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
160c(ii) Paprika extract
950 Acesulfame potassium
260 Acetic acid, glacial
CS 302-2011
CS 221-2001
CS 319-2015
CS 119-1981
CS 306-2011
CS 273-1968
CS 309R-2011
CS 70-1981
CS 94-1981
CS 249-2006
CS 117-1981
CS 160-1987 (only for use in heat pasteurized products to maintain the pH at less than or equal to 4.6, and in heat sterilized products)
CS 291-2010
CS 256-2007
CS 275-1973
CS 262-2006 (for use in cheese mass only)
472a Acetic and fatty acid esters of glycerol
CS 309R-2011
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
1422 Acetylated distarch adipate
CS 221-2001
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 309R-2011
CS 273-1968
CS 70-1981
CS 94-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
1414 Acetylated distarch phosphate
CS 221-2001
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 309R-2011
CS 273-1968
CS 70-1981
CS 94-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
1451 Acetylated oxidized starch
CS 309R-2011
CS 117-1981
CS 256-2007
CS 306-2011
CS 249-2006
1401 Acid-treated starch
CS 221-2001
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
CS 309R-2011
CS 70-1981
CS 94-1981
CS 105-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
355 Adipic acid
969 Advantame
406 Agar
CS 70-1981 (for use in packing media only)
CS 221-2001
CS 97-1981
CS 94-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
CS 309R-2011
CS 96-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 262-2006 (for use in cheese mass only)
400 Alginic acid
CS 70-1981 (for use in packing media only)
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
CS 309R-2011
CS 105-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
956 Alitame
1402 Alkaline treated starch
CS 221-2001
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
CS 309R-2011
CS 70-1981
CS 94-1981
CS 105-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
129 Allura red AC
523 Aluminium ammonium sulfate
559 Aluminium silicate
520 Aluminium sulfate
123 Amaranth
403 Ammonium alginate
CS 309R-2011
CS 273-1968
CS 221-2001
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 306-2011
503(i) Ammonium carbonate
CS 319-2015
CS 306-2011
CS 309R-2011
CS 87-1981
CS 105-1981
CS 117-1981
CS 291-2010
CS 256-2007
CS 141-1983
CS 290-1995
510 Ammonium chloride
342(i) Ammonium dihydrogen phosphate
503(ii) Ammonium hydrogen carbonate
CS 319-2015
CS 306-2011
CS 309R-2011
CS 87-1981
CS 105-1981
CS 117-1981
CS 291-2010
CS 256-2007
CS 141-1983
CS 290-1995
527 Ammonium hydroxide
CS 319-2015
CS 306-2011
CS 309R-2011
CS 87-1981
CS 105-1981
CS 117-1981
CS 291-2010
CS 256-2007
CS 141-1983
CS 290-1995
452(v) Ammonium polyphosphate
442 Ammonium salts of phosphatidic acid
1100(i) alpha-Amylase from Aspergillus oryzae var.
1100(iv) alpha-Amylase from Bacillus megaterium expressed in Bacillus subtilis
1100(v) alpha-Amylase from Bacillus stearothermophilus expressed in Bacillus subtilis
1100(ii) alpha-Amylase from Bacillus stearothermophilus
1100(iii) alpha-Amylase from Bacillus subtilis
160b(i) Annatto extracts, bixin-based
160b(ii) Annatto extracts, norbixin-based
300 Ascorbic acid, L-
CS 302-2011
CG 95-2022
CS 89-1981
CS 306-2011
CS 309R-2011
CS 98-1981
CS 251-2006
CS 249-2006
CS 117-1981
CS 319-2015 (as antioxidant in canned pineapples)
CS 13-1981
CS 88-1981
CS 97-1981
CS 319-2015 (canned mangoes only)
CS 96-1981
CS 57-1981
CS 291-2010
CS 256-2007
CS 275-1973
304 Ascorbyl palmitate
305 Ascorbyl stearate
951 Aspartame
962 Aspartame-acesulfame salt
927a Azodicarbonamide
122 Azorubine (Carmoisine)
901 Beeswax
162 Beet red
CS 283-1978
CS 249-2006
CS 221-2001
CS 117-1981
CS 256-2007
CS 306-2011
CS 319-2015 (special holiday pack canned pears only)
210 Benzoic acid
928 Benzoyl peroxide
1403 Bleached starch
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 309R-2011
CS 273-1968
CS 105-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
542 Bone phosphate
151 Brilliant black (Black PN)
133 Brilliant blue FCF
1101(iii) Bromelain
CS 117-1981
CS 256-2007
CS 306-2011
155 Brown HT
320 Butylated hydroxyanisole (BHA)
321 Butylated hydroxytoluene (BHT)
629 Calcium 5'-guanylate
CS 117-1981
CS 256-2007
CS 306-2011
633 Calcium 5'-inosinate
CS 117-1981
CS 256-2007
CS 306-2011
634 Calcium 5'-ribonucleotides
CS 117-1981
CS 256-2007
CS 306-2011
263 Calcium acetate
CS 319-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 117-1981
CS 291-2010
CS 256-2007
CS 290-1995
CS 275-1973
CS 262-2006 (for use in cheese mass only)
404 Calcium alginate
CS 70-1981 (for use in packing media only)
