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

Food Additive Search Results

Found 142 additives having the functional class "Stabilizer":

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
1505 Triethyl citrate
1451 Acetylated oxidized starch
CS 249-2006
CS 309R-2011
CS 306-2011
CS 256-2007
CS 117-1981
1450 Starch sodium octenyl succinate
CS 249-2006
CS 309R-2011
CS 306-2011
CS 256-2007
CS 117-1981
1442 Hydroxypropyl distarch phosphate
CS 70-1981
CS 306-2011
CS 273-1968
CS 94-1981
CS 275-1973
CS 117-1981 (anticaking agents in dehydrated products only)
CS 253-2006 (see functional class table and footnote)
CS 327-2017 (anticaking agents in ground cumin only)
CS 249-2006
CS 309R-2011
CS 119-1981
CS 256-2007
CS 221-2001
1440 Hydroxypropyl starch
CS 70-1981
CS 306-2011
CS 94-1981
CS 273-1968
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 119-1981
CS 256-2007
CS 221-2001
CS 117-1981
1422 Acetylated distarch adipate
CS 70-1981
CS 306-2011
CS 94-1981
CS 273-1968
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 119-1981
CS 256-2007
CS 221-2001
CS 117-1981
1420 Starch acetate
CS 70-1981
CS 306-2011
CS 94-1981
CS 273-1968
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 119-1981
CS 256-2007
CS 221-2001
CS 117-1981
1414 Acetylated distarch phosphate
CS 70-1981
CS 306-2011
CS 94-1981
CS 273-1968
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 119-1981
CS 256-2007
CS 221-2001
CS 117-1981
1413 Phosphated distarch phosphate
CS 70-1981
CS 306-2011
CS 94-1981
CS 273-1968
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 119-1981
CS 256-2007
CS 221-2001
CS 117-1981
1412 Distarch phosphate
CS 70-1981
CS 306-2011
CS 94-1981
CS 273-1968
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 119-1981
CS 256-2007
CS 221-2001
CS 117-1981
1410 Monostarch phosphate
CS 70-1981
CS 306-2011
CS 94-1981
CS 273-1968
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 119-1981
CS 256-2007
CS 221-2001
CS 117-1981
1405 Starches, enzyme treated
CS 306-2011
CS 273-1968
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 249-2006
CS 309R-2011
CS 256-2007
CS 221-2001
CS 117-1981
1404 Oxidized starch
CS 70-1981
CS 306-2011
CS 273-1968
CS 94-1981
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 249-2006
CS 309R-2011
CS 119-1981
CS 256-2007
CS 221-2001
CS 117-1981
1403 Bleached starch
CS 306-2011
CS 273-1968
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 249-2006
CS 309R-2011
CS 256-2007
CS 221-2001
CS 117-1981
1402 Alkaline treated starch
CS 70-1981
CS 306-2011
CS 273-1968
CS 94-1981
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 249-2006
CS 309R-2011
CS 119-1981
CS 256-2007
CS 221-2001
CS 117-1981
1401 Acid-treated starch
CS 70-1981
CS 306-2011
CS 273-1968
CS 94-1981
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 249-2006
CS 309R-2011
CS 119-1981
CS 256-2007
CS 221-2001
CS 117-1981
1400 Dextrins, roasted starch
CS 306-2011
CS 273-1968
CS 309R-2011
CS 275-1973
CS 256-2007
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 105-1981
1209 Polyvinyl alcohol (PVA) –Polyethylene glycol (PEG) graft copolymer
1202 Polyvinylpyrrolidone, insoluble
CS 256-2007
CS 117-1981
1201 Polyvinylpyrrolidone
1200 Polydextroses
CS 87-1981
CS 306-2011
CS 256-2007
CS 117-1981
CS 105-1981
1103 Invertases
1101(iii) Bromelain
CS 306-2011
CS 256-2007
CS 117-1981
1101(i) Protease from Aspergillus orizae var.
