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 309R-2011
CS 117-1981
CS 256-2007
1505 Triethyl citrate
1504(ii) Cyclotetraglucose syrup
1504(i) Cyclotetraglucose
1503 Castor oil
1451 Acetylated oxidized starch
CS 249-2006
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
1450 Starch sodium octenyl succinate
CS 249-2006
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
1442 Hydroxypropyl distarch phosphate
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 306-2011
CS 256-2007
CS 119-1981
CS 70-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 221-2001
CS 249-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 94-1981
CS 275-1973
CS 273-1968
1440 Hydroxypropyl starch
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 119-1981
CS 70-1981
CS 221-2001
CS 249-2006
CS 94-1981
CS 275-1973
CS 273-1968
1422 Acetylated distarch adipate
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 119-1981
CS 70-1981
CS 221-2001
CS 249-2006
CS 94-1981
CS 275-1973
CS 273-1968
1420 Starch acetate
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 119-1981
CS 70-1981
CS 221-2001
CS 249-2006
CS 94-1981
CS 275-1973
CS 273-1968
1414 Acetylated distarch phosphate
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 119-1981
CS 70-1981
CS 221-2001
CS 249-2006
CS 94-1981
CS 275-1973
CS 273-1968
1413 Phosphated distarch phosphate
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 119-1981
CS 70-1981
CS 221-2001
CS 249-2006
CS 94-1981
CS 275-1973
CS 273-1968
1412 Distarch phosphate
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 119-1981
CS 70-1981
CS 221-2001
CS 249-2006
CS 94-1981
CS 275-1973
CS 273-1968
1410 Monostarch phosphate
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 119-1981
CS 70-1981
CS 221-2001
CS 249-2006
CS 94-1981
CS 275-1973
CS 273-1968
1405 Starches, enzyme treated
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 221-2001
CS 249-2006
CS 275-1973
CS 273-1968
1404 Oxidized starch
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 119-1981
CS 70-1981
CS 221-2001
CS 249-2006
CS 94-1981
CS 275-1973
CS 273-1968
1403 Bleached starch
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 221-2001
CS 249-2006
CS 275-1973
CS 273-1968
1402 Alkaline treated starch
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 119-1981
CS 70-1981
CS 221-2001
CS 249-2006
CS 94-1981
CS 275-1973
CS 273-1968
1401 Acid-treated starch
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 119-1981
CS 70-1981
CS 221-2001
CS 249-2006
CS 94-1981
CS 275-1973
CS 273-1968
1400 Dextrins, roasted starch
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 275-1973
CS 309R-2011
CS 273-1968
CS 117-1981
CS 306-2011
CS 256-2007
CS 221-2001
1209 Polyvinyl alcohol (PVA) –Polyethylene glycol (PEG) graft copolymer
1205 Methacrylate copolymer, basic (BMC)
CS 117-1981
1204 Pullulan
CS 117-1981
CS 256-2007
1203 Polyvinyl alcohol
1202 Polyvinylpyrrolidone, insoluble
CS 117-1981
CS 256-2007
1201 Polyvinylpyrrolidone
1200 Polydextroses
CS 105-1981
CS 87-1981
CS 117-1981
CS 256-2007
CS 306-2011
1105 Lysozyme
1104 Lipases
CS 117-1981
CS 306-2011
CS 256-2007
1103 Invertases
1102 Glucose oxidase
CS 291-2010
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 306-2011
CS 256-2007
1101(iii) Bromelain
CS 117-1981
CS 306-2011
CS 256-2007
1101(ii) Papain
CS 117-1981
CS 306-2011
CS 256-2007
1101(i) Protease from Aspergillus orizae var.
CS 117-1981
CS 306-2011
CS 256-2007
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 117-1981
CS 306-2011
CS 256-2007
967 Xylitol
CS 105-1981
CS 87-1981
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
966 Lactitol
CS 105-1981
CS 87-1981
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
965(ii) Maltitol syrup
CS 105-1981
CS 87-1981
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
965(i) Maltitol
CS 105-1981
CS 87-1981
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
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 105-1981
CS 87-1981
CS 117-1981
CS 306-2011
CS 256-2007
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 105-1981
CS 87-1981
CS 306-2011
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
952(iv) Sodium cyclamate
952(ii) Calcium cyclamate
952(i) Cyclamic acid
951 Aspartame
950 Acesulfame potassium
942 Nitrous oxide
CS 291-2010
CS 117-1981
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 306-2011
941 Nitrogen
CS 275-1973
CS 221-2001 (for whipped products only)
CG 95-2022
CS 117-1981
CS 256-2007
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 249-2006
CS 117-1981
CS 306-2011
CS 256-2007
634 Calcium 5'-ribonucleotides
CS 117-1981
CS 306-2011
CS 256-2007
633 Calcium 5'-inosinate
CS 117-1981
CS 306-2011
CS 256-2007
632 Potassium 5’-inosinate
CS 117-1981
CS 306-2011
CS 256-2007
631 Disodium 5'-inosinate
CS 249-2006
CS 302-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 96-1981
CS 89-1981
CS 98-1981
CS 97-1981
630 Inosinic acid, 5'-
CS 302-2011
CS 117-1981
CS 306-2011
CS 256-2007
629 Calcium 5'-guanylate
CS 117-1981
CS 306-2011
CS 256-2007
628 Dipotassium 5'-guanylate
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 306-2011
CS 256-2007
627 Disodium 5'-guanylate
CS 253-2006 (see functional class table and footnote)
CS 302-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 96-1981
CS 98-1981
CS 249-2006
CS 89-1981
CS 97-1981
626 Guanylic acid, 5'-
CS 117-1981
CS 306-2011
CS 256-2007
625 Magnesium di-L-glutamate
CS 117-1981
CS 306-2011
CS 256-2007
624 Monoammonium L-glutamate
CS 117-1981
CS 306-2011
CS 256-2007
623 Calcium di-L-glutamate
CS 117-1981
CS 306-2011
CS 256-2007
622 Monopotassium L-glutamate
CS 117-1981
CS 306-2011
CS 256-2007
621 Monosodium L-glutamate
CS 90-1981
CS 249-2006
CS 302-2011
CS 117-1981
CS 306-2011
CS 96-1981
CS 89-1981
CS 98-1981
CS 97-1981
620 Glutamic acid, L(+)-
CS 249-2006
CS 117-1981
CS 306-2011
CS 256-2007
585 Ferrous lactate
580 Magnesium gluconate
CS 57-1981
CS 319-2015
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 13-1981
579 Ferrous gluconate
578 Calcium gluconate
CS 57-1981
CS 309R-2011
CS 117-1981
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 13-1981
CS 275-1973
CS 319-2015
CS 273-1968
577 Potassium gluconate
CS 57-1981
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 13-1981
CS 275-1973
CS 319-2015
CS 273-1968
576 Sodium gluconate
CS 117-1981
CS 306-2011
CS 256-2007
CS 221-2001
575 Glucono delta-lactone
CS 57-1981
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
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, CS 274-1969, CS276- 1973, CS277-1973 (for use in cheese mass only for these standards)
CS 98-1981
CS 13-1981
CS 221-2001
CS 283-1978
CS 275-1973
CS 273-1968
CS 319-2015
CS 208-1999
CS 89-1981
559 Aluminium silicate
556 Calcium aluminium silicate
554 Sodium aluminium silicate
553(iii) Talc
CS 327-2017 (anticaking agents in ground cumin only)
CS 251-2006
CS 105-1981
CS 306-2011
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
553(i) Magnesium silicate, synthetic
CS 327-2017 (anticaking agents in ground cumin only)
CS 251-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
552 Calcium silicate
CS 327-2017 (anticaking agents in ground cumin only)
CS 251-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
551 Silicon dioxide, amorphous
CS 327-2017 (anticaking agents in ground cumin only)
CS 251-2006
CS 105-1981
CS 256-2007
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 117-1981 (anticaking agents in dehydrated products only)
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 251-2006
CS 105-1981
CS 141-1983
CS 309R-2011
CS 306-2011
CS 256-2007
CS 291-2010
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 87-1981
CS 319-2015
529 Calcium oxide
CS 249-2006
CS 319-2015
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
528 Magnesium hydroxide
CS 105-1981
CS 141-1983
