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

Food Additive Search Results

Found 124 additives having the functional class "Emulsifier":

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
472a Acetic and fatty acid esters of glycerol
CS 355R-2023
CS 298R-2009
CS 275-1973
CS 243-2003 (stabilizer only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 322R-2015
CS 256-2007
1422 Acetylated distarch adipate
CS 221-2001
CS 355R-2023
CS 306-2011
CS 273-1968
CS 298R-2009
CS 323R-2017
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 249-2006
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 119-1981
CS 260-2007
CS 70-1981
CS 117-1981
CS 322R-2015
CS 94-1981
1414 Acetylated distarch phosphate
CS 221-2001
CS 355R-2023
CS 298R-2009
CS 273-1968
CS 306-2011
CS 323R-2017
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 275-1973
CS 249-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 119-1981
CS 260-2007
CS 70-1981
CS 117-1981
CS 94-1981
CS 322R-2015
1451 Acetylated oxidized starch
CS 355R-2023
CS 298R-2009
CS 306-2011
CS 249-2006
CS 323R-2017
CS 260-2007
CS 309R-2011
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 322R-2015
CS 256-2007
1401 Acid-treated starch
CS 221-2001
CS 355R-2023
CS 306-2011
CS 273-1968
CS 298R-2009
CS 323R-2017
CS 309R-2011
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 249-2006
CS 275-1973
CS 119-1981
CS 260-2007
CS 70-1981
CS 117-1981
CS 322R-2015
CS 94-1981
406 Agar
CS 221-2001
CS 355R-2023
CS 273-1968
CS 306-2011
CS 298R-2009
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 96-1981
CS 249-2006
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 117-1981
CS 322R-2015
CS 94-1981 (for use in packing media only)
CS 97-1981
400 Alginic acid
CS 221-2001
CS 355R-2023
CS 273-1968
CS 306-2011
CS 298R-2009
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 309R-2011
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 117-1981
CS 322R-2015
CS 94-1981 (for use in packing media only)
1402 Alkaline treated starch
CS 221-2001
CS 355R-2023
CS 306-2011
CS 273-1968
CS 298R-2009
CS 323R-2017
CS 309R-2011
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 249-2006
CS 275-1973
CS 119-1981
CS 260-2007
CS 70-1981
CS 117-1981
CS 322R-2015
CS 94-1981
403 Ammonium alginate
CS 221-2001
CS 355R-2023
CS 273-1968
CS 306-2011
CS 298R-2009
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
CS 260-2007
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 322R-2015
CS 256-2007
452(v) Ammonium polyphosphate
442 Ammonium salts of phosphatidic acid
901 Beeswax
1403 Bleached starch
CS 221-2001
CS 355R-2023
CS 273-1968
CS 306-2011
CS 298R-2009
CS 249-2006
CS 275-1973
CS 323R-2017
CS 260-2007
CS 309R-2011
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 322R-2015
CS 256-2007
542 Bone phosphate
450(vii) Calcium dihydrogen diphosphate
452(iv) Calcium polyphosphate
482(i) Calcium stearoyl lactylate
902 Candelilla wax
410 Carob bean gum
CS 221-2001
CS 355R-2023
CS 298R-2009
CS 306-2011
CS 273-1968
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 117-1981
CS 322R-2015
CS 94-1981 (for use in packing media only)
407 Carrageenan
CS 221-2001
CS 355R-2023
CS 298R-2009
CS 273-1968
CS 306-2011
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 282-1971
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 96-1981
CS 249-2006
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 281-1971
CS 252-2006
CS 250-2006
CS 117-1981
CS 322R-2015
CS 94-1981 (for use in packing media only)
CS 97-1981
427 Cassia gum
CS 355R-2023
CS 298R-2009
CS 306-2011
CS 323R-2017
CS 260-2007
CS 243-2003 (emulsifier only)
CS 309R-2011
CS 117-1981
CS 322R-2015
CS 256-2007
1503 Castor oil
472c Citric and fatty acid esters of glycerol
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
CS 355R-2023
CS 306-2011
CS 298R-2009
CS 275-1973
