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

Food Additive Search Results
INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
100(i) Curcumin
101(i) Riboflavin, synthetic
CS 264-1966
CS 221-2001
CS 263-1966
CS 117-1981
CS 283-1978
CS 249-2006
CS 256-2007
CS 306-2011
101(ii) Riboflavin 5'-phosphate sodium
CS 264-1966
CS 221-2001
CS 263-1966
CS 117-1981
CS 283-1978
CS 249-2006
CS 256-2007
CS 306-2011
101(iii) Riboflavin from Bacillus subtilis
CS 264-1966
CS 221-2001
CS 263-1966
CS 117-1981
CS 283-1978
CS 249-2006
CS 256-2007
CS 306-2011
101(iv) Riboflavin from Ashbya gossypii
CS 221-2001
CS 263-1966
CS 117-1981
CS 283-1978
CS 249-2006
CS 256-2007
CS 306-2011
102 Tartrazine
104 Quinoline yellow
110 Sunset yellow FCF
120 Carmines
122 Azorubine (Carmoisine)
123 Amaranth
124 Ponceau 4R (Cochineal red A)
127 Erythrosine
129 Allura red AC
132 Indigotine (Indigo carmine)
133 Brilliant blue FCF
134 Spirulina Extract
CS 256-2007
CS 306-2011
CS 117-1981
140 Chlorophylls
CS 319-2015 (special holiday pack canned pears only)
CS 262-2006 (see functional class table in CXS 262-2006)
CS 221-2001
CS 117-1981
CS 283-1978 (for green marbled cheeses only)
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 306-2011
CS 263-1966, CS 264-1966 (for use in cheese mass only for these standards)
141(i) Chlorophylls, copper complexes
141(ii) Chlorophyllin copper complexes, potassium and sodium salts
143 Fast green FCF
150a Caramel I – plain caramel
CS 319-2015 (special holiday pack canned pears only)
CS 249-2006
CS 256-2007
CS 306-2011
CS 117-1981
150b Caramel II - sulfite caramel
150c Caramel III - ammonia caramel
150d Caramel IV - sulfite ammonia caramel
151 Brilliant black (Black PN)
155 Brown HT
160a(i) beta-Carotenes, synthetic
160a(ii) beta-Carotenes, vegetable
160a(iii) beta-Carotenes, Blakeslea trispora
160a(iv) β-Carotene-rich extract from Dunaliella Salina
160b(i) Annatto extracts, bixin-based
160b(ii) Annatto extracts, norbixin-based
160c(ii) Paprika extract
160d(i) Lycopene, synthetic
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011 (at 390 mg/kg)
CS 256-2007
CS 306-2011
CS 117-1981
160d(ii) Lycopene, tomato
CS 319-2015 (special holiday pack canned pears only)
CS 256-2007
CS 306-2011
CS 117-1981
160d(iii) Lycopene, Blakeslea trispora
CS 319-2015 (special holiday pack canned pears only)
CS 256-2007
CS 306-2011
CS 117-1981
160e Carotenal, beta-apo-8'-
161b(i) Lutein from Tagetes erecta
CS 256-2007
CS 306-2011
CS 87-1981 (for use in surface decoration only)
CS 117-1981
161b(iii) Lutein esters from Tagetes erecta
CS 256-2007
CS 306-2011
CS 87-1981 (for use in surface decoration only)
CS 117-1981
161g Canthaxanthin
161h(i) Zeaxanthin, synthetic
CS 256-2007
CS 306-2011
CS 87-1981 (for use in surface decoration only)
CS 117-1981
162 Beet red
CS 319-2015 (special holiday pack canned pears only)
CS 221-2001
CS 117-1981
CS 283-1978
CS 249-2006
CS 256-2007
CS 306-2011
163(ii) Grape skin extract
170(i) Calcium carbonate
CS 291-2010
CS 283-1978
CS 282-1971
CS 281-1971
CS 251-2006
CS 309R-2011
CS 306-2011
CS 141-1983
CS 250-2006
CS 221-2001
CS 252-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 87-1981
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 275-1973
CS 290-1995
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 319-2015
CS 273-1968
171 Titanium dioxide
CS 221-2001
CS 117-1981
CS 283-1978
CS 319-2015 (special holiday pack canned pears only)
CS 275-1973
CS 262-2006 (see functional class table in CXS 262-2006)
CS 262-2006 (for use in cheese mass only)
CS 272-1968 (for use in cheese mass only for these standards)
CS 256-2007
CS 306-2011
172(i) Iron oxide, black
172(ii) Iron oxide, red
172(iii) Iron oxide, yellow
181 Tannic acid (Tannins)
183 Jagua (genipin-glycine) blue
200 Sorbic acid
202 Potassium sorbate
203 Calcium sorbate
210 Benzoic acid
211 Sodium benzoate
212 Potassium benzoate
213 Calcium benzoate
214 Ethyl para-hydroxybenzoate
218 Methyl para-hydroxybenzoate
220 Sulfur dioxide
221 Sodium sulfite
222 Sodium hydrogen sulfite
223 Sodium metabisulfite
224 Potassium metabisulfite
225 Potassium sulfite
230 Diphenyl
231 ortho-Phenylphenol
232 Sodium ortho-phenylphenol
234 Nisin
235 Natamycin (Pimaricin)
239 Hexamethylene tetramine
242 Dimethyl dicarbonate
243 Lauric arginate ethyl ester
249 Potassium nitrite
