GSFA Online
Updated up to the 46th Session of the Codex Alimentarius Commission (2023)

Food Additive Search Results

Found 87 additives having the functional class "Acidity regulator":

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
170(i) Calcium carbonate
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 290-1995
CS 327-2017 (anticaking agents in ground cumin only)
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 251-2006
CS 249-2006
CS 309R-2011
CS 306-2011
CS 319-2015
CS 141-1983
CS 273-1968
CS 281-1971
CS 282-1971
CS 252-2006
CS 250-2006
CS 105-1981
CS 256-2007
CS 283-1978
CS 221-2001
CS 87-1981
260 Acetic acid, glacial
CS 309R-2011
CS 160-1987 (only for use in heat pasteurized products to maintain the pH at less than or equal to 4.6, and in heat sterilized products)
CS 306-2011
CS 319-2015
CS 119-1981
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 249-2006
CS 117-1981
CS 256-2007
CS 221-2001
CS 70-1981
CS 94-1981
CS 302-2011
261(i) Potassium acetate
CS 309R-2011
CS 290-1995
CS 306-2011
CS 319-2015
CS 273-1968
CS 291-2010
CS 275-1973
CS 117-1981
CS 256-2007
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
262(i) Sodium acetate
CS 309R-2011
CS 290-1995
CS 306-2011
CS 319-2015
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 249-2006
CS 117-1981
CS 256-2007
262(ii) Sodium diacetate
263 Calcium acetate
CS 309R-2011
CS 290-1995
CS 306-2011
CS 319-2015
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 117-1981
CS 256-2007
270 Lactic acid, L-, D- and DL-
CS 309R-2011
CS 208-1999
CS 306-2011
CS 319-2015
CS 119-1981
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 249-2006
CS 117-1981
CS 256-2007
CS 221-2001
CS 70-1981
CS 94-1981
296 Malic acid, DL-
CS 309R-2011
CS 306-2011
CS 319-2015
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 249-2006
CS 117-1981
CS 256-2007
CS 221-2001
CS 302-2011
297 Fumaric acid
CS 309R-2011
CS 306-2011
CS 117-1981
CS 256-2007
CS 319-2015
CS 291-2010
300 Ascorbic acid, L-
CS 13-1981
CS 88-1981
CS 291-2010
CS 275-1973
CS 251-2006
CS 249-2006
CS 98-1981
CS 117-1981
CS 302-2011
CS 309R-2011
CS 57-1981
CS 97-1981
CS 319-2015 (canned mangoes only)
CS 306-2011
CS 96-1981
CG 95-2022
CS 319-2015 (as antioxidant in canned pineapples)
CS 89-1981
CS 256-2007
325 Sodium lactate
CS 309R-2011
CS 290-1995
CS 306-2011
CS 319-2015
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 249-2006
CS 117-1981
CS 256-2007
CS 253-2006
CS 302-2011
326 Potassium lactate
CS 309R-2011
CS 290-1995
CS 306-2011
CS 319-2015
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 117-1981
CS 256-2007
CS 253-2006
327 Calcium lactate
CS 309R-2011
CS 290-1995
CS 306-2011
CS 319-2015
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 249-2006
CS 117-1981
CS 256-2007
CS 253-2006
329 Magnesium lactate, DL-
CS 309R-2011
CS 290-1995
CS 306-2011
CS 117-1981
CS 256-2007
CS 253-2006
CS 319-2015
CS 291-2010
330 Citric acid
CS 13-1981
CS 160-1987 (only for use in heat pasteurized products to maintain the pH at less than or equal to 4.6, and in heat sterilized products)
CS 37-1991
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 249-2006
CS 117-1981
CS 94-1981
CS 302-2011
CS 309R-2011
CS 57-1981
CS 306-2011
CS 319-2015
CS 119-1981
CG 95-2022
CS 141-1983
CS 273-1968
CS 90-1981
CS 105-1981
CS 256-2007
CS 221-2001
CS 70-1981
CS 87-1981
331(i) Sodium dihydrogen citrate
CS 13-1981
CS 290-1995
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 251-2006
CS 253-2006 (see functional class table and footnote)
CS 98-1981
CS 117-1981
CS 302-2011
CS 309R-2011
CS 57-1981
CS 97-1981
CS 306-2011
CS 96-1981
CS 319-2015
CS 273-1968
CS 207-1999
CS 281-1971
CS 282-1971
CS 252-2006
CS 89-1981
CS 250-2006
CS 256-2007
CS 221-2001
331(iii) Trisodium citrate
CS 13-1981
CS 290-1995
CS 291-2010
CS 251-2006
CS 249-2006
CS 98-1981
CS 117-1981
CS 302-2011
CS 309R-2011
CS 57-1981
CS 97-1981
CS 306-2011
CS 96-1981
CS 319-2015
CS 207-1999
CS 281-1971
CS 282-1971
CS 252-2006
CS 89-1981
CS 250-2006
CS 256-2007
CS 221-2001
332(i) Potassium dihydrogen citrate
