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

Food Additive Search Results

Found 87 additives having the functional class "Acidity regulator":

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
170(i) Calcium carbonate
CS 306-2011
CS 283-1978
CS 252-2006
CS 290-1995
CS 273-1968
CS 251-2006
CS 309R-2011
CS 141-1983
CS 105-1981
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products 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 319-2015
CS 250-2006
CS 281-1971
CS 221-2001
CS 275-1973
CS 249-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 291-2010
CS 282-1971
CS 262-2006 (for use in cheese mass only)
CS 87-1981
260 Acetic acid, glacial
CS 256-2007
CS 306-2011
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 70-1981
CS 319-2015
CS 119-1981
CS 273-1968
CS 221-2001
CS 275-1973
CS 249-2006
CS 309R-2011
CS 302-2011
CS 291-2010
CS 94-1981
CS 262-2006 (for use in cheese mass only)
261(i) Potassium acetate
CS 256-2007
CS 306-2011
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 117-1981
CS 290-1995
CS 319-2015
CS 273-1968
CS 275-1973
CS 309R-2011
CS 291-2010
262(i) Sodium acetate
CS 256-2007
CS 306-2011
CS 117-1981
CS 290-1995
CS 319-2015
CS 273-1968
CS 249-2006
CS 275-1973
CS 309R-2011
CS 291-2010
CS 262-2006 (for use in cheese mass only)
262(ii) Sodium diacetate
263 Calcium acetate
CS 256-2007
CS 306-2011
CS 117-1981
CS 290-1995
CS 319-2015
CS 273-1968
CS 275-1973
CS 309R-2011
CS 291-2010
CS 262-2006 (for use in cheese mass only)
270 Lactic acid, L-, D- and DL-
CS 256-2007
CS 306-2011
CS 117-1981
CS 70-1981
CS 319-2015
CS 119-1981
CS 273-1968
CS 208-1999
CS 221-2001
CS 275-1973
CS 249-2006
CS 309R-2011
CS 291-2010
CS 94-1981
CS 262-2006 (for use in cheese mass only)
296 Malic acid, DL-
CS 256-2007
CS 306-2011
CS 117-1981
CS 319-2015
CS 273-1968
CS 221-2001
CS 249-2006
CS 275-1973
CS 309R-2011
CS 302-2011
CS 291-2010
CS 262-2006 (for use in cheese mass only)
297 Fumaric acid
CS 319-2015
CS 256-2007
CS 306-2011
CS 309R-2011
CS 291-2010
CS 117-1981
300 Ascorbic acid, L-
CS 306-2011
CS 98-1981
CS 89-1981
CS 117-1981
CS 57-1981
CS 97-1981
CS 13-1981
CS 251-2006
CS 309R-2011
CS 302-2011
CG 95-2022
CS 88-1981
CS 256-2007
CS 319-2015 (as antioxidant in canned pineapples)
CS 96-1981
CS 249-2006
CS 275-1973
CS 319-2015 (canned mangoes only)
CS 291-2010
325 Sodium lactate
CS 256-2007
CS 306-2011
CS 117-1981
CS 290-1995
CS 319-2015
CS 273-1968
CS 275-1973
CS 249-2006
CS 309R-2011
CS 253-2006
CS 302-2011
CS 291-2010
CS 262-2006 (for use in cheese mass only)
326 Potassium lactate
CS 256-2007
CS 306-2011
CS 117-1981
CS 290-1995
CS 319-2015
CS 273-1968
CS 275-1973
CS 309R-2011
CS 253-2006
CS 291-2010
CS 262-2006 (for use in cheese mass only)
327 Calcium lactate
CS 256-2007
CS 306-2011
CS 117-1981
CS 290-1995
CS 319-2015
CS 273-1968
CS 249-2006
CS 275-1973
CS 309R-2011
CS 253-2006
CS 291-2010
CS 262-2006 (for use in cheese mass only)
329 Magnesium lactate, DL-
CS 319-2015
CS 256-2007
CS 306-2011
CS 309R-2011
CS 253-2006
CS 291-2010
CS 117-1981
CS 290-1995
330 Citric acid
CS 306-2011
CS 117-1981