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
CS 117-1981
CS 256-2007
CS 275-1973
556 Calcium aluminium silicate
302 Calcium ascorbate
CS 117-1981
CS 291-2010
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 275-1973
CS 306-2011
213 Calcium benzoate
170(i) Calcium carbonate
CS 281-1971
CS 221-2001
CS 319-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 283-1978
CS 252-2006
CS 87-1981
CS 251-2006
CS 250-2006
CS 249-2006
CS 141-1983
CS 117-1981 (anticaking agents in dehydrated products only)
CS 262-2006 (for use in cheese mass 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 use in cheese mass only for these standards)
CS 282-1971
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 291-2010
CS 256-2007
CS 290-1995
CS 275-1973
509 Calcium chloride
CS 281-1971
CS 207-1999
CS 319-2015 (canned mangoes only)
CS 306-2011
CS 282-1971
CS 252-2006
CS 251-2006
CS 250-2006
CS 117-1981
CS 256-2007
952(ii) Calcium cyclamate
623 Calcium di-L-glutamate
CS 117-1981
CS 256-2007
CS 306-2011
450(vii) Calcium dihydrogen diphosphate
341(i) Calcium dihydrogen phosphate
385 Calcium disodium ethylenediaminetetraacetate
538 Calcium ferrocyanide
578 Calcium gluconate
CS 13-1981
CS 319-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 57-1981
CS 117-1981
CS 291-2010
CS 275-1973
CS 262-2006 (for use in cheese mass only)
341(ii) Calcium hydrogen phosphate
526 Calcium hydroxide
CS 319-2015
CS 306-2011
CS 309R-2011
CS 87-1981
CS 105-1981
CS 253-2006
CS 117-1981
CS 291-2010
CS 256-2007
CS 141-1983
CS 290-1995
327 Calcium lactate
CS 319-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 249-2006
CS 253-2006
CS 117-1981
CS 291-2010
CS 256-2007
CS 290-1995
CS 275-1973
CS 262-2006 (for use in cheese mass only)
352(ii) Calcium malate, D, L-
CS 302-2011
CS 319-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 117-1981
CS 291-2010
CS 256-2007
CS 275-1973
CS 262-2006 (for use in cheese mass only)
529 Calcium oxide
CS 309R-2011
CS 249-2006
CS 319-2015
CS 117-1981
CS 291-2010
CS 256-2007
CS 306-2011
452(iv) Calcium polyphosphate
282 Calcium propionate
CS 273-1968
CS 221-2001
CS 117-1981
CS 262-2006 (see functional class table in CXS 262-2006)
CS 291-2010
CS 256-2007
CS 275-1973
CS 306-2011
954(ii) Calcium saccharin
552 Calcium silicate
CS 327-2017 (anticaking agents in ground cumin only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 251-2006
CS 105-1981
203 Calcium sorbate
482(i) Calcium stearoyl lactylate
516 Calcium sulfate
CS 309R-2011
CS 249-2006
CS 319-2015
CS 117-1981
CS 291-2010
CS 256-2007
CS 306-2011
902 Candelilla wax
161g Canthaxanthin
150a Caramel I – plain caramel
CS 117-1981
CS 256-2007
CS 306-2011
CS 319-2015 (special holiday pack canned pears only)
CS 249-2006
150b Caramel II - sulfite caramel
150c Caramel III - ammonia caramel
150d Caramel IV - sulfite ammonia caramel
1100(vi) Carbohydrase from Bacillus licheniformis
290 Carbon dioxide
CG 95-2022
CS 221-2001 (for whipped products only)
CS 117-1981
CS 291-2010
CS 256-2007
CS 275-1973
CS 306-2011
120 Carmines
903 Carnauba wax
410 Carob bean gum
CS 70-1981 (for use in packing media only)
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
CS 309R-2011
CS 105-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 262-2006 (for use in cheese mass only)
160e Carotenal, beta-apo-8'-
160a(iv) β-Carotene-rich extract from Dunaliella Salina
160a(iii) beta-Carotenes, Blakeslea trispora
160a(i) beta-Carotenes, synthetic
160a(ii) beta-Carotenes, vegetable
407 Carrageenan
CS 281-1971
CS 70-1981 (for use in packing media only)
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
CS 309R-2011
CS 252-2006
CS 250-2006
CS 249-2006
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 97-1981
CS 119-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 282-1971
CS 96-1981
CS 105-1981
CS 256-2007
CS 275-1973
427 Cassia gum
CS 309R-2011
CS 117-1981
CS 256-2007
CS 306-2011
1503 Castor oil
925 Chlorine
141(ii) Chlorophyllin copper complexes, potassium and sodium salts
140 Chlorophylls
CS 263-1966, CS 264-1966 (for use in cheese mass only for these standards)
CS 221-2001
CS 117-1981
CS 262-2006 (see functional class table in CXS 262-2006)
CS 283-1978 (for green marbled cheeses only)
CS 256-2007
CS 306-2011
CS 319-2015 (special holiday pack canned pears only)
CS 262-2006 (for use in cheese mass only)
141(i) Chlorophylls, copper complexes
330 Citric acid
CS 302-2011
CS 221-2001
CG 95-2022
CS 319-2015
CS 119-1981
CS 306-2011
CS 309R-2011
CS 273-1968
CS 87-1981
CS 249-2006
CS 117-1981