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 87-1981
CS 319-2015
CS 290-1995
527 Ammonium hydroxide
CS 105-1981
CS 141-1983
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 87-1981
CS 319-2015
CS 290-1995
526 Calcium hydroxide
CS 105-1981
CS 141-1983
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 253-2006
CS 87-1981
CS 319-2015
CS 290-1995
525 Potassium hydroxide
CS 105-1981
CS 141-1983
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 87-1981
CS 319-2015
CS 290-1995
524 Sodium hydroxide
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 141-1983
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 87-1981
CS 319-2015
CS 290-1995
523 Aluminium ammonium sulfate
520 Aluminium sulfate
518 Magnesium sulfate
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 306-2011
CS 256-2007
516 Calcium sulfate
CS 249-2006
CS 319-2015
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
515(i) Potassium sulfate
CS 57-1981
CS 319-2015
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 13-1981
514(ii) Sodium hydrogen sulfate
CS 319-2015
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
514(i) Sodium sulfate
CS 57-1981
CS 319-2015
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 13-1981
512 Stannous chloride
511 Magnesium chloride
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 256-2007
510 Ammonium chloride
509 Calcium chloride
CS 250-2006
CS 251-2006
CS 207-1999
CS 117-1981
CS 306-2011
CS 256-2007
CS 282-1971
CS 252-2006
CS 281-1971
CS 319-2015 (canned mangoes only)
508 Potassium chloride
CS 250-2006
CS 251-2006
CS 207-1999
CS 117-1981
CS 306-2011
CS 256-2007
CS 282-1971
CS 96-1981
CS 252-2006
CS 281-1971
CS 319-2015 (canned mangoes only)
CS 98-1981
CS 249-2006
CS 88-1981
CS 89-1981
CS 97-1981
507 Hydrochloric acid
CS 57-1981
CS 309R-2011
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 98-1981
CS 13-1981
CS 221-2001
CS 275-1973
CS 319-2015
CS 273-1968
504(ii) Magnesium hydroxide carbonate
CS 309R-2011
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 117-1981 (anticaking agents in dehydrated products only)
CS 283-1978
CS 327-2017 (anticaking agents in ground cumin only)
CS 275-1973
CS 319-2015
CS 273-1968
CS 290-1995
504(i) Magnesium carbonate
CS 251-2006
CS 105-1981
CS 141-1983
CS 309R-2011
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 117-1981 (anticaking agents in dehydrated products only)
CS 283-1978
CS 327-2017 (anticaking agents in ground cumin only)
CS 87-1981
CS 275-1973
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards)
CS 273-1968
CS 319-2015
CS 290-1995
503(ii) Ammonium hydrogen carbonate
CS 105-1981
CS 141-1983
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 87-1981
CS 319-2015
CS 290-1995
503(i) Ammonium carbonate
CS 105-1981
CS 141-1983
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 87-1981
CS 319-2015
CS 290-1995
501(ii) Potassium hydrogen carbonate
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 281-1971
CS 87-1981
CS 275-1973
CS 273-1968
CS 290-1995
CS 250-2006
CS 251-2006
CS 105-1981
CS 141-1983
CS 309R-2011
CS 207-1999
CS 117-1981
CS 256-2007
CS 282-1971
CS 252-2006
CS 221-2001
CS 319-2015
501(i) Potassium carbonate
CS 306-2011
CS 291-2010
CS 281-1971
CS 249-2006
CS 87-1981
CS 275-1973
CS 273-1968
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 290-1995
CS 250-2006
CS 251-2006
CS 105-1981
CS 141-1983
CS 309R-2011
CS 207-1999
CS 117-1981
CS 256-2007
CS 282-1971
CS 252-2006
CS 221-2001
CS 319-2015
500(iii) Sodium sesquicarbonate
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 281-1971
CS 327-2017 (anticaking agents in ground cumin only)
CS 253-2006
CS 275-1973
CS 273-1968
CS 290-1995
CS 250-2006
CS 251-2006
CS 309R-2011
CS 207-1999
CS 256-2007
CS 282-1971
CS 252-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 221-2001
CS 319-2015
500(ii) Sodium hydrogen carbonate
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 281-1971
CS 249-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 87-1981
CS 275-1973
CS 273-1968
CS 290-1995
CS 250-2006
CS 251-2006
CS 105-1981
CS 141-1983
CS 309R-2011
CS 207-1999
CS 256-2007
CS 282-1971
CS 252-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 221-2001
CS 319-2015
500(i) Sodium carbonate
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 281-1971
CS 249-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 87-1981
CS 275-1973
CS 273-1968
CS 290-1995
CS 250-2006