CS 57-1981
CS 273-1968
CS 37-1991
CS 13-1981
CS 309R-2011
CS 141-1983
CS 302-2011
CG 95-2022
CS 94-1981
CS 105-1981
CS 256-2007
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 70-1981
CS 319-2015
CS 119-1981
CS 90-1981
CS 221-2001
CS 249-2006
CS 275-1973
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 87-1981
331(i) Sodium dihydrogen citrate
CS 306-2011
CS 98-1981
CS 89-1981
CS 117-1981
CS 252-2006
CS 290-1995
CS 57-1981
CS 97-1981
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 13-1981
CS 251-2006
CS 309R-2011
CS 302-2011
CS 256-2007
CS 207-1999
CS 96-1981
CS 319-2015
CS 250-2006
CS 281-1971
CS 221-2001
CS 275-1973
CS 291-2010
CS 282-1971
CS 262-2006 (for use in cheese mass only)
331(iii) Trisodium citrate
CS 306-2011
CS 98-1981
CS 89-1981
CS 117-1981
CS 252-2006
CS 290-1995
CS 57-1981
CS 97-1981
CS 13-1981
CS 251-2006
CS 309R-2011
CS 302-2011
CS 256-2007
CS 207-1999
CS 96-1981
CS 319-2015
CS 250-2006
CS 281-1971
CS 221-2001
CS 249-2006
CS 291-2010
CS 282-1971
332(i) Potassium dihydrogen citrate
CS 306-2011
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 117-1981
CS 252-2006
CS 290-1995
CS 57-1981
CS 273-1968
CS 13-1981
CS 251-2006
CS 309R-2011
CS 302-2011
CS 256-2007
CS 207-1999
CS 319-2015
CS 250-2006
CS 281-1971
CS 221-2001
CS 275-1973
CS 291-2010
CS 282-1971
332(ii) Tripotassium citrate
CS 256-2007
CS 306-2011
CS 207-1999
CS 117-1981
CS 252-2006
CS 290-1995
CS 57-1981
CS 319-2015
CS 250-2006
CS 281-1971
CS 221-2001
CS 13-1981
CS 251-2006
CS 309R-2011
CS 302-2011
CS 291-2010
CS 282-1971
333(iii) Tricalcium citrate
CS 256-2007
CS 306-2011
CS 117-1981
CS 252-2006
CS 290-1995
CS 57-1981
CS 319-2015
CS 250-2006
CS 281-1971
CS 273-1968
CS 221-2001
CS 13-1981
CS 275-1973
CS 309R-2011
CS 291-2010
CS 282-1971
CS 262-2006 (for use in cheese mass only)
334 L(+)-Tartaric acid
335(ii) Sodium L(+)-tartrate
337 Potassium sodium L(+)-tartrate
338 Phosphoric acid
339(i) Sodium dihydrogen phosphate
339(ii) Disodium hydrogen phosphate
339(iii) Trisodium phosphate
340(i) Potassium dihydrogen phosphate
340(ii) Dipotassium hydrogen phosphate
340(iii) Tripotassium phosphate
341(i) Calcium dihydrogen phosphate
341(ii) Calcium hydrogen phosphate
341(iii) Tricalcium phosphate
342(i) Ammonium dihydrogen phosphate
342(ii) Diammonium hydrogen phosphate
343(i) Magnesium dihydrogen phosphate
343(ii) Magnesium hydrogen phosphate
343(iii) Trimagnesium phosphate
350(i) Sodium hydrogen DL-malate
CS 256-2007
CS 306-2011
CS 98-1981
CS 319-2015
CS 273-1968
CS 275-1973
CS 309R-2011
CS 302-2011
CS 291-2010
CS 262-2006 (for use in cheese mass only)
350(ii) Sodium DL-malate
CS 256-2007
CS 306-2011
CS 117-1981
CS 319-2015
CS 273-1968
CS 249-2006
CS 275-1973
CS 309R-2011
CS 302-2011
CS 291-2010
CS 262-2006 (for use in cheese mass only)
352(ii) Calcium malate, D, L-
CS 256-2007
CS 306-2011
CS 117-1981
CS 319-2015
CS 273-1968
CS 275-1973
CS 309R-2011
CS 302-2011
CS 291-2010
CS 262-2006 (for use in cheese mass only)
355 Adipic acid
365 Sodium fumarates
CS 319-2015
CS 256-2007
CS 306-2011
CS 249-2006
CS 309R-2011
CS 291-2010