CS 13-1981
CS 290-1995
CS 291-2010
CS 275-1973
CS 251-2006
CS 117-1981
CS 302-2011
CS 309R-2011
CS 57-1981
CS 306-2011
CS 319-2015
CS 273-1968
CS 207-1999
CS 281-1971
CS 282-1971
CS 252-2006
CS 250-2006
CS 256-2007
CS 221-2001
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
332(ii) Tripotassium citrate
CS 309R-2011
CS 57-1981
CS 13-1981
CS 290-1995
CS 306-2011
CS 319-2015
CS 291-2010
CS 207-1999
CS 251-2006
CS 281-1971
CS 282-1971
CS 252-2006
CS 250-2006
CS 117-1981
CS 256-2007
CS 221-2001
CS 302-2011
333(iii) Tricalcium citrate
CS 309R-2011
CS 57-1981
CS 13-1981
CS 290-1995
CS 306-2011
CS 319-2015
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 281-1971
CS 282-1971
CS 252-2006
CS 250-2006
CS 117-1981
CS 256-2007
CS 221-2001
334 L(+)-Tartaric acid
335(ii) Sodium L(+)-tartrate
337 Potassium sodium L(+)-tartrate
338 Phosphoric acid
339(i) Sodium dihydrogen phosphate
339(ii) Disodium hydrogen phosphate
339(iii) Trisodium phosphate
340(i) Potassium dihydrogen phosphate
340(ii) Dipotassium hydrogen phosphate
340(iii) Tripotassium phosphate
341(i) Calcium dihydrogen phosphate
341(ii) Calcium hydrogen phosphate
341(iii) Tricalcium phosphate
342(i) Ammonium dihydrogen phosphate
342(ii) Diammonium hydrogen phosphate
343(i) Magnesium dihydrogen phosphate
343(ii) Magnesium hydrogen phosphate
343(iii) Trimagnesium phosphate
350(i) Sodium hydrogen DL-malate
CS 309R-2011
CS 306-2011
CS 319-2015
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 98-1981
CS 256-2007
CS 302-2011
350(ii) Sodium DL-malate
CS 309R-2011
CS 306-2011
CS 319-2015
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 249-2006
CS 117-1981
CS 256-2007
CS 302-2011
352(ii) Calcium malate, D, L-
CS 309R-2011
CS 306-2011
CS 319-2015
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 117-1981
CS 256-2007
CS 302-2011
355 Adipic acid
365 Sodium fumarates
CS 309R-2011
CS 249-2006
CS 306-2011
CS 117-1981
CS 256-2007
CS 319-2015
CS 291-2010
380 Triammonium citrate
CS 309R-2011
CS 57-1981
CS 13-1981
CS 290-1995
CS 306-2011
CS 117-1981
CS 256-2007
CS 319-2015
CS 291-2010
450(i) Disodium diphosphate
450(ii) Trisodium diphosphate
450(iii) Tetrasodium diphosphate
450(v) Tetrapotassium diphosphate
450(vi) Dicalcium diphosphate
450(vii) Calcium dihydrogen diphosphate
450(ix) Magnesium dihydrogen diphosphate
451(i) Pentasodium triphosphate
451(ii) Pentapotassium triphosphate
452(i) Sodium polyphosphate
452(ii) Potassium polyphosphate
452(iii) Sodium calcium polyphosphate
452(iv) Calcium polyphosphate
452(v) Ammonium polyphosphate
500(i) Sodium carbonate
CS 117-1981 (anticaking agents in dehydrated products only)
CS 290-1995
CS 327-2017 (anticaking agents in ground cumin only)
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 251-2006
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 306-2011
CS 319-2015
CS 141-1983
CS 273-1968
CS 207-1999
CS 281-1971
CS 282-1971
CS 252-2006
CS 250-2006
CS 105-1981
CS 256-2007
CS 221-2001
CS 87-1981
500(ii) Sodium hydrogen carbonate
CS 117-1981 (anticaking agents in dehydrated products only)
CS 290-1995
CS 327-2017 (anticaking agents in ground cumin only)
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 251-2006
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 306-2011
CS 319-2015
CS 141-1983
CS 273-1968
CS 207-1999
CS 281-1971
CS 282-1971
CS 252-2006
CS 250-2006
CS 105-1981
CS 256-2007
CS 221-2001
CS 87-1981
500(iii) Sodium sesquicarbonate
CS 117-1981 (anticaking agents in dehydrated products only)
CS 290-1995
CS 327-2017 (anticaking agents in ground cumin only)
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 251-2006
CS 309R-2011
CS 306-2011
CS 319-2015
CS 273-1968
CS 207-1999
CS 281-1971
CS 282-1971
CS 252-2006
CS 250-2006
CS 256-2007
CS 253-2006
CS 221-2001
501(i) Potassium carbonate
CS 290-1995
CS 291-2010
CS 275-1973
CS 251-2006
CS 249-2006
CS 117-1981
CS 309R-2011
CS 306-2011
CS 319-2015
CS 141-1983
CS 273-1968
CS 207-1999
CS 281-1971
CS 282-1971
CS 252-2006
CS 250-2006
CS 105-1981
CS 256-2007
CS 221-2001