CS 160-1987 (only for use in heat pasteurized products to maintain the pH at less than or equal to 4.6, and in heat sterilized products)
CS 141-1983
CS 262-2006 (for use in cheese mass only)
CS 13-1981
CS 37-1991
CS 70-1981
CS 94-1981
CS 57-1981
CS 105-1981
CS 90-1981
CS 291-2010
CS 256-2007
CS 275-1973
472c Citric and fatty acid esters of glycerol
CS 309R-2011
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
CS 117-1981
CS 291-2010
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 306-2011
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
CS 117-1981
CS 256-2007
CS 302-2011
CS 306-2011
100(i) Curcumin
424 Curdlan
CS 117-1981
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 306-2011
CS 249-2006
952(i) Cyclamic acid
457 Cyclodextrin, alpha-
CS 117-1981
CS 256-2007
CS 306-2011
459 Cyclodextrin, beta-
458 Cyclodextrin, gamma-
CS 117-1981
CS 256-2007
CS 306-2011
1504(i) Cyclotetraglucose
1504(ii) Cyclotetraglucose syrup
1400 Dextrins, roasted starch
CS 309R-2011
CS 273-1968
CS 105-1981
CS 221-2001
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 306-2011
472e Diacetyltartaric and fatty acid esters of glycerol
CS 253-2006 (see functional class table and footnote)
342(ii) Diammonium hydrogen phosphate
450(vi) Dicalcium diphosphate
389 Dilauryl thiodipropionate
242 Dimethyl dicarbonate
480 Dioctyl sodium sulfosuccinate
230 Diphenyl
628 Dipotassium 5'-guanylate
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
340(ii) Dipotassium hydrogen phosphate
627 Disodium 5'-guanylate
CS 302-2011
CS 97-1981
CS 253-2006 (see functional class table and footnote)
CS 89-1981
CS 306-2011
CS 96-1981
CS 98-1981
CS 249-2006
CS 117-1981
CS 256-2007
631 Disodium 5'-inosinate
CS 96-1981
CS 98-1981
CS 302-2011
CS 97-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 89-1981
CS 306-2011
635 Disodium 5'-ribonucleotides
CS 117-1981
CS 256-2007
CS 306-2011
CS 249-2006
450(i) Disodium diphosphate
386 Disodium ethylenediaminetetraacetate
339(ii) Disodium hydrogen phosphate
1412 Distarch phosphate
CS 221-2001
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 309R-2011
CS 273-1968
CS 70-1981
CS 94-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
960c Enzymatically produced steviol glycosides
315 Erythorbic Acid (Isoascorbic acid)
CS 88-1981
CS 97-1981
CS 319-2015 (canned mangoes only)
CS 89-1981
CS 306-2011
CS 96-1981
CS 98-1981
CS 117-1981
CS 291-2010
CS 256-2007
968 Erythritol
CS 117-1981
CS 256-2007
CS 306-2011
127 Erythrosine
462 Ethyl cellulose
CS 117-1981
CS 256-2007
CS 306-2011
467 Ethyl hydroxyethyl cellulose
CS 309R-2011
CS 117-1981
CS 256-2007
CS 306-2011
637 Ethyl maltol
214 Ethyl para-hydroxybenzoate
143 Fast green FCF
381 Ferric ammonium citrate
579 Ferrous gluconate
585 Ferrous lactate
297 Fumaric acid
CS 309R-2011
CS 319-2015
CS 117-1981
CS 291-2010
CS 256-2007
CS 306-2011
418 Gellan gum
CS 105-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 306-2011
575 Glucono delta-lactone
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272-1968, CS 274-1969, CS276- 1973, CS277-1973 (for use in cheese mass only for these standards)
CS 13-1981
CS 221-2001
CS 319-2015
CS 89-1981
CS 306-2011
CS 273-1968
CS 309R-2011
CS 283-1978
CS 98-1981
CS 57-1981
CS 117-1981
CS 291-2010
CS 208-1999
CS 256-2007
CS 275-1973
CS 262-2006 (for use in cheese mass only)
1102 Glucose oxidase
CS 117-1981
CS 291-2010
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 306-2011
960d Glucosylated steviol glycosides
620 Glutamic acid, L(+)-
CS 117-1981
CS 256-2007
CS 306-2011
CS 249-2006
422 Glycerol
CS 117-1981
CS 256-2007
CS 87-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
445(iii) Glycerol ester of wood rosin
163(ii) Grape skin extract
314 Guaiac resin
626 Guanylic acid, 5'-
CS 117-1981
CS 256-2007
CS 306-2011
412 Guar gum
CS 70-1981 (for use in packing media only)
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
CS 309R-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 262-2006 (for use in cheese mass only)
414 Gum arabic (Acacia gum)
CS 309R-2011
CS 87-1981
CS 105-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CG 95-2022 (For use at 10 mg/kg as carrier)
419 Gum ghatti
CS 309R-2011
CS 243-2003
CS 296-2009
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 117-1981
CS 256-2007
CS 306-2011
239 Hexamethylene tetramine
507 Hydrochloric acid
CS 13-1981
CS 221-2001
CS 319-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 98-1981
CS 57-1981
CS 291-2010
CS 256-2007
CS 275-1973
CS 262-2006 (for use in cheese mass only)
907 Hydrogenated poly-1-decenes