CS 251-2006
CS 105-1981
CS 141-1983
CS 309R-2011
CS 207-1999
CS 256-2007
CS 282-1971
CS 252-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 221-2001
CS 319-2015
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 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 319-2015 (canned mangoes only)
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
472b Lactic and fatty acid esters of glycerol
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
CS 117-1981
CS 256-2007
472a Acetic and fatty acid esters of glycerol
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
CS 117-1981
CS 256-2007
471 Mono- and di-glycerides of fatty acids
CS 253-2006 (see functional class table and footnote)
CS 251-2006
CS 105-1981
CS 141-1983
CS 309R-2011
CS 207-1999
CS 117-1981
CS 256-2007
CS 249-2006
CS 87-1981
CS 275-1973
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
CS 290-1995
470(iii) Magnesium stearate
CS 327-2017 (anticaking agents in ground cumin only)
CS 309R-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 306-2011
CS 256-2007
470(ii) Salts of oleic acid with calcium, potassium and sodium
CS 327-2017 (anticaking agents in ground cumin only)
CS 275-1973
CS 309R-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
CS 327-2017 (anticaking agents in ground cumin only)
CS 275-1973
CS 309R-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)
CS 117-1981
CS 306-2011
CS 256-2007
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
CS 302-2011
CS 117-1981
CS 306-2011
CS 256-2007
467 Ethyl hydroxyethyl cellulose
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 253-2006 (see functional class table and footnote)
CS 302-2011
CS 105-1981
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 319-2015 (canned mangoes only)
CS 221-2001
CS 249-2006
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 70-1981 (for use in packing media only)
465 Methyl ethyl cellulose
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
464 Hydroxypropyl methyl cellulose
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
463 Hydroxypropyl cellulose
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
462 Ethyl cellulose
CS 117-1981
CS 306-2011
CS 256-2007
461 Methyl cellulose
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
460(ii) Powdered cellulose
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 309R-2011
CS 306-2011
CS 256-2007
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 221-2001
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)
460(i) Microcrystalline cellulose (Cellulose gel)
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 309R-2011
CS 256-2007
CS 306-2011
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 221-2001
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)
459 Cyclodextrin, beta-
458 Cyclodextrin, gamma-
CS 117-1981
CS 306-2011
CS 256-2007
457 Cyclodextrin, alpha-
CS 117-1981
CS 306-2011
CS 256-2007
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 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 256-2007
CS 306-2011
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 249-2006
CS 87-1981
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 70-1981 (for use in packing media only)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
437 Tamarind seed polysaccharide
CS 243-2003
CS 309R-2011
CS 117-1981
CS 288-1976
CS 306-2011
CS 256-2007
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 119-1981
CS 249-2006
CS 94-1981
CS 296-2009
CS 115-1981
CS 275-1973 (in cheese mass only)
CS 273-1968 (in cheese mass only)
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 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
425 Konjac flour
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
424 Curdlan
CS 249-2006
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 306-2011
CS 256-2007
423 Octenyl succinic acid (OSA) modified gum arabic
CS 254-2007
CS 66-1981
CS 309R-2011
CS 256-2007
CS 13-1981
422 Glycerol
CS 253-2006 (see functional class table and footnote)
CS 87-1981
CS 117-1981
CS 306-2011
CS 256-2007
421 Mannitol
CS 105-1981
CS 87-1981
CS 306-2011
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 117-1981 (anticaking agents in dehydrated products only)
420(ii) Sorbitol syrup
CS 249-2006
CS 105-1981
CS 87-1981
CS 117-1981
CS 306-2011
CS 256-2007
420(i) Sorbitol
CS 249-2006
CS 105-1981
CS 87-1981
CS 117-1981
CS 306-2011
CS 256-2007
419 Gum ghatti
CS 243-2003