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 87-1981
501(ii) Potassium hydrogen carbonate
CS 290-1995
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 251-2006
CS 117-1981
CS 309R-2011
CS 306-2011
CS 319-2015
CS 141-1983
CS 273-1968
CS 207-1999
CS 281-1971
CS 282-1971
CS 252-2006
CS 250-2006
CS 105-1981
CS 256-2007
CS 221-2001
CS 87-1981
503(i) Ammonium carbonate
CS 309R-2011
CS 290-1995
CS 306-2011
CS 319-2015
CS 141-1983
CS 291-2010
CS 117-1981
CS 105-1981
CS 256-2007
CS 87-1981
503(ii) Ammonium hydrogen carbonate
CS 309R-2011
CS 290-1995
CS 306-2011
CS 319-2015
CS 141-1983
CS 291-2010
CS 117-1981
CS 105-1981
CS 256-2007
CS 87-1981
504(i) Magnesium carbonate
CS 309R-2011
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 290-1995
CS 327-2017 (anticaking agents in ground cumin only)
CS 306-2011
CS 319-2015
CS 141-1983
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 251-2006
CS 105-1981
CS 256-2007
CS 283-1978
CS 87-1981
504(ii) Magnesium hydroxide carbonate
CS 309R-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 290-1995
CS 327-2017 (anticaking agents in ground cumin only)
CS 306-2011
CS 319-2015
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 256-2007
CS 283-1978
507 Hydrochloric acid
CS 309R-2011
CS 57-1981
CS 13-1981
CS 306-2011
CS 319-2015
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 98-1981
CS 256-2007
CS 221-2001
514(i) Sodium sulfate
CS 309R-2011
CS 57-1981
CS 13-1981
CS 306-2011
CS 117-1981
CS 256-2007
CS 319-2015
CS 291-2010
514(ii) Sodium hydrogen sulfate
CS 309R-2011
CS 306-2011
CS 117-1981
CS 256-2007
CS 319-2015
CS 291-2010
515(i) Potassium sulfate
CS 309R-2011
CS 57-1981
CS 13-1981
CS 306-2011
CS 117-1981
CS 256-2007
CS 319-2015
CS 291-2010
516 Calcium sulfate
CS 309R-2011
CS 249-2006
CS 306-2011
CS 117-1981
CS 256-2007
CS 319-2015
CS 291-2010
523 Aluminium ammonium sulfate
524 Sodium hydroxide
CS 309R-2011
CS 290-1995
CS 306-2011
CS 319-2015
CS 141-1983
CS 291-2010
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 105-1981
CS 256-2007
CS 87-1981
525 Potassium hydroxide
CS 309R-2011
CS 290-1995
CS 306-2011
CS 319-2015
CS 141-1983
CS 291-2010
CS 117-1981
CS 105-1981
CS 256-2007
CS 87-1981
526 Calcium hydroxide
CS 309R-2011
CS 290-1995
CS 306-2011
CS 319-2015
CS 141-1983
CS 291-2010
CS 117-1981
CS 105-1981
CS 256-2007
CS 253-2006
CS 87-1981
527 Ammonium hydroxide
CS 309R-2011
CS 290-1995
CS 306-2011
CS 319-2015
CS 141-1983
CS 291-2010
CS 117-1981
CS 105-1981
CS 256-2007
CS 87-1981
528 Magnesium hydroxide
CS 309R-2011
CS 290-1995
CS 306-2011
CS 319-2015
CS 141-1983
CS 291-2010
CS 117-1981
CS 105-1981
CS 256-2007
CS 87-1981
529 Calcium oxide
CS 309R-2011
CS 249-2006
CS 306-2011
CS 117-1981
CS 256-2007
CS 319-2015
CS 291-2010
530 Magnesium oxide
CS 309R-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 306-2011
CS 319-2015
CS 141-1983
CS 291-2010
CS 251-2006
CS 105-1981
CS 256-2007
CS 87-1981
541(i) Sodium aluminium phosphate, acidic
541(ii) Sodium aluminium phosphate, basic
575 Glucono delta-lactone
CS 309R-2011
CS 208-1999
CS 57-1981
CS 13-1981
CS 306-2011
CS 319-2015
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272-1968, CS 274-1969, CS276- 1973, CS277-1973 (for use in cheese mass only for these standards)
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 98-1981
CS 89-1981
CS 117-1981
CS 256-2007
CS 283-1978
CS 221-2001
577 Potassium gluconate
CS 309R-2011
CS 57-1981
CS 13-1981
CS 306-2011
CS 319-2015
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 117-1981
CS 256-2007
578 Calcium gluconate
CS 309R-2011
CS 57-1981
CS 13-1981
CS 306-2011
CS 319-2015
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 117-1981
580 Magnesium gluconate
CS 309R-2011
CS 57-1981
CS 13-1981
CS 306-2011
CS 117-1981
CS 256-2007
CS 319-2015
CS 291-2010
903 Carnauba wax

Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.

Additives marked with an asterisk ("*") indicate synonyms for official names. Click to view official name and other details.

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