250 Sodium nitrite
251 Sodium nitrate
252 Potassium nitrate
260 Acetic acid, glacial
CS 291-2010
CS 221-2001
CS 117-1981
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 275-1973
CS 309R-2011
CS 70-1981
CS 94-1981
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 302-2011
CS 256-2007
CS 306-2011
CS 319-2015
CS 119-1981
CS 273-1968
261(i) Potassium acetate
CS 291-2010
CS 117-1981
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 275-1973
CS 290-1995
CS 309R-2011
CS 256-2007
CS 306-2011
CS 319-2015
CS 273-1968
262(i) Sodium acetate
CS 291-2010
CS 117-1981
CS 275-1973
CS 290-1995
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 256-2007
CS 306-2011
CS 319-2015
CS 273-1968
262(ii) Sodium diacetate
263 Calcium acetate
CS 291-2010
CS 117-1981
CS 275-1973
CS 290-1995
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 306-2011
CS 319-2015
CS 273-1968
270 Lactic acid, L-, D- and DL-
CS 291-2010
CS 221-2001
CS 117-1981
CS 208-1999
CS 275-1973
CS 309R-2011
CS 70-1981
CS 94-1981
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 256-2007
CS 306-2011
CS 319-2015
CS 119-1981
CS 273-1968
280 Propionic acid
CS 275-1973
CS 262-2006 (see functional class table in CXS 262-2006)
CS 291-2010
CS 221-2001
CS 117-1981
CS 256-2007
CS 306-2011
CS 273-1968
281 Sodium propionate
CS 275-1973
CS 262-2006 (see functional class table in CXS 262-2006)
CS 291-2010
CS 221-2001
CS 117-1981
CS 256-2007
CS 306-2011
CS 273-1968
282 Calcium propionate
CS 275-1973
CS 262-2006 (see functional class table in CXS 262-2006)
CS 291-2010
CS 221-2001
CS 117-1981
CS 256-2007
CS 306-2011
CS 273-1968
283 Potassium propionate
CS 275-1973
CS 262-2006 (see functional class table in CXS 262-2006)
CS 291-2010
CS 221-2001
CS 117-1981
CS 256-2007
CS 306-2011
CS 273-1968
290 Carbon dioxide
CS 275-1973
CS 291-2010
CS 221-2001 (for whipped products only)
CS 117-1981
CS 256-2007
CS 306-2011
CG 95-2022
296 Malic acid, DL-
CS 291-2010
CS 221-2001
CS 117-1981
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 302-2011
CS 256-2007
CS 306-2011
CS 319-2015
CS 273-1968
297 Fumaric acid
CS 291-2010
CS 309R-2011
CS 117-1981
CS 256-2007
CS 306-2011
CS 319-2015
300 Ascorbic acid, L-
CS 98-1981
CS 291-2010
CS 117-1981
CS 97-1981
CS 88-1981
CS 57-1981
CS 89-1981
CS 251-2006
CS 309R-2011
CS 306-2011
CG 95-2022
CS 96-1981
CS 319-2015 (canned mangoes only)
CS 319-2015 (as antioxidant in canned pineapples)
CS 275-1973
CS 13-1981
CS 249-2006
CS 302-2011
CS 256-2007
301 Sodium ascorbate
CS 98-1981
CS 96-1981
CS 291-2010
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 97-1981
CS 88-1981
CS 89-1981
CS 275-1973
CS 251-2006
CS 256-2007
CS 306-2011
302 Calcium ascorbate
CS 275-1973
CS 291-2010
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 256-2007
CS 306-2011
304 Ascorbyl palmitate
305 Ascorbyl stearate
307a d-alpha-Tocopherol
307b Tocopherol concentrate, mixed
307c dl-alpha-Tocopherol
310 Propyl gallate
314 Guaiac resin
315 Erythorbic Acid (Isoascorbic acid)
CS 98-1981
CS 96-1981
CS 291-2010
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 97-1981
CS 88-1981
CS 89-1981
CS 256-2007
CS 306-2011
316 Sodium erythorbate (Sodium isoascorbate)
CS 89-1981
CS 98-1981
CS 96-1981
CS 291-2010
CS 117-1981
CS 97-1981
CS 256-2007
CS 306-2011
CS 88-1981
319 Tertiary butylhydroquinone (TBHQ)
320 Butylated hydroxyanisole (BHA)
321 Butylated hydroxytoluene (BHT)
322(i) Lecithin
CS 291-2010
CS 207-1999
CS 117-1981
CS 282-1971
CS 281-1971
CS 251-2006
CG 95-2022 (For use at 5000 mg/kg as emulsifier)
CS 309R-2011
CS 306-2011
CS 141-1983
CS 250-2006
CS 252-2006
CS 105-1981
CS 319-2015 (canned mangoes only)
CS 87-1981
CS 275-1973
CS 290-1995
CS 249-2006
CS 256-2007
322(ii) Lecithin, partially hydrolysed
CS 291-2010
CS 207-1999
CS 117-1981
CS 282-1971
CS 105-1981
CS 319-2015 (canned mangoes only)
CS 87-1981
CS 281-1971
CS 309R-2011
CS 290-1995
CS 249-2006
CS 256-2007
CS 306-2011
CS 141-1983
CS 66-1981
325 Sodium lactate
CS 291-2010
CS 117-1981
CS 275-1973
CS 309R-2011
CS 290-1995
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 302-2011
CS 256-2007
CS 306-2011
CS 319-2015
CS 273-1968
CS 253-2006
326 Potassium lactate
CS 291-2010
CS 117-1981
CS 275-1973
CS 290-1995
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 306-2011
CS 319-2015
CS 273-1968
CS 253-2006
