１．告示型の機能性成分については HFF CODE に成分リストがあり、各々の規格が定められています。
２．成分リスト
１）大きく栄養成分（Nutrients）と機能性成分（狭義，Functional ingredients）に分れます。
２）栄養成分には、ビタミン・ミネラル２５種と食物繊維・プロテイン・エッセンシャル脂肪酸があります。
３）機能性成分には、カテゴリーとして、① テレペン ② フェノール ③ 脂肪酸と脂肪 ④ 糖類と炭水化物 ⑤ 乳酸菌 ⑥ アミノ酸とプロテイン があり、個別の成分としては、① → ４，② → ５，③ → １３，④ → ８，⑤ → ２，⑥ → １，計３３成分がリストアップされています。
Contents
General Provisions
I. Common Standards and Specifications
Ⅰ.1 Ingredients used for manufacturing health functional food
Ⅰ.2 Common Standards for manufacturing process
Ⅰ.3 Common specifications
Ⅰ.4 Application of standards and specifications of health functional food
Ⅰ.5 Pass/Fail determination about standards and specifications
Ⅰ.6 Preservation and distribution standards
Ⅰ.7 Sampling and handling
II. Standards and Specifications for each functional ingredient
Ⅱ.1 Nutrients
Ⅱ.1.1 Vitamins and Minerals
Ⅱ.1.1.1 Vitamin A Ⅱ.1.1.2 Beta-carotene
Ⅱ.1.1.3 Vitamin D Ⅱ.1.1.4 Vitamin E
Ⅱ.1.1.5 Vitamin K Ⅱ.1.1.6 Vitamin B1
Ⅱ.1.1.7 Vitamin B2 Ⅱ.1.1.8 Niacin
Ⅱ.1.1.9 Pantothenic acid Ⅱ.1.1.10 Vitamin B6
Ⅱ.1.1.11 Folic acid Ⅱ.1.1.12 Vitamin B12
Ⅱ.1.1.13 Biotin Ⅱ.1.1.14 Vitamin C
Ⅱ.1.1.15 Calcium Ⅱ.1.1.16 Magnesium
Ⅱ.1.1.17 Iron Ⅱ.1.1.18 Zinc
Ⅱ.1.1.19 Copper Ⅱ.1.1.20 Selenium
Ⅱ.1.1.21 Iodine Ⅱ.1.1.22 Manganese
Ⅱ.1.1.23 Molybdenum Ⅱ.1.1.24 Potassium
Ⅱ.1.1.25 Chrome
Ⅱ.1.2 Dietary fiber
Ⅱ.1.3 Protein
Ⅱ.1.4 Essential fatty acid
Ⅱ.2 Functional ingredients
Ⅱ.2.1 Terpenes
Ⅱ.2.1.1 Ginseng
Ⅱ.2.1.2 Red ginseng
Ⅱ.2.1.3 Plants containing chlorophyll
Ⅱ.2.1.4 Chlorella/Spirulina
Ⅱ.2.2 Phenols
Ⅱ.2.2.1 Green tea extracts
Ⅱ.2.2.2 Aloe whole leaves
Ⅱ.2.2.3 Propolis extracts
Ⅱ.2.2.4 Coenzyme Q10
Ⅱ.2.2.5 Soybean isoflavone
Ⅱ.2.3 Fatty acid and lipids
Ⅱ.2.3.1 Edible oil containing omega-3 fatty acid
Ⅱ.2.3.2 Edible oil containing gamma-linolenic acid
Ⅱ.2.3.3 Lecithin
Ⅱ.2.3.4 Squalene
Ⅱ.2.3.5 Phytosterol / Phytosterolester
Ⅱ.2.3.6 Shark liver oil containing alkoxyglycerol
Ⅱ.2.3.7 Edible oil containing octacosanol
Ⅱ.2.3.8 Japanese apricot extracts
Ⅱ.2.3.9 Conjugated linoleic acid
Ⅱ.2.3.10 Garcinia cambogia extracts
Ⅱ.2.3.11 Lutein
Ⅱ.2.3.12 Haematococcus pluvialis extracts
Ⅱ.2.3.13 Saw palmetto extracts
Ⅱ.2.4 Sugar and Carbohydrates
Ⅱ.2.4.1 Glucosamine
Ⅱ.2.4.2 N- acetylglucosamine
Ⅱ.2.4.3 Mucopolysaccharide․mucoprotein
Ⅱ.2.4.4 Dietary fiber
Guar gum / Guar gum hydrolysate Glucomannan (Konjacmannan)
Oat Indigestible maltodextrin
Soybean fiber Tree ear (Auricularia auricular)
Wheat fiber Barley fiber
Arabic gum (acacia gum) Corn bran
Inulin / Chicory extracts Psyllium husk
Polydextrose Fenugreek seed
Ⅱ.2.4.5 Aloe gel
Ⅱ.2.4.6 Ganod erma lucidum fruit body extracts
Ⅱ.2.4.7 Chitosan / Chitooligosaccharide
Ⅱ.2.4.8 Fructooligosaccharide
Ⅱ.2.5 Fermentation microorganisms
Ⅱ.2.5.1 Probiotics
Ⅱ.2.5.2 Red yeast rice
Ⅱ.2.6 Amino acid and proteins
Ⅱ.2.6.1 Soybean protein
Ａ．[Annexed the Table 1] Table of random sampling numbers and usage method
Ｂ．[Annexed the Table 2] Nutrient reference value
Ｃ．[Annexed the Table 3] Dietary Reference Intakes for Koreans
Ｄ．[Annexed the Table 4] Application Table for Testing Methods
