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
183 Jagua (genipin-glycine) blue
161h(i) Zeaxanthin, synthetic
CS 256-2007
CS 306-2011
CS 87-1981 (for use in surface decoration only)
CS 117-1981
967 Xylitol
CS 256-2007
CS 306-2011
CS 117-1981
CS 105-1981
CS 309R-2011
CS 87-1981
415 Xanthan gum
CS 221-2001
CS 306-2011
CS 249-2006
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 117-1981
CS 275-1973
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 273-1968
339(iii) Trisodium phosphate
450(ii) Trisodium diphosphate
331(iii) Trisodium citrate
CS 221-2001
CS 306-2011
CS 251-2006
CS 97-1981
CS 98-1981
CS 117-1981
CS 13-1981
CS 309R-2011
CS 252-2006
CS 302-2011
CS 249-2006
CS 281-1971
CS 282-1971
CS 89-1981
CS 256-2007
CS 250-2006
CS 57-1981
CS 319-2015
CS 207-1999
CS 290-1995
CS 96-1981
CS 291-2010
340(iii) Tripotassium phosphate
332(ii) Tripotassium citrate
CS 221-2001
CS 306-2011
CS 302-2011
CS 281-1971
CS 251-2006
CS 282-1971
CS 256-2007
CS 250-2006
CS 57-1981
CS 319-2015
CS 117-1981
CS 207-1999
CS 290-1995
CS 13-1981
CS 309R-2011
CS 291-2010
CS 252-2006
343(iii) Trimagnesium phosphate
1505 Triethyl citrate
341(iii) Tricalcium phosphate
333(iii) Tricalcium citrate
CS 221-2001
CS 306-2011
CS 281-1971
CS 262-2006 (for use in cheese mass only)
CS 282-1971
CS 256-2007
CS 250-2006
CS 57-1981
CS 319-2015
CS 117-1981
CS 275-1973
CS 290-1995
CS 13-1981
CS 309R-2011
CS 291-2010
CS 252-2006
CS 273-1968
380 Triammonium citrate
CS 256-2007
CS 306-2011
CS 57-1981
CS 319-2015
CS 117-1981
CS 290-1995
CS 13-1981
CS 309R-2011
CS 291-2010
1518 Triacetin
CS 256-2007
CS 309R-2011
CS 117-1981
413 Tragacanth gum
CS 221-2001
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 117-1981
CS 275-1973
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 273-1968
307c dl-alpha-Tocopherol
307a d-alpha-Tocopherol
307b Tocopherol concentrate, mixed
171 Titanium dioxide
CS 319-2015 (special holiday pack canned pears only)
CS 221-2001
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 283-1978
CS 117-1981
CS 275-1973
CS 262-2006 (see functional class table in CXS 262-2006)
CS 272-1968 (for use in cheese mass only for these standards)
388 Thiodipropionic acid
479 Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids
957 Thaumatin
CS 256-2007
CS 105-1981
CS 306-2011
CS 117-1981
CS 87-1981
450(iii) Tetrasodium diphosphate
450(v) Tetrapotassium diphosphate
319 Tertiary butylhydroquinone (TBHQ)
102 Tartrazine
334 L(+)-Tartaric acid
417 Tara gum
CS 256-2007
CS 221-2001
CS 306-2011
CS 249-2006
CS 117-1981
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 105-1981
CS 273-1968
181 Tannic acid (Tannins)
437 Tamarind seed polysaccharide
CS 306-2011
CS 249-2006
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 115-1981
CS 296-2009
CS 288-1976
CS 256-2007
CS 119-1981
CS 275-1973 (in cheese mass only)
CS 273-1968 (in cheese mass only)
CS 94-1981
CS 117-1981
CS 309R-2011
CS 243-2003
553(iii) Talc
CS 256-2007
CS 306-2011
CS 251-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
110 Sunset yellow FCF
220 Sulfur dioxide
473 Sucrose esters of fatty acids
444 Sucrose acetate isobutyrate
473a Sucrose Oligoesters, Type I and Type II
474 Sucroglycerides
955 Sucralose (Trichlorogalactosucrose)
960b Steviol glycosides from fermentation
960a Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia)
483 Stearyl tartrate
484 Stearyl citrate
1405 Starches, enzyme treated
CS 221-2001
CS 306-2011
CS 249-2006
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 117-1981
CS 275-1973
CS 309R-2011
CS 273-1968
1450 Starch sodium octenyl succinate
CS 256-2007
CS 306-2011
CS 249-2006
CS 309R-2011
CS 117-1981
1420 Starch acetate
CS 221-2001
CS 306-2011
CS 249-2006
CS 70-1981
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 119-1981
CS 117-1981
CS 94-1981
CS 275-1973
CS 309R-2011
CS 273-1968
512 Stannous chloride
134 Spirulina Extract
CS 256-2007
CS 306-2011
CS 117-1981
420(ii) Sorbitol syrup
CS 256-2007
CS 306-2011
CS 249-2006
CS 117-1981
CS 105-1981
CS 87-1981
420(i) Sorbitol
CS 256-2007
CS 306-2011
CS 249-2006
CS 117-1981
CS 105-1981
CS 87-1981
492 Sorbitan tristearate
491 Sorbitan monostearate
495 Sorbitan monopalmitate
494 Sorbitan monooleate
493 Sorbitan monolaurate
200 Sorbic acid
539 Sodium thiosulfate
221 Sodium sulfite
514(i) Sodium sulfate
CS 256-2007
CS 306-2011
CS 57-1981
CS 319-2015
CS 117-1981
CS 13-1981
CS 309R-2011
CS 291-2010
481(i) Sodium stearoyl lactylate
500(iii) Sodium sesquicarbonate
CS 221-2001
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 251-2006
CS 309R-2011
CS 252-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 281-1971
CS 282-1971
CS 253-2006
CS 256-2007
CS 250-2006
CS 319-2015
CS 207-1999
CS 275-1973
CS 290-1995
CS 291-2010
CS 273-1968
954(iv) Sodium saccharin
281 Sodium propionate
CS 256-2007
CS 221-2001
CS 306-2011
CS 117-1981
CS 275-1973
CS 262-2006 (see functional class table in CXS 262-2006)
CS 291-2010
CS 273-1968
452(i) Sodium polyphosphate