327 Calcium lactate
CS 291-2010
CS 117-1981
CS 275-1973
CS 290-1995
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 256-2007
CS 306-2011
CS 319-2015
CS 273-1968
CS 253-2006
329 Magnesium lactate, DL-
CS 291-2010
CS 290-1995
CS 309R-2011
CS 117-1981
CS 256-2007
CS 306-2011
CS 319-2015
CS 253-2006
330 Citric acid
CS 291-2010
CS 117-1981
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 57-1981
CS 309R-2011
CS 70-1981
CS 306-2011
CS 141-1983
CG 95-2022
CS 119-1981
CS 37-1991
CS 221-2001
CS 105-1981
CS 87-1981
CS 275-1973
CS 13-1981
CS 262-2006 (for use in cheese mass only)
CS 94-1981
CS 302-2011
CS 249-2006
CS 256-2007
CS 90-1981
CS 319-2015
CS 273-1968
331(i) Sodium dihydrogen citrate
CS 98-1981
CS 291-2010
CS 207-1999
CS 117-1981
CS 282-1971
CS 97-1981
CS 57-1981
CS 89-1981
CS 281-1971
CS 251-2006
CS 309R-2011
CS 306-2011
CS 250-2006
CS 96-1981
CS 221-2001
CS 252-2006
CS 275-1973
CS 290-1995
CS 13-1981
CS 262-2006 (for use in cheese mass only)
CS 302-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 319-2015
CS 273-1968
331(iii) Trisodium citrate
CS 98-1981
CS 291-2010
CS 207-1999
CS 117-1981
CS 282-1971
CS 97-1981
CS 57-1981
CS 89-1981
CS 281-1971
CS 251-2006
CS 309R-2011
CS 306-2011
CS 250-2006
CS 96-1981
CS 221-2001
CS 252-2006
CS 290-1995
CS 13-1981
CS 249-2006
CS 302-2011
CS 256-2007
CS 319-2015
332(i) Potassium dihydrogen citrate
CS 291-2010
CS 207-1999
CS 117-1981
CS 282-1971
CS 57-1981
CS 281-1971
CS 251-2006
CS 309R-2011
CS 306-2011
CS 250-2006
CS 221-2001
CS 252-2006
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 275-1973
CS 290-1995
CS 13-1981
CS 302-2011
CS 256-2007
CS 319-2015
CS 273-1968
332(ii) Tripotassium citrate
CS 250-2006
CS 291-2010
CS 221-2001
CS 207-1999
CS 117-1981
CS 252-2006
CS 282-1971
CS 57-1981
CS 281-1971
CS 251-2006
CS 309R-2011
CS 290-1995
CS 13-1981
CS 302-2011
CS 256-2007
CS 306-2011
CS 319-2015
333(iii) Tricalcium citrate
CS 250-2006
CS 291-2010
CS 221-2001
CS 117-1981
CS 252-2006
CS 282-1971
CS 57-1981
CS 275-1973
CS 281-1971
CS 309R-2011
CS 290-1995
CS 13-1981
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 306-2011
CS 319-2015
CS 273-1968
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 98-1981
CS 291-2010
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 302-2011
CS 256-2007
CS 306-2011
CS 319-2015
CS 273-1968
350(ii) Sodium DL-malate
CS 291-2010
CS 117-1981
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 302-2011
CS 249-2006
CS 256-2007
CS 306-2011
CS 319-2015
CS 273-1968
352(ii) Calcium malate, D, L-
CS 291-2010
CS 117-1981
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 302-2011
CS 256-2007
CS 306-2011
CS 319-2015
CS 273-1968
355 Adipic acid
365 Sodium fumarates
CS 291-2010
CS 309R-2011
CS 117-1981
CS 249-2006
CS 256-2007
CS 306-2011
CS 319-2015
380 Triammonium citrate
CS 291-2010
CS 290-1995
CS 309R-2011
CS 117-1981
CS 13-1981
CS 256-2007
CS 306-2011
CS 319-2015
CS 57-1981
381 Ferric ammonium citrate
384 Isopropyl citrates
385 Calcium disodium ethylenediaminetetraacetate
386 Disodium ethylenediaminetetraacetate
388 Thiodipropionic acid
389 Dilauryl thiodipropionate
400 Alginic acid
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 117-1981
CS 105-1981
CS 94-1981 (for use in packing media only)
CS 275-1973
CS 309R-2011
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
401 Sodium alginate
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 96-1981
CS 221-2001
CS 117-1981
CS 97-1981
CS 94-1981 (for use in packing media only)
CS 275-1973
CS 309R-2011
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
402 Potassium alginate
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 96-1981
CS 221-2001
CS 117-1981
CS 97-1981
CS 94-1981 (for use in packing media only)
CS 275-1973
CS 309R-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
403 Ammonium alginate
CS 275-1973
CS 221-2001
CS 309R-2011
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
404 Calcium alginate
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 117-1981
CS 94-1981 (for use in packing media only)
CS 275-1973
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
405 Propylene glycol alginate
406 Agar
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 96-1981
CS 221-2001
CS 117-1981
CS 97-1981
CS 94-1981 (for use in packing media only)