CS 306-2011
CS 256-2007
CS 117-1981
967 Xylitol
CS 306-2011
CS 309R-2011
CS 87-1981
CS 256-2007
CS 117-1981
CS 105-1981
965(ii) Maltitol syrup
CS 306-2011
CS 309R-2011
CS 87-1981
CS 256-2007
CS 117-1981
CS 105-1981
965(i) Maltitol
CS 306-2011
CS 309R-2011
CS 87-1981
CS 256-2007
CS 117-1981
CS 105-1981
953 Isomalt (Hydrogenated isomaltulose)
CS 306-2011
CS 87-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
901 Beeswax
576 Sodium gluconate
CS 306-2011
CS 256-2007
CS 221-2001
CS 117-1981
541(ii) Sodium aluminium phosphate, basic
541(i) Sodium aluminium phosphate, acidic
523 Aluminium ammonium sulfate
516 Calcium sulfate
CS 249-2006
CS 319-2015
CS 306-2011
CS 309R-2011
CS 256-2007
CS 117-1981
CS 291-2010
511 Magnesium chloride
CS 319-2015 (canned mangoes only)
CS 256-2007
CS 117-1981
509 Calcium chloride
CS 306-2011
CS 251-2006
CS 250-2006
CS 319-2015 (canned mangoes only)
CS 252-2006
CS 207-1999
CS 281-1971
CS 256-2007
CS 282-1971
CS 117-1981
508 Potassium chloride
CS 306-2011
CS 251-2006
CS 250-2006
CS 319-2015 (canned mangoes only)
CS 96-1981
CS 252-2006
CS 249-2006
CS 98-1981
CS 88-1981
CS 207-1999
CS 97-1981
CS 281-1971
CS 89-1981
CS 256-2007
CS 282-1971
CS 117-1981
501(ii) Potassium hydrogen carbonate
CS 319-2015
CS 306-2011
CS 273-1968
CS 291-2010
CS 105-1981
CS 87-1981
CS 262-2006 (for use in cheese mass only)
CS 281-1971
CS 256-2007
CS 282-1971
CS 117-1981
CS 290-1995
CS 141-1983
CS 251-2006
CS 250-2006
CS 275-1973
CS 252-2006
CS 207-1999
CS 309R-2011
CS 221-2001
501(i) Potassium carbonate
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 319-2015
CS 306-2011
CS 273-1968
CS 291-2010
CS 105-1981
CS 249-2006
CS 87-1981
CS 281-1971
CS 256-2007
CS 282-1971
CS 117-1981
CS 290-1995
CS 141-1983
CS 251-2006
CS 250-2006
CS 275-1973
CS 252-2006
CS 207-1999
CS 309R-2011
CS 221-2001
500(ii) Sodium hydrogen carbonate
CS 319-2015
CS 306-2011
CS 273-1968
CS 117-1981 (anticaking agents in dehydrated products only)
CS 253-2006 (see functional class table and footnote)
CS 291-2010
CS 105-1981
CS 249-2006
CS 87-1981
CS 262-2006 (for use in cheese mass only)
CS 281-1971
CS 256-2007
CS 282-1971
CS 290-1995
CS 141-1983
CS 251-2006
CS 250-2006
CS 275-1973
CS 252-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 207-1999
CS 309R-2011
CS 221-2001
500(i) Sodium carbonate
CS 319-2015
CS 306-2011
CS 273-1968
CS 117-1981 (anticaking agents in dehydrated products only)
CS 253-2006 (see functional class table and footnote)
CS 291-2010
CS 105-1981
CS 249-2006
CS 87-1981
CS 262-2006 (for use in cheese mass only)
CS 281-1971
CS 256-2007
CS 282-1971
CS 290-1995
CS 141-1983
CS 251-2006
CS 250-2006
CS 275-1973
CS 252-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 207-1999
CS 309R-2011
CS 221-2001
494 Sorbitan monooleate
493 Sorbitan monolaurate
492 Sorbitan tristearate
491 Sorbitan monostearate
482(i) Calcium stearoyl lactylate
481(i) Sodium stearoyl lactylate
475 Polyglycerol esters of fatty acids
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 306-2011
CS 309R-2011
CS 319-2015 (canned mangoes only)
CS 275-1973
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 291-2010
472b Lactic and fatty acid esters of glycerol
CS 309R-2011
CS 275-1973
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 117-1981
472a Acetic and fatty acid esters of glycerol
CS 309R-2011
CS 275-1973
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 117-1981
471 Mono- and di-glycerides of fatty acids
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
CS 290-1995
CS 141-1983
CS 251-2006
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 249-2006
CS 207-1999
CS 309R-2011
CS 87-1981
CS 256-2007
CS 117-1981
470(ii) Salts of oleic acid with calcium, potassium and sodium
CS 309R-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 275-1973
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
CS 309R-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 275-1973
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)
CS 306-2011
CS 256-2007
CS 117-1981
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
CS 302-2011
CS 306-2011
CS 256-2007
CS 117-1981
467 Ethyl hydroxyethyl cellulose
CS 309R-2011
CS 306-2011
CS 256-2007
CS 117-1981
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 302-2011
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
CS 319-2015 (canned mangoes only)
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 249-2006
