Food additive databaseseasoningChecked 2026-10-02
Sodium Chloride-decreased Brine (Saline Lake) 塩水湖水低塩化ナトリウム液
Existing food additiveNot on the EU additive list
- Purpose
- seasoning
- On the label
- “調味料（無機塩）” (seasoning (inorganic salts)), “塩水湖水低塩化ナトリウム液” (sodium chloride-decreased saline lake brine), “塩水湖水ミネラル液” (saline lake brine mineral liquid)
- Name in the List of Existing Food Additives
- 塩水湖水低塩化ナトリウム液 (No. 40)
- Source and production
- Obtained by crystallizing and separating sodium chloride from saline lake water, with alkali metal salts and alkaline earth metal salts as the main components.
In Japan
- A liquid obtained by removing sodium chloride (table salt) as crystals from saline lake water; alkali metal salts and alkaline earth metal salts are the main components. On the List of Existing Food Additives, its purpose is seasoning, and the short name is “塩水湖水ミネラル液” (saline lake brine mineral liquid).
- When used as a seasoning, it can be written by the group name “調味料（無機塩）” (seasoning (inorganic salts)) (it falls within the scope of group names set by the Consumer Affairs Agency). There are no standards for use.
Japan's standards for use
There are no standards for use that limit which foods or how much (the general standards for all additives still apply).
This is a summary of the standards for use. See the source list for the exact conditions.
In the EU
- It is not on the EU list of food additives (Regulation (EC) No 1333/2008, Annex II), so it cannot be used as a food additive in the EU.
Sources
- List of Existing Food Additives — Japan Food Chemical Research Foundation (Japanese)
- Standards for use and storage of each additive — Japan Food Chemical Research Foundation (Japanese)
- EU food additive database (Japanese translation) — MAFF (Japanese)
- Regulation (EC) No 1333/2008 on food additives — EUR-Lex
- 日本食品化学研究振興財団「既存添加物名簿収載品目リスト」（令和7年8月25日現在） (Japanese)
- 第10版 食品添加物公定書（2024年、厚生労働省・消費者庁）成分規格の定義 (Japanese)
- 消費者庁「食品表示基準について」別添 添加物関係（簡略名・用途名併記・一括名・栄養強化の範囲） (Japanese)
Checked 2026-10-02. Rules and evaluations change over time. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.
This page lists facts stated in laws and in evaluations by public bodies; it is not a safety verdict. Additives used in Japan are approved by the government, which sets the foods and amounts they can be used in. The ADI is a guide to the amount that is considered safe to take every day over a lifetime.
Other substances used as seasoning
- Disodium 5'-Inosinate (Sodium 5'-Inosinate)
- Disodium 5'-Uridylate (Sodium 5'-Uridylate)
- Potassium Chloride
- Disodium 5'-Guanylate (Sodium 5'-Guanylate)
- Glutamyl-valyl-glycine
- Monoammonium L-Glutamate
- Monopotassium L-Glutamate
- Monocalcium Di-L-Glutamate
- Monosodium L-Glutamate
- Monomagnesium Di-L-Glutamate
- Disodium 5'-Cytidylate (Sodium 5'-Cytidylate)
- Calcium 5'-Ribonucleotide
- Disodium 5'-Ribonucleotide (Sodium 5'-Ribonucleotide)
- Potassium Sulfate
- L-Aspartic Acid
- Crude Potassium Chloride（Sea Water）
- Taurine (Extract)
- Betaine