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

Food Category Details

Food Category Hierarchy

Edible casings (e.g. sausage casings) (08.4)

Description:
Casings or tubing prepared from collagen, cellulose, or food-grade synthetic material or from natural sources (e.g. hog or sheep intestines) that contain the sausage mix.1

This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.

GSFA Provisions for Food Category 08.4
INS No. Food Additive or Group Max Level Notes Defined In
ASCORBYL ESTERS 5,000 mg/kg 08.4
129 Allura red AC 300 mg/kg 08.4
133 Brilliant blue FCF 100 mg/kg 08.0
CAROTENES, BETA- 50 mg/kg 08.4
150c Caramel III - ammonia caramel GMP 08.0
150d Caramel IV - sulfite ammonia caramel GMP 08.0
120 Carmines 500 mg/kg 08.4
160e Carotenal, beta-apo-8'- 100 mg/kg 08.4
160a(ii) beta-Carotenes, vegetable 50 mg/kg 08.4
143 Fast green FCF 100 mg/kg 08.4
163(ii) Grape skin extract 5,000 mg/kg 08.4
HYDROXYBENZOATES, PARA- 36 mg/kg 08.4
IRON OXIDES 1,000 mg/kg 08.4
234 Nisin 7 mg/kg 08.4
PHOSPHATES 1,100 mg/kg 08.4
POLYSORBATES 1,500 mg/kg 08.4
475 Polyglycerol esters of fatty acids 5,000 mg/kg 08.4
476 Polyglycerol esters of interesterified ricinoleic acid 5,000 mg/kg 08.4
124 Ponceau 4R (Cochineal red A) 500 mg/kg 08.4
SORBATES 10,000 mg/kg 08.4
110 Sunset yellow FCF 300 mg/kg 08.4
TARTRATES 2,000 mg/kg 08.4
TOCOPHEROLS 5,000 mg/kg 08.4

Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.


GSFA Table 3 Provisions

The following additives, as indicated by Table 3, may be used in this food category under the conditions of good manufacturing practice (GMP) as outlined in the Preamble of the Codex GSFA.

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
260 Acetic acid, glacial
CS 319-2015
CS 70-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 309R-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 117-1981
CS 302-2011
CS 273-1968
CS 119-1981
CS 221-2001
CS 275-1973
CS 94-1981
CS 262-2006 (for use in cheese mass only)
CS 249-2006
472a Acetic and fatty acid esters of glycerol
CS 275-1973
CS 117-1981
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 309R-2011
1422 Acetylated distarch adipate
CS 70-1981
CS 306-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 273-1968
CS 119-1981
CS 221-2001
CS 275-1973
CS 94-1981
CS 249-2006
1414 Acetylated distarch phosphate
CS 306-2011
CS 70-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 221-2001
CS 273-1968
CS 119-1981
CS 275-1973
CS 94-1981
CS 249-2006
1451 Acetylated oxidized starch
CS 117-1981
CS 306-2011
CS 256-2007
CS 249-2006
CS 309R-2011
1401 Acid-treated starch
CS 70-1981
CS 306-2011
CS 256-2007
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 273-1968
CS 119-1981
CS 221-2001
CS 275-1973
CS 94-1981
CS 249-2006
406 Agar
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 256-2007
CS 96-1981
CS 94-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 97-1981
CS 221-2001
CS 273-1968
CS 275-1973
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 249-2006
400 Alginic acid
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 256-2007
CS 105-1981
CS 94-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 221-2001
CS 273-1968
CS 275-1973
CS 70-1981 (for use in packing media only)
CS 249-2006
1402 Alkaline treated starch
CS 70-1981
CS 306-2011
CS 256-2007
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 273-1968
CS 119-1981
CS 221-2001
CS 275-1973
CS 94-1981
CS 249-2006
403 Ammonium alginate
CS 117-1981
CS 306-2011
CS 256-2007
CS 273-1968
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
503(i) Ammonium carbonate
CS 290-1995
CS 319-2015
CS 141-1983
CS 306-2011
CS 256-2007
CS 105-1981
CS 291-2010
CS 309R-2011
CS 117-1981
CS 87-1981
510 Ammonium chloride
503(ii) Ammonium hydrogen carbonate
CS 319-2015
CS 290-1995