463 Hydroxypropyl cellulose
CS 309R-2011
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
1442 Hydroxypropyl distarch phosphate
CS 221-2001
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
CS 309R-2011
CS 70-1981
CS 94-1981
CS 327-2017 (anticaking agents in ground cumin only)
CS 249-2006
CS 256-2007
CS 275-1973
CS 117-1981 (anticaking agents in dehydrated products only)
464 Hydroxypropyl methyl cellulose
CS 309R-2011
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
1440 Hydroxypropyl starch
CS 221-2001
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 309R-2011
CS 273-1968
CS 70-1981
CS 94-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
132 Indigotine (Indigo carmine)
630 Inosinic acid, 5'-
CS 117-1981
CS 256-2007
CS 302-2011
CS 306-2011
1103 Invertases
172(i) Iron oxide, black
172(ii) Iron oxide, red
172(iii) Iron oxide, yellow
953 Isomalt (Hydrogenated isomaltulose)
CS 327-2017 (anticaking agents in ground cumin only)
CS 87-1981
CS 105-1981
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CS 306-2011
384 Isopropyl citrates
416 Karaya gum
CS 221-2001
CS 306-2011
CS 309R-2011
CS 273-1968
CS 105-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 262-2006 (for use in cheese mass only)
425 Konjac flour
CS 309R-2011
CS 117-1981
CS 256-2007
CS 306-2011
270 Lactic acid, L-, D- and DL-
CS 221-2001
CS 319-2015
CS 119-1981
CS 306-2011
CS 273-1968
CS 309R-2011
CS 70-1981
CS 94-1981
CS 249-2006
CS 117-1981
CS 291-2010
CS 208-1999
CS 256-2007
CS 275-1973
CS 262-2006 (for use in cheese mass only)
472b Lactic and fatty acid esters of glycerol
CS 309R-2011
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
966 Lactitol
CS 309R-2011
CS 87-1981
CS 105-1981
CS 117-1981
CS 256-2007
CS 306-2011
243 Lauric arginate ethyl ester
322(i) Lecithin
CG 95-2022 (For use at 5000 mg/kg as emulsifier)
CS 281-1971
CS 207-1999
CS 306-2011
CS 309R-2011
CS 252-2006
CS 87-1981
CS 251-2006
CS 250-2006
CS 249-2006
CS 117-1981
CS 141-1983
CS 319-2015 (canned mangoes only)
CS 282-1971
CS 105-1981
CS 291-2010
CS 256-2007
CS 290-1995
CS 275-1973
322(ii) Lecithin, partially hydrolysed
CS 281-1971
CS 66-1981
CS 207-1999
CS 319-2015 (canned mangoes only)
CS 306-2011
CS 282-1971
CS 309R-2011
CS 87-1981
CS 105-1981
CS 249-2006
CS 117-1981
CS 291-2010
CS 256-2007
CS 290-1995
CS 141-1983
1104 Lipases
CS 117-1981
CS 256-2007
CS 306-2011
161b(iii) Lutein esters from Tagetes erecta
CS 117-1981
CS 256-2007
CS 306-2011
CS 87-1981 (for use in surface decoration only)
161b(i) Lutein from Tagetes erecta
CS 117-1981
CS 256-2007
CS 306-2011
CS 87-1981 (for use in surface decoration only)
160d(iii) Lycopene, Blakeslea trispora
CS 117-1981
CS 256-2007
CS 306-2011
CS 319-2015 (special holiday pack canned pears only)
160d(i) Lycopene, synthetic
CS 117-1981
CS 306-2011 (at 390 mg/kg)
CS 256-2007
CS 306-2011
CS 319-2015 (special holiday pack canned pears only)
160d(ii) Lycopene, tomato
CS 117-1981
CS 256-2007
CS 306-2011
CS 319-2015 (special holiday pack canned pears only)
1105 Lysozyme
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 319-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 283-1978
CS 327-2017 (anticaking agents in ground cumin only)
CS 87-1981
CS 251-2006
CS 105-1981
CS 291-2010
CS 256-2007
CS 290-1995
CS 275-1973
CS 141-1983
CS 117-1981 (anticaking agents in dehydrated products only)
CS 262-2006 (for use in cheese mass only)
511 Magnesium chloride
CS 117-1981
CS 256-2007
CS 319-2015 (canned mangoes only)
625 Magnesium di-L-glutamate
CS 117-1981
CS 256-2007
CS 306-2011
450(ix) Magnesium dihydrogen diphosphate
343(i) Magnesium dihydrogen phosphate
580 Magnesium gluconate
CS 309R-2011
CS 13-1981
CS 57-1981
CS 319-2015
CS 117-1981
CS 291-2010
CS 256-2007
CS 306-2011
343(ii) Magnesium hydrogen phosphate
528 Magnesium hydroxide
CS 319-2015
CS 306-2011
CS 309R-2011
CS 87-1981
CS 105-1981
CS 117-1981
CS 291-2010
CS 256-2007
CS 141-1983
CS 290-1995
504(ii) Magnesium hydroxide carbonate
CS 319-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 283-1978
CS 327-2017 (anticaking agents in ground cumin only)
CS 291-2010
CS 256-2007
CS 290-1995
CS 275-1973
CS 117-1981 (anticaking agents in dehydrated products only)
CS 262-2006 (for use in cheese mass only)
329 Magnesium lactate, DL-
CS 309R-2011
CS 319-2015
CS 253-2006
CS 117-1981
CS 291-2010
CS 256-2007
CS 290-1995
CS 306-2011
530 Magnesium oxide
CS 319-2015
CS 306-2011
CS 309R-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 87-1981
CS 251-2006
CS 105-1981
CS 291-2010
CS 256-2007
CS 141-1983
CS 117-1981 (anticaking agents in dehydrated products only)
