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

Food Additive Search Results

Found 17 additives having the functional class "Colour retention agent":

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
586 4-Hexylresorcinol
523 Aluminium ammonium sulfate
385 Calcium disodium ethylenediaminetetraacetate
330 Citric acid
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 258R-2007
CS 298R-2009
CS 275-1973
CS 256-2007
CS 260-2007
CS 306-2011
CS 355R-2023
CS 87-1981
CS 13-1981
CS 94-1981
CS 57-1981
CS 319-2015
CS 37-1991
CS 262-2006 (for use in cheese mass only)
CS 90-1981
CS 257R-2007
CS 117-1981
CS 243-2003 (acidity regulator only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 105-1981
CS 249-2006
CG 95-2022
CS 291-2010
CS 323R-2017
CS 322R-2015
CS 141-1983
CS 221-2001
CS 70-1981
CS 309R-2011
CS 302-2011
CS 119-1981
CS 273-1968
386 Disodium ethylenediaminetetraacetate
579 Ferrous gluconate
585 Ferrous lactate
504(i) Magnesium carbonate
CS 298R-2009
CS 275-1973
CS 256-2007
CS 260-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CS 306-2011
CS 87-1981
CS 355R-2023
CS 327-2021
CS 319-2015
CS 262-2006 (for use in cheese mass only)
CS 352-2022
CS 243-2003 (acidity regulator only)
CS 353-2022
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 105-1981
CS 344-2021
CS 283-1978
CS 291-2010
CS 323R-2017
CS 322R-2015
CS 343-2021
CS 141-1983
CS 251-2006
CS 290-1995
CS 309R-2011
CS 347-2019
CS 273-1968
511 Magnesium chloride
CS 322R-2015
CS 298R-2009
CS 319-2015 (canned mangoes only)
CS 256-2007
CS 260-2007
CS 243-2003 (stabilizer only)
CS 355R-2023
CS 117-1981
528 Magnesium hydroxide
CS 298R-2009
CS 256-2007
CS 260-2007
CS 105-1981
CS 291-2010
CS 306-2011
CS 87-1981
CS 355R-2023
CS 323R-2017
CS 322R-2015
CS 141-1983
CS 319-2015
CS 290-1995
CS 309R-2011
CS 117-1981
CS 243-2003 (acidity regulator only)
504(ii) Magnesium hydroxide carbonate
CS 298R-2009
CS 275-1973
CS 256-2007
CS 260-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CS 306-2011
CS 355R-2023
CS 327-2021
CS 319-2015
CS 262-2006 (for use in cheese mass only)
CS 352-2022
CS 243-2003 (acidity regulator only)
CS 353-2022
CS 344-2021
CS 283-1978
CS 291-2010
CS 323R-2017
CS 322R-2015
CS 343-2021
CS 290-1995
CS 309R-2011
CS 347-2019
CS 273-1968
1202 Polyvinylpyrrolidone, insoluble
CS 322R-2015
CS 298R-2009
CS 256-2007
CS 260-2007
CS 355R-2023
CS 117-1981
252 Potassium nitrate
249 Potassium nitrite
251 Sodium nitrate
250 Sodium nitrite
512 Stannous chloride

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.

 printer-friendly version

GSFA Home Food Categories Food Additives Search Functional Classes Glossary

© FAO and WHO 2026