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
407 Carrageenan
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 117-1981
CS 282-1971
CS 97-1981
CS 94-1981 (for use in packing media only)
CS 281-1971
CS 309R-2011
CS 306-2011
CS 250-2006
CS 96-1981
CS 221-2001
CS 252-2006
CS 105-1981
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 273-1968
407a Processed eucheuma seaweed (PES)
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 250-2006
CS 117-1981
CS 252-2006
CS 94-1981 (for use in packing media only)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 275-1973
CS 309R-2011
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
410 Carob bean gum
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 117-1981
CS 105-1981
CS 94-1981 (for use in packing media only)
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
412 Guar gum
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 117-1981
CS 105-1981
CS 94-1981 (for use in packing media only)
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 273-1968
413 Tragacanth gum
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 117-1981
CS 105-1981
CS 94-1981 (for use in packing media only)
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
414 Gum arabic (Acacia gum)
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 309R-2011
CS 117-1981
CS 105-1981
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 87-1981
CS 306-2011
415 Xanthan gum
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 117-1981
CS 105-1981
CS 94-1981 (for use in packing media only)
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
416 Karaya gum
CS 221-2001
CS 117-1981
CS 105-1981
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 256-2007
CS 306-2011
CS 273-1968
417 Tara gum
CS 275-1973
CS 221-2001
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 105-1981
CS 249-2006
CS 256-2007
CS 306-2011
CS 273-1968
418 Gellan gum
CS 275-1973
CS 117-1981
CS 105-1981
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
419 Gum ghatti
CS 243-2003
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 309R-2011
CS 117-1981
CS 296-2009
CS 256-2007
CS 306-2011
420(i) Sorbitol
CS 117-1981
CS 105-1981
CS 249-2006
CS 256-2007
CS 87-1981
CS 306-2011
420(ii) Sorbitol syrup
CS 117-1981
CS 105-1981
CS 249-2006
CS 256-2007
CS 87-1981
CS 306-2011
421 Mannitol
CG 95-2022 (For use at 10 mg/kg as carrier), (For use in vitamin B12 dry rubbing, 0.1% only)
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 87-1981
CS 306-2011
422 Glycerol
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 87-1981
CS 306-2011
CS 117-1981
423 Octenyl succinic acid (OSA) modified gum arabic
CS 13-1981
CS 256-2007
CS 309R-2011
CS 66-1981
CS 254-2007
424 Curdlan
CS 319-2015 (canned mangoes only)
CS 249-2006
CS 256-2007
CS 306-2011
CS 117-1981
425 Konjac flour
CS 256-2007
CS 306-2011
CS 309R-2011
CS 117-1981
427 Cassia gum
CS 256-2007
CS 306-2011
CS 309R-2011
CS 117-1981
430 Polyoxyethylene (8) stearate
431 Polyoxyethylene (40) stearate
432 Polyoxyethylene (20) sorbitan monolaurate
433 Polyoxyethylene (20) sorbitan monooleate
434 Polyoxyethylene (20) sorbitan monopalmitate
435 Polyoxyethylene (20) sorbitan monostearate
436 Polyoxyethylene (20) sorbitan tristearate
437 Tamarind seed polysaccharide
CS 243-2003
CS 117-1981
CS 275-1973 (in cheese mass only)
CS 296-2009
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 115-1981
CS 273-1968 (in cheese mass only)
CS 309R-2011
CS 288-1976
CS 94-1981
CS 249-2006
CS 256-2007
CS 306-2011
CS 119-1981
440 Pectins
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 117-1981
CS 87-1981
CS 94-1981 (for use in packing media only)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 309R-2011
CS 249-2006
CS 256-2007
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 273-1968
442 Ammonium salts of phosphatidic acid
444 Sucrose acetate isobutyrate
445(iii) Glycerol ester of wood rosin
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
456 Potassium polyaspartate
CS 264-1966
457 Cyclodextrin, alpha-
CS 256-2007
CS 306-2011
CS 117-1981
458 Cyclodextrin, gamma-
CS 256-2007
CS 306-2011
CS 117-1981
459 Cyclodextrin, beta-
460(i) Microcrystalline cellulose (Cellulose gel)
CS 221-2001
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 surface treatment only, of sliced, cut, shredded or grated cheese for these cheese standards)
