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 323R-2017
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 273-1968
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 119-1981 (for use in packing media only)
CS 96-1981
CS 260-2007
CS 249-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 306-2011
CS 221-2001
CS 70-1981 (for use in packing media only)
CS 97-1981
400 Alginic acid
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 260-2007
CS 249-2006
CS 309R-2011
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 221-2001
CS 105-1981
CS 273-1968
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
403 Ammonium alginate
CS 323R-2017
CS 260-2007
CS 309R-2011
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 221-2001
CS 273-1968
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
404 Calcium alginate
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 260-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 221-2001
CS 273-1968
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
410 Carob bean gum
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 260-2007
CS 249-2006
CS 309R-2011
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 221-2001
CS 105-1981
CS 273-1968
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
407 Carrageenan
CS 323R-2017
CS 252-2006
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 273-1968
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 96-1981
CS 119-1981 (for use in packing media only)
CS 260-2007
CS 249-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 306-2011
CS 281-1971
CS 221-2001
CS 105-1981
CS 70-1981 (for use in packing media only)
CS 250-2006
CS 282-1971
CS 97-1981
427 Cassia gum
CS 306-2011
CS 243-2003 (emulsifier only)
CS 117-1981
CS 309R-2011
CS 256-2007
424 Curdlan
CS 323R-2017
CS 260-2007
CS 249-2006
CS 306-2011
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 256-2007
418(i) Gellan gum
CS 323R-2017
CS 260-2007
CS 249-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 105-1981
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
425 Konjac flour
CS 306-2011
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 309R-2011
CS 256-2007
440 Pectins
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 260-2007
CS 249-2006
CS 309R-2011
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 87-1981
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 221-2001
CS 273-1968
CS 70-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
402 Potassium alginate
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 96-1981
CS 260-2007
CS 309R-2011
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 221-2001
CS 273-1968
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 97-1981
CS 256-2007
407a Processed eucheuma seaweed (PES)
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 260-2007
CS 252-2006
CS 249-2006
CS 309R-2011
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 273-1968
CS 70-1981 (for use in packing media only)
CS 250-2006
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
405 Propylene glycol alginate
401 Sodium alginate
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 96-1981
CS 260-2007
CS 249-2006
CS 309R-2011
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 221-2001
CS 273-1968
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 97-1981
CS 256-2007
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 323R-2017
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 273-1968
CS 275-1973
CS 94-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 119-1981 (for use in packing media only)
CS 260-2007
CS 249-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 306-2011
CS 221-2001
CS 302-2011
CS 105-1981
CS 70-1981 (for use in packing media only)
CS 319-2015 (canned mangoes only)
437 Tamarind seed polysaccharide
CS 323R-2017
CS 260-2007
CS 115-1981
CS 249-2006
CS 309R-2011
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 119-1981
CS 288-1976
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 306-2011
CS 117-1981
CS 296-2009
CS 243-2003
CS 275-1973 (in cheese mass only)
CS 273-1968 (in cheese mass only)
CS 243-2003 (stabilizer or thickener only)
CS 94-1981
CS 256-2007
417 Tara gum
CS 323R-2017
CS 260-2007
CS 249-2006
CS 262-2006 (for use in cheese mass only)
CS 306-2011
CS 117-1981
CS 221-2001
CS 105-1981
CS 273-1968
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
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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