GSFA Online
Updated up to the 48th Session of the Codex Alimentarius Commission (2025)

Food Additive Search Results
INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
460(i) Microcrystalline cellulose (Cellulose gel)
CS 243-2003 (stabilizer or thickener only)
CS 327-2021
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 298R-2009
CS 221-2001
CS 343-2021
CS 347-2019
CS 306-2011
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 344-2021
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 353-2022
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 352-2022
CS 323R-2017
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 117-1981 (anticaking agents in dehydrated products only)
CS 322R-2015
CS 256-2007
CS 260-2007
CS 309R-2011
460(ii) Powdered cellulose
CS 243-2003 (stabilizer or thickener only)
CS 327-2021
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 298R-2009
CS 221-2001
CS 343-2021
CS 347-2019
CS 306-2011
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 344-2021
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 353-2022
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 352-2022
CS 323R-2017
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 117-1981 (anticaking agents in dehydrated products only)
CS 322R-2015
CS 256-2007
CS 260-2007
CS 309R-2011

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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