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 309R-2011
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
460(ii) Powdered cellulose
CS 221-2001
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 surface treatment only, of sliced, cut, shredded or grated cheese for these cheese standards)
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 309R-2011
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
461 Methyl cellulose
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 309R-2011
CS 117-1981
462 Ethyl cellulose
CS 256-2007
CS 306-2011
CS 117-1981
463 Hydroxypropyl cellulose
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 309R-2011
CS 117-1981
464 Hydroxypropyl methyl cellulose
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 309R-2011
CS 117-1981
465 Methyl ethyl cellulose
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 309R-2011
CS 117-1981
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 117-1981
CS 105-1981
CS 319-2015 (canned mangoes only)
CS 94-1981 (for use in packing media only)
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 302-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
467 Ethyl hydroxyethyl cellulose
CS 256-2007
CS 306-2011
CS 309R-2011
CS 117-1981
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
CS 302-2011
CS 256-2007
CS 306-2011
CS 117-1981
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)
CS 256-2007
CS 306-2011
CS 117-1981
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
CS 275-1973
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 309R-2011
470(ii) Salts of oleic acid with calcium, potassium and sodium
CS 275-1973
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 309R-2011
470(iii) Magnesium stearate
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 309R-2011
471 Mono- and di-glycerides of fatty acids
CS 207-1999
CS 117-1981
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
CS 105-1981
CS 87-1981
CS 275-1973
CS 251-2006
CS 309R-2011
CS 290-1995
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 141-1983
472a Acetic and fatty acid esters of glycerol
CS 275-1973
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
472b Lactic and fatty acid esters of glycerol
CS 275-1973
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
472c Citric and fatty acid esters of glycerol
CS 275-1973
CS 291-2010
CS 309R-2011
CS 117-1981
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
CS 319-2015 (canned mangoes only)
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
472e Diacetyltartaric and fatty acid esters of glycerol
CS 253-2006 (see functional class table and footnote)
473 Sucrose esters of fatty acids
473a Sucrose Oligoesters, Type I and Type II
474 Sucroglycerides
475 Polyglycerol esters of fatty acids
476 Polyglycerol esters of interesterified ricinoleic acid
477 Propylene glycol esters of fatty acids
479 Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids
480 Dioctyl sodium sulfosuccinate
481(i) Sodium stearoyl lactylate
482(i) Calcium stearoyl lactylate
483 Stearyl tartrate
484 Stearyl citrate
491 Sorbitan monostearate
492 Sorbitan tristearate
493 Sorbitan monolaurate
494 Sorbitan monooleate
495 Sorbitan monopalmitate
500(i) Sodium carbonate
CS 291-2010
CS 207-1999
CS 282-1971
CS 281-1971
CS 251-2006
CS 309R-2011
CS 306-2011
CS 141-1983
CS 250-2006
CS 221-2001
CS 252-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 87-1981
CS 275-1973
CS 290-1995
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 327-2017 (anticaking agents in ground cumin only)
CS 319-2015
CS 273-1968
500(ii) Sodium hydrogen carbonate
CS 291-2010
CS 207-1999
CS 282-1971
CS 281-1971
CS 251-2006
CS 309R-2011
CS 306-2011
CS 141-1983
CS 250-2006
CS 221-2001
CS 252-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 87-1981
CS 275-1973
CS 290-1995
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 327-2017 (anticaking agents in ground cumin only)
CS 319-2015
CS 273-1968
500(iii) Sodium sesquicarbonate
CS 291-2010
CS 207-1999
CS 282-1971
CS 281-1971
CS 251-2006
CS 309R-2011
CS 306-2011
CS 250-2006
CS 221-2001
CS 252-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 275-1973
CS 290-1995
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 319-2015
CS 273-1968
CS 253-2006
501(i) Potassium carbonate
CS 291-2010
CS 207-1999
CS 117-1981
CS 282-1971
CS 281-1971
CS 251-2006
CS 309R-2011
CS 306-2011
CS 141-1983
CS 250-2006
CS 221-2001
CS 252-2006
CS 105-1981
CS 87-1981
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 275-1973
CS 290-1995
CS 249-2006
CS 256-2007
CS 319-2015
CS 273-1968
501(ii) Potassium hydrogen carbonate
CS 291-2010
CS 207-1999
CS 117-1981
CS 282-1971
CS 281-1971
CS 251-2006
CS 309R-2011
CS 306-2011
CS 141-1983
CS 250-2006
CS 221-2001
CS 252-2006
CS 105-1981
CS 87-1981
CS 275-1973
CS 290-1995
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 319-2015
CS 273-1968
503(i) Ammonium carbonate
CS 291-2010
CS 117-1981
CS 105-1981
CS 87-1981
CS 290-1995
CS 309R-2011
CS 256-2007
CS 306-2011
CS 141-1983
CS 319-2015
503(ii) Ammonium hydrogen carbonate
CS 291-2010
CS 117-1981
CS 105-1981
CS 87-1981
CS 290-1995
CS 309R-2011
CS 256-2007
CS 306-2011
CS 141-1983
CS 319-2015
504(i) Magnesium carbonate
CS 291-2010
CS 283-1978
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 87-1981
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 275-1973
CS 251-2006
CS 309R-2011
CS 290-1995
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 319-2015
CS 141-1983
CS 273-1968
504(ii) Magnesium hydroxide carbonate
CS 291-2010
CS 283-1978
CS 117-1981 (anticaking agents in dehydrated products only)
CS 275-1973
CS 290-1995
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 319-2015
CS 273-1968
507 Hydrochloric acid
CS 98-1981
CS 291-2010
CS 221-2001
CS 57-1981
CS 275-1973
CS 309R-2011
CS 13-1981
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 306-2011
CS 319-2015
CS 273-1968
508 Potassium chloride
CS 98-1981
CS 250-2006
CS 96-1981
CS 207-1999
CS 117-1981
CS 252-2006
CS 282-1971
CS 319-2015 (canned mangoes only)
CS 97-1981
CS 88-1981
CS 89-1981
CS 281-1971
CS 251-2006
CS 249-2006
CS 256-2007
CS 306-2011
509 Calcium chloride
CS 250-2006
CS 207-1999
CS 117-1981
CS 252-2006
CS 282-1971
CS 319-2015 (canned mangoes only)
CS 281-1971
CS 251-2006
CS 256-2007
CS 306-2011
510 Ammonium chloride
511 Magnesium chloride
CS 319-2015 (canned mangoes only)
CS 256-2007
CS 117-1981
512 Stannous chloride
514(i) Sodium sulfate
CS 291-2010
CS 309R-2011
CS 117-1981
CS 13-1981
CS 256-2007
CS 306-2011
CS 319-2015
CS 57-1981
514(ii) Sodium hydrogen sulfate
CS 291-2010
CS 309R-2011
CS 117-1981
CS 256-2007
CS 306-2011
CS 319-2015
515(i) Potassium sulfate
CS 291-2010
CS 309R-2011
CS 117-1981
CS 13-1981
CS 256-2007
CS 306-2011
CS 319-2015
CS 57-1981
516 Calcium sulfate
CS 291-2010
CS 309R-2011
CS 117-1981
CS 249-2006
CS 256-2007
CS 306-2011
CS 319-2015
518 Magnesium sulfate
CS 319-2015 (canned mangoes only)
CS 256-2007
CS 306-2011
CS 117-1981
520 Aluminium sulfate
523 Aluminium ammonium sulfate
524 Sodium hydroxide
CS 291-2010
CS 117-1981
CS 105-1981
CS 87-1981
CS 290-1995
CS 309R-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 141-1983
CS 319-2015
525 Potassium hydroxide
CS 291-2010
CS 117-1981
CS 105-1981
CS 87-1981
CS 290-1995
CS 309R-2011
CS 256-2007
CS 306-2011
CS 141-1983
CS 319-2015
526 Calcium hydroxide
CS 291-2010
CS 117-1981
CS 105-1981
CS 87-1981
CS 290-1995
CS 309R-2011
CS 256-2007
CS 306-2011
CS 141-1983
CS 319-2015
CS 253-2006
527 Ammonium hydroxide
CS 291-2010
CS 117-1981
CS 105-1981
CS 87-1981
CS 290-1995
CS 309R-2011
CS 256-2007
CS 306-2011
CS 141-1983
CS 319-2015
528 Magnesium hydroxide
CS 291-2010
CS 117-1981
CS 105-1981
CS 87-1981
CS 290-1995
CS 309R-2011
CS 256-2007
CS 306-2011
CS 141-1983
CS 319-2015
529 Calcium oxide
CS 291-2010
CS 309R-2011
CS 117-1981
CS 249-2006
CS 256-2007
CS 306-2011
CS 319-2015
530 Magnesium oxide
CS 291-2010
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 87-1981
CS 251-2006
CS 309R-2011
CS 256-2007
CS 306-2011
CS 141-1983
CS 327-2017 (anticaking agents in ground cumin only)
CS 319-2015
535 Sodium ferrocyanide
536 Potassium ferrocyanide
538 Calcium ferrocyanide
539 Sodium thiosulfate
541(i) Sodium aluminium phosphate, acidic
541(ii) Sodium aluminium phosphate, basic
542 Bone phosphate
551 Silicon dioxide, amorphous
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 251-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
552 Calcium silicate
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 251-2006
CS 327-2017 (anticaking agents in ground cumin only)
