphenicol, thiamphenicol, oxytetracycline [79-57-2] ampicillin [69-53-4] and oxolinic acid [14698-29-4] against the most commonly isolated bacterial pathogen of fish in Japan (Table 5) (37). 

Japan. The Japanese StandardsforFood idditives allow sorbic acid and potassium sorbate to be used as antimicrobial agents in a variety of foods specific limitations depend on the food (163). 

Tofu. Tofu is prepared by adding a coagulant such as calcium sulfate to soymilk to precipitate the protein and oil into a gelatinous curd. The curd is then separated from the soluble portion (whey), pressed, and washed to yield a market-ready product. Tofu, a traditional food in Japan (90), was populari2ed in the United States in the late 1970s and is available in many U.S. supermarkets. 

Miso. Miso is a paste-like food having the consistency of peanut butter. It is made by fermenting cooked soybeans and salt with or without a cereal such as rice or barley (92). It is used as a base for soups in Japan, and as a seasoning in southern and eastern Asia. It is produced on a small scale in the United States. 

Stevioside and rebaudioside A are diterpene glycosides. The sweetness is tainted with a bitter and undesirable aftertaste. The time—intensity profile is characteristic of naturally occurring sweeteners slow onset but lingering. The aglycone moiety, steviol [471 -80-7] (10), which is the principal metaboHte, has been reported to be mutagenic (79). Wide use of stevia ia Japan for over 20 years did not produce any known deleterious side effects. However, because no food additive petition has been presented to the FDA, stevioside and related materials caimot be used ia the United States. An import alert against stevia was issued by the FDA ia 1991. In 1995, however, the FDA revised this import alert to allow the importation and use of stevia as a diet supplement (80), but not as a sweetener or an ingredient for foods. Several comprehensive reviews of stevia are available (81,82). 

---