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

Food Additive Search Results

Found 43 additives having the functional class "Preservative":

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
260 Acetic acid, glacial
CS 355R-2023
CS 94-1981
CS 160-1987 (only for use in heat pasteurized products to maintain the pH at less than or equal to 4.6, and in heat sterilized products)
CS 117-1981
CS 306-2011
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 119-1981
CS 309R-2011
CS 291-2010
CS 275-1973
CS 70-1981
CS 256-2007
CS 302-2011
CS 298R-2009
CS 260-2007
CS 243-2003 (acidity regulator or preservative; use as a preservative is restricted to flavoured fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 249-2006
CS 319-2015
CS 273-1968
CS 322R-2015
CS 221-2001
210 Benzoic acid
928 Benzoyl peroxide
263 Calcium acetate
CS 355R-2023
CS 243-2003 (acidity regulator or preservative only; use as a preservative is restricted to flavoured fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 256-2007
CS 290-1995
CS 298R-2009
CS 260-2007
CS 306-2011
CS 117-1981
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 319-2015
CS 273-1968
CS 309R-2011
CS 322R-2015
CS 291-2010
CS 275-1973
213 Calcium benzoate
385 Calcium disodium ethylenediaminetetraacetate
282 Calcium propionate
CS 355R-2023
CS 243-2003 (restricted to flavoured fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 262-2006 (see functional class table in CXS 262-2006)
CS 256-2007
CS 260-2007
CS 298R-2009
CS 306-2011
CS 117-1981
CS 273-1968
CS 322R-2015
CS 291-2010
CS 221-2001
CS 275-1973
203 Calcium sorbate
290 Carbon dioxide
CS 355R-2023
CS 221-2001 (for whipped products only)
CS 256-2007
CS 260-2007
CS 298R-2009
CS 117-1981
CS 306-2011
CS 243-2003 (carbonating agent in flavoured products, or as a carbonating agent only in drinks based on fermented milks)
CS 322R-2015
CG 95-2022
CS 291-2010
CS 275-1973
242 Dimethyl dicarbonate
230 Diphenyl
386 Disodium ethylenediaminetetraacetate
214 Ethyl para-hydroxybenