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

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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