553(i) Magnesium silicate, synthetic
CS 327-2017 (anticaking agents in ground cumin only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 251-2006
CS 105-1981
470(iii) Magnesium stearate
CS 309R-2011
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 306-2011
518 Magnesium sulfate
CS 117-1981
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 306-2011
296 Malic acid, DL-
CS 302-2011
CS 221-2001
CS 319-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 249-2006
CS 117-1981
CS 291-2010
CS 256-2007
CS 275-1973
CS 262-2006 (for use in cheese mass only)
965(i) Maltitol
CS 309R-2011
CS 87-1981
CS 105-1981
CS 117-1981
CS 256-2007
CS 306-2011
965(ii) Maltitol syrup
CS 309R-2011
CS 87-1981
CS 105-1981
CS 117-1981
CS 256-2007
CS 306-2011
636 Maltol
421 Mannitol
CS 87-1981
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 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CS 306-2011
1205 Methacrylate copolymer, basic (BMC)
CS 117-1981
461 Methyl cellulose
CS 309R-2011
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
465 Methyl ethyl cellulose
CS 309R-2011
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
218 Methyl para-hydroxybenzoate
460(i) Microcrystalline cellulose (Cellulose gel)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 221-2001
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 309R-2011
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 105-1981
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
905c(i) Microcrystalline wax
905d Mineral oil, high viscosity
905e Mineral oil, medium viscosity
471 Mono- and di-glycerides of fatty acids
CS 207-1999
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 87-1981
CS 251-2006
CS 105-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 290-1995
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
CS 275-1973
CS 141-1983
624 Monoammonium L-glutamate
CS 117-1981
CS 256-2007
CS 306-2011
622 Monopotassium L-glutamate
CS 117-1981
CS 256-2007
CS 306-2011
621 Monosodium L-glutamate
CS 96-1981
CS 98-1981
CS 302-2011
CS 97-1981
CS 249-2006
CS 90-1981
CS 117-1981
CS 89-1981
CS 306-2011
1410 Monostarch phosphate
CS 221-2001
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 309R-2011
CS 273-1968
CS 70-1981
CS 94-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
235 Natamycin (Pimaricin)
961 Neotame
234 Nisin
941 Nitrogen
CS 221-2001 (for whipped products only)
CS 117-1981
CS 256-2007
CS 275-1973
CG 95-2022
942 Nitrous oxide
CS 117-1981
CS 291-2010
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 306-2011
423 Octenyl succinic acid (OSA) modified gum arabic
CS 309R-2011
CS 13-1981
CS 66-1981
CS 256-2007
CS 254-2007
1404 Oxidized starch
CS 221-2001
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
CS 309R-2011
CS 70-1981
CS 94-1981
CS 105-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
1101(ii) Papain
CS 117-1981
CS 256-2007
CS 306-2011
440 Pectins
CS 70-1981 (for use in packing media only)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
CS 309R-2011
CS 87-1981
CS 249-2006
CS 117-1981
CS 256-2007
451(ii) Pentapotassium triphosphate
451(i) Pentasodium triphosphate
231 ortho-Phenylphenol
1413 Phosphated distarch phosphate
CS 221-2001
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 309R-2011
CS 273-1968
CS 70-1981
CS 94-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
338 Phosphoric acid
1200 Polydextroses
CS 117-1981
CS 256-2007
CS 87-1981
CS 306-2011
CS 105-1981
900a Polydimethylsiloxane
1521 Polyethylene glycol
475 Polyglycerol esters of fatty acids
476 Polyglycerol esters of interesterified ricinoleic acid
964 Polyglycitol syrup
CS 117-1981
CS 306-2011
432 Polyoxyethylene (20) sorbitan monolaurate
433 Polyoxyethylene (20) sorbitan monooleate
434 Polyoxyethylene (20) sorbitan monopalmitate
435 Polyoxyethylene (20) sorbitan monostearate
436 Polyoxyethylene (20) sorbitan tristearate
431 Polyoxyethylene (40) stearate
430 Polyoxyethylene (8) stearate
1203 Polyvinyl alcohol
1209 Polyvinyl alcohol (PVA) –Polyethylene glycol (PEG) graft copolymer
1201 Polyvinylpyrrolidone
1202 Polyvinylpyrrolidone, insoluble
CS 256-2007
CS 117-1981
124 Ponceau 4R (Cochineal red A)
632 Potassium 5’-inosinate
CS 117-1981
CS 256-2007
CS 306-2011
261(i) Potassium acetate
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 319-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 117-1981
CS 291-2010
CS 256-2007
CS 290-1995
CS 275-1973
402 Potassium alginate
CS 70-1981 (for use in packing media only)
CS 221-2001
CS 97-1981
