List of Existing Food Additives Last update：2007/10/15 This list of food additives from natural origin is complied and published by the Ministry of Health and Welfare on April 16, 1996. These additives are listed here in alphabetic order. The number preceding the name of each additive is the sequence number given to the corresponding additive in the original Japanese list. Effective from September 11, 2007 No. Name Note 270 Absinth extract A substance composed mainly of sesquiterpenes obtained from the whole absinth grass. 12 -Acetolactate decarboxylase - 11 N-Acetylglucosamine - 168 Acid clay - 169 Acid phosphatase - 4 Actinidine - 68 Activated acid clay - 67 Active carbon A substance obtained by carbonizing and activating carbon-containing substances. 6 Acylase - 13 5-Adenylic acid - 3 Agarase - 5 Agrobacterium succinoglycan A substance composed mainly of succinoglycan obtained from the cultured solution of bacteria belonging to Agrobacteriurn. 19 L-Alanine - 26 Alginate lyase - 25 Alginic acid - 23 Alkanet colour A substance composed mainly of alkanin obtained from alkanet roots. 94 Aloe extract A substance composed mainly of polysaccharides obtained from the leaves of KIDACHI-AROE (Aloe arborescens MILL.). 28 Aloe vera extract A substance composed mainly of polysaccharides obtained from aloe leaves. 27 Aluminium - 224 Amino acid-sugar reaction product A substance obtained by heating the mixture of amino acids and monosaccharides. 16 Aminopeptidase - 17 alpha-Amylase - 18 beta-Amylase - 14 Annatto extract A substance composed mainly of norbixin and bixin obtained from the seed coats of annatto. 29 Anthocyanase - 21 Arabino galactan - 22 L-Arabinose - 24 L-Arginine - 167 Artemisia sphaerocephala seed gum A substance composed mainly of polysaccharides obtained from the seed coats of SABAKU-YOMOGI (Artemisia sphaerocephala KRASCH). 7 Ascorbate oxidase - 8 L-Asparagine - 9 L-Aspartic acid - 10 Aspergillus terreus glycoprotein A substance composed mainly of glycoprotein obtained from the cultured solution of mould belonging to Aspergillus terreus. 1 Aureobasidium cultured solution A substance composed mainly of beta-1, 3-1, 6-glucan obtained from the cultured solution of yeast belonging to Aureobasidium. 263 Bacillus natto gum A substance composed mainly of polyglutamic acid obtained from the cultured solution of bacteria belonging to Bacillus natto. 165 Bamboo grass colour A substance composed mainly of chlorophyll obtained from the leaves of bamboo grass. 366 Bees wax A substance composed mainly of myricyl palmitate obtained from honeycomb. 292 Beet red A substance composed mainly of betanin and isobetanin obtained from beet roots. 347 Bentonite - 332 Betaine - 154 Bone carbon black A substance composed mainly of carbon obtained by carbonizing bones. 153 Bone charcoal A substance composed mainly of carbon powder and calcium phosphate obtained from bovine bones. 311 Brazilian licorice extract A substance composed mainly of peliandorin obtained from Brazilian licorice roots. 318 Bromelain - 211 Buckwheat ash extract A substance obtained by extraction from the ashes of buckwheat stems or leaves. 307 Butane - 61 Cacao carbon black A substance composed mainly of carbon obtained from the seed coats of cacao beans. 60 Cacao colour A substance composed mainly of polymers of anthocyanins obtained from cacao beans. 73 Caffeine (extract) A substance composed mainly of caffeine obtained from coffee beans or tea leaves. 187 Calcinated calcium A substance composed mainly of calcium compounds obtained by calcinating sea urchinshells, shells, coral, whey, bones or eggshells. 90 Candelilla wax A substance composed mainly of hentriacontane obtained from candelilla stems. 166 Cane wax A substance composed mainly of myricyl palmitate obtained from cane stems. 247 Capsicum water-soluble extract A substance composed mainly of water-soluble substances obtained by extraction from capsicum fruits. 78 Caramel I (plain) A substance obtained by heat-treating food-grade carbohydrates including starch hydrolysates, molasses or saccharides, excluding “Caramel II“, “Caramel III“ and “Caramel IV“. 79 Caramel II (caustic sulfite process) A substance obtained by adding sulfite compounds to, and heat-treating, food-grade carbohydrates including starch-hydrolysates, molasses or saccharides, excluding “Caramel IV“. 80 Caramel III (ammonia process) A substance obtained by adding ammonium compounds to, and heat-treating, food-grade carbohydrates including starch-hydrolysates, molasses or saccharides, excluding “Caramel IV“. 81 Caramel IV (sulfite ammonia process) A substance obtained by adding sulfite compounds and ammonium compounds to, and heat-treating, food-grade carbohydrates including starch-hydrolysates, molasses or saccharides. 84 Carboxypeptidase - 83 Carnauba wax A substance composed mainly of ceryl hydroxycerotate obtained from the leaves of carnauba trees. 86 Carob bean gum A substance obtained by grinding, or dissolving and precipi