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

Food Additive Search Results

Found 40 additives having the functional class "Glazing agent":

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
406 Agar
CS 309R-2011
CS 221-2001
CS 322R-2015
CS 96-1981
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 70-1981 (for use in packing media only)
CS 117-1981
CS 97-1981
CS 119-1981 (for use in packing media only)
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 260-2007
CS 323R-2017
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 275-1973
400 Alginic acid
CS 309R-2011
CS 221-2001
CS 322R-2015
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 249-2006
CS 70-1981 (for use in packing media only)
CS 117-1981
CS 119-1981 (for use in packing media only)
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 260-2007
CS 323R-2017
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 105-1981
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 275-1973
403 Ammonium alginate
CS 309R-2011
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 221-2001
CS 322R-2015
CS 323R-2017
CS 256-2007
CS 260-2007
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 306-2011
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 275-1973
901 Beeswax
404 Calcium alginate
CS 119-1981 (for use in packing media only)
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 221-2001
CS 256-2007
CS 322R-2015
CS 260-2007
CS 323R-2017
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 70-1981 (for use in packing media only)
CS 117-1981
CS 275-1973
902 Candelilla wax
903 Carnauba wax
407 Carrageenan
CS 309R-2011
CS 221-2001
CS 322R-2015
CS 96-1981
CS 250-2006
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 70-1981 (for use in packing media only)
CS 117-1981
CS 97-1981
CS 281-1971
CS 119-1981 (for use in packing media only)
CS 298R-2009
CS 282-1971
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 260-2007
CS 323R-2017
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 105-1981
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 252-2006
CS 275-1973
1503 Castor oil
462 Ethyl cellulose
CS 298R-2009
CS 306-2011
CS 256-2007
CS 323R-2017
CS 260-2007
CS 322R-2015
CS 355R-2023
CS 117-1981
414 Gum arabic (Acacia gum)
CS 309R-2011
CS 87-1981
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 322R-2015
CS 256-2007
CS 260-2007
CS 323R-2017
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 306-2011
CS 105-1981
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 117-1981
907 Hydrogenated poly-1-decenes
463 Hydroxypropyl cellulose
CS 309R-2011
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 322R-2015
CS 260-2007
CS 256-2007
CS 323R-2017
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 117-1981
464 Hydroxypropyl methyl cellulose
CS 309R-2011
CS 298R-2009
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 322R-2015
CS 260-2007
CS 256-2007
CS 323R-2017
CS 355R-2023
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 117-1981
953 Isomalt (Hydrogenated isomaltulose)
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 87-1981
CS 298R-2009
CS 344-2021
CS 322R-2015
CS 323R-2017
CS 260-2007
CS 256-2007
CS 355R-2023
CS 352-2022
CS 347-2019
CS 306-2011
CS 105-1981
CS 343-2021
CS 353-2022
CS 327-2021
425 Konjac flour
CS 309R-2011
CS 298R-2009
CS 322R-2015
CS 260-2007
CS 256-2007
CS 323R-2017
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 306-2011
CS 117-1981
1205 Methacrylate copolymer, basic (BMC)
CS 117-1981
461 Methyl cellulose
CS 309R-2011
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 323R-2017
CS 322R-2015
CS 256-2007
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 117-1981
460(i) Microcrystalline cellulose (Cellulose gel)
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 117-1981 (anticaking agents in dehydrated products only)
CS 309R-2011
CS 221-2001
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 322R-2015
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 347-2019
CS 306-2011
CS 353-2022
CS 343-2021
CS 327-2021
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 344-2021
CS 260-2007
CS 256-2007
CS 323R-2017
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 352-2022
CS 105-1981
CS 253-2006 (see functional class table and footnote)
905c(i) Microcrystalline wax
905d Mineral oil, high viscosity
905e Mineral oil, medium viscosity
471 Mono- and di-glycerides of fatty acids
CS 309R-2011
CS 141-1983
CS 322R-2015
CS 249-2006
CS 117-1981
CS 87-1981
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 256-2007
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
CS 290-1995
CS 251-2006
CS 105-1981
CS 207-1999
CS 253-2006 (see functional class table and footnote)
CS 275-1973
440 Pectins
CS 309R-2011
CS 221-2001
CS 322R-2015
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 70-1981 (for use in packing media only)
CS 117-1981
CS 87-1981
CS 119-1981 (for use in packing media only)
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 260-2007
CS 323R-2017
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 273-1968
CS 253-2006 (see functional class table and footnote)
1200 Polydextroses
CS 87-1981
CS 298R-2009
CS 323R-2017
CS 322R-2015
CS 260-2007
CS 256-2007
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 306-2011
CS 105-1981
CS 117-1981
1521 Polyethylene glycol
1203 Polyvinyl alcohol
1209 Polyvinyl alcohol (PVA) –Polyethylene glycol (PEG) graft copolymer
1201 Polyvinylpyrrolidone
402 Potassium alginate
CS 309R-2011
CS 221-2001
CS 322R-2015
CS 96-1981
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 117-1981
CS 97-1981
CS 119-1981 (for use in packing media only)
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 323R-2017
CS 256-2007
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 273-1968
CS 275-1973
460(ii) Powdered cellulose
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 309R-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 221-2001
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 322R-2015
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 347-2019
CS 306-2011
CS 353-2022
CS 343-2021
CS 327-2021
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 344-2021
CS 256-2007
CS 260-2007
CS 323R-2017
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 352-2022
CS 105-1981
CS 253-2006 (see functional class table and footnote)
407a Processed eucheuma seaweed (PES)
CS 309R-2011
CS 322R-2015
CS 250-2006
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 70-1981 (for use in packing media only)
CS 117-1981
CS 119-1981 (for use in packing media only)
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 260-2007
CS 323R-2017
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 252-2006
CS 275-1973
1520 Propylene glycol
1204 Pullulan
CS 256-2007
CS 323R-2017
CS 355R-2023
CS 117-1981
904 Shellac, bleached
401 Sodium alginate
CS 309R-2011
CS 221-2001
CS 322R-2015
CS 96-1981
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 249-2006
CS 70-1981 (for use in packing media only)
CS 117-1981
CS 97-1981
CS 119-1981 (for use in packing media only)
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 260-2007
CS 323R-2017
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 275-1973
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 309R-2011
CS 221-2001
CS 322R-2015
CS 319-2015 (canned mangoes only)
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 70-1981 (for use in packing media only)
CS 117-1981
CS 119-1981 (for use in packing media only)
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
CS 256-2007
CS 260-2007
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 302-2011
CS 105-1981
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 275-1973
473a Sucrose Oligoesters, Type I and Type II
473 Sucrose esters of fatty acids
553(iii) Talc
CS 117-1981 (anticaking agents in dehydrated products only)
CS 344-2021
CS 256-2007
CS 323R-2017
CS 355R-2023
CS 352-2022
CS 347-2019
CS 251-2006
CS 306-2011
CS 105-1981
CS 353-2022
CS 343-2021
CS 327-2021

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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