CS 243-2003 (stabilizer only)
CS 319-2015 (canned mangoes only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
CS 260-2007
CS 309R-2011
CS 291-2010
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 322R-2015
CS 256-2007
1400 Dextrins, roasted starch
CS 221-2001
CS 355R-2023
CS 298R-2009
CS 306-2011
CS 273-1968
CS 275-1973
CS 323R-2017
CS 260-2007
CS 309R-2011
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 322R-2015
CS 256-2007
472e Diacetyltartaric and fatty acid esters of glycerol
450(vi) Dicalcium diphosphate
480 Dioctyl sodium sulfosuccinate
340(ii) Dipotassium hydrogen phosphate
450(i) Disodium diphosphate
339(ii) Disodium hydrogen phosphate
1412 Distarch phosphate
CS 221-2001
CS 355R-2023
CS 306-2011
CS 273-1968
CS 298R-2009
CS 323R-2017
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 249-2006
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 119-1981
CS 260-2007
CS 70-1981
CS 117-1981
CS 322R-2015
CS 94-1981
467 Ethyl hydroxyethyl cellulose
CS 355R-2023
CS 298R-2009
CS 306-2011
CS 323R-2017
CS 260-2007
CS 309R-2011
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 322R-2015
CS 256-2007
445(iii) Glycerol ester of wood rosin
412 Guar gum
CS 221-2001
CS 355R-2023
CS 273-1968
CS 306-2011
CS 298R-2009
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 327-2021
CS 117-1981
CS 322R-2015
CS 94-1981 (for use in packing media only)
414 Gum arabic (Acacia gum)
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 355R-2023
CS 306-2011
CS 298R-2009
CS 249-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
CS 260-2007
CS 309R-2011
CS 105-1981
CS 87-1981
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 322R-2015
CS 256-2007
419 Gum ghatti
CS 355R-2023
CS 306-2011
CS 298R-2009
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 296-2009
CS 323R-2017
CS 260-2007
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 243-2003
CS 309R-2011
CS 117-1981
CS 322R-2015
CS 256-2007
463 Hydroxypropyl cellulose
CS 355R-2023
CS 298R-2009
CS 306-2011
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
CS 260-2007
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 322R-2015
CS 256-2007
1442 Hydroxypropyl distarch phosphate
CS 347-2019
CS 221-2001
CS 355R-2023
CS 273-1968
CS 298R-2009
CS 306-2011
CS 352-2022
CS 117-1981 (anticaking agents in dehydrated products only)
CS 323R-2017
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 344-2021
CS 275-1973
CS 249-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 343-2021
CS 353-2022
CS 119-1981
CS 260-2007
CS 70-1981
CS 327-2021
CS 94-1981
CS 322R-2015
464 Hydroxypropyl methyl cellulose
CS 355R-2023
CS 298R-2009
CS 306-2011
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
CS 260-2007
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 322R-2015
CS 256-2007
1440 Hydroxypropyl starch
CS 221-2001
CS 355R-2023
CS 306-2011
CS 273-1968
CS 298R-2009
CS 323R-2017
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 249-2006
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 119-1981
CS 260-2007
CS 70-1981
CS 117-1981
CS 322R-2015
CS 94-1981
416 Karaya gum
CS 221-2001
CS 355R-2023
CS 273-1968
CS 306-2011
CS 298R-2009
CS 249-2006
CS 275-1973
CS 323R-2017
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 105-1981
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 322R-2015
CS 256-2007
425 Konjac flour
CS 355R-2023
CS 298R-2009
CS 306-2011
CS 323R-2017
CS 260-2007
CS 309R-2011
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 322R-2015
CS 256-2007
472b Lactic and fatty acid esters of glycerol
CS 355R-2023
CS 298R-2009
CS 275-1973
CS 243-2003 (stabilizer only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 322R-2015
CS 256-2007
966 Lactitol
CS 355R-2023
CS 306-2011
CS 298R-2009
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 323R-2017
CS 260-2007
CS 309R-2011
CS 105-1981
CS 87-1981
CS 117-1981
CS 322R-2015
CS 256-2007
322(i) Lecithin
CS 355R-2023
CS 298R-2009
CS 306-2011
CS 207-1999
CS 251-2006
CS 323R-2017
CS 309R-2011
CS 282-1971
CS 291-2010
CS 105-1981
CG 95-2022 (For use at 5000 mg/kg as emulsifier)
CS 256-2007
CS 275-1973
CS 249-2006
CS 319-2015 (canned mangoes only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 260-2007
CS 243-2003 (emulsifier only)
CS 281-1971
CS 252-2006
CS 250-2006
CS 87-1981
CS 117-1981
CS 322R-2015
CS 141-1983
322(ii) Lecithin, partially hydrolysed
CS 355R-2023
CS 306-2011
CS 298R-2009
CS 207-1999
CS 323R-2017
CS 309R-2011
CS 282-1971
CS 291-2010
CS 105-1981
CS 66-1981
CS 256-2007
CS 249-2006
CS 319-2015 (canned mangoes only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 260-2007
CS 243-2003 (emulsifier only)
CS 281-1971
CS 87-1981
CS 117-1981
CS 322R-2015
CS 141-1983
470(iii) Magnesium stearate
CS 347-2019
CS 344-2021
CS 355R-2023
CS 306-2011
CS 352-2022
CS 117-1981 (anticaking agents in dehydrated products only)
CS 343-2021
CS 323R-2017
CS 353-2022
CS 243-2003 (emulsifier only)
CS 309R-2011
CS 327-2021
CS 322R-2015
CS 256-2007
965(i) Maltitol
CS 355R-2023
CS 306-2011
CS 298R-2009
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 323R-2017
CS 260-2007
CS 309R-2011
CS 105-1981
CS 87-1981
CS 117-1981
CS 322R-2015
CS 256-2007
965(ii) Maltitol syrup
CS 355R-2023
CS 298R-2009
CS 306-2011
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 323R-2017
CS 260-2007
CS 309R-2011
CS 105-1981
CS 87-1981
CS 117-1981
CS 322R-2015
CS 256-2007
353 Metatartaric acid
461 Methyl cellulose
CS 355R-2023
CS 298R-2009
CS 306-2011
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
CS 260-2007
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 322R-2015
CS 256-2007
465 Methyl ethyl cellulose
CS 355R-2023
CS 298R-2009
CS 306-2011
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
CS 260-2007
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 322R-2015
CS 256-2007
460(i) Microcrystalline cellulose (Cellulose gel)
CS 347-2019
CS 221-2001
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 355R-2023
CS 298R-2009
CS 306-2011
CS 352-2022
CS 117-1981 (anticaking agents in dehydrated products only)
CS 323R-2017
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 309R-2011
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 344-2021
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 343-2021
CS 353-2022
CS 260-2007
CS 327-2021
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 322R-2015
471 Mono- and di-glycerides of fatty acids
CS 355R-2023
CS 298R-2009
CS 207-1999
CS 251-2006
CS 309R-2011
CS 105-1981
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 249-2006
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 260-2007
CS 87-1981
CS 117-1981
CS 322R-2015
CS 141-1983
1410 Monostarch phosphate
CS 221-2001
CS 355R-2023
CS 306-2011
CS 273-1968
CS 298R-2009
CS 323R-2017
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 249-2006
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 119-1981
CS 260-2007
CS 70-1981
CS 117-1981
CS 322R-2015
CS 94-1981
423 Octenyl succinic acid (OSA) modified gum arabic
CS 258R-2007
CS 309R-2011
CS 355R-2023
CS 254-2007
CS 322R-2015
CS 13-1981
CS 256-2007
1404 Oxidized starch
CS 221-2001
CS 355R-2023
CS 306-2011
CS 273-1968
CS 298R-2009
CS 323R-2017
CS 309R-2011
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 249-2006
CS 275-1973
CS 119-1981
CS 260-2007
CS 70-1981
CS 117-1981
CS 322R-2015
CS 94-1981
440 Pectins
CS 221-2001
CS 355R-2023
CS 298R-2009
CS 306-2011
CS 273-1968
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 87-1981
CS 117-1981
CS 322R-2015
CS 94-1981 (for use in packing media only)
451(ii) Pentapotassium triphosphate
451(i) Pentasodium triphosphate
1413 Phosphated distarch phosphate
CS 221-2001