CS 94-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
CS 309R-2011
CS 96-1981
CS 117-1981
CS 256-2007
CS 275-1973
212 Potassium benzoate
501(i) Potassium carbonate
CS 281-1971
CS 207-1999
CS 221-2001
CS 319-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 252-2006
CS 87-1981
CS 251-2006
CS 250-2006
CS 249-2006
CS 117-1981
CS 141-1983
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 282-1971
CS 105-1981
CS 291-2010
CS 256-2007
CS 290-1995
CS 275-1973
508 Potassium chloride
CS 281-1971
CS 88-1981
CS 207-1999
CS 97-1981
CS 319-2015 (canned mangoes only)
CS 89-1981
CS 306-2011
CS 282-1971
CS 96-1981
CS 98-1981
CS 252-2006
CS 251-2006
CS 250-2006
CS 249-2006
CS 117-1981
CS 256-2007
332(i) Potassium dihydrogen citrate
CS 281-1971
CS 302-2011
CS 207-1999
CS 221-2001
CS 319-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 252-2006
CS 251-2006
CS 250-2006
CS 117-1981
CS 13-1981
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 282-1971
CS 57-1981
CS 291-2010
CS 256-2007
CS 290-1995
CS 275-1973
340(i) Potassium dihydrogen phosphate
536 Potassium ferrocyanide
577 Potassium gluconate
CS 13-1981
CS 319-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 57-1981
CS 117-1981
CS 291-2010
CS 256-2007
CS 275-1973
CS 262-2006 (for use in cheese mass only)
501(ii) Potassium hydrogen carbonate
CS 281-1971
CS 207-1999
CS 221-2001
CS 319-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 252-2006
CS 87-1981
CS 251-2006
CS 250-2006
CS 117-1981
CS 141-1983
CS 262-2006 (for use in cheese mass only)
CS 282-1971
CS 105-1981
CS 291-2010
CS 256-2007
CS 290-1995
CS 275-1973
525 Potassium hydroxide
CS 319-2015
CS 306-2011
CS 309R-2011
CS 87-1981
CS 105-1981
CS 117-1981
CS 291-2010
CS 256-2007
CS 141-1983
CS 290-1995
326 Potassium lactate
CS 319-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 253-2006
CS 117-1981
CS 291-2010
CS 256-2007
CS 290-1995
CS 275-1973
CS 262-2006 (for use in cheese mass only)
224 Potassium metabisulfite
252 Potassium nitrate
249 Potassium nitrite
456 Potassium polyaspartate
CS 264-1966
452(ii) Potassium polyphosphate
283 Potassium propionate
CS 273-1968
CS 221-2001
CS 117-1981
CS 262-2006 (see functional class table in CXS 262-2006)
CS 291-2010
CS 256-2007
CS 275-1973
CS 306-2011
954(iii) Potassium saccharin
337 Potassium sodium L(+)-tartrate
202 Potassium sorbate
515(i) Potassium sulfate
CS 309R-2011
CS 13-1981
CS 57-1981
CS 319-2015
CS 117-1981
CS 291-2010
CS 256-2007
CS 306-2011
225 Potassium sulfite
460(ii) Powdered cellulose
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 221-2001
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 309R-2011
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 105-1981
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
407a Processed eucheuma seaweed (PES)
CS 70-1981 (for use in packing media only)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 94-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
CS 309R-2011
CS 252-2006
CS 250-2006
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
280 Propionic acid
CS 273-1968
CS 221-2001
CS 117-1981
CS 262-2006 (see functional class table in CXS 262-2006)
CS 291-2010
CS 256-2007
CS 275-1973
CS 306-2011
310 Propyl gallate
1520 Propylene glycol
405 Propylene glycol alginate
477 Propylene glycol esters of fatty acids
1101(i) Protease from Aspergillus orizae var.
CS 117-1981
CS 256-2007
CS 306-2011
1204 Pullulan
CS 256-2007
CS 117-1981
999(ii) Quillaia extract type 2
999(i) Quillaia extract type I
104 Quinoline yellow
101(ii) Riboflavin 5'-phosphate sodium
CS 264-1966
CS 283-1978
CS 221-2001
CS 249-2006
CS 117-1981
CS 263-1966
CS 256-2007
CS 306-2011
101(iv) Riboflavin from Ashbya gossypii
CS 283-1978
CS 221-2001
CS 249-2006
CS 117-1981
CS 263-1966
CS 256-2007
CS 306-2011
101(iii) Riboflavin from Bacillus subtilis
CS 264-1966
CS 283-1978
CS 221-2001
CS 249-2006
CS 117-1981
CS 263-1966
CS 256-2007
CS 306-2011
101(i) Riboflavin, synthetic
CS 264-1966
CS 283-1978
CS 221-2001
CS 249-2006
CS 117-1981
CS 263-1966
CS 256-2007
CS 306-2011
954(i) Saccharin
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)
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)
904 Shellac, bleached
551 Silicon dioxide, amorphous
CS 327-2017 (anticaking agents in ground cumin only)
CS 251-2006
CS 105-1981
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CG 95-2022 (For use at 10 mg/kg as carrier)
350(ii) Sodium DL-malate
CS 302-2011
CS 319-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 249-2006
CS 117-1981
CS 291-2010
CS 256-2007
CS 275-1973
