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

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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