CS 355R-2023
CS 306-2011
CS 273-1968
CS 298R-2009
CS 323R-2017
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 249-2006
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 119-1981
CS 260-2007
CS 70-1981
CS 117-1981
CS 322R-2015
CS 94-1981
900a Polydimethylsiloxane
1521 Polyethylene glycol
475 Polyglycerol esters of fatty acids
476 Polyglycerol esters of interesterified ricinoleic acid
432 Polyoxyethylene (20) sorbitan monolaurate
433 Polyoxyethylene (20) sorbitan monooleate
434 Polyoxyethylene (20) sorbitan monopalmitate
435 Polyoxyethylene (20) sorbitan monostearate
436 Polyoxyethylene (20) sorbitan tristearate
431 Polyoxyethylene (40) stearate
430 Polyoxyethylene (8) stearate
1201 Polyvinylpyrrolidone
402 Potassium alginate
CS 221-2001
CS 355R-2023
CS 273-1968
CS 306-2011
CS 298R-2009
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 96-1981
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 117-1981
CS 322R-2015
CS 94-1981 (for use in packing media only)
CS 97-1981
340(i) Potassium dihydrogen phosphate
326 Potassium lactate
CS 355R-2023
CS 306-2011
CS 298R-2009
CS 273-1968
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 253-2006
CS 323R-2017
CS 243-2003 (acidity regulator or emulsifier only)
CS 260-2007
CS 319-2015
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 291-2010
CS 117-1981
CS 322R-2015
CS 256-2007
452(ii) Potassium polyphosphate
460(ii) Powdered cellulose
CS 347-2019
CS 221-2001
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 355R-2023
CS 306-2011
CS 298R-2009
CS 352-2022
CS 117-1981 (anticaking agents in dehydrated products only)
CS 323R-2017
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 309R-2011
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 344-2021
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 343-2021
CS 353-2022
CS 260-2007
CS 327-2021
CS 322R-2015
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)
407a Processed eucheuma seaweed (PES)
CS 355R-2023
CS 273-1968
CS 306-2011
CS 298R-2009
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 252-2006
CS 250-2006
CS 117-1981
CS 322R-2015
CS 94-1981 (for use in packing media only)
1520 Propylene glycol
405 Propylene glycol alginate
477 Propylene glycol esters of fatty acids
999(ii) Quillaia extract type 2
999(i) Quillaia extract type I
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
CS 344-2021
CS 347-2019
CS 355R-2023
CS 298R-2009
CS 352-2022
CS 275-1973
CS 243-2003 (stabilizer only)
CS 343-2021
CS 117-1981 (anticaking agents in dehydrated products only)
CS 353-2022
CS 260-2007
CS 309R-2011
CS 327-2021
CS 322R-2015
CS 256-2007
470(ii) Salts of oleic acid with calcium, potassium and sodium
CS 344-2021
CS 347-2019
CS 355R-2023
CS 298R-2009
CS 352-2022
CS 275-1973
CS 243-2003 (stabilizer only)
CS 343-2021
CS 117-1981 (anticaking agents in dehydrated products only)
CS 353-2022
CS 260-2007
CS 309R-2011
CS 327-2021
CS 322R-2015
CS 256-2007
401 Sodium alginate
CS 221-2001
CS 355R-2023
CS 273-1968
CS 306-2011
CS 298R-2009
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 96-1981
CS 249-2006
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 117-1981
CS 322R-2015
CS 94-1981 (for use in packing media only)
CS 97-1981
541(i) Sodium aluminium phosphate, acidic
541(ii) Sodium aluminium phosphate, basic
452(iii) Sodium calcium polyphosphate
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 302-2011
CS 221-2001
CS 355R-2023
CS 273-1968
CS 306-2011
CS 298R-2009
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 275-1973
CS 319-2015 (canned mangoes only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 117-1981
CS 322R-2015
CS 94-1981 (for use in packing media only)
331(i) Sodium dihydrogen citrate
CS 302-2011
CS 221-2001
CS 355R-2023
CS 273-1968
CS 298R-2009
CS 306-2011
CS 207-1999
CS 251-2006