CS 309R-2011
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 221-2001
CS 117-1981
465 Methyl ethyl cellulose
CS 309R-2011
CS 306-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 117-1981
464 Hydroxypropyl methyl cellulose
CS 309R-2011
CS 306-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 117-1981
463 Hydroxypropyl cellulose
CS 309R-2011
CS 306-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 117-1981
461 Methyl cellulose
CS 309R-2011
CS 306-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 117-1981
460(ii) Powdered cellulose
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 306-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 253-2006 (see functional class table and footnote)
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
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 256-2007
CS 221-2001
460(i) Microcrystalline cellulose (Cellulose gel)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 306-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 253-2006 (see functional class table and footnote)
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
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 256-2007
CS 221-2001
459 Cyclodextrin, beta-
458 Cyclodextrin, gamma-
CS 306-2011
CS 256-2007
CS 117-1981
457 Cyclodextrin, alpha-
CS 306-2011
CS 256-2007
CS 117-1981
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
440 Pectins
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 306-2011
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 119-1981 (for use in packing media only)
CS 249-2006
CS 309R-2011
CS 70-1981 (for use in packing media only)
CS 87-1981
CS 256-2007
CS 221-2001
CS 117-1981
437 Tamarind seed polysaccharide
CS 306-2011
CS 94-1981
CS 243-2003
CS 288-1976
CS 249-2006
CS 115-1981
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 296-2009
CS 309R-2011
CS 119-1981
CS 273-1968 (in cheese mass only)
CS 275-1973 (in cheese mass only)
CS 256-2007
CS 117-1981
436 Polyoxyethylene (20) sorbitan tristearate
435 Polyoxyethylene (20) sorbitan monostearate
433 Polyoxyethylene (20) sorbitan monooleate
432 Polyoxyethylene (20) sorbitan monolaurate
427 Cassia gum
CS 309R-2011
CS 306-2011
CS 256-2007
CS 117-1981
425 Konjac flour
CS 309R-2011
CS 306-2011
CS 256-2007
CS 117-1981
424 Curdlan
CS 249-2006
CS 319-2015 (canned mangoes only)
CS 306-2011
CS 256-2007
CS 117-1981
421 Mannitol
CS 306-2011
CG 95-2022 (For use at 10 mg/kg as carrier), (For use in vitamin B12 dry rubbing, 0.1% only)
CS 87-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 105-1981
420(ii) Sorbitol syrup
CS 249-2006
CS 306-2011
CS 87-1981
CS 256-2007
CS 117-1981
CS 105-1981
420(i) Sorbitol
CS 249-2006
CS 306-2011
CS 87-1981
CS 256-2007
CS 117-1981
CS 105-1981
419 Gum ghatti
CS 306-2011
CS 243-2003
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 296-2009
CS 309R-2011
CS 256-2007
CS 117-1981
418 Gellan gum
CS 249-2006
CS 306-2011
CS 275-1973
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 105-1981
417 Tara gum
CS 249-2006
CS 306-2011
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 256-2007
CS 221-2001
CS 117-1981
CS 105-1981
416 Karaya gum
CS 306-2011
CS 273-1968
CS 275-1973
CS 105-1981
CS 249-2006
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 221-2001
CS 117-1981
415 Xanthan gum
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 249-2006
CS 309R-2011
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 221-2001
CS 117-1981
414 Gum arabic (Acacia gum)
CS 249-2006
CS 306-2011
CS 309R-2011
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 87-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 105-1981
413 Tragacanth gum
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 309R-2011
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 221-2001
CS 117-1981
412 Guar gum
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 327-2017 (anticaking agents in ground cumin only)
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 249-2006
CS 309R-2011
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 221-2001
CS 117-1981
410 Carob bean gum
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 249-2006
CS 309R-2011
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 221-2001
CS 117-1981
407a Processed eucheuma seaweed (PES)
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 306-2011
CS 273-1968
CS 250-2006