CS 262-2006 (for use in cheese mass only)
335(ii) Sodium L(+)-tartrate
262(i) Sodium acetate
CS 319-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 249-2006
CS 117-1981
CS 291-2010
CS 256-2007
CS 290-1995
CS 275-1973
CS 262-2006 (for use in cheese mass only)
401 Sodium alginate
CS 70-1981 (for use in packing media only)
CS 221-2001
CS 97-1981
CS 94-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
CS 309R-2011
CS 96-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
541(i) Sodium aluminium phosphate, acidic
541(ii) Sodium aluminium phosphate, basic
554 Sodium aluminium silicate
301 Sodium ascorbate
CS 88-1981
CS 97-1981
CS 319-2015 (canned mangoes only)
CS 89-1981
CS 306-2011
CS 96-1981
CS 98-1981
CS 251-2006
CS 117-1981
CS 291-2010
CS 256-2007
CS 275-1973
211 Sodium benzoate
452(iii) Sodium calcium polyphosphate
500(i) Sodium carbonate
CS 281-1971
CS 207-1999
CS 221-2001
CS 319-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 252-2006
CS 87-1981
CS 251-2006
CS 250-2006
CS 249-2006
CS 141-1983
CS 117-1981 (anticaking agents in dehydrated products only)
CS 262-2006 (for use in cheese mass only)
CS 253-2006 (see functional class table and footnote)
CS 282-1971
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 291-2010
CS 256-2007
CS 290-1995
CS 275-1973
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 70-1981 (for use in packing media only)
CS 302-2011
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 319-2015 (canned mangoes only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
CS 309R-2011
CS 105-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 262-2006 (for use in cheese mass only)
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)
CS 117-1981
CS 256-2007
CS 306-2011
952(iv) Sodium cyclamate
262(ii) Sodium diacetate
331(i) Sodium dihydrogen citrate
CS 281-1971
CS 302-2011
CS 207-1999
CS 221-2001
CS 319-2015
CS 89-1981
CS 306-2011
CS 273-1968
CS 309R-2011
CS 98-1981
CS 252-2006
CS 251-2006
CS 250-2006
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 13-1981
CS 97-1981
CS 253-2006 (see functional class table and footnote)
CS 282-1971
CS 96-1981
CS 57-1981
CS 291-2010
CS 256-2007
CS 275-1973
CS 290-1995
339(i) Sodium dihydrogen phosphate
316 Sodium erythorbate (Sodium isoascorbate)
CS 96-1981
CS 98-1981
CS 88-1981
CS 97-1981
CS 117-1981
CS 291-2010
CS 256-2007
CS 89-1981
CS 306-2011
535 Sodium ferrocyanide
365 Sodium fumarates
CS 309R-2011
CS 249-2006
CS 319-2015
CS 117-1981
CS 291-2010
CS 256-2007
CS 306-2011
576 Sodium gluconate
CS 117-1981
CS 256-2007
CS 306-2011
CS 221-2001
350(i) Sodium hydrogen DL-malate
CS 302-2011
CS 319-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 98-1981
CS 291-2010
CS 256-2007
CS 275-1973
CS 262-2006 (for use in cheese mass only)
500(ii) Sodium hydrogen carbonate
CS 281-1971
CS 207-1999
CS 221-2001
CS 319-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 252-2006
CS 87-1981
CS 251-2006
CS 250-2006
CS 249-2006
CS 141-1983
CS 117-1981 (anticaking agents in dehydrated products only)
CS 262-2006 (for use in cheese mass only)
CS 253-2006 (see functional class table and footnote)
CS 282-1971
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 291-2010
CS 256-2007
CS 290-1995
CS 275-1973
514(ii) Sodium hydrogen sulfate
CS 309R-2011
CS 319-2015
CS 117-1981
CS 291-2010
CS 256-2007
CS 306-2011
222 Sodium hydrogen sulfite
524 Sodium hydroxide
CS 319-2015
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 309R-2011
CS 87-1981
CS 105-1981
CS 117-1981
CS 291-2010
CS 256-2007
CS 141-1983
CS 290-1995
325 Sodium lactate
CS 302-2011
CS 319-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 249-2006
CS 117-1981
CS 253-2006
CS 291-2010
CS 256-2007
CS 290-1995
CS 275-1973
CS 262-2006 (for use in cheese mass only)
223 Sodium metabisulfite
251 Sodium nitrate
250 Sodium nitrite
232 Sodium ortho-phenylphenol
452(i) Sodium polyphosphate
281 Sodium propionate
CS 273-1968
CS 221-2001
CS 117-1981
CS 262-2006 (see functional class table in CXS 262-2006)
CS 291-2010
CS 256-2007
CS 275-1973
CS 306-2011
954(iv) Sodium saccharin
500(iii) Sodium sesquicarbonate
CS 281-1971
CS 207-1999
CS 221-2001
CS 319-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 252-2006
CS 251-2006
CS 250-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 262-2006 (for use in cheese mass only)
CS 282-1971
CS 327-2017 (anticaking agents in ground cumin only)
CS 253-2006
CS 291-2010
CS 256-2007
CS 290-1995
CS 275-1973
481(i) Sodium stearoyl lactylate
514(i) Sodium sulfate
CS 309R-2011
CS 13-1981
CS 57-1981
CS 319-2015
CS 117-1981
