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

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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