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

Food Additive Search Results

Found 40 additives having the functional class "Glazing agent":

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
400 Alginic acid
CS 273-1968
CS 94-1981 (for use in packing media only)
CS 309R-2011
CS 105-1981
CS 221-2001
CS 256-2007
CS 275-1973
CS 117-1981
CS 119-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 306-2011
CS 249-2006
CS 253-2006 (see functional class table and footnote)
401 Sodium alginate
CS 273-1968
CS 94-1981 (for use in packing media only)
CS 309R-2011
CS 221-2001
CS 97-1981
CS 256-2007
CS 275-1973
CS 117-1981
CS 119-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 306-2011
CS 249-2006
CS 96-1981
CS 253-2006 (see functional class table and footnote)
402 Potassium alginate
CS 273-1968
CS 94-1981 (for use in packing media only)
CS 309R-2011
CS 221-2001
CS 97-1981
CS 256-2007
CS 275-1973
CS 117-1981
CS 119-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 306-2011
CS 96-1981
CS 253-2006 (see functional class table and footnote)
403 Ammonium alginate
CS 117-1981
CS 273-1968
CS 309R-2011
CS 221-2001
CS 256-2007
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 275-1973
404 Calcium alginate
CS 273-1968
CS 94-1981 (for use in packing media only)
CS 221-2001
CS 256-2007
CS 275-1973
CS 117-1981
CS 119-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
406 Agar
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 94-1981 (for use in packing media only)
CS 309R-2011
CS 221-2001
CS 97-1981
CS 256-2007
CS 275-1973
CS 117-1981
CS 119-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 306-2011
CS 249-2006
CS 96-1981
CS 253-2006 (see functional class table and footnote)
407 Carrageenan
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 94-1981 (for use in packing media only)
CS 309R-2011
CS 221-2001
CS 97-1981
CS 282-1971
CS 275-1973
CS 119-1981 (for use in packing media only)
CS 252-2006
CS 250-2006
CS 105-1981
CS 256-2007
CS 117-1981
CS 281-1971
CS 70-1981 (for use in packing media only)
CS 306-2011
CS 249-2006
CS 96-1981
CS 253-2006 (see functional class table and footnote)
407a Processed eucheuma seaweed (PES)
CS 273-1968
CS 252-2006
CS 250-2006
CS 94-1981 (for use in packing media only)
CS 309R-2011
CS 256-2007
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 275-1973
CS 117-1981
CS 119-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 306-2011
CS 249-2006
CS 253-2006 (see functional class table and footnote)
414 Gum arabic (Acacia gum)
CS 117-1981
CS 105-1981
CS 309R-2011
CS 256-2007
CS 306-2011
CS 87-1981
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 249-2006
CS 253-2006 (see functional class table and footnote)
425 Konjac flour
CS 256-2007
CS 306-2011
CS 117-1981
CS 309R-2011
440 Pectins
CS 273-1968
CS 94-1981 (for use in packing media only)
CS 309R-2011
CS 221-2001
CS 256-2007
CS 87-1981
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 117-1981
CS 119-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 306-2011
CS 249-2006
CS 253-2006 (see functional class table and footnote)
460(i) Microcrystalline cellulose (Cellulose gel)
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 309R-2011
CS 221-2001
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
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 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
460(ii) Powdered cellulose
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 309R-2011
CS 221-2001
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
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 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
461 Methyl cellulose
CS 256-2007
CS 306-2011
CS 117-1981
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
462 Ethyl cellulose
CS 256-2007
CS 306-2011
CS 117-1981
463 Hydroxypropyl cellulose
CS 256-2007
CS 306-2011
CS 117-1981
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
464 Hydroxypropyl methyl cellulose
CS 256-2007
CS 306-2011
CS 117-1981
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 94-1981 (for use in packing media only)
CS 309R-2011
CS 105-1981
CS 221-2001
CS 256-2007
CS 275-1973
CS 117-1981
CS 302-2011
CS 119-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 306-2011
CS 249-2006
CS 319-2015 (canned mangoes only)
CS 253-2006 (see functional class table and footnote)
471 Mono- and di-glycerides of fatty acids
CS 309R-2011
CS 105-1981
CS 256-2007
CS 251-2006
CS 87-1981
CS 141-1983
CS 275-1973
CS 207-1999
CS 117-1981
CS 290-1995
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
CS 249-2006
CS 253-2006 (see functional class table and footnote)
473 Sucrose esters of fatty acids
473a Sucrose Oligoesters, Type I and Type II
553(iii) Talc
CS 105-1981
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
CS 306-2011
CS 251-2006
CS 117-1981 (anticaking agents in dehydrated products only)
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
953 Isomalt (Hydrogenated isomaltulose)
CS 105-1981
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
CS 306-2011
CS 87-1981
CS 117-1981 (anticaking agents in dehydrated products only)
1200 Polydextroses
CS 256-2007
CS 306-2011
CS 117-1981
CS 87-1981
CS 105-1981
1201 Polyvinylpyrrolidone
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
1503 Castor oil
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