CS 306-2011
CS 141-1983
CS 256-2007
CS 105-1981
CS 291-2010
CS 309R-2011
CS 117-1981
CS 87-1981
527 Ammonium hydroxide
CS 319-2015
CS 290-1995
CS 306-2011
CS 141-1983
CS 256-2007
CS 105-1981
CS 291-2010
CS 309R-2011
CS 117-1981
CS 87-1981
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
300 Ascorbic acid, L-
CS 306-2011
CS 319-2015 (canned mangoes only)
CS 291-2010
CS 309R-2011
CS 319-2015 (as antioxidant in canned pineapples)
CS 302-2011
CS 249-2006
CS 13-1981
CS 256-2007
CS 96-1981
CS 88-1981
CS 98-1981
CG 95-2022
CS 117-1981
CS 251-2006
CS 97-1981
CS 57-1981
CS 275-1973
CS 89-1981
162 Beet red
CS 117-1981
CS 306-2011
CS 256-2007
CS 221-2001
CS 283-1978
CS 249-2006
CS 319-2015 (special holiday pack canned pears only)
1403 Bleached starch
CS 306-2011
CS 256-2007
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 273-1968
CS 221-2001
CS 275-1973
CS 249-2006
1101(iii) Bromelain
CS 117-1981
CS 306-2011
CS 256-2007
629 Calcium 5'-guanylate
CS 117-1981
CS 306-2011
CS 256-2007
633 Calcium 5'-inosinate
CS 117-1981
CS 306-2011
CS 256-2007
634 Calcium 5'-ribonucleotides
CS 117-1981
CS 306-2011
CS 256-2007
263 Calcium acetate
CS 290-1995
CS 319-2015
CS 306-2011
CS 256-2007
CS 291-2010
CS 309R-2011
CS 117-1981
CS 273-1968
CS 275-1973
CS 262-2006 (for use in cheese mass only)
404 Calcium alginate
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 256-2007
CS 94-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 273-1968
CS 221-2001
CS 275-1973
CS 70-1981 (for use in packing media only)
302 Calcium ascorbate
CS 117-1981
CS 306-2011
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 275-1973
CS 291-2010
170(i) Calcium 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 141-1983
CS 105-1981
CS 283-1978
CS 291-2010
CS 309R-2011
CS 250-2006
CS 273-1968
CS 87-1981
CS 249-2006
CS 282-1971
CS 290-1995
CS 256-2007
CS 281-1971
CS 117-1981 (anticaking agents in dehydrated products only)
CS 251-2006
CS 221-2001
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 252-2006
CS 327-2017 (anticaking agents in ground cumin only)
509 Calcium chloride
CS 282-1971
CS 306-2011
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 281-1971
CS 207-1999
CS 117-1981
CS 251-2006
CS 250-2006
CS 252-2006
623 Calcium di-L-glutamate
CS 117-1981
CS 306-2011
CS 256-2007
578 Calcium gluconate
CS 319-2015
CS 306-2011
CS 13-1981
CS 291-2010
CS 309R-2011
CS 117-1981
CS 273-1968
CS 57-1981
CS 275-1973
CS 262-2006 (for use in cheese mass only)
526 Calcium hydroxide
CS 319-2015
CS 290-1995
CS 306-2011
CS 141-1983
CS 256-2007
CS 105-1981
CS 291-2010
CS 309R-2011
CS 117-1981
CS 87-1981
CS 253-2006
327 Calcium lactate
CS 290-1995
CS 319-2015
CS 306-2011
CS 256-2007
CS 291-2010
CS 309R-2011
CS 117-1981
CS 273-1968
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 253-2006
352(ii) Calcium malate, D, L-
CS 319-2015
CS 306-2011
CS 256-2007
CS 291-2010
CS 309R-2011
CS 117-1981
CS 302-2011
CS 273-1968
CS 275-1973
CS 262-2006 (for use in cheese mass only)
529 Calcium oxide
CS 117-1981
CS 319-2015
CS 306-2011
CS 256-2007
CS 291-2010
CS 249-2006
CS 309R-2011
282 Calcium propionate
CS 117-1981
CS 306-2011
CS 256-2007
CS 273-1968
CS 221-2001
CS 275-1973
CS 291-2010
CS 262-2006 (see functional class table in CXS 262-2006)
552 Calcium silicate
CS 117-1981 (anticaking agents in dehydrated products only)
CS 251-2006
CS 105-1981
CS 327-2017 (anticaking agents in ground cumin only)
516 Calcium sulfate
CS 117-1981
CS 319-2015
CS 306-2011
CS 256-2007
CS 291-2010
CS 249-2006
CS 309R-2011
150a Caramel I – plain caramel
CS 117-1981
CS 306-2011
CS 256-2007
CS 249-2006
CS 319-2015 (special holiday pack canned pears only)
1100(vi) Carbohydrase from Bacillus licheniformis
290 Carbon dioxide
CS 117-1981
CS 221-2001 (for whipped products only)
CG 95-2022