CS 243-2003 (acidity regulator or emulsifier only)
CS 323R-2017
CS 319-2015
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 282-1971
CS 291-2010
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 13-1981
CS 96-1981
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 57-1981
CS 260-2007
CS 89-1981
CS 281-1971
CS 252-2006
CS 250-2006
CS 117-1981
CS 322R-2015
CS 98-1981
CS 97-1981
339(i) Sodium dihydrogen phosphate
325 Sodium lactate
CS 302-2011
CS 355R-2023
CS 298R-2009
CS 306-2011
CS 273-1968
CS 243-2003 (acidity regulator or emulsifier only)
CS 323R-2017
CS 319-2015
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 291-2010
CS 256-2007
CS 249-2006
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 253-2006
CS 260-2007
CS 117-1981
CS 322R-2015
452(i) Sodium polyphosphate
481(i) Sodium stearoyl lactylate
493 Sorbitan monolaurate
494 Sorbitan monooleate
495 Sorbitan monopalmitate
491 Sorbitan monostearate
492 Sorbitan tristearate
1420 Starch acetate
CS 221-2001
CS 355R-2023
CS 273-1968
CS 306-2011
CS 298R-2009
CS 323R-2017
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 249-2006
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 119-1981
CS 260-2007
CS 70-1981
CS 117-1981
CS 94-1981
CS 322R-2015
1450 Starch sodium octenyl succinate
CS 355R-2023
CS 298R-2009
CS 306-2011
CS 249-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
CS 260-2007
CS 309R-2011
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 322R-2015
CS 256-2007
1405 Starches, enzyme treated
CS 221-2001
CS 355R-2023
CS 306-2011
CS 273-1968
CS 298R-2009
CS 249-2006
CS 275-1973
CS 323R-2017
CS 260-2007
CS 309R-2011
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 322R-2015
CS 256-2007
484 Stearyl citrate
474 Sucroglycerides
473a Sucrose Oligoesters, Type I and Type II
444 Sucrose acetate isobutyrate
473 Sucrose esters of fatty acids
437 Tamarind seed polysaccharide
CS 355R-2023
CS 306-2011
CS 298R-2009
CS 115-1981
CS 275-1973 (in cheese mass only)
CS 323R-2017
CS 309R-2011
CS 273-1968 (in cheese mass only)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 249-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 296-2009
CS 119-1981
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 260-2007
CS 243-2003
CS 288-1976
CS 117-1981
CS 94-1981
CS 322R-2015
181 Tannic acid (Tannins)
450(v) Tetrapotassium diphosphate
450(iii) Tetrasodium diphosphate
479 Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids
413 Tragacanth gum
CS 221-2001
CS 355R-2023
CS 273-1968
CS 306-2011
CS 298R-2009
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 260-2007
CS 117-1981
CS 322R-2015
CS 94-1981 (for use in packing media only)
1518 Triacetin
CS 243-2003 (emulsifier only)
CS 309R-2011
CS 355R-2023
CS 117-1981
CS 322R-2015
CS 256-2007
341(iii) Tricalcium phosphate
1505 Triethyl citrate
340(iii) Tripotassium phosphate
331(iii) Trisodium citrate
CS 302-2011
CS 221-2001
CS 355R-2023
CS 306-2011
CS 298R-2009
CS 207-1999
CS 251-2006
CS 323R-2017
CS 319-2015
CS 282-1971
CS 309R-2011
CS 291-2010
CS 13-1981
CS 256-2007
CS 96-1981
CS 249-2006
CS 243-2003 (stabilizer only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 57-1981
CS 260-2007
CS 89-1981
CS 281-1971
CS 252-2006
CS 250-2006
CS 117-1981
CS 322R-2015
CS 98-1981
CS 97-1981
450(ii) Trisodium diphosphate
339(iii) Trisodium phosphate
415 Xanthan gum
CS 221-2001
CS 355R-2023
CS 273-1968
CS 306-2011
CS 298R-2009
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 117-1981
CS 322R-2015
CS 94-1981 (for use in packing media only)
967 Xylitol
CS 355R-2023
CS 306-2011
CS 298R-2009
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 323R-2017
CS 260-2007
CS 309R-2011
CS 105-1981
CS 87-1981
CS 117-1981
CS 322R-2015
CS 256-2007

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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