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

Food Additive Search Results

Found 40 additives having the functional class "Glazing agent":

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
400 Alginic acid
CS 256-2007
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 117-1981
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 249-2006
CS 105-1981
CS 306-2011
CS 275-1973
CS 119-1981 (for use in packing media only)
CS 273-1968
401 Sodium alginate
CS 256-2007
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 117-1981
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 249-2006
CS 97-1981
CS 306-2011
CS 275-1973
CS 96-1981
CS 119-1981 (for use in packing media only)
CS 273-1968
402 Potassium alginate
CS 256-2007
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 117-1981
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 97-1981
CS 306-2011
CS 275-1973
CS 96-1981
CS 119-1981 (for use in packing media only)
CS 273-1968
403 Ammonium alginate
CS 221-2001
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 306-2011
CS 275-1973
CS 273-1968
404 Calcium alginate
CS 256-2007
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 117-1981
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 275-1973
CS 119-1981 (for use in packing media only)
CS 273-1968
406 Agar
CS 256-2007
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 249-2006
CS 97-1981
CS 306-2011
CS 275-1973
CS 96-1981
CS 119-1981 (for use in packing media only)
CS 273-1968
407 Carrageenan
CS 256-2007
CS 221-2001
CS 309R-2011
CS 249-2006
CS 282-1971
CS 250-2006
CS 273-1968
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 252-2006
CS 281-1971
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 97-1981
CS 306-2011
CS 275-1973
CS 96-1981
CS 119-1981 (for use in packing media only)
407a Processed eucheuma seaweed (PES)
CS 256-2007
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 117-1981
CS 252-2006
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 249-2006
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 306-2011
CS 275-1973
CS 119-1981 (for use in packing media only)
CS 250-2006
CS 273-1968
414 Gum arabic (Acacia gum)
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 87-1981
CS 309R-2011
CS 249-2006
CS 105-1981
CS 117-1981
CS 306-2011
CG 95-2022 (For use at 10 mg/kg as carrier)
425 Konjac flour
CS 256-2007
CS 309R-2011
CS 117-1981
CS 306-2011
440 Pectins
CS 256-2007
CS 87-1981
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 117-1981
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 249-2006
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 306-2011
CS 119-1981 (for use in packing media only)
CS 273-1968
460(i) Microcrystalline cellulose (Cellulose gel)
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 256-2007
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 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 105-1981
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 117-1981 (anticaking agents in dehydrated products only)
460(ii) Powdered cellulose
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 256-2007
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 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 105-1981
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 117-1981 (anticaking agents in dehydrated products only)
461 Methyl cellulose
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 306-2011
462 Ethyl cellulose
CS 256-2007
CS 117-1981
CS 306-2011
463 Hydroxypropyl cellulose
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 306-2011
464 Hydroxypropyl methyl cellulose
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 306-2011
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 256-2007
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 249-2006
CS 105-1981
CS 306-2011
CS 275-1973
CS 302-2011
CS 119-1981 (for use in packing media only)
CS 319-2015 (canned mangoes only)
CS 273-1968
471 Mono- and di-glycerides of fatty acids
CS 256-2007
CS 87-1981
CS 290-1995
CS 117-1981
CS 141-1983
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 249-2006
CS 105-1981
CS 275-1973
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
CS 207-1999
CS 251-2006
473 Sucrose esters of fatty acids
473a Sucrose Oligoesters, Type I and Type II
553(iii) Talc
CS 256-2007
CS 105-1981
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 251-2006
CS 117-1981 (anticaking agents in dehydrated products only)
901 Beeswax
902 Candelilla wax
903 Carnauba wax
904 Shellac, bleached
905c(i) Microcrystalline wax
905d Mineral oil, high viscosity
905e Mineral oil, medium viscosity
907 Hydrogenated poly-1-decenes
953 Isomalt (Hydrogenated isomaltulose)
CS 256-2007
CS 87-1981
CS 105-1981
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 117-1981 (anticaking agents in dehydrated products only)
1200 Polydextroses
CS 256-2007
CS 87-1981
CS 105-1981
CS 117-1981
CS 306-2011
1201 Polyvinylpyrrolidone
1203 Polyvinyl alcohol
1204 Pullulan
CS 256-2007
CS 117-1981
1205 Methacrylate copolymer, basic (BMC)
CS 117-1981
1209 Polyvinyl alcohol (PVA) –Polyethylene glycol (PEG) graft copolymer
1503 Castor oil
1520 Propylene glycol
1521 Polyethylene glycol

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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