CS 306-2011
CS 256-2007
CS 275-1973
CS 291-2010
410 Carob bean gum
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 256-2007
CS 94-1981 (for use in packing media only)
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 273-1968
CS 221-2001
CS 275-1973
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 249-2006
407 Carrageenan
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 105-1981
CS 94-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 250-2006
CS 273-1968
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 282-1971
CS 256-2007
CS 96-1981
CS 281-1971
CS 117-1981
CS 97-1981
CS 221-2001
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 252-2006
427 Cassia gum
CS 117-1981
CS 306-2011
CS 256-2007
CS 309R-2011
140 Chlorophylls
CS 117-1981
CS 306-2011
CS 256-2007
CS 221-2001
CS 263-1966, CS 264-1966 (for use in cheese mass only for these standards)
CS 262-2006 (for use in cheese mass only)
CS 283-1978 (for green marbled cheeses only)
CS 262-2006 (see functional class table in CXS 262-2006)
CS 319-2015 (special holiday pack canned pears only)
330 Citric acid
CS 319-2015
CS 70-1981
CS 306-2011
CS 141-1983
CS 105-1981
CS 291-2010
CS 309R-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 302-2011
CS 37-1991
CS 273-1968
CS 87-1981
CS 94-1981
CS 249-2006
CS 256-2007
CS 13-1981
CG 95-2022
CS 117-1981
CS 119-1981
CS 221-2001
CS 90-1981
CS 275-1973
CS 57-1981
CS 262-2006 (for use in cheese mass only)
472c Citric and fatty acid esters of glycerol
CS 117-1981
CS 306-2011
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 291-2010
CS 309R-2011
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
CS 117-1981
CS 306-2011
CS 256-2007
CS 302-2011
424 Curdlan
CS 117-1981
CS 306-2011
CS 256-2007
CS 249-2006
CS 319-2015 (canned mangoes only)
457 Cyclodextrin, alpha-
CS 117-1981
CS 306-2011
CS 256-2007
458 Cyclodextrin, gamma-
CS 117-1981
CS 306-2011
CS 256-2007
1504(i) Cyclotetraglucose
1504(ii) Cyclotetraglucose syrup
1400 Dextrins, roasted starch
CS 117-1981
CS 306-2011
CS 256-2007
CS 105-1981
CS 273-1968
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
628 Dipotassium 5'-guanylate
CS 117-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
627 Disodium 5'-guanylate
CS 306-2011
CS 256-2007
CS 96-1981
CS 253-2006 (see functional class table and footnote)
CS 98-1981
CS 117-1981
CS 302-2011
CS 97-1981
CS 89-1981
CS 249-2006
631 Disodium 5'-inosinate
CS 117-1981
CS 306-2011
CS 302-2011
CS 256-2007
CS 97-1981
CS 96-1981
CS 89-1981
CS 98-1981
CS 249-2006
635 Disodium 5'-ribonucleotides
CS 117-1981
CS 306-2011
CS 256-2007
CS 249-2006
1412 Distarch phosphate
CS 70-1981
CS 306-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 273-1968
CS 119-1981
CS 221-2001
CS 275-1973
CS 94-1981
CS 249-2006
315 Erythorbic Acid (Isoascorbic acid)
CS 306-2011
CS 256-2007
CS 96-1981
CS 319-2015 (canned mangoes only)
CS 88-1981
CS 291-2010
CS 98-1981
CS 117-1981
CS 97-1981
CS 89-1981
968 Erythritol
CS 117-1981
CS 306-2011
CS 256-2007
462 Ethyl cellulose
CS 117-1981
CS 306-2011
CS 256-2007
467 Ethyl hydroxyethyl cellulose
CS 117-1981
CS 306-2011
CS 256-2007
CS 309R-2011
297 Fumaric acid
CS 117-1981
CS 319-2015
CS 306-2011
CS 256-2007
CS 291-2010
CS 309R-2011
418 Gellan gum
CS 117-1981
CS 306-2011
CS 256-2007
CS 105-1981
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 249-2006
575 Glucono delta-lactone
CS 319-2015
CS 306-2011
CS 256-2007
CS 13-1981
CS 283-1978
CS 291-2010
CS 98-1981
CS 309R-2011
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 117-1981
CS 273-1968
CS 221-2001
CS 208-1999
CS 275-1973
CS 57-1981
CS 262-2006 (for use in cheese mass only)
CS 89-1981
1102 Glucose oxidase
CS 117-1981
CS 291-2010
CS 306-2011
CS 256-2007
CS 319-2015 (canned mangoes only)
620 Glutamic acid, L(+)-
CS 117-1981