232 Sodium ortho-phenylphenol
250 Sodium nitrite
251 Sodium nitrate
223 Sodium metabisulfite
325 Sodium lactate
CS 306-2011
CS 302-2011
CS 249-2006
CS 262-2006 (for use in cheese mass only)
CS 253-2006
CS 256-2007
CS 319-2015
CS 117-1981
CS 275-1973
CS 290-1995
CS 309R-2011
CS 291-2010
CS 273-1968
524 Sodium hydroxide
CS 306-2011
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 319-2015
CS 117-1981
CS 290-1995
CS 309R-2011
CS 291-2010
CS 87-1981
CS 141-1983
222 Sodium hydrogen sulfite
514(ii) Sodium hydrogen sulfate
CS 256-2007
CS 306-2011
CS 319-2015
CS 117-1981
CS 309R-2011
CS 291-2010
500(ii) Sodium hydrogen carbonate
CS 221-2001
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 251-2006
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 252-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 87-1981
CS 249-2006
CS 281-1971
CS 282-1971
CS 256-2007
CS 250-2006
CS 319-2015
CS 207-1999
CS 275-1973
CS 290-1995
CS 291-2010
CS 273-1968
CS 141-1983
350(i) Sodium hydrogen DL-malate
CS 306-2011
CS 302-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 98-1981
CS 319-2015
CS 275-1973
CS 309R-2011
CS 291-2010
CS 273-1968
576 Sodium gluconate
CS 256-2007
CS 221-2001
CS 306-2011
CS 117-1981
365 Sodium fumarates
CS 256-2007
CS 306-2011
CS 249-2006
CS 319-2015
CS 117-1981
CS 309R-2011
CS 291-2010
535 Sodium ferrocyanide
316 Sodium erythorbate (Sodium isoascorbate)
CS 256-2007
CS 306-2011
CS 98-1981
CS 117-1981
CS 88-1981
CS 96-1981
CS 97-1981
CS 89-1981
CS 291-2010
339(i) Sodium dihydrogen phosphate
331(i) Sodium dihydrogen citrate
CS 221-2001
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 251-2006
CS 253-2006 (see functional class table and footnote)
CS 97-1981
CS 98-1981
CS 117-1981
CS 13-1981
CS 309R-2011
CS 252-2006
CS 302-2011
CS 281-1971
CS 282-1971
CS 89-1981
CS 256-2007
CS 250-2006
CS 57-1981
CS 319-2015
CS 275-1973
CS 290-1995
CS 207-1999
CS 96-1981
CS 291-2010
CS 273-1968
262(ii) Sodium diacetate
952(iv) Sodium cyclamate
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)
CS 256-2007
CS 306-2011
CS 117-1981
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 221-2001
CS 306-2011
CS 302-2011
CS 249-2006
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 117-1981
CS 275-1973
CS 319-2015 (canned mangoes only)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 273-1968
500(i) Sodium carbonate
CS 221-2001
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 251-2006
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 252-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 87-1981
CS 249-2006
CS 281-1971
CS 282-1971
CS 256-2007
CS 250-2006
CS 319-2015
CS 207-1999
CS 275-1973
CS 290-1995
CS 291-2010
CS 273-1968
CS 141-1983
452(iii) Sodium calcium polyphosphate
211 Sodium benzoate
301 Sodium ascorbate
CS 306-2011
CS 251-2006
CS 97-1981
CS 89-1981
CS 256-2007
CS 98-1981
CS 117-1981
CS 275-1973
CS 319-2015 (canned mangoes only)
CS 88-1981
CS 96-1981
CS 291-2010
554 Sodium aluminium silicate
541(ii) Sodium aluminium phosphate, basic
541(i) Sodium aluminium phosphate, acidic
401 Sodium alginate
CS 221-2001
CS 306-2011
CS 249-2006
CS 70-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 94-1981 (for use in packing media only)
CS 97-1981
CS 256-2007
CS 117-1981
CS 275-1973
CS 119-1981 (for use in packing media only)
CS 96-1981
CS 309R-2011
CS 273-1968
262(i) Sodium acetate
CS 306-2011
CS 249-2006
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 319-2015
CS 117-1981
CS 290-1995
CS 275-1973
CS 309R-2011
CS 291-2010
CS 273-1968
335(ii) Sodium L(+)-tartrate
350(ii) Sodium DL-malate
CS 306-2011
CS 302-2011
CS 249-2006
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 319-2015
CS 117-1981
CS 275-1973
CS 309R-2011
CS 291-2010
CS 273-1968
551 Silicon dioxide, amorphous
CS 256-2007
CS 251-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 117-1981 (anticaking agents in dehydrated products only)
904 Shellac, bleached
470(ii) Salts of oleic acid with calcium, potassium and sodium
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 309R-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 275-1973
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 309R-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 275-1973
954(i) Saccharin
101(i) Riboflavin, synthetic
CS 256-2007
CS 221-2001
CS 306-2011
CS 249-2006
CS 264-1966
CS 117-1981
CS 283-1978
CS 263-1966
101(iii) Riboflavin from Bacillus subtilis
CS 256-2007
CS 221-2001
CS 306-2011
CS 249-2006
CS 264-1966
CS 117-1981
CS 283-1978
CS 263-1966
101(iv) Riboflavin from Ashbya gossypii
CS 256-2007
CS 221-2001
CS 306-2011
CS 249-2006
CS 117-1981
CS 283-1978
CS 263-1966
101(ii) Riboflavin 5'-phosphate sodium
CS 256-2007
CS 221-2001
CS 306-2011
CS 249-2006
CS 264-1966
CS 117-1981
CS 283-1978
CS 263-1966
104 Quinoline yellow
999(i) Quillaia extract type I
999(ii) Quillaia extract type 2
1204 Pullulan
CS 256-2007
CS 117-1981
1101(i) Protease from Aspergillus orizae var.
