On August 2, the Pharmaceutical Affairs and Food Sanitation Council of MHLW (Ministry of Health, Labour and Welfare) deliberated whether or not it should newly designate argon as a food additive. According to the outcome of the publicized Assessment of the Effect of Food Sanitation Council and Council’s report, there is nothing negative or questionable and argon will probably be designated as a food additive based on the Food Hygiene Law within this year at latest. The designation originated in the request of a wine importer named Village Sellers in Tokyo on June 1, who brought to MHLW a proposal to designate argon as a food additive and include it in the standardized specifications.
On June 7, in response to the request, the Minister of MHLW asked the Food Safety Commission of the Cabinet Office for an assessment on the effect of food sanitation as to argon, and the committee inquired it to the Pharmaceutical Affairs and Food Sanitation Council on July 24, which was followed by the announcement on August 2.

According to the report, argon which is not recognized as food additive in Japan was enlisted on the list of processing aid agents as a food packaging gas in foreign countries in 1991 and the standard of food additive was established in 1999. In the United States argon is used for fruit, vegetable juice and wine, while EU permits use for all foodstuff.

As for the effectiveness of argon, its higher density than nitrogen for the same use enables an effective substitution. In addition, its smaller size of atom (argon is a single atom particle) facilitates entry into protein gaps, leading to better anti-oxidation effect. At the same time it also acts to prevent oxidation by oxidase of oxidizing enzyme, so that respiration of product after harvesting can be prevented with accompanying mold controlling effects. A comparison test of argon packaging and nitrogen packaging was also carried out.

It has been proved that argon brings a higher substitution rate than nitrogen does and that the life of goods can be prolonged comparing with the use of nitrogen. 　

Considering all of this, it has been defined that argon like nitrogen is inert chemically and there is no reason to reject the designation o argon as an additive based on the Food Safety Law as it does not affect human health even if it is inhaled in daily life. It was also defined that no establishment of use standard is appropriate because there is no possibility apparently to exert bad influence.

According to the manufacturer’s opinion, TNSC says, “As argon is expensive, applicable goods are confined in respect of cost performance, but there must be a chance to create a new market of gas packaging. Actually there will still be a long way to go until verification of the effects of argon with view to the common issue to remove oxygen since both nitrogen and argon are inert gases. If argon is recognized to have more value-added properties compared with nitrogen, needs may arise to pick out argon seeking further addition of value.”

Air Liquide Japan commented, “We intend to study positively to add argon to our food gas brand ALIGAL. Argon might be superior in the sealing properties of a liquid product like wine because it is heavier than nitrogen. As it is expensive, we may be able to propose it for upgrading MAP for more classy products. Since it is an authorized packaging gas in Europe and USA, our company may well be in a good position to utilize the knowhow of the Group companies abroad for our deployment in Japan. All we have to do from now on will adapt to the Japanese market and comply with the regulations. The knowhow of them have already been in the hand of our division in charge.”