CS 306-2011
CS 256-2007
CS 249-2006
422 Glycerol
CS 117-1981
CS 253-2006 (see functional class table and footnote)
CS 87-1981
CS 306-2011
CS 256-2007
626 Guanylic acid, 5'-
CS 117-1981
CS 306-2011
CS 256-2007
412 Guar gum
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 256-2007
CS 105-1981
CS 94-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 221-2001
CS 273-1968
CS 275-1973
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 327-2017 (anticaking agents in ground cumin only)
414 Gum arabic (Acacia gum)
CS 117-1981
CS 306-2011
CS 256-2007
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 87-1981
CS 249-2006
CS 309R-2011
419 Gum ghatti
CS 117-1981
CS 306-2011
CS 256-2007
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 243-2003
CS 296-2009
CS 309R-2011
507 Hydrochloric acid
CS 319-2015
CS 306-2011
CS 256-2007
CS 13-1981
CS 291-2010
CS 98-1981
CS 309R-2011
CS 273-1968
CS 221-2001
CS 57-1981
CS 275-1973
CS 262-2006 (for use in cheese mass only)
463 Hydroxypropyl cellulose
CS 117-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 309R-2011
1442 Hydroxypropyl distarch phosphate
CS 70-1981
CS 306-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 309R-2011
CS 273-1968
CS 119-1981
CS 221-2001
CS 275-1973
CS 94-1981
CS 249-2006
CS 327-2017 (anticaking agents in ground cumin only)
464 Hydroxypropyl methyl cellulose
CS 117-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 309R-2011
1440 Hydroxypropyl starch
CS 306-2011
CS 70-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 221-2001
CS 273-1968
CS 119-1981
CS 275-1973
CS 94-1981
CS 249-2006
630 Inosinic acid, 5'-
CS 117-1981
CS 306-2011
CS 256-2007
CS 302-2011
953 Isomalt (Hydrogenated isomaltulose)
CS 306-2011
CS 256-2007
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 87-1981
CS 327-2017 (anticaking agents in ground cumin only)
416 Karaya gum
CS 306-2011
CS 256-2007
CS 105-1981
CS 309R-2011
CS 117-1981
CS 221-2001
CS 273-1968
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 249-2006
425 Konjac flour
CS 117-1981
CS 306-2011
CS 256-2007
CS 309R-2011
270 Lactic acid, L-, D- and DL-
CS 319-2015
CS 70-1981
CS 306-2011
CS 256-2007
CS 291-2010
CS 309R-2011
CS 117-1981
CS 273-1968
CS 119-1981
CS 221-2001
CS 208-1999
CS 275-1973
CS 94-1981
CS 262-2006 (for use in cheese mass only)
CS 249-2006
472b Lactic and fatty acid esters of glycerol
CS 117-1981
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 256-2007
CS 309R-2011
966 Lactitol
CS 117-1981
CS 306-2011
CS 256-2007
CS 105-1981
CS 87-1981
CS 309R-2011
322(i) Lecithin
CS 306-2011
CS 141-1983
CS 105-1981
CS 319-2015 (canned mangoes only)
CS 207-1999
CS 291-2010
CS 309R-2011
CS 250-2006
CS 87-1981
CS 249-2006
CS 282-1971
CS 290-1995
CS 256-2007
CS 281-1971
CG 95-2022 (For use at 5000 mg/kg as emulsifier)
CS 117-1981
CS 251-2006
CS 275-1973
CS 252-2006
322(ii) Lecithin, partially hydrolysed
CS 282-1971
CS 290-1995
CS 306-2011
CS 141-1983
CS 256-2007
CS 105-1981
CS 319-2015 (canned mangoes only)
CS 281-1971
CS 207-1999
CS 291-2010
CS 309R-2011
CS 117-1981
CS 66-1981
CS 87-1981
CS 249-2006
1104 Lipases
CS 117-1981
CS 306-2011
CS 256-2007
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
160d(iii) Lycopene, Blakeslea trispora
CS 117-1981
CS 306-2011
CS 256-2007
CS 319-2015 (special holiday pack canned pears only)
160d(i) Lycopene, synthetic
CS 117-1981
CS 306-2011 (at 390 mg/kg)
CS 306-2011
CS 256-2007
CS 319-2015 (special holiday pack canned pears only)
160d(ii) Lycopene, tomato
CS 117-1981
CS 306-2011
CS 256-2007
CS 319-2015 (special holiday pack canned pears 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 319-2015
CS 290-1995
CS 306-2011
CS 141-1983
CS 256-2007
CS 105-1981
CS 283-1978
CS 117-1981 (anticaking agents in dehydrated products only)
CS 291-2010
