GSFA Online
Updated up to the 47th Session of the Codex Alimentarius Commission (2024)

Food Additive Search Results

Found 18 additives having the functional class "Gelling agent":

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
406 Agar
CS 309R-2011
CS 243-2003 (stabilizer or thickener only)
CS 97-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 260-2007
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 96-1981
CS 94-1981 (for use in packing media only)
CS 221-2001
CS 119-1981 (for use in packing media only)
CS 275-1973
CS 273-1968
CS 306-2011
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 249-2006
400 Alginic acid
CS 117-1981
CS 309R-2011
CS 243-2003 (stabilizer or thickener only)
CS 94-1981 (for use in packing media only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 260-2007
CS 221-2001
CS 119-1981 (for use in packing media only)
CS 275-1973
CS 273-1968
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 105-1981
CS 249-2006
403 Ammonium alginate
CS 117-1981
CS 309R-2011
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 260-2007
CS 221-2001
CS 275-1973
CS 273-1968
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
404 Calcium alginate
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 94-1981 (for use in packing media only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 260-2007
CS 221-2001
CS 119-1981 (for use in packing media only)
CS 275-1973
CS 273-1968
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
410 Carob bean gum
CS 117-1981
CS 309R-2011
CS 243-2003 (stabilizer or thickener only)
CS 94-1981 (for use in packing media only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 275-1973
CS 306-2011
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 105-1981
CS 262-2006 (for use in cheese mass only)
CS 249-2006
407 Carrageenan
CS 309R-2011
CS 243-2003 (stabilizer or thickener only)
CS 281-1971
CS 97-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 260-2007
CS 253-2006 (see functional class table and footnote)
CS 250-2006
CS 105-1981
CS 117-1981
CS 96-1981
CS 282-1971
CS 94-1981 (for use in packing media only)
CS 252-2006
CS 221-2001
CS 119-1981 (for use in packing media only)
CS 275-1973
CS 273-1968
CS 306-2011
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 249-2006
427 Cassia gum
CS 117-1981
CS 309R-2011
CS 256-2007
CS 243-2003 (emulsifier only)
CS 306-2011
424 Curdlan
CS 117-1981
CS 260-2007
CS 319-2015 (canned mangoes only)
CS 306-2011
CS 323R-2017
CS 256-2007
CS 249-2006
418(i) Gellan gum
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 260-2007
CS 275-1973
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 105-1981
CS 249-2006
425 Konjac flour
CS 117-1981
CS 309R-2011
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 306-2011
440 Pectins
CS 117-1981
CS 309R-2011
CS 243-2003 (stabilizer or thickener only)
CS 94-1981 (for use in packing media only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 87-1981
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 221-2001
CS 306-2011
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 249-2006
402 Potassium alginate
CS 117-1981
CS 309R-2011
CS 96-1981
CS 243-2003 (stabilizer or thickener only)
CS 94-1981 (for use in packing media only)
CS 97-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 260-2007
CS 221-2001
CS 119-1981 (for use in packing media only)
CS 275-1973
CS 273-1968
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
407a Processed eucheuma seaweed (PES)
CS 117-1981
CS 309R-2011
CS 243-2003 (stabilizer or thickener only)
CS 94-1981 (for use in packing media only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 260-2007
CS 252-2006
CS 119-1981 (for use in packing media only)
CS 275-1973
CS 273-1968
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 250-2006
CS 262-2006 (for use in cheese mass only)
CS 249-2006
405 Propylene glycol alginate
401 Sodium alginate
CS 117-1981
CS 309R-2011
CS 96-1981
CS 243-2003 (stabilizer or thickener only)
CS 94-1981 (for use in packing media only)
CS 97-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 260-2007
CS 221-2001
CS 119-1981 (for use in packing media only)
CS 275-1973
CS 273-1968
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 249-2006
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 309R-2011
CS 243-2003 (stabilizer or thickener only)
CS 319-2015 (canned mangoes only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 260-2007
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 117-1981
CS 94-1981 (for use in packing media only)
CS 221-2001
CS 119-1981 (for use in packing media only)
CS 275-1973
CS 273-1968
CS 306-2011
CS 302-2011
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 249-2006
437 Tamarind seed polysaccharide
CS 296-2009
CS 117-1981
CS 275-1973 (in cheese mass only)
CS 309R-2011
CS 243-2003 (stabilizer or thickener only)
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 115-1981
CS 260-2007
CS 243-2003
CS 119-1981
CS 306-2011
CS 94-1981
CS 323R-2017
CS 273-1968 (in cheese mass only)
CS 288-1976
CS 249-2006
417 Tara gum
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 260-2007
CS 221-2001
CS 275-1973
CS 306-2011
CS 273-1968
CS 323R-2017
CS 105-1981
CS 262-2006 (for use in cheese mass only)
CS 249-2006

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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