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

Food Additive Search Results

Found 56 additives having the functional class "Sequestrant":

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
472a Acetic and fatty acid esters of glycerol
CS 117-1981
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 256-2007
400 Alginic acid
CS 94-1981 (for use in packing media only)
CS 249-2006
CS 105-1981
CS 273-1968
CS 119-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 256-2007
CS 117-1981
CS 221-2001
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
403 Ammonium alginate
CS 117-1981
CS 221-2001
CS 306-2011
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 275-1973
CS 256-2007
452(v) Ammonium polyphosphate
300 Ascorbic acid, L-
CS 319-2015 (canned mangoes only)
CS 249-2006
CS 57-1981
CS 291-2010
CS 89-1981
CS 306-2011
CS 13-1981
CS 97-1981
CS 88-1981
CS 302-2011
CS 98-1981
CS 96-1981
CS 319-2015 (as antioxidant in canned pineapples)
CG 95-2022
CS 275-1973
CS 256-2007
CS 117-1981
CS 309R-2011
CS 251-2006
404 Calcium alginate
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 119-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 256-2007
CS 117-1981
CS 221-2001
CS 306-2011
CS 253-2006 (see functional class table and footnote)
450(vii) Calcium dihydrogen diphosphate
341(i) Calcium dihydrogen phosphate
385 Calcium disodium ethylenediaminetetraacetate
578 Calcium gluconate
CS 273-1968
CS 57-1981
CS 291-2010
CS 275-1973
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 306-2011
CS 309R-2011
CS 13-1981
CS 319-2015
452(iv) Calcium polyphosphate
516 Calcium sulfate
CS 117-1981
CS 306-2011
CS 249-2006
CS 309R-2011
CS 319-2015
CS 291-2010
CS 256-2007
330 Citric acid
CS 87-1981
CS 249-2006
CS 105-1981
CS 273-1968
CS 119-1981
CS 57-1981
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 221-2001
CS 306-2011
CS 13-1981
CS 141-1983
CS 70-1981
CS 94-1981
CS 302-2011
CS 37-1991
CS 90-1981
CG 95-2022
CS 275-1973
CS 256-2007
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 309R-2011
CS 319-2015
472c Citric and fatty acid esters of glycerol
CS 117-1981
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
CS 319-2015 (canned mangoes only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 291-2010
CS 275-1973
CS 256-2007
472e Diacetyltartaric and fatty acid esters of glycerol
CS 253-2006 (see functional class table and footnote)
450(vi) Dicalcium diphosphate
340(ii) Dipotassium hydrogen phosphate
450(i) Disodium diphosphate
386 Disodium ethylenediaminetetraacetate
339(ii) Disodium hydrogen phosphate
575 Glucono delta-lactone
CS 208-1999
CS 98-1981
CS 273-1968
CS 57-1981
CS 291-2010
CS 275-1973
CS 256-2007
CS 117-1981
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, CS 274-1969, CS276- 1973, CS277-1973 (for use in cheese mass only for these standards)
CS 262-2006 (for use in cheese mass only)
CS 221-2001
CS 89-1981
CS 306-2011
CS 309R-2011
CS 13-1981
CS 319-2015
384 Isopropyl citrates
472b Lactic and fatty acid esters of glycerol
CS 117-1981
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 256-2007
296 Malic acid, DL-
CS 302-2011
CS 249-2006
CS 273-1968
CS 291-2010
CS 275-1973
CS 256-2007
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 221-2001
CS 306-2011
CS 309R-2011
CS 319-2015
451(ii) Pentapotassium triphosphate
451(i) Pentasodium triphosphate
338 Phosphoric acid
402 Potassium alginate
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 119-1981 (for use in packing media only)
CS 96-1981
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 256-2007
CS 117-1981
CS 221-2001
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 97-1981
332(i) Potassium dihydrogen citrate
CS 290-1995
CS 273-1968
CS 250-2006
CS 57-1981
CS 291-2010
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 221-2001
CS 306-2011
CS 13-1981
CS 252-2006
CS 302-2011
CS 207-1999
CS 275-1973
CS 256-2007
CS 117-1981
CS 309R-2011
CS 281-1971
CS 319-2015
CS 282-1971
CS 251-2006
340(i) Potassium dihydrogen phosphate
577 Potassium gluconate
CS 273-1968
CS 57-1981
CS 291-2010
CS 275-1973
CS 256-2007
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 306-2011
CS 309R-2011
CS 13-1981
CS 319-2015
452(ii) Potassium polyphosphate
337 Potassium sodium L(+)-tartrate
335(ii) Sodium L(+)-tartrate
262(i) Sodium acetate
CS 290-1995
CS 249-2006
CS 273-1968
CS 291-2010
CS 275-1973
CS 256-2007
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 306-2011
CS 309R-2011
CS 319-2015
401 Sodium alginate
CS 94-1981 (for use in packing media only)
CS 249-2006
CS 273-1968
CS 119-1981 (for use in packing media only)
CS 96-1981
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 256-2007
CS 117-1981
CS 221-2001
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 97-1981
452(iii) Sodium calcium polyphosphate
262(ii) Sodium diacetate
331(i) Sodium dihydrogen citrate
CS 290-1995
CS 273-1968
CS 250-2006
CS 57-1981
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 221-2001
CS 89-1981
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 13-1981
CS 97-1981
CS 252-2006
CS 302-2011
CS 98-1981
CS 96-1981
CS 207-1999
CS 275-1973
CS 256-2007
CS 117-1981
CS 309R-2011
CS 281-1971
CS 319-2015
CS 282-1971
CS 251-2006
339(i) Sodium dihydrogen phosphate
576 Sodium gluconate
CS 117-1981
CS 221-2001
CS 306-2011
CS 256-2007
452(i) Sodium polyphosphate
539 Sodium thiosulfate
420(i) Sorbitol
CS 87-1981
CS 117-1981
CS 306-2011
CS 249-2006
CS 105-1981
CS 256-2007
420(ii) Sorbitol syrup
CS 87-1981
CS 117-1981
CS 306-2011
CS 249-2006
CS 105-1981
CS 256-2007
484 Stearyl citrate
334 L(+)-Tartaric acid
450(v) Tetrapotassium diphosphate
450(iii) Tetrasodium diphosphate
333(iii) Tricalcium citrate
CS 290-1995
CS 273-1968
CS 250-2006
CS 57-1981
CS 291-2010
CS 275-1973
CS 256-2007
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 221-2001
CS 306-2011
CS 309R-2011
CS 13-1981
CS 281-1971
CS 319-2015
CS 282-1971
CS 252-2006
1505 Triethyl citrate
332(ii) Tripotassium citrate
CS 302-2011
CS 290-1995
CS 250-2006
CS 57-1981
CS 291-2010
CS 207-1999
CS 256-2007
CS 117-1981
CS 221-2001
CS 306-2011
CS 309R-2011
CS 13-1981
CS 281-1971
CS 319-2015
CS 282-1971
CS 251-2006
CS 252-2006
340(iii) Tripotassium phosphate
331(iii) Trisodium citrate
CS 290-1995
CS 249-2006
CS 250-2006
CS 57-1981
CS 291-2010
CS 221-2001
CS 89-1981
CS 306-2011
CS 13-1981
CS 97-1981
CS 252-2006
CS 302-2011
CS 98-1981
CS 96-1981
CS 207-1999
CS 256-2007
CS 117-1981
CS 309R-2011
CS 281-1971
CS 319-2015
CS 282-1971
CS 251-2006
450(ii) Trisodium diphosphate
339(iii) Trisodium phosphate

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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