CS 309R-2011
CS 251-2006
CS 273-1968
CS 275-1973
CS 87-1981
CS 262-2006 (for use in cheese mass only)
CS 327-2017 (anticaking agents in ground cumin 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 306-2011
CS 256-2007
580 Magnesium gluconate
CS 117-1981
CS 319-2015
CS 306-2011
CS 13-1981
CS 256-2007
CS 57-1981
CS 291-2010
CS 309R-2011
528 Magnesium hydroxide
CS 290-1995
CS 319-2015
CS 141-1983
CS 306-2011
CS 256-2007
CS 105-1981
CS 291-2010
CS 309R-2011
CS 117-1981
CS 87-1981
504(ii) Magnesium hydroxide carbonate
CS 319-2015
CS 290-1995
CS 306-2011
CS 256-2007
CS 283-1978
CS 117-1981 (anticaking agents in dehydrated products only)
CS 291-2010
CS 309R-2011
CS 273-1968
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 327-2017 (anticaking agents in ground cumin only)
329 Magnesium lactate, DL-
CS 117-1981
CS 290-1995
CS 319-2015
CS 306-2011
CS 256-2007
CS 291-2010
CS 309R-2011
CS 253-2006
530 Magnesium oxide
CS 319-2015
CS 141-1983
CS 306-2011
CS 256-2007
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 291-2010
CS 309R-2011
CS 251-2006
CS 87-1981
CS 327-2017 (anticaking agents in ground cumin only)
553(i) Magnesium silicate, synthetic
CS 117-1981 (anticaking agents in dehydrated products only)
CS 251-2006
CS 105-1981
CS 327-2017 (anticaking agents in ground cumin only)
470(iii) Magnesium stearate
CS 117-1981 (anticaking agents in dehydrated products only)
CS 306-2011
CS 256-2007
CS 309R-2011
CS 327-2017 (anticaking agents in ground cumin only)
518 Magnesium sulfate
CS 117-1981
CS 306-2011
CS 256-2007
CS 319-2015 (canned mangoes only)
296 Malic acid, DL-
CS 319-2015
CS 306-2011
CS 256-2007
CS 291-2010
CS 309R-2011
CS 117-1981
CS 302-2011
CS 221-2001
CS 273-1968
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 249-2006
965(i) Maltitol
CS 117-1981
CS 306-2011
CS 256-2007
CS 105-1981
CS 87-1981
CS 309R-2011
965(ii) Maltitol syrup
CS 117-1981
CS 306-2011
CS 256-2007
CS 105-1981
CS 87-1981
CS 309R-2011
421 Mannitol
CS 306-2011
CS 256-2007
CS 105-1981
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)
CS 87-1981
1205 Methacrylate copolymer, basic (BMC)
CS 117-1981
461 Methyl cellulose
CS 117-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 309R-2011
465 Methyl ethyl cellulose
CS 117-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 309R-2011
460(i) Microcrystalline cellulose (Cellulose gel)
CS 306-2011
CS 256-2007
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
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 221-2001
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 327-2017 (anticaking agents in ground cumin only)
471 Mono- and di-glycerides of fatty acids
CS 290-1995
CS 141-1983
CS 256-2007
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 207-1999
CS 309R-2011
CS 117-1981
CS 251-2006
CS 275-1973
CS 87-1981
CS 249-2006
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
624 Monoammonium 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 117-1981
CS 306-2011
CS 302-2011
CS 97-1981
CS 96-1981
CS 90-1981
CS 89-1981
CS 98-1981
CS 249-2006
1410 Monostarch phosphate
CS 70-1981
CS 306-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 273-1968
CS 119-1981
CS 221-2001
CS 275-1973
CS 94-1981
CS 249-2006
941 Nitrogen
CS 275-1973
CS 221-2001 (for whipped products only)
CG 95-2022
CS 117-1981
CS 256-2007
942 Nitrous oxide
CS 117-1981
CS 291-2010
CS 306-2011
CS 256-2007
CS 319-2015 (canned mangoes only)
423 Octenyl succinic acid (OSA) modified gum arabic
CS 66-1981
CS 254-2007
CS 256-2007
CS 13-1981
CS 309R-2011
1404 Oxidized starch
CS 306-2011
CS 70-1981
CS 256-2007
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 221-2001
CS 273-1968
CS 119-1981
CS 275-1973
CS 94-1981
CS 249-2006
1101(ii) Papain
CS 117-1981
CS 306-2011
CS 256-2007
440 Pectins
