|
510
|
Ammonium chloride
|
|
|
|
|
342(i)
|
Ammonium dihydrogen phosphate
|
|
|
|
|
1100(i)
|
alpha-Amylase from Aspergillus oryzae var.
|
|
|
|
|
1100(iv)
|
alpha-Amylase from Bacillus megaterium expressed in Bacillus subtilis
|
|
|
|
|
1100(v)
|
alpha-Amylase from Bacillus stearothermophilus expressed in Bacillus subtilis
|
|
|
|
|
1100(ii)
|
alpha-Amylase from Bacillus stearothermophilus
|
|
|
|
|
1100(iii)
|
alpha-Amylase from Bacillus subtilis
|
|
|
|
|
300
|
Ascorbic acid, L-
|
CS 322R-2015
CS 323R-2017
CS 319-2015 (canned mangoes only)
CS 302-2011
CS 98-1981
CS 57-1981
CS 256-2007
CS 298R-2009
CS 13-1981
CS 319-2015 (as antioxidant in canned pineapples)
CS 97-1981
CS 117-1981
CG 95-2022
CS 291-2010
CS 260-2007
CS 243-2003 (acidity regulator only)
CS 275-1973
CS 89-1981
CS 96-1981
CS 88-1981
CS 251-2006
CS 309R-2011
CS 249-2006
CS 355R-2023
CS 306-2011
|
|
|
|
927a
|
Azodicarbonamide
|
|
|
|
|
928
|
Benzoyl peroxide
|
|
|
|
|
1101(iii)
|
Bromelain
|
CS 322R-2015
CS 323R-2017
CS 117-1981
CS 256-2007
CS 260-2007
CS 298R-2009
CS 355R-2023
CS 306-2011
|
|
|
|
170(i)
|
Calcium carbonate
|
CS 322R-2015
CS 323R-2017
CS 283-1978
CS 327-2021
CS 353-2022
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 298R-2009
CS 105-1981
CS 221-2001
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 252-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 141-1983
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 260-2007
CS 347-2019
CS 344-2021
CS 282-1971
CS 243-2003 (stabilizer only)
CS 281-1971
CS 250-2006
CS 275-1973
CS 290-1995
CS 352-2022
CS 251-2006
CS 343-2021
CS 273-1968
CS 309R-2011
CS 249-2006
CS 87-1981
CS 355R-2023
CS 319-2015
CS 306-2011
|
|
|
|
341(i)
|
Calcium dihydrogen phosphate
|
|
|
|
|
341(ii)
|
Calcium hydrogen phosphate
|
|
|
|
|
327
|
Calcium lactate
|
CS 322R-2015
CS 323R-2017
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 298R-2009
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 260-2007
CS 243-2003 (acidity regulator only)
CS 290-1995
CS 275-1973
CS 253-2006
CS 273-1968
CS 309R-2011
CS 249-2006
CS 355R-2023
CS 319-2015
CS 306-2011
|
|
|
|
529
|
Calcium oxide
|
CS 322R-2015
CS 323R-2017
CS 258R-2007
CS 256-2007
CS 298R-2009
CS 117-1981
CS 309R-2011
CS 249-2006
CS 291-2010
CS 260-2007
CS 355R-2023
CS 319-2015
CS 306-2011
|
|
|
|
482(i)
|
Calcium stearoyl lactylate
|
|
|
|
|
516
|
Calcium sulfate
|
CS 322R-2015
CS 323R-2017
CS 243-2003 (acidity regulator only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 298R-2009
CS 117-1981
CS 309R-2011
CS 249-2006
CS 291-2010
CS 260-2007
CS 355R-2023
CS 319-2015
CS 306-2011
|
|
|
|
1100(vi)
|
Carbohydrase from Bacillus licheniformis
|
|
|
|
|
925
|
Chlorine
|
|
|
|
|
472c
|
Citric and fatty acid esters of glycerol
|
CS 323R-2017
CS 322R-2015
CS 319-2015 (canned mangoes only)
CS 243-2003 (stabilizer only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 256-2007
CS 298R-2009
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 309R-2011
CS 291-2010
CS 260-2007
CS 355R-2023
CS 306-2011
|
|
|
|
342(ii)
|
Diammonium hydrogen phosphate
|
|
|
|
|
322(i)
|
Lecithin
|
CS 322R-2015
CS 323R-2017
CS 319-2015 (canned mangoes only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CG 95-2022 (For use at 5000 mg/kg as emulsifier)
CS 256-2007
CS 298R-2009
CS 207-1999
CS 105-1981
CS 252-2006
CS 117-1981
CS 141-1983
CS 291-2010
CS 260-2007
CS 282-1971
CS 281-1971
CS 250-2006
CS 275-1973
CS 290-1995
CS 243-2003 (emulsifier only)
CS 251-2006
CS 309R-2011
CS 249-2006
CS 87-1981
CS 355R-2023
CS 306-2011
|
|
|
|
504(i)
|
Magnesium carbonate
|
CS 322R-2015
CS 323R-2017
CS 283-1978
CS 327-2021
CS 353-2022
CS 256-2007
CS 298R-2009
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 117-1981 (anticaking agents in dehydrated products only)
CS 141-1983
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 260-2007
CS 347-2019
CS 243-2003 (acidity regulator only)
CS 344-2021
CS 275-1973
CS 290-1995
CS 352-2022
CS 251-2006
CS 343-2021
CS 273-1968
CS 309R-2011
CS 87-1981
CS 355R-2023
CS 319-2015
CS 306-2011
|
|
|
|
329
|
Magnesium lactate, DL-
|
CS 322R-2015
CS 323R-2017
CS 243-2003 (acidity regulator only)
CS 256-2007
CS 290-1995
CS 253-2006
CS 298R-2009
CS 117-1981
CS 309R-2011
CS 291-2010
CS 260-2007
CS 355R-2023
CS 319-2015
CS 306-2011
|
|
|
|
224
|
Potassium metabisulfite
|
|
|
|
|
1101(i)
|
Protease from Aspergillus orizae var.
|
CS 322R-2015
CS 323R-2017
CS 117-1981
CS 256-2007
CS 260-2007
CS 298R-2009
CS 355R-2023
CS 306-2011
|
|
|
|
301
|
Sodium ascorbate
|
CS 322R-2015
CS 323R-2017
CS 319-2015 (canned mangoes only)
CS 98-1981
CS 256-2007
CS 275-1973
CS 298R-2009
CS 89-1981
CS 96-1981
CS 88-1981
CS 97-1981
CS 251-2006
CS 117-1981
CS 291-2010
CS 260-2007
CS 355R-2023
CS 306-2011
|
|
|
|
223
|
Sodium metabisulfite
|
|
|
|
|
481(i)
|
Sodium stearoyl lactylate
|
|
|
|
|
221
|
Sodium sulfite
|
|
|
|
|
483
|
Stearyl tartrate
|
|
|
|
|
220
|
Sulfur dioxide
|
|
|
|
|
341(iii)
|
Tricalcium phosphate
|
|
|
printer-friendly version
Food Categories 