553(i) Magnesium silicate, synthetic
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 251-2006
CS 327-2017 (anticaking agents in ground cumin only)
553(iii) Talc
CS 251-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
554 Sodium aluminium silicate
556 Calcium aluminium silicate
559 Aluminium silicate
575 Glucono delta-lactone
CS 98-1981
CS 291-2010
CS 221-2001
CS 117-1981
CS 283-1978
CS 208-1999
CS 57-1981
CS 89-1981
CS 275-1973
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 309R-2011
CS 13-1981
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 306-2011
CS 319-2015
CS 273-1968
576 Sodium gluconate
CS 256-2007
CS 306-2011
CS 221-2001
CS 117-1981
577 Potassium gluconate
CS 291-2010
CS 117-1981
CS 57-1981
CS 275-1973
CS 309R-2011
CS 13-1981
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 306-2011
CS 319-2015
CS 273-1968
578 Calcium gluconate
CS 291-2010
CS 117-1981
CS 57-1981
CS 275-1973
CS 309R-2011
CS 13-1981
CS 262-2006 (for use in cheese mass only)
CS 306-2011
CS 319-2015
CS 273-1968
579 Ferrous gluconate
580 Magnesium gluconate
CS 291-2010
CS 309R-2011
CS 117-1981
CS 13-1981
CS 256-2007
CS 306-2011
CS 319-2015
CS 57-1981
585 Ferrous lactate
620 Glutamic acid, L(+)-
CS 249-2006
CS 256-2007
CS 306-2011
CS 117-1981
621 Monosodium L-glutamate
CS 89-1981
CS 98-1981
CS 96-1981
CS 117-1981
CS 97-1981
CS 302-2011
CS 249-2006
CS 90-1981
CS 306-2011
622 Monopotassium L-glutamate
CS 256-2007
CS 306-2011
CS 117-1981
623 Calcium di-L-glutamate
CS 256-2007
CS 306-2011
CS 117-1981
624 Monoammonium L-glutamate
CS 256-2007
CS 306-2011
CS 117-1981
625 Magnesium di-L-glutamate
CS 256-2007
CS 306-2011
CS 117-1981
626 Guanylic acid, 5'-
CS 256-2007
CS 306-2011
CS 117-1981
627 Disodium 5'-guanylate
CS 98-1981
CS 96-1981
CS 117-1981
CS 97-1981
CS 89-1981
CS 302-2011
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
628 Dipotassium 5'-guanylate
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 117-1981
629 Calcium 5'-guanylate
CS 256-2007
CS 306-2011
CS 117-1981
630 Inosinic acid, 5'-
CS 302-2011
CS 256-2007
CS 306-2011
CS 117-1981
631 Disodium 5'-inosinate
CS 89-1981
CS 98-1981
CS 96-1981
CS 117-1981
CS 97-1981
CS 302-2011
CS 249-2006
CS 256-2007
CS 306-2011
632 Potassium 5’-inosinate
CS 256-2007
CS 306-2011
CS 117-1981
633 Calcium 5'-inosinate
CS 256-2007
CS 306-2011
CS 117-1981
634 Calcium 5'-ribonucleotides
CS 256-2007
CS 306-2011
CS 117-1981
635 Disodium 5'-ribonucleotides
CS 249-2006
CS 256-2007
CS 306-2011
CS 117-1981
636 Maltol
637 Ethyl maltol
900a Polydimethylsiloxane
901 Beeswax
902 Candelilla wax
903 Carnauba wax
904 Shellac, bleached
905c(i) Microcrystalline wax
905d Mineral oil, high viscosity
905e Mineral oil, medium viscosity
907 Hydrogenated poly-1-decenes
925 Chlorine
927a Azodicarbonamide
928 Benzoyl peroxide
941 Nitrogen
CS 275-1973
CS 256-2007
CS 221-2001 (for whipped products only)
CG 95-2022
CS 117-1981
942 Nitrous oxide
CS 319-2015 (canned mangoes only)
CS 291-2010
CS 256-2007
CS 306-2011
CS 117-1981
950 Acesulfame potassium
951 Aspartame
952(i) Cyclamic acid
952(ii) Calcium cyclamate
952(iv) Sodium cyclamate
953 Isomalt (Hydrogenated isomaltulose)
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 87-1981
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
954(i) Saccharin
954(ii) Calcium saccharin
954(iii) Potassium saccharin
954(iv) Sodium saccharin
955 Sucralose (Trichlorogalactosucrose)
956 Alitame
957 Thaumatin
CS 105-1981
CS 256-2007
CS 87-1981
CS 306-2011
CS 117-1981
960a Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia)
960b Steviol glycosides from fermentation
960c Enzymatically produced steviol glycosides
960d Glucosylated steviol glycosides
961 Neotame
962 Aspartame-acesulfame salt
964 Polyglycitol syrup
CS 306-2011
CS 117-1981
965(i) Maltitol
CS 309R-2011
CS 117-1981
CS 105-1981
CS 256-2007
CS 87-1981
CS 306-2011
965(ii) Maltitol syrup
CS 309R-2011
CS 117-1981
CS 105-1981
CS 256-2007
CS 87-1981
CS 306-2011
966 Lactitol
CS 309R-2011
CS 117-1981
CS 105-1981
CS 256-2007
CS 87-1981
CS 306-2011
967 Xylitol
CS 309R-2011
CS 117-1981
CS 105-1981
CS 256-2007
CS 87-1981
CS 306-2011
968 Erythritol
CS 256-2007
CS 306-2011
CS 117-1981
969 Advantame
999(i) Quillaia extract type I
999(ii) Quillaia extract type 2
1100(i) alpha-Amylase from Aspergillus oryzae var.