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 256-2007
CS 94-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 273-1968
CS 221-2001
CS 87-1981
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 249-2006
1413 Phosphated distarch phosphate
CS 70-1981
CS 306-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 273-1968
CS 119-1981
CS 221-2001
CS 275-1973
CS 94-1981
CS 249-2006
1200 Polydextroses
CS 117-1981
CS 87-1981
CS 306-2011
CS 256-2007
CS 105-1981
964 Polyglycitol syrup
CS 117-1981
CS 306-2011
1202 Polyvinylpyrrolidone, insoluble
CS 117-1981
CS 256-2007
632 Potassium 5’-inosinate
CS 117-1981
CS 306-2011
CS 256-2007
261(i) Potassium acetate
CS 319-2015
CS 290-1995
CS 306-2011
CS 256-2007
CS 291-2010
CS 309R-2011
CS 117-1981
CS 273-1968
CS 275-1973
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
402 Potassium alginate
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 256-2007
CS 96-1981
CS 94-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 97-1981
CS 273-1968
CS 221-2001
CS 275-1973
CS 70-1981 (for use in packing media only)
501(i) Potassium carbonate
CS 319-2015
CS 306-2011
CS 141-1983
CS 105-1981
CS 207-1999
CS 291-2010
CS 309R-2011
CS 250-2006
CS 273-1968
CS 87-1981
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 249-2006
CS 282-1971
CS 290-1995
CS 256-2007
CS 281-1971
CS 117-1981
CS 251-2006
CS 221-2001
CS 275-1973
CS 252-2006
508 Potassium chloride
CS 282-1971
CS 306-2011
CS 256-2007
CS 96-1981
CS 319-2015 (canned mangoes only)
CS 281-1971
CS 88-1981
CS 207-1999
CS 98-1981
CS 117-1981
CS 251-2006
CS 97-1981
CS 250-2006
CS 89-1981
CS 249-2006
CS 252-2006
332(i) Potassium dihydrogen citrate
CS 319-2015
CS 306-2011
CS 207-1999
CS 291-2010
CS 309R-2011
CS 302-2011
CS 250-2006
CS 273-1968
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 282-1971
CS 290-1995
CS 13-1981
CS 256-2007
CS 281-1971
CS 117-1981
CS 251-2006
CS 221-2001
CS 275-1973
CS 57-1981
CS 252-2006
577 Potassium gluconate
CS 319-2015
CS 306-2011
CS 256-2007
CS 13-1981
CS 291-2010
CS 309R-2011
CS 117-1981
CS 273-1968
CS 57-1981
CS 275-1973
CS 262-2006 (for use in cheese mass only)
501(ii) Potassium hydrogen carbonate
CS 319-2015
CS 306-2011
CS 141-1983
CS 105-1981
CS 207-1999
CS 291-2010
CS 309R-2011
CS 250-2006
CS 273-1968
CS 87-1981
CS 282-1971
CS 290-1995
CS 256-2007
CS 281-1971
CS 117-1981
CS 251-2006
CS 221-2001
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 252-2006
525 Potassium hydroxide
CS 319-2015
CS 290-1995
CS 306-2011
CS 141-1983
CS 256-2007
CS 105-1981
CS 291-2010
CS 309R-2011
CS 117-1981
CS 87-1981
326 Potassium lactate
CS 290-1995
CS 319-2015
CS 306-2011
CS 256-2007
CS 291-2010
CS 309R-2011
CS 117-1981
CS 273-1968
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 253-2006
283 Potassium propionate
CS 117-1981
CS 306-2011
CS 256-2007
CS 273-1968
CS 221-2001
CS 275-1973
CS 291-2010
CS 262-2006 (see functional class table in CXS 262-2006)
515(i) Potassium sulfate
CS 117-1981
CS 319-2015
CS 306-2011
CS 13-1981
CS 256-2007
CS 57-1981
CS 291-2010
CS 309R-2011
460(ii) Powdered cellulose
CS 306-2011
CS 256-2007
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
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 221-2001
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 327-2017 (anticaking agents in ground cumin only)
407a Processed eucheuma seaweed (PES)
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 256-2007
CS 94-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 250-2006
CS 273-1968
CS 275-1973
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 249-2006
CS 252-2006
280 Propionic acid
CS 117-1981
CS 306-2011
CS 256-2007
CS 221-2001
CS 273-1968
CS 275-1973
CS 291-2010
CS 262-2006 (see functional class table in CXS 262-2006)
1101(i) Protease from Aspergillus orizae var.