CS 117-1981
380 Triammonium citrate
CS 319-2015
CS 256-2007
CS 306-2011
CS 13-1981
CS 309R-2011
CS 291-2010
CS 117-1981
CS 290-1995
CS 57-1981
450(i) Disodium diphosphate
450(ii) Trisodium diphosphate
450(iii) Tetrasodium diphosphate
450(v) Tetrapotassium diphosphate
450(vi) Dicalcium diphosphate
450(vii) Calcium dihydrogen diphosphate
450(ix) Magnesium dihydrogen diphosphate
451(i) Pentasodium triphosphate
451(ii) Pentapotassium triphosphate
452(i) Sodium polyphosphate
452(ii) Potassium polyphosphate
452(iii) Sodium calcium polyphosphate
452(iv) Calcium polyphosphate
452(v) Ammonium polyphosphate
500(i) Sodium carbonate
CS 306-2011
CS 252-2006
CS 290-1995
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 251-2006
CS 309R-2011
CS 141-1983
CS 105-1981
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CS 207-1999
CS 319-2015
CS 250-2006
CS 281-1971
CS 221-2001
CS 275-1973
CS 249-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 291-2010
CS 282-1971
CS 262-2006 (for use in cheese mass only)
CS 87-1981
500(ii) Sodium hydrogen carbonate
CS 306-2011
CS 252-2006
CS 290-1995
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 251-2006
CS 309R-2011
CS 141-1983
CS 105-1981
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CS 207-1999
CS 319-2015
CS 250-2006
CS 281-1971
CS 221-2001
CS 275-1973
CS 249-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 291-2010
CS 282-1971
CS 262-2006 (for use in cheese mass only)
CS 87-1981
500(iii) Sodium sesquicarbonate
CS 306-2011
CS 252-2006
CS 290-1995
CS 273-1968
CS 251-2006
CS 309R-2011
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CS 207-1999
CS 319-2015
CS 250-2006
CS 281-1971
CS 221-2001
CS 275-1973
CS 253-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 291-2010
CS 282-1971
CS 262-2006 (for use in cheese mass only)
501(i) Potassium carbonate
CS 306-2011
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 117-1981
CS 252-2006
CS 290-1995
CS 273-1968
CS 251-2006
CS 309R-2011
CS 141-1983
CS 105-1981
CS 256-2007
CS 207-1999
CS 319-2015
CS 250-2006
CS 281-1971
CS 221-2001
CS 275-1973
CS 249-2006
CS 291-2010
CS 282-1971
CS 87-1981
501(ii) Potassium hydrogen carbonate
CS 306-2011
CS 117-1981
CS 252-2006
CS 290-1995
CS 273-1968
CS 251-2006
CS 309R-2011
CS 141-1983
CS 105-1981
CS 256-2007
CS 207-1999
CS 319-2015
CS 250-2006
CS 281-1971
CS 221-2001
CS 275-1973
CS 291-2010
CS 282-1971
CS 262-2006 (for use in cheese mass only)
CS 87-1981
503(i) Ammonium carbonate
CS 256-2007
CS 306-2011
CS 117-1981
CS 290-1995
CS 319-2015
CS 309R-2011
CS 141-1983
CS 291-2010
CS 87-1981
CS 105-1981
503(ii) Ammonium hydrogen carbonate
CS 256-2007
CS 306-2011
CS 117-1981
CS 290-1995
CS 319-2015
CS 309R-2011
CS 141-1983
CS 291-2010
CS 87-1981
CS 105-1981
504(i) Magnesium carbonate
CS 256-2007
CS 306-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 283-1978
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards)
CS 290-1995
CS 319-2015
CS 273-1968
CS 251-2006
CS 275-1973
CS 309R-2011
CS 141-1983
CS 327-2017 (anticaking agents in ground cumin only)
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 87-1981