1100(ii) alpha-Amylase from Bacillus stearothermophilus
1100(iii) alpha-Amylase from Bacillus subtilis
1100(iv) alpha-Amylase from Bacillus megaterium expressed in Bacillus subtilis
1100(v) alpha-Amylase from Bacillus stearothermophilus expressed in Bacillus subtilis
1100(vi) Carbohydrase from Bacillus licheniformis
1101(i) Protease from Aspergillus orizae var.
CS 256-2007
CS 306-2011
CS 117-1981
1101(ii) Papain
CS 256-2007
CS 306-2011
CS 117-1981
1101(iii) Bromelain
CS 256-2007
CS 306-2011
CS 117-1981
1102 Glucose oxidase
CS 319-2015 (canned mangoes only)
CS 291-2010
CS 256-2007
CS 306-2011
CS 117-1981
1103 Invertases
1104 Lipases
CS 256-2007
CS 306-2011
CS 117-1981
1105 Lysozyme
1200 Polydextroses
CS 105-1981
CS 256-2007
CS 87-1981
CS 306-2011
CS 117-1981
1201 Polyvinylpyrrolidone
1202 Polyvinylpyrrolidone, insoluble
CS 256-2007
CS 117-1981
1203 Polyvinyl alcohol
1204 Pullulan
CS 256-2007
CS 117-1981
1205 Methacrylate copolymer, basic (BMC)
CS 117-1981
1209 Polyvinyl alcohol (PVA) –Polyethylene glycol (PEG) graft copolymer
1400 Dextrins, roasted starch
CS 275-1973
CS 221-2001
CS 309R-2011
CS 117-1981
CS 105-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
1401 Acid-treated starch
CS 221-2001
CS 117-1981
CS 105-1981
CS 275-1973
CS 309R-2011
CS 70-1981
CS 94-1981
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 119-1981
CS 273-1968
1402 Alkaline treated starch
CS 221-2001
CS 117-1981
CS 105-1981
CS 275-1973
CS 309R-2011
CS 70-1981
CS 94-1981
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 119-1981
CS 273-1968
1403 Bleached starch
CS 221-2001
CS 117-1981
CS 105-1981
CS 275-1973
CS 309R-2011
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
1404 Oxidized starch
CS 221-2001
CS 117-1981
CS 105-1981
CS 275-1973
CS 309R-2011
CS 70-1981
CS 94-1981
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 119-1981
CS 273-1968
1405 Starches, enzyme treated
CS 221-2001
CS 117-1981
CS 105-1981
CS 275-1973
CS 309R-2011
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
1410 Monostarch phosphate
CS 221-2001
CS 117-1981
CS 275-1973
CS 309R-2011
CS 70-1981
CS 94-1981
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 119-1981
CS 273-1968
1412 Distarch phosphate
CS 221-2001
CS 117-1981
CS 275-1973
CS 309R-2011
CS 70-1981
CS 94-1981
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 119-1981
CS 273-1968
1413 Phosphated distarch phosphate
CS 221-2001
CS 117-1981
CS 275-1973
CS 309R-2011
CS 70-1981
CS 94-1981
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 119-1981
CS 273-1968
1414 Acetylated distarch phosphate
CS 221-2001
CS 117-1981
CS 275-1973
CS 309R-2011
CS 70-1981
CS 94-1981
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 119-1981
CS 273-1968
1420 Starch acetate
CS 221-2001
CS 117-1981
CS 275-1973
CS 309R-2011
CS 70-1981
CS 94-1981
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 119-1981
CS 273-1968
1422 Acetylated distarch adipate
CS 221-2001
CS 117-1981
CS 275-1973
CS 309R-2011
CS 70-1981
CS 94-1981
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 119-1981
CS 273-1968
1440 Hydroxypropyl starch
CS 221-2001
CS 117-1981
CS 275-1973
CS 309R-2011
CS 70-1981
CS 94-1981
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 119-1981
CS 273-1968
1442 Hydroxypropyl distarch phosphate
CS 221-2001
CS 117-1981 (anticaking agents in dehydrated products only)
CS 275-1973
CS 309R-2011
CS 70-1981
CS 94-1981
CS 249-2006
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 119-1981
CS 273-1968
1450 Starch sodium octenyl succinate
CS 249-2006
CS 256-2007
CS 306-2011
CS 309R-2011
CS 117-1981
1451 Acetylated oxidized starch
CS 249-2006
CS 256-2007
CS 306-2011
CS 309R-2011
CS 117-1981
1503 Castor oil
1504(i) Cyclotetraglucose
1504(ii) Cyclotetraglucose syrup
1505 Triethyl citrate
1518 Triacetin
CS 256-2007
CS 309R-2011
CS 117-1981
1520 Propylene glycol
1521 Polyethylene glycol

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.

 printer-friendly version

GSFA Home Food Categories Food Additives Search Functional Classes Glossary

© FAO and WHO 2024