CS 256-2007
CS 306-2011
CS 117-1981
477 Propylene glycol esters of fatty acids
405 Propylene glycol alginate
1520 Propylene glycol
310 Propyl gallate
280 Propionic acid
CS 256-2007
CS 221-2001
CS 306-2011
CS 117-1981
CS 275-1973
CS 262-2006 (see functional class table in CXS 262-2006)
CS 291-2010
CS 273-1968
407a Processed eucheuma seaweed (PES)
CS 306-2011
CS 249-2006
CS 70-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
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 256-2007
CS 250-2006
CS 117-1981
CS 275-1973
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 252-2006
CS 273-1968
460(ii) Powdered cellulose
CS 221-2001
CS 306-2011
CS 263-1966, CS 264-1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272-1968 (for surface treatment only, of sliced, cut, shredded or grated cheese for these cheese standards)
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 256-2007
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 309R-2011
CS 117-1981 (anticaking agents in dehydrated products only)
225 Potassium sulfite
515(i) Potassium sulfate
CS 256-2007
CS 306-2011
CS 57-1981
CS 319-2015
CS 117-1981
CS 13-1981
CS 309R-2011
CS 291-2010
202 Potassium sorbate
337 Potassium sodium L(+)-tartrate
954(iii) Potassium saccharin
283 Potassium propionate
CS 256-2007
CS 221-2001
CS 306-2011
CS 117-1981
CS 275-1973
CS 262-2006 (see functional class table in CXS 262-2006)
CS 291-2010
CS 273-1968
452(ii) Potassium polyphosphate
456 Potassium polyaspartate
CS 264-1966
249 Potassium nitrite
252 Potassium nitrate
224 Potassium metabisulfite
326 Potassium lactate
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 253-2006
CS 256-2007
CS 319-2015
CS 117-1981
CS 290-1995
CS 275-1973
CS 309R-2011
CS 291-2010
CS 273-1968
525 Potassium hydroxide
CS 306-2011
CS 105-1981
CS 256-2007
CS 319-2015
CS 117-1981
CS 290-1995
CS 309R-2011
CS 291-2010
CS 87-1981
CS 141-1983
501(ii) Potassium hydrogen carbonate
CS 221-2001
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 251-2006
CS 105-1981
CS 117-1981
CS 309R-2011
CS 252-2006
CS 87-1981
CS 281-1971
CS 282-1971
CS 256-2007
CS 250-2006
CS 319-2015
CS 207-1999
CS 275-1973
CS 290-1995
CS 291-2010
CS 273-1968
CS 141-1983
577 Potassium gluconate
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 57-1981
CS 319-2015
CS 117-1981
CS 275-1973
CS 13-1981
CS 309R-2011
CS 291-2010
CS 273-1968
536 Potassium ferrocyanide
340(i) Potassium dihydrogen phosphate
332(i) Potassium dihydrogen citrate
CS 221-2001
CS 306-2011
CS 251-2006
CS 117-1981
CS 13-1981
CS 309R-2011
CS 252-2006
CS 302-2011
CS 281-1971
CS 282-1971
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 256-2007
CS 250-2006
CS 57-1981
CS 319-2015
CS 207-1999
CS 275-1973
CS 290-1995
CS 291-2010
CS 273-1968
508 Potassium chloride
CS 306-2011
CS 249-2006
CS 281-1971
CS 251-2006
CS 282-1971
CS 97-1981
CS 89-1981
CS 256-2007
CS 250-2006
CS 98-1981
CS 117-1981
CS 207-1999
CS 88-1981
CS 319-2015 (canned mangoes only)
CS 96-1981
CS 252-2006
501(i) Potassium carbonate
CS 221-2001
CS 306-2011
CS 251-2006
CS 105-1981
CS 117-1981
CS 309R-2011
CS 252-2006
CS 87-1981
CS 249-2006
CS 281-1971
CS 282-1971
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 256-2007
CS 250-2006
CS 319-2015
CS 207-1999
CS 275-1973
CS 290-1995
CS 291-2010
CS 273-1968
CS 141-1983
212 Potassium benzoate
402 Potassium alginate
CS 221-2001
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 94-1981 (for use in packing media only)
CS 97-1981
CS 256-2007
CS 117-1981
CS 275-1973
CS 119-1981 (for use in packing media only)
CS 96-1981
CS 309R-2011
CS 273-1968
261(i) Potassium acetate
CS 306-2011
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 256-2007
CS 319-2015
CS 117-1981
CS 290-1995
CS 275-1973
CS 309R-2011
CS 291-2010
CS 273-1968
632 Potassium 5’-inosinate
CS 256-2007
CS 306-2011
CS 117-1981
124 Ponceau 4R (Cochineal red A)
1202 Polyvinylpyrrolidone, insoluble
CS 256-2007
CS 117-1981
1201 Polyvinylpyrrolidone
1209 Polyvinyl alcohol (PVA) –Polyethylene glycol (PEG) graft copolymer
1203 Polyvinyl alcohol
430 Polyoxyethylene (8) stearate
431 Polyoxyethylene (40) stearate
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
964 Polyglycitol syrup
CS 306-2011
CS 117-1981
