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

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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