CS 296-2009
CS 309R-2011
CS 117-1981
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 306-2011
CS 256-2007
418 Gellan gum
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 105-1981
CS 275-1973
CS 117-1981
CS 306-2011
CS 256-2007
417 Tara gum
CS 249-2006
CS 105-1981
CS 275-1973
CS 273-1968
CS 117-1981
CS 256-2007
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 221-2001
416 Karaya gum
CS 105-1981
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 221-2001
CS 249-2006
CS 275-1973
CS 273-1968
415 Xanthan gum
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 249-2006
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 70-1981 (for use in packing media only)
414 Gum arabic (Acacia gum)
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 105-1981
CS 87-1981
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CG 95-2022 (For use at 10 mg/kg as carrier)
413 Tragacanth gum
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 70-1981 (for use in packing media only)
412 Guar gum
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 309R-2011
CS 117-1981
CS 256-2007
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 249-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 70-1981 (for use in packing media only)
410 Carob bean gum
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 249-2006
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 70-1981 (for use in packing media only)
407a Processed eucheuma seaweed (PES)
CS 253-2006 (see functional class table and footnote)
CS 250-2006
CS 309R-2011
CS 117-1981
CS 256-2007
CS 306-2011
CS 252-2006
CS 119-1981 (for use in packing media only)
CS 249-2006
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 70-1981 (for use in packing media only)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
407 Carrageenan
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 281-1971
CS 249-2006
CS 275-1973
CS 273-1968
CS 97-1981
CS 250-2006
CS 105-1981
CS 309R-2011
CS 117-1981
CS 256-2007
CS 282-1971
CS 96-1981
CS 252-2006
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
406 Agar
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 256-2007
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 96-1981
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 249-2006
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 70-1981 (for use in packing media only)
CS 97-1981
405 Propylene glycol alginate
404 Calcium alginate
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 306-2011
CS 256-2007
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 70-1981 (for use in packing media only)
403 Ammonium alginate
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
CS 273-1968
CS 117-1981
CS 306-2011
CS 256-2007
CS 221-2001
402 Potassium alginate
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 96-1981
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 70-1981 (for use in packing media only)
CS 97-1981
401 Sodium alginate
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 96-1981
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 249-2006
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 70-1981 (for use in packing media only)
CS 97-1981
400 Alginic acid
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 249-2006
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 70-1981 (for use in packing media only)
389 Dilauryl thiodipropionate
388 Thiodipropionic acid
386 Disodium ethylenediaminetetraacetate
385 Calcium disodium ethylenediaminetetraacetate
384 Isopropyl citrates
381 Ferric ammonium citrate
380 Triammonium citrate
CS 57-1981
CS 319-2015
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 290-1995
CS 13-1981
365 Sodium fumarates
CS 249-2006
CS 319-2015
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
355 Adipic acid
352(ii) Calcium malate, D, L-
CS 302-2011
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 275-1973
CS 319-2015
CS 273-1968
350(ii) Sodium DL-malate
CS 302-2011
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 249-2006
CS 275-1973
CS 319-2015
CS 273-1968
350(i) Sodium hydrogen DL-malate
CS 302-2011
CS 309R-2011
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 98-1981
CS 275-1973
CS 319-2015
CS 273-1968
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 57-1981
CS 250-2006
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 282-1971
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 252-2006
CS 281-1971