476 Polyglycerol esters of interesterified ricinoleic acid
475 Polyglycerol esters of fatty acids
1521 Polyethylene glycol
900a Polydimethylsiloxane
1200 Polydextroses
CS 256-2007
CS 105-1981
CS 306-2011
CS 117-1981
CS 87-1981
338 Phosphoric acid
1413 Phosphated distarch phosphate
CS 221-2001
CS 306-2011
CS 249-2006
CS 70-1981
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 119-1981
CS 117-1981
CS 94-1981
CS 275-1973
CS 309R-2011
CS 273-1968
231 ortho-Phenylphenol
451(i) Pentasodium triphosphate
451(ii) Pentapotassium triphosphate
440 Pectins
CS 221-2001
CS 306-2011
CS 249-2006
CS 70-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
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 256-2007
CS 117-1981
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 273-1968
CS 87-1981
1101(ii) Papain
CS 256-2007
CS 306-2011
CS 117-1981
1404 Oxidized starch
CS 221-2001
CS 306-2011
CS 249-2006
CS 70-1981
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 119-1981
CS 94-1981
CS 117-1981
CS 275-1973
CS 309R-2011
CS 273-1968
423 Octenyl succinic acid (OSA) modified gum arabic
CS 256-2007
CS 254-2007
CS 66-1981
CS 13-1981
CS 309R-2011
942 Nitrous oxide
CS 256-2007
CS 306-2011
CS 291-2010
CS 117-1981
CS 319-2015 (canned mangoes only)
941 Nitrogen
CS 256-2007
CS 221-2001 (for whipped products only)
CG 95-2022
CS 117-1981
CS 275-1973
234 Nisin
961 Neotame
235 Natamycin (Pimaricin)
1410 Monostarch phosphate
CS 221-2001
CS 306-2011
CS 249-2006
CS 70-1981
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 119-1981
CS 117-1981
CS 94-1981
CS 275-1973
CS 309R-2011
CS 273-1968
621 Monosodium L-glutamate
CS 306-2011
CS 302-2011
CS 98-1981
CS 249-2006
CS 117-1981
CS 96-1981
CS 90-1981
CS 97-1981
CS 89-1981
622 Monopotassium L-glutamate
CS 256-2007
CS 306-2011
CS 117-1981
624 Monoammonium L-glutamate
CS 256-2007
CS 306-2011
CS 117-1981
471 Mono- and di-glycerides of fatty acids
CS 249-2006
CS 251-2006
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
CS 117-1981
CS 207-1999
CS 275-1973
CS 290-1995
CS 309R-2011
CS 87-1981
CS 141-1983
905e Mineral oil, medium viscosity
905d Mineral oil, high viscosity
905c(i) Microcrystalline wax
460(i) Microcrystalline cellulose (Cellulose gel)
CS 221-2001
CS 306-2011
CS 263-1966, CS 264-1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272-1968 (for surface treatment only, of sliced, cut, shredded or grated cheese for these cheese standards)
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 256-2007
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 309R-2011
CS 117-1981 (anticaking agents in dehydrated products only)
218 Methyl para-hydroxybenzoate
465 Methyl ethyl cellulose
CS 256-2007
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
461 Methyl cellulose
CS 256-2007
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
1205 Methacrylate copolymer, basic (BMC)
CS 117-1981
421 Mannitol
CS 256-2007
CS 306-2011
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 87-1981
636 Maltol
965(ii) Maltitol syrup
CS 256-2007
CS 306-2011
CS 117-1981
CS 105-1981
CS 309R-2011
CS 87-1981
965(i) Maltitol
CS 256-2007
CS 306-2011
CS 117-1981
CS 105-1981
CS 309R-2011
CS 87-1981
296 Malic acid, DL-
CS 221-2001
CS 306-2011
CS 302-2011
CS 249-2006
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 319-2015
CS 117-1981
CS 275-1973
CS 309R-2011
CS 291-2010
CS 273-1968
518 Magnesium sulfate
CS 256-2007
CS 306-2011
CS 117-1981
CS 319-2015 (canned mangoes only)
470(iii) Magnesium stearate
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 306-2011
CS 309R-2011
CS 117-1981 (anticaking agents in dehydrated products only)
553(i) Magnesium silicate, synthetic
CS 251-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
530 Magnesium oxide
CS 306-2011
CS 251-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 256-2007
CS 319-2015
CS 309R-2011
CS 291-2010
CS 117-1981 (anticaking agents in dehydrated products only)
CS 87-1981
CS 141-1983
329 Magnesium lactate, DL-
CS 256-2007
CS 306-2011
CS 319-2015
CS 117-1981
CS 290-1995
CS 253-2006
CS 309R-2011
CS 291-2010
504(ii) Magnesium hydroxide carbonate
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
CS 283-1978
CS 319-2015
CS 290-1995
CS 275-1973
CS 309R-2011
CS 291-2010
CS 273-1968