CS 117-1981
CS 306-2011
CS 256-2007
1204 Pullulan
CS 117-1981
CS 256-2007
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
CS 117-1981 (anticaking agents in dehydrated products only)
CS 275-1973
CS 256-2007
CS 309R-2011
CS 327-2017 (anticaking agents in ground cumin only)
470(ii) Salts of oleic acid with calcium, potassium and sodium
CS 117-1981 (anticaking agents in dehydrated products only)
CS 275-1973
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 309R-2011
551 Silicon dioxide, amorphous
CS 256-2007
CS 251-2006
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
350(ii) Sodium DL-malate
CS 319-2015
CS 306-2011
CS 256-2007
CS 291-2010
CS 309R-2011
CS 117-1981
CS 302-2011
CS 273-1968
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 249-2006
262(i) Sodium acetate
CS 319-2015
CS 290-1995
CS 306-2011
CS 256-2007
CS 291-2010
CS 309R-2011
CS 117-1981
CS 273-1968
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 249-2006
401 Sodium alginate
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 256-2007
CS 96-1981
CS 94-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 97-1981
CS 221-2001
CS 273-1968
CS 275-1973
CS 70-1981 (for use in packing media only)
CS 249-2006
301 Sodium ascorbate
CS 306-2011
CS 256-2007
CS 96-1981
CS 319-2015 (canned mangoes only)
CS 88-1981
CS 291-2010
CS 98-1981
CS 117-1981
CS 251-2006
CS 97-1981
CS 275-1973
CS 89-1981
500(i) Sodium carbonate
CS 319-2015
CS 306-2011
CS 141-1983
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 207-1999
CS 291-2010
CS 309R-2011
CS 250-2006
CS 273-1968
CS 87-1981
CS 249-2006
CS 282-1971
CS 290-1995
CS 256-2007
CS 281-1971
CS 117-1981 (anticaking agents in dehydrated products only)
CS 251-2006
CS 221-2001
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 252-2006
CS 327-2017 (anticaking agents in ground cumin only)
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 256-2007
CS 105-1981
CS 94-1981 (for use in packing media only)
CS 319-2015 (canned mangoes only)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 302-2011
CS 221-2001
CS 273-1968
CS 275-1973
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 249-2006
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)
CS 117-1981
CS 306-2011
CS 256-2007
331(i) Sodium dihydrogen citrate
CS 319-2015
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 207-1999
CS 291-2010
CS 309R-2011
CS 302-2011
CS 250-2006
CS 273-1968
CS 282-1971
CS 290-1995
CS 13-1981
CS 256-2007
CS 96-1981
CS 281-1971
CS 98-1981
CS 117-1981
CS 251-2006
CS 97-1981
CS 221-2001
CS 275-1973
CS 57-1981
CS 262-2006 (for use in cheese mass only)
CS 89-1981
CS 252-2006
316 Sodium erythorbate (Sodium isoascorbate)
CS 117-1981
CS 306-2011
CS 256-2007
CS 97-1981
CS 96-1981
CS 88-1981
CS 291-2010
CS 89-1981
CS 98-1981
365 Sodium fumarates
CS 117-1981
CS 319-2015
CS 306-2011
CS 256-2007
CS 291-2010
CS 249-2006
CS 309R-2011
576 Sodium gluconate
CS 117-1981
CS 306-2011
CS 256-2007
CS 221-2001
350(i) Sodium hydrogen DL-malate
CS 319-2015
CS 306-2011
CS 256-2007
CS 291-2010
CS 98-1981
CS 309R-2011
CS 302-2011
CS 273-1968
CS 275-1973
CS 262-2006 (for use in cheese mass only)
500(ii) Sodium hydrogen carbonate
CS 319-2015
CS 306-2011
CS 141-1983
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 207-1999
CS 291-2010
CS 309R-2011
CS 250-2006
CS 273-1968
CS 87-1981
CS 249-2006
CS 282-1971
CS 290-1995
CS 256-2007
CS 281-1971
CS 117-1981 (anticaking agents in dehydrated products only)
CS 251-2006
CS 221-2001
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 252-2006
CS 327-2017 (anticaking agents in ground cumin only)
514(ii) Sodium hydrogen sulfate
CS 117-1981
CS 319-2015
CS 306-2011
CS 256-2007
CS 291-2010
CS 309R-2011
524 Sodium hydroxide
CS 319-2015
CS 290-1995
CS 306-2011
CS 141-1983
CS 256-2007
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 291-2010
CS 309R-2011
CS 117-1981
CS 87-1981
325 Sodium lactate
CS 290-1995
CS 319-2015
CS 306-2011
CS 256-2007
CS 291-2010
CS 309R-2011
CS 117-1981