CS 105-1981
504(ii) Magnesium hydroxide carbonate
CS 256-2007
CS 306-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 283-1978
CS 290-1995
CS 319-2015
CS 273-1968
CS 275-1973
CS 309R-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 291-2010
CS 262-2006 (for use in cheese mass only)
507 Hydrochloric acid
CS 256-2007
CS 306-2011
CS 98-1981
CS 57-1981
CS 319-2015
CS 273-1968
CS 221-2001
CS 13-1981
CS 275-1973
CS 309R-2011
CS 291-2010
CS 262-2006 (for use in cheese mass only)
514(i) Sodium sulfate
CS 319-2015
CS 256-2007
CS 306-2011
CS 13-1981
CS 309R-2011
CS 291-2010
CS 117-1981
CS 57-1981
514(ii) Sodium hydrogen sulfate
CS 319-2015
CS 256-2007
CS 306-2011
CS 309R-2011
CS 291-2010
CS 117-1981
515(i) Potassium sulfate
CS 319-2015
CS 256-2007
CS 306-2011
CS 13-1981
CS 309R-2011
CS 291-2010
CS 117-1981
CS 57-1981
516 Calcium sulfate
CS 319-2015
CS 256-2007
CS 306-2011
CS 249-2006
CS 309R-2011
CS 291-2010
CS 117-1981
523 Aluminium ammonium sulfate
524 Sodium hydroxide
CS 256-2007
CS 306-2011
CS 117-1981
CS 290-1995
CS 319-2015
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 141-1983
CS 291-2010
CS 87-1981
CS 105-1981
525 Potassium hydroxide
CS 256-2007
CS 306-2011
CS 117-1981
CS 290-1995
CS 319-2015
CS 309R-2011
CS 141-1983
CS 291-2010
CS 87-1981
CS 105-1981
526 Calcium hydroxide
CS 256-2007
CS 306-2011
CS 117-1981
CS 290-1995
CS 319-2015
CS 309R-2011
CS 253-2006
CS 141-1983
CS 291-2010
CS 87-1981
CS 105-1981
527 Ammonium hydroxide
CS 256-2007
CS 306-2011
CS 117-1981
CS 290-1995
CS 319-2015
CS 309R-2011
CS 141-1983
CS 291-2010
CS 87-1981
CS 105-1981
528 Magnesium hydroxide
CS 256-2007
CS 306-2011
CS 117-1981
CS 290-1995
CS 319-2015
CS 309R-2011
CS 141-1983
CS 291-2010
CS 87-1981
CS 105-1981
529 Calcium oxide
CS 319-2015
CS 256-2007
CS 306-2011
CS 249-2006
CS 309R-2011
CS 291-2010
CS 117-1981
530 Magnesium oxide
CS 256-2007
CS 306-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 319-2015
CS 251-2006
CS 309R-2011
CS 141-1983
CS 327-2017 (anticaking agents in ground cumin only)
CS 291-2010
CS 87-1981
CS 105-1981
541(i) Sodium aluminium phosphate, acidic
541(ii) Sodium aluminium phosphate, basic
575 Glucono delta-lactone
CS 256-2007
CS 306-2011
CS 283-1978
CS 98-1981
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 89-1981
CS 117-1981
CS 57-1981
CS 319-2015
CS 273-1968
CS 208-1999
CS 221-2001
CS 13-1981
CS 275-1973
CS 309R-2011
CS 291-2010
CS 262-2006 (for use in cheese mass only)
577 Potassium gluconate
CS 256-2007
CS 306-2011
CS 117-1981
CS 57-1981
CS 319-2015
CS 273-1968
CS 13-1981
CS 275-1973
CS 309R-2011
CS 291-2010
CS 262-2006 (for use in cheese mass only)
578 Calcium gluconate
CS 306-2011
CS 117-1981
CS 57-1981
CS 319-2015
CS 273-1968
CS 13-1981
CS 275-1973
CS 309R-2011
CS 291-2010
CS 262-2006 (for use in cheese mass only)
580 Magnesium gluconate
CS 319-2015
CS 256-2007
CS 306-2011
CS 13-1981
CS 309R-2011
CS 291-2010
CS 117-1981
CS 57-1981
903 Carnauba wax

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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