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 252-2006
CS 119-1981 (for use in packing media only)
CS 249-2006
CS 309R-2011
CS 70-1981 (for use in packing media only)
CS 256-2007
CS 117-1981
407 Carrageenan
CS 306-2011
CS 273-1968
CS 96-1981
CS 253-2006 (see functional class table and footnote)
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 249-2006
CS 262-2006 (for use in cheese mass only)
CS 97-1981
CS 281-1971
CS 256-2007
CS 282-1971
CS 117-1981
CS 94-1981 (for use in packing media only)
CS 250-2006
CS 275-1973
CS 252-2006
CS 309R-2011
CS 70-1981 (for use in packing media only)
CS 221-2001
406 Agar
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
CS 275-1973
CS 96-1981
CS 253-2006 (see functional class table and footnote)
CS 119-1981 (for use in packing media only)
CS 249-2006
CS 309R-2011
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 97-1981
CS 256-2007
CS 221-2001
CS 117-1981
405 Propylene glycol alginate
404 Calcium alginate
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 119-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 256-2007
CS 221-2001
CS 117-1981
403 Ammonium alginate
CS 306-2011
CS 273-1968
CS 309R-2011
CS 275-1973
CS 256-2007
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 117-1981
402 Potassium alginate
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
CS 275-1973
CS 96-1981
CS 253-2006 (see functional class table and footnote)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 70-1981 (for use in packing media only)
CS 97-1981
CS 256-2007
CS 221-2001
CS 117-1981
401 Sodium alginate
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
CS 275-1973
CS 96-1981
CS 253-2006 (see functional class table and footnote)
CS 119-1981 (for use in packing media only)
CS 249-2006
CS 309R-2011
CS 70-1981 (for use in packing media only)
CS 97-1981
CS 256-2007
CS 221-2001
CS 117-1981
400 Alginic acid
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 249-2006
CS 309R-2011
CS 70-1981 (for use in packing media only)
CS 256-2007
CS 221-2001
CS 117-1981
386 Disodium ethylenediaminetetraacetate
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
337 Potassium sodium L(+)-tartrate
335(ii) Sodium L(+)-tartrate
333(iii) Tricalcium citrate
CS 290-1995
CS 319-2015
CS 306-2011
CS 13-1981
CS 273-1968
CS 250-2006
CS 275-1973
CS 252-2006
CS 291-2010
CS 57-1981
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 281-1971
CS 256-2007
CS 221-2001
CS 282-1971
CS 117-1981
332(ii) Tripotassium citrate
CS 302-2011
CS 290-1995
CS 319-2015
CS 306-2011
CS 13-1981
CS 251-2006
CS 250-2006
CS 252-2006
CS 291-2010
CS 57-1981
CS 207-1999
CS 309R-2011
CS 281-1971
CS 256-2007
CS 221-2001
CS 282-1971
CS 117-1981
332(i) Potassium dihydrogen citrate
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 302-2011
CS 319-2015
CS 306-2011
CS 13-1981
CS 273-1968
CS 291-2010
CS 281-1971
CS 256-2007
CS 282-1971
CS 117-1981
CS 290-1995
CS 251-2006
CS 250-2006
CS 275-1973
CS 252-2006
CS 57-1981
CS 207-1999
CS 309R-2011
CS 221-2001
331(iii) Trisodium citrate
CS 302-2011
CS 319-2015
CS 306-2011
CS 13-1981
CS 96-1981
CS 291-2010
CS 249-2006
CS 97-1981
CS 281-1971
CS 256-2007
CS 282-1971
CS 117-1981
CS 290-1995
CS 251-2006
CS 250-2006
CS 252-2006
CS 57-1981
CS 98-1981
CS 207-1999
CS 309R-2011
CS 89-1981
CS 221-2001
331(i) Sodium dihydrogen citrate
CS 302-2011
CS 319-2015
CS 13-1981
CS 306-2011
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 96-1981
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 97-1981
CS 281-1971
CS 282-1971
CS 256-2007
CS 117-1981
CS 290-1995
CS 251-2006
CS 250-2006
CS 275-1973
CS 252-2006
CS 57-1981
CS 98-1981
CS 207-1999
CS 309R-2011
CS 89-1981
CS 221-2001
263 Calcium acetate
CS 290-1995
CS 319-2015
CS 306-2011
CS 273-1968
CS 275-1973
CS 291-2010
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 117-1981
181 Tannic acid (Tannins)
170(i) Calcium carbonate
CS 319-2015
CS 306-2011
CS 273-1968
CS 283-1978
CS 117-1981 (anticaking agents in dehydrated products only)
CS 291-2010
CS 105-1981
CS 249-2006
CS 87-1981
CS 262-2006 (for use in cheese mass only)
CS 281-1971
CS 256-2007
CS 282-1971
CS 290-1995
CS 141-1983
CS 251-2006
CS 250-2006
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 275-1973
CS 252-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 309R-2011
CS 221-2001

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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