CS 117-1981 (anticaking agents in dehydrated products only)
528 Magnesium hydroxide
CS 306-2011
CS 105-1981
CS 256-2007
CS 319-2015
CS 117-1981
CS 290-1995
CS 309R-2011
CS 291-2010
CS 87-1981
CS 141-1983
343(ii) Magnesium hydrogen phosphate
580 Magnesium gluconate
CS 256-2007
CS 306-2011
CS 57-1981
CS 319-2015
CS 117-1981
CS 13-1981
CS 309R-2011
CS 291-2010
343(i) Magnesium dihydrogen phosphate
450(ix) Magnesium dihydrogen diphosphate
625 Magnesium di-L-glutamate
CS 256-2007
CS 306-2011
CS 117-1981
511 Magnesium chloride
CS 256-2007
CS 117-1981
CS 319-2015 (canned mangoes only)
504(i) Magnesium carbonate
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 251-2006
CS 105-1981
CS 256-2007
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 283-1978
CS 319-2015
CS 275-1973
CS 290-1995
CS 309R-2011
CS 291-2010
CS 273-1968
CS 117-1981 (anticaking agents in dehydrated products only)
CS 87-1981
CS 141-1983
1105 Lysozyme
160d(ii) Lycopene, tomato
CS 256-2007
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
CS 117-1981
160d(i) Lycopene, synthetic
CS 256-2007
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
CS 117-1981
CS 306-2011 (at 390 mg/kg)
160d(iii) Lycopene, Blakeslea trispora
CS 256-2007
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
CS 117-1981
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
1104 Lipases
CS 256-2007
CS 306-2011
CS 117-1981
322(ii) Lecithin, partially hydrolysed
CS 306-2011
CS 249-2006
CS 281-1971
CS 105-1981
CS 282-1971
CS 256-2007
CS 66-1981
CS 117-1981
CS 207-1999
CS 290-1995
CS 319-2015 (canned mangoes only)
CS 309R-2011
CS 291-2010
CS 87-1981
CS 141-1983
322(i) Lecithin
CS 306-2011
CS 251-2006
CS 105-1981
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 309R-2011
CS 252-2006
CS 87-1981
CS 249-2006
CS 281-1971
CS 282-1971
CG 95-2022 (For use at 5000 mg/kg as emulsifier)
CS 256-2007
CS 250-2006
CS 207-1999
CS 275-1973
CS 290-1995
CS 291-2010
CS 141-1983
243 Lauric arginate ethyl ester
966 Lactitol
CS 256-2007
CS 306-2011
CS 117-1981
CS 105-1981
CS 309R-2011
CS 87-1981
472b Lactic and fatty acid esters of glycerol
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 275-1973
270 Lactic acid, L-, D- and DL-
CS 221-2001
CS 306-2011
CS 208-1999
CS 249-2006
CS 70-1981
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 119-1981
CS 319-2015
CS 94-1981
CS 117-1981
CS 275-1973
CS 309R-2011
CS 291-2010
CS 273-1968
425 Konjac flour
CS 256-2007
CS 306-2011
CS 309R-2011
CS 117-1981
416 Karaya gum
CS 221-2001
CS 306-2011
CS 249-2006
CS 262-2006 (for use in cheese mass only)
CS 105-1981
CS 256-2007
CS 117-1981
CS 275-1973
CS 309R-2011
CS 273-1968
384 Isopropyl citrates
953 Isomalt (Hydrogenated isomaltulose)
CS 256-2007
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 87-1981
172(iii) Iron oxide, yellow
172(ii) Iron oxide, red
172(i) Iron oxide, black
1103 Invertases
630 Inosinic acid, 5'-
CS 256-2007
CS 306-2011
CS 302-2011
CS 117-1981
132 Indigotine (Indigo carmine)
1440 Hydroxypropyl starch
CS 221-2001
CS 306-2011
CS 249-2006
CS 70-1981
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 119-1981
CS 117-1981
CS 94-1981
CS 275-1973
CS 309R-2011
CS 273-1968
464 Hydroxypropyl methyl cellulose
CS 256-2007
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
1442 Hydroxypropyl distarch phosphate
CS 221-2001
CS 306-2011
CS 249-2006
CS 70-1981
CS 327-2017 (anticaking agents in ground cumin only)
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 119-1981
CS 94-1981
CS 275-1973
CS 309R-2011
CS 273-1968
CS 117-1981 (anticaking agents in dehydrated products only)
463 Hydroxypropyl cellulose
CS 256-2007
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
907 Hydrogenated poly-1-decenes
507 Hydrochloric acid
CS 221-2001
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 98-1981
CS 57-1981
CS 319-2015
CS 275-1973
CS 13-1981
CS 309R-2011
CS 291-2010
CS 273-1968
239 Hexamethylene tetramine
419 Gum ghatti
CS 256-2007
CS 306-2011
CS 117-1981
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 296-2009
CS 309R-2011
CS 243-2003
414 Gum arabic (Acacia gum)
CS 256-2007
CS 306-2011
CS 249-2006
CS 117-1981
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 309R-2011
CS 87-1981
412 Guar gum
CS 221-2001
CS 306-2011
CS 249-2006