CS 13-1981
CS 221-2001
CS 275-1973
CS 273-1968
CS 319-2015
CS 290-1995
332(ii) Tripotassium citrate
CS 57-1981
CS 250-2006
CS 251-2006
CS 302-2011
CS 309R-2011
CS 207-1999
CS 117-1981
CS 306-2011
CS 256-2007
CS 282-1971
CS 291-2010
CS 252-2006
CS 281-1971
CS 13-1981
CS 221-2001
CS 319-2015
CS 290-1995
332(i) Potassium dihydrogen citrate
CS 302-2011
CS 306-2011
CS 291-2010
CS 281-1971
CS 13-1981
CS 275-1973
CS 273-1968
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 290-1995
CS 57-1981
CS 250-2006
CS 251-2006
CS 309R-2011
CS 207-1999
CS 117-1981
CS 256-2007
CS 282-1971
CS 252-2006
CS 221-2001
CS 319-2015
331(iii) Trisodium citrate
CS 302-2011
CS 306-2011
CS 291-2010
CS 281-1971
CS 13-1981
CS 249-2006
CS 290-1995
CS 89-1981
CS 97-1981
CS 57-1981
CS 250-2006
CS 251-2006
CS 309R-2011
CS 207-1999
CS 117-1981
CS 256-2007
CS 282-1971
CS 96-1981
CS 252-2006
CS 98-1981
CS 221-2001
CS 319-2015
331(i) Sodium dihydrogen citrate
CS 253-2006 (see functional class table and footnote)
CS 302-2011
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 281-1971
CS 13-1981
CS 275-1973
CS 273-1968
CS 89-1981
CS 290-1995
CS 97-1981
CS 57-1981
CS 250-2006
CS 251-2006
CS 309R-2011
CS 207-1999
CS 117-1981
CS 256-2007
CS 282-1971
CS 96-1981
CS 252-2006
CS 98-1981
CS 221-2001
CS 319-2015
330 Citric acid
CS 302-2011
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 13-1981
CS 249-2006
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 275-1973
CS 273-1968
CS 57-1981
CS 105-1981
CS 141-1983
CS 309R-2011
CS 117-1981
CS 256-2007
CS 119-1981
CS 70-1981
CS 221-2001
CS 90-1981
CS 94-1981
CS 319-2015
CG 95-2022
CS 37-1991
329 Magnesium lactate, DL-
CS 253-2006
CS 319-2015
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 290-1995
327 Calcium lactate
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 249-2006
CS 253-2006
CS 275-1973
CS 319-2015
CS 273-1968
CS 290-1995
326 Potassium lactate
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 253-2006
CS 275-1973
CS 319-2015
CS 273-1968
CS 290-1995
325 Sodium lactate
CS 302-2011
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 249-2006
CS 253-2006
CS 275-1973
CS 273-1968
CS 319-2015
CS 290-1995
322(ii) Lecithin, partially hydrolysed
CS 105-1981
CS 141-1983
CS 309R-2011
CS 207-1999
CS 117-1981
CS 306-2011
CS 256-2007
CS 282-1971
CS 291-2010
CS 281-1971
CS 319-2015 (canned mangoes only)
CS 249-2006
CS 87-1981
CS 66-1981
CS 290-1995
322(i) Lecithin
CS 306-2011
CS 291-2010
CS 281-1971
CS 319-2015 (canned mangoes only)
CS 249-2006
CG 95-2022 (For use at 5000 mg/kg as emulsifier)
CS 87-1981
CS 275-1973
CS 290-1995
CS 250-2006
CS 251-2006
CS 105-1981
CS 141-1983
CS 309R-2011
CS 207-1999
CS 117-1981
CS 256-2007
CS 282-1971
CS 252-2006
321 Butylated hydroxytoluene (BHT)
320 Butylated hydroxyanisole (BHA)
319 Tertiary butylhydroquinone (TBHQ)
316 Sodium erythorbate (Sodium isoascorbate)
CS 117-1981
CS 306-2011
CS 256-2007
CS 88-1981
CS 291-2010
CS 96-1981
CS 89-1981
CS 98-1981
CS 97-1981
315 Erythorbic Acid (Isoascorbic acid)
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 96-1981
CS 319-2015 (canned mangoes only)
CS 98-1981
CS 88-1981
CS 89-1981
CS 97-1981
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 275-1973
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 319-2015 (canned mangoes only)
301 Sodium ascorbate
CS 251-2006
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 96-1981
CS 319-2015 (canned mangoes only)
CS 98-1981
CS 275-1973
CS 88-1981
CS 89-1981
CS 97-1981
300 Ascorbic acid, L-
CS 302-2011
CS 319-2015 (as antioxidant in canned pineapples)
CS 306-2011
CS 291-2010
CS 319-2015 (canned mangoes only)
CS 13-1981
CS 249-2006
CS 275-1973
CS 89-1981
CS 97-1981
CS 57-1981
CS 251-2006
CS 309R-2011
CS 117-1981
CS 256-2007
CS 96-1981
CS 98-1981
CS 88-1981
CG 95-2022
297 Fumaric acid
CS 319-2015
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
296 Malic acid, DL-
CS 302-2011
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 221-2001
CS 249-2006
CS 275-1973
CS 319-2015
CS 273-1968
290 Carbon dioxide
CS 275-1973
CS 117-1981
CS 256-2007
CS 306-2011
CS 291-2010
CS 221-2001 (for whipped products only)
CG 95-2022
283 Potassium propionate
CS 262-2006 (see functional class table in CXS 262-2006)
CS 275-1973
CS 273-1968
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 221-2001
282 Calcium propionate
CS 262-2006 (see functional class table in CXS 262-2006)
