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