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 117-1981
CS 275-1973
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 273-1968
626 Guanylic acid, 5'-
CS 256-2007
CS 306-2011
CS 117-1981
314 Guaiac resin
163(ii) Grape skin extract
445(iii) Glycerol ester of wood rosin
422 Glycerol
CS 256-2007
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 87-1981
620 Glutamic acid, L(+)-
CS 256-2007
CS 306-2011
CS 249-2006
CS 117-1981
960d Glucosylated steviol glycosides
1102 Glucose oxidase
CS 256-2007
CS 306-2011
CS 291-2010
CS 117-1981
CS 319-2015 (canned mangoes only)
575 Glucono delta-lactone
CS 221-2001
CS 306-2011
CS 208-1999
CS 262-2006 (for use in cheese mass only)
CS 89-1981
CS 256-2007
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 98-1981
CS 57-1981
CS 283-1978
CS 319-2015
CS 117-1981
CS 275-1973
CS 13-1981
CS 309R-2011
CS 291-2010
CS 273-1968
418 Gellan gum
CS 256-2007
CS 306-2011
CS 249-2006
CS 117-1981
CS 275-1973
CS 105-1981
CS 253-2006 (see functional class table and footnote)
297 Fumaric acid
CS 256-2007
CS 306-2011
CS 319-2015
CS 117-1981
CS 309R-2011
CS 291-2010
585 Ferrous lactate
579 Ferrous gluconate
381 Ferric ammonium citrate
143 Fast green FCF
214 Ethyl para-hydroxybenzoate
637 Ethyl maltol
467 Ethyl hydroxyethyl cellulose
CS 256-2007
CS 306-2011
CS 309R-2011
CS 117-1981
462 Ethyl cellulose
CS 256-2007
CS 306-2011
CS 117-1981
127 Erythrosine
968 Erythritol
CS 256-2007
CS 306-2011
CS 117-1981
315 Erythorbic Acid (Isoascorbic acid)
CS 306-2011
CS 97-1981
CS 89-1981
CS 256-2007
CS 98-1981
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 88-1981
CS 96-1981
CS 291-2010
960c Enzymatically produced steviol glycosides
1412 Distarch phosphate
CS 221-2001
CS 306-2011
CS 249-2006
CS 70-1981
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 119-1981
CS 117-1981
CS 94-1981
CS 275-1973
CS 309R-2011
CS 273-1968
339(ii) Disodium hydrogen phosphate
386 Disodium ethylenediaminetetraacetate
450(i) Disodium diphosphate
635 Disodium 5'-ribonucleotides
CS 256-2007
CS 306-2011
CS 249-2006
CS 117-1981
631 Disodium 5'-inosinate
CS 256-2007
CS 306-2011
CS 302-2011
CS 98-1981
CS 249-2006
CS 117-1981
CS 96-1981
CS 97-1981
CS 89-1981
627 Disodium 5'-guanylate
CS 306-2011
CS 302-2011
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 97-1981
CS 89-1981
CS 256-2007
CS 98-1981
CS 117-1981
CS 96-1981
340(ii) Dipotassium hydrogen phosphate
628 Dipotassium 5'-guanylate
CS 256-2007
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 117-1981
230 Diphenyl
480 Dioctyl sodium sulfosuccinate
242 Dimethyl dicarbonate
389 Dilauryl thiodipropionate
450(vi) Dicalcium diphosphate
342(ii) Diammonium hydrogen phosphate
472e Diacetyltartaric and fatty acid esters of glycerol
CS 253-2006 (see functional class table and footnote)
1400 Dextrins, roasted starch
CS 256-2007
CS 221-2001
CS 306-2011
CS 117-1981
CS 275-1973
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 273-1968
1504(ii) Cyclotetraglucose syrup
1504(i) Cyclotetraglucose
458 Cyclodextrin, gamma-
CS 256-2007
CS 306-2011
CS 117-1981
459 Cyclodextrin, beta-
457 Cyclodextrin, alpha-
CS 256-2007
CS 306-2011
CS 117-1981
952(i) Cyclamic acid
424 Curdlan
CS 256-2007
CS 306-2011
CS 249-2006
CS 117-1981
CS 319-2015 (canned mangoes only)
100(i) Curcumin
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
CS 256-2007
CS 306-2011
CS 302-2011
CS 117-1981
472c Citric and fatty acid esters of glycerol
CS 256-2007
CS 306-2011
CS 117-1981
CS 275-1973
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
CS 319-2015 (canned mangoes only)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 291-2010
330 Citric acid
CS 221-2001
CS 306-2011
CG 95-2022
CS 262-2006 (for use in cheese mass only)
CS 105-1981
CS 90-1981
CS 37-1991
CS 119-1981
CS 117-1981
CS 13-1981
CS 309R-2011
CS 160-1987 (only for use in heat pasteurized products to maintain the pH at less than or equal to 4.6, and in heat sterilized products)
CS 87-1981
CS 302-2011
CS 249-2006
CS 70-1981
CS 256-2007
CS 57-1981
CS 319-2015
CS 94-1981
CS 275-1973
CS 291-2010
CS 273-1968
CS 141-1983
141(i) Chlorophylls, copper complexes
140 Chlorophylls
CS 256-2007
CS 319-2015 (special holiday pack canned pears only)
CS 221-2001
CS 306-2011
CS 283-1978 (for green marbled cheeses only)
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 262-2006 (see functional class table in CXS 262-2006)
CS 263-1966, CS 264-1966 (for use in cheese mass only for these standards)
141(ii) Chlorophyllin copper complexes, potassium and sodium salts
925 Chlorine
1503 Castor oil
427 Cassia gum
CS 256-2007
CS 306-2011
CS 309R-2011
CS 117-1981
407 Carrageenan
CS 221-2001
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 94-1981 (for use in packing media only)
CS 97-1981
CS 117-1981
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 252-2006
CS 249-2006
CS 281-1971
CS 282-1971
CS 256-2007
CS 250-2006
CS 275-1973
CS 96-1981
CS 273-1968
160a(ii) beta-Carotenes, vegetable
160a(i) beta-Carotenes, synthetic
160a(iii) beta-Carotenes, Blakeslea trispora
160a(iv) β-Carotene-rich extract from Dunaliella Salina
160e Carotenal, beta-apo-8'-
410 Carob bean gum
CS 221-2001
CS 306-2011
CS 249-2006
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 117-1981
CS 275-1973
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 273-1968
903 Carnauba wax
120 Carmines
290 Carbon dioxide
CS 256-2007
CS 306-2011
CS 221-2001 (for whipped products only)
CG 95-2022
CS 117-1981
CS 275-1973
CS 291-2010
1100(vi) Carbohydrase from Bacillus licheniformis
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 319-2015 (special holiday pack canned pears only)
CS 306-2011
CS 249-2006
CS 117-1981
161g Canthaxanthin
902 Candelilla wax
516 Calcium sulfate
CS 256-2007
CS 306-2011
CS 249-2006
CS 319-2015
CS 117-1981
CS 309R-2011
CS 291-2010
482(i) Calcium stearoyl lactylate
203 Calcium sorbate
552 Calcium silicate
CS 251-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
954(ii) Calcium saccharin
282 Calcium propionate
CS 256-2007
CS 221-2001
CS 306-2011
CS 117-1981
CS 275-1973
CS 262-2006 (see functional class table in CXS 262-2006)
CS 291-2010
CS 273-1968
452(iv) Calcium polyphosphate
529 Calcium oxide
CS 256-2007
CS 306-2011
CS 249-2006
CS 319-2015
CS 117-1981
CS 309R-2011
CS 291-2010
352(ii) Calcium malate, D, L-
CS 306-2011
CS 302-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 319-2015
CS 117-1981
CS 275-1973
CS 309R-2011
CS 291-2010
CS 273-1968
327 Calcium lactate
CS 306-2011
CS 249-2006
CS 262-2006 (for use in cheese mass only)
CS 253-2006
CS 256-2007
CS 319-2015
CS 117-1981
CS 290-1995
CS 275-1973
CS 309R-2011
CS 291-2010
CS 273-1968
526 Calcium hydroxide
CS 306-2011
CS 105-1981
CS 253-2006
CS 256-2007
CS 319-2015
CS 117-1981
CS 290-1995
CS 309R-2011
CS 291-2010
CS 87-1981
CS 141-1983
341(ii) Calcium hydrogen phosphate
578 Calcium gluconate
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 57-1981
CS 319-2015
CS 117-1981
CS 275-1973
CS 13-1981
CS 309R-2011
CS 291-2010
CS 273-1968
538 Calcium ferrocyanide
385 Calcium disodium ethylenediaminetetraacetate
341(i) Calcium dihydrogen phosphate
450(vii) Calcium dihydrogen diphosphate
623 Calcium di-L-glutamate
CS 256-2007
CS 306-2011
CS 117-1981
952(ii) Calcium cyclamate
509 Calcium chloride
CS 306-2011
CS 281-1971
CS 251-2006
CS 282-1971
CS 256-2007
CS 250-2006
CS 117-1981
CS 207-1999
CS 319-2015 (canned mangoes only)
CS 252-2006
170(i) Calcium carbonate
CS 221-2001
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 251-2006
CS 105-1981
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 309R-2011
CS 252-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 87-1981
CS 249-2006
CS 281-1971
CS 282-1971
CS 256-2007
CS 250-2006
CS 283-1978
CS 319-2015
CS 275-1973
CS 290-1995
CS 291-2010
CS 273-1968
CS 141-1983
213 Calcium benzoate
302 Calcium ascorbate
CS 256-2007
CS 306-2011
CS 117-1981
CS 275-1973
CS 319-2015 (canned mangoes only)
CS 291-2010
556 Calcium aluminium silicate
404 Calcium alginate
CS 221-2001
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 117-1981
CS 275-1973
CS 119-1981 (for use in packing media only)
CS 273-1968
263 Calcium acetate
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 319-2015
CS 117-1981
CS 290-1995
CS 275-1973
CS 309R-2011
CS 291-2010
CS 273-1968
634 Calcium 5'-ribonucleotides
CS 256-2007
CS 306-2011
CS 117-1981
633 Calcium 5'-inosinate
CS 256-2007
CS 306-2011
CS 117-1981
629 Calcium 5'-guanylate
CS 256-2007
CS 306-2011
CS 117-1981
321 Butylated hydroxytoluene (BHT)
320 Butylated hydroxyanisole (BHA)
155 Brown HT
1101(iii) Bromelain
CS 256-2007
CS 306-2011
CS 117-1981
133 Brilliant blue FCF
151 Brilliant black (Black PN)
542 Bone phosphate
1403 Bleached starch
CS 221-2001
CS 306-2011
CS 249-2006
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 117-1981
CS 275-1973
CS 309R-2011
CS 273-1968
928 Benzoyl peroxide
210 Benzoic acid
162 Beet red
CS 256-2007
CS 319-2015 (special holiday pack canned pears only)
CS 221-2001
CS 306-2011
CS 249-2006
CS 283-1978
CS 117-1981
901 Beeswax
122 Azorubine (Carmoisine)
927a Azodicarbonamide
962 Aspartame-acesulfame salt
951 Aspartame
305 Ascorbyl stearate
304 Ascorbyl palmitate
300 Ascorbic acid, L-
CS 306-2011
CG 95-2022
CS 251-2006
CS 97-1981
CS 98-1981
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 13-1981
CS 309R-2011
CS 302-2011
CS 249-2006
CS 89-1981
CS 256-2007
CS 57-1981
CS 319-2015 (as antioxidant in canned pineapples)
CS 275-1973
CS 88-1981
CS 96-1981
CS 291-2010
160b(ii) Annatto extracts, norbixin-based
160b(i) Annatto extracts, bixin-based
1100(iii) alpha-Amylase from Bacillus subtilis
1100(ii) alpha-Amylase from Bacillus stearothermophilus
1100(v) alpha-Amylase from Bacillus stearothermophilus expressed in Bacillus subtilis
1100(iv) alpha-Amylase from Bacillus megaterium expressed in Bacillus subtilis
1100(i) alpha-Amylase from Aspergillus oryzae var.
442 Ammonium salts of phosphatidic acid
452(v) Ammonium polyphosphate
527 Ammonium hydroxide
CS 306-2011
CS 105-1981
CS 256-2007
CS 319-2015
CS 117-1981
CS 290-1995
CS 309R-2011
CS 291-2010
CS 87-1981
CS 141-1983
503(ii) Ammonium hydrogen carbonate
CS 306-2011
CS 105-1981
CS 256-2007
CS 319-2015
CS 117-1981
CS 290-1995
CS 309R-2011
CS 291-2010
CS 87-1981
CS 141-1983
342(i) Ammonium dihydrogen phosphate
510 Ammonium chloride
503(i) Ammonium carbonate
CS 306-2011
CS 105-1981
CS 256-2007
CS 319-2015
CS 117-1981
CS 290-1995
CS 309R-2011
CS 291-2010
CS 87-1981
CS 141-1983
403 Ammonium alginate
CS 256-2007
CS 221-2001
CS 306-2011
CS 117-1981
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 273-1968
123 Amaranth
520 Aluminium sulfate
559 Aluminium silicate
523 Aluminium ammonium sulfate
129 Allura red AC
1402 Alkaline treated starch
CS 221-2001
CS 306-2011
CS 249-2006
CS 70-1981
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 119-1981
CS 94-1981
CS 117-1981
CS 275-1973
CS 309R-2011
CS 273-1968
956 Alitame
400 Alginic acid
CS 221-2001
CS 306-2011
CS 249-2006
CS 70-1981 (for use in packing media only)
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 117-1981
CS 275-1973
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 273-1968
406 Agar
CS 221-2001
CS 306-2011
CS 249-2006
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 253-2006 (see functional class table and footnote)
CS 94-1981 (for use in packing media only)
CS 97-1981
CS 256-2007
CS 117-1981
CS 275-1973
CS 119-1981 (for use in packing media only)
CS 96-1981
CS 309R-2011
CS 273-1968
969 Advantame
355 Adipic acid
1401 Acid-treated starch
CS 221-2001
CS 306-2011
CS 249-2006
CS 70-1981
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 119-1981
CS 94-1981
CS 117-1981
CS 275-1973
CS 309R-2011
CS 273-1968
1451 Acetylated oxidized starch
CS 256-2007
CS 306-2011
CS 249-2006
CS 309R-2011
CS 117-1981
1414 Acetylated distarch phosphate
CS 221-2001
CS 306-2011
CS 249-2006
CS 70-1981
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 119-1981
CS 117-1981
CS 94-1981
CS 275-1973
CS 309R-2011
CS 273-1968
1422 Acetylated distarch adipate
CS 221-2001
CS 306-2011
CS 249-2006
CS 70-1981
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 119-1981
CS 117-1981
CS 94-1981
CS 275-1973
CS 309R-2011
CS 273-1968
472a Acetic and fatty acid esters of glycerol
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 275-1973
260 Acetic acid, glacial
CS 221-2001
CS 306-2011
CS 302-2011
CS 249-2006
CS 70-1981
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 119-1981
CS 319-2015
CS 94-1981
CS 117-1981
CS 275-1973
CS 309R-2011
CS 291-2010
CS 273-1968
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)
950 Acesulfame potassium
160c(ii) Paprika extract

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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