CS 291-2010
CS 256-2007
CS 306-2011
221 Sodium sulfite
539 Sodium thiosulfate
200 Sorbic acid
493 Sorbitan monolaurate
494 Sorbitan monooleate
495 Sorbitan monopalmitate
491 Sorbitan monostearate
492 Sorbitan tristearate
420(i) Sorbitol
CS 87-1981
CS 105-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 306-2011
420(ii) Sorbitol syrup
CS 87-1981
CS 105-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 306-2011
134 Spirulina Extract
CS 117-1981
CS 256-2007
CS 306-2011
512 Stannous chloride
1420 Starch acetate
CS 221-2001
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 309R-2011
CS 273-1968
CS 70-1981
CS 94-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
1450 Starch sodium octenyl succinate
CS 309R-2011
CS 117-1981
CS 256-2007
CS 306-2011
CS 249-2006
1405 Starches, enzyme treated
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 309R-2011
CS 273-1968
CS 105-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
484 Stearyl citrate
483 Stearyl tartrate
960a Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia)
960b Steviol glycosides from fermentation
955 Sucralose (Trichlorogalactosucrose)
474 Sucroglycerides
473a Sucrose Oligoesters, Type I and Type II
444 Sucrose acetate isobutyrate
473 Sucrose esters of fatty acids
220 Sulfur dioxide
110 Sunset yellow FCF
553(iii) Talc
CS 327-2017 (anticaking agents in ground cumin only)
CS 251-2006
CS 105-1981
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CS 306-2011
437 Tamarind seed polysaccharide
CS 288-1976
CS 273-1968 (in cheese mass only)
CS 296-2009
CS 119-1981
CS 306-2011
CS 309R-2011
CS 94-1981
CS 243-2003
CS 249-2006
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 117-1981
CS 115-1981
CS 256-2007
CS 275-1973 (in cheese mass only)
181 Tannic acid (Tannins)
417 Tara gum
CS 273-1968
CS 105-1981
CS 249-2006
CS 221-2001
CS 117-1981
CS 256-2007
CS 275-1973
CS 306-2011
CS 262-2006 (for use in cheese mass only)
334 L(+)-Tartaric acid
102 Tartrazine
319 Tertiary butylhydroquinone (TBHQ)
450(v) Tetrapotassium diphosphate
450(iii) Tetrasodium diphosphate
957 Thaumatin
CS 117-1981
CS 256-2007
CS 87-1981
CS 306-2011
CS 105-1981
479 Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids
388 Thiodipropionic acid
171 Titanium dioxide
CS 272-1968 (for use in cheese mass only for these standards)
CS 221-2001
CS 306-2011
CS 319-2015 (special holiday pack canned pears only)
CS 283-1978
CS 117-1981
CS 262-2006 (see functional class table in CXS 262-2006)
CS 256-2007
CS 275-1973
CS 262-2006 (for use in cheese mass only)
307b Tocopherol concentrate, mixed
307a d-alpha-Tocopherol
307c dl-alpha-Tocopherol
413 Tragacanth gum
CS 70-1981 (for use in packing media only)
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
CS 309R-2011
CS 105-1981
CS 117-1981
CS 256-2007
CS 275-1973
CS 262-2006 (for use in cheese mass only)
1518 Triacetin
CS 309R-2011
CS 117-1981
CS 256-2007
380 Triammonium citrate
CS 309R-2011
CS 13-1981
CS 57-1981
CS 319-2015
CS 117-1981
CS 291-2010
CS 256-2007
CS 290-1995
CS 306-2011
333(iii) Tricalcium citrate
CS 13-1981
CS 281-1971
CS 221-2001
CS 319-2015
CS 306-2011
CS 282-1971
CS 273-1968
CS 309R-2011
CS 252-2006
CS 57-1981
CS 250-2006
CS 117-1981
CS 291-2010
CS 256-2007
CS 290-1995
CS 275-1973
CS 262-2006 (for use in cheese mass only)
341(iii) Tricalcium phosphate
1505 Triethyl citrate
343(iii) Trimagnesium phosphate
332(ii) Tripotassium citrate
CS 13-1981
CS 281-1971
CS 302-2011
CS 207-1999
CS 221-2001
CS 319-2015
CS 306-2011
CS 282-1971
CS 309R-2011
CS 252-2006
CS 57-1981
CS 251-2006
CS 250-2006
CS 117-1981
CS 291-2010
CS 256-2007
CS 290-1995
340(iii) Tripotassium phosphate
331(iii) Trisodium citrate
CS 281-1971
CS 302-2011
CS 207-1999
CS 221-2001
CS 319-2015
CS 89-1981
CS 306-2011
CS 309R-2011
CS 98-1981
CS 252-2006
CS 251-2006
CS 250-2006
CS 249-2006
CS 117-1981
CS 13-1981
CS 97-1981
CS 282-1971
CS 96-1981
CS 57-1981
CS 291-2010
CS 256-2007
CS 290-1995
450(ii) Trisodium diphosphate
339(iii) Trisodium phosphate
415 Xanthan gum
CS 70-1981 (for use in packing media only)
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 273-1968
CS 309R-2011
CS 105-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 262-2006 (for use in cheese mass only)
967 Xylitol
CS 309R-2011
CS 87-1981
CS 105-1981
CS 117-1981
CS 256-2007
CS 306-2011
161h(i) Zeaxanthin, synthetic
CS 117-1981
CS 256-2007
CS 306-2011
CS 87-1981 (for use in surface decoration only)
183 Jagua (genipin-glycine) blue

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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