CS 275-1973
CS 273-1968
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 221-2001
281 Sodium propionate
CS 262-2006 (see functional class table in CXS 262-2006)
CS 275-1973
CS 273-1968
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 221-2001
280 Propionic acid
CS 262-2006 (see functional class table in CXS 262-2006)
CS 275-1973
CS 273-1968
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 221-2001
270 Lactic acid, L-, D- and DL-
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 119-1981
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 70-1981
CS 221-2001
CS 249-2006
CS 94-1981
CS 275-1973
CS 273-1968
CS 319-2015
CS 208-1999
263 Calcium acetate
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 275-1973
CS 319-2015
CS 273-1968
CS 290-1995
262(ii) Sodium diacetate
262(i) Sodium acetate
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 249-2006
CS 275-1973
CS 319-2015
CS 273-1968
CS 290-1995
261(i) Potassium acetate
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 275-1973
CS 319-2015
CS 273-1968
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 290-1995
260 Acetic acid, glacial
CS 302-2011
CS 309R-2011
CS 117-1981
CS 306-2011
CS 256-2007
CS 119-1981
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 70-1981
CS 221-2001
CS 249-2006
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 94-1981
CS 275-1973
CS 273-1968
CS 319-2015
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 262-2006 (see functional class table in CXS 262-2006)
CS 319-2015 (special holiday pack canned pears only)
CS 117-1981
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 221-2001
CS 283-1978
CS 275-1973
CS 272-1968 (for use in cheese mass only for these standards)
170(i) Calcium carbonate
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 281-1971
CS 249-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 87-1981
CS 275-1973
CS 273-1968
CS 290-1995
CS 250-2006
CS 251-2006
CS 105-1981
CS 141-1983
CS 309R-2011
CS 256-2007
CS 282-1971
CS 252-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 221-2001
CS 283-1978
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 319-2015
163(ii) Grape skin extract
162 Beet red
CS 283-1978
CS 249-2006
CS 319-2015 (special holiday pack canned pears only)
CS 117-1981
CS 306-2011
CS 256-2007
CS 221-2001
161h(i) Zeaxanthin, synthetic
CS 87-1981 (for use in surface decoration only)
CS 117-1981
CS 306-2011
CS 256-2007
161g Canthaxanthin
161b(iii) Lutein esters from Tagetes erecta
CS 87-1981 (for use in surface decoration only)
CS 117-1981
CS 306-2011
CS 256-2007
161b(i) Lutein from Tagetes erecta
CS 87-1981 (for use in surface decoration only)
CS 117-1981
CS 306-2011
CS 256-2007
160e Carotenal, beta-apo-8'-
160d(iii) Lycopene, Blakeslea trispora
CS 319-2015 (special holiday pack canned pears only)
CS 117-1981
CS 306-2011
CS 256-2007
160d(ii) Lycopene, tomato
CS 319-2015 (special holiday pack canned pears only)
CS 117-1981
CS 306-2011
CS 256-2007
160d(i) Lycopene, synthetic
CS 306-2011 (at 390 mg/kg)
CS 319-2015 (special holiday pack canned pears only)
CS 117-1981
CS 306-2011
CS 256-2007
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 249-2006
CS 319-2015 (special holiday pack canned pears only)
CS 117-1981
CS 306-2011
CS 256-2007
143 Fast green FCF
141(ii) Chlorophyllin copper complexes, potassium and sodium salts
141(i) Chlorophylls, copper complexes
140 Chlorophylls
CS 262-2006 (see functional class table in CXS 262-2006)
CS 319-2015 (special holiday pack canned pears only)
CS 117-1981
CS 306-2011
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 283-1978 (for green marbled cheeses only)
CS 263-1966, CS 264-1966 (for use in cheese mass only for these standards)
CS 221-2001
134 Spirulina Extract
CS 117-1981
CS 306-2011
CS 256-2007
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 283-1978
CS 249-2006
CS 117-1981
CS 306-2011
CS 256-2007
CS 221-2001
CS 263-1966
101(iii) Riboflavin from Bacillus subtilis
CS 283-1978
CS 249-2006
CS 117-1981
CS 306-2011
CS 256-2007
CS 264-1966
CS 221-2001
CS 263-1966
101(ii) Riboflavin 5'-phosphate sodium
CS 283-1978
CS 249-2006
CS 117-1981
CS 306-2011
CS 256-2007
CS 264-1966
CS 221-2001
CS 263-1966
101(i) Riboflavin, synthetic
CS 283-1978
CS 249-2006
CS 117-1981
CS 306-2011
CS 256-2007
CS 264-1966
CS 221-2001
CS 263-1966
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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