CS 302-2011
CS 273-1968
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 253-2006
281 Sodium propionate
CS 117-1981
CS 306-2011
CS 256-2007
CS 273-1968
CS 221-2001
CS 275-1973
CS 291-2010
CS 262-2006 (see functional class table in CXS 262-2006)
500(iii) Sodium sesquicarbonate
CS 319-2015
CS 306-2011
CS 207-1999
CS 291-2010
CS 309R-2011
CS 250-2006
CS 273-1968
CS 282-1971
CS 290-1995
CS 256-2007
CS 281-1971
CS 117-1981 (anticaking agents in dehydrated products only)
CS 251-2006
CS 221-2001
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 252-2006
CS 253-2006
CS 327-2017 (anticaking agents in ground cumin only)
514(i) Sodium sulfate
CS 117-1981
CS 319-2015
CS 306-2011
CS 13-1981
CS 256-2007
CS 57-1981
CS 291-2010
CS 309R-2011
420(i) Sorbitol
CS 117-1981
CS 306-2011
CS 256-2007
CS 105-1981
CS 87-1981
CS 249-2006
420(ii) Sorbitol syrup
CS 117-1981
CS 306-2011
CS 256-2007
CS 105-1981
CS 87-1981
CS 249-2006
134 Spirulina Extract
CS 117-1981
CS 306-2011
CS 256-2007
1420 Starch acetate
CS 70-1981
CS 306-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 273-1968
CS 119-1981
CS 221-2001
CS 275-1973
CS 94-1981
CS 249-2006
1450 Starch sodium octenyl succinate
CS 117-1981
CS 306-2011
CS 256-2007
CS 249-2006
CS 309R-2011
1405 Starches, enzyme treated
CS 306-2011
CS 256-2007
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 273-1968
CS 221-2001
CS 275-1973
CS 249-2006
553(iii) Talc
CS 306-2011
CS 256-2007
CS 251-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
437 Tamarind seed polysaccharide
CS 306-2011
CS 256-2007
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 243-2003
CS 273-1968 (in cheese mass only)
CS 296-2009
CS 309R-2011
CS 117-1981
CS 115-1981
CS 288-1976
CS 119-1981
CS 94-1981
CS 275-1973 (in cheese mass only)
CS 249-2006
417 Tara gum
CS 117-1981
CS 306-2011
CS 256-2007
CS 105-1981
CS 221-2001
CS 273-1968
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 249-2006
957 Thaumatin
CS 117-1981
CS 87-1981
CS 306-2011
CS 256-2007
CS 105-1981
171 Titanium dioxide
CS 306-2011
CS 256-2007
CS 272-1968 (for use in cheese mass only for these standards)
CS 283-1978
CS 319-2015 (special holiday pack canned pears only)
CS 117-1981
CS 221-2001
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 262-2006 (see functional class table in CXS 262-2006)
413 Tragacanth gum
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 256-2007
CS 105-1981
CS 94-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 221-2001
CS 273-1968
CS 275-1973
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
1518 Triacetin
CS 117-1981
CS 256-2007
CS 309R-2011
380 Triammonium citrate
CS 117-1981
CS 319-2015
CS 290-1995
CS 306-2011
CS 256-2007
CS 13-1981
CS 57-1981
CS 291-2010
CS 309R-2011
333(iii) Tricalcium citrate
CS 282-1971
CS 290-1995
CS 319-2015
CS 306-2011
CS 13-1981
CS 256-2007
CS 281-1971
CS 291-2010
CS 309R-2011
CS 117-1981
CS 250-2006
CS 221-2001
CS 273-1968
CS 275-1973
CS 57-1981
CS 262-2006 (for use in cheese mass only)
CS 252-2006
332(ii) Tripotassium citrate
CS 282-1971
CS 290-1995
CS 319-2015
CS 306-2011
CS 13-1981
CS 256-2007
CS 281-1971
CS 207-1999
CS 291-2010
CS 309R-2011
CS 117-1981
CS 302-2011
CS 251-2006
CS 250-2006
CS 221-2001
CS 57-1981
CS 252-2006
331(iii) Trisodium citrate
CS 319-2015
CS 306-2011
CS 207-1999
CS 291-2010
CS 309R-2011
CS 302-2011
CS 250-2006
CS 249-2006
CS 282-1971
CS 290-1995
CS 13-1981
CS 256-2007
CS 96-1981
CS 281-1971
CS 98-1981
CS 117-1981
CS 251-2006
CS 97-1981
CS 221-2001
CS 57-1981
CS 89-1981
CS 252-2006
415 Xanthan gum
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 256-2007
CS 105-1981
CS 94-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 221-2001
CS 273-1968
CS 275-1973
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 249-2006
967 Xylitol
CS 117-1981
CS 306-2011
CS 256-2007
CS 105-1981
CS 87-1981
CS 309R-2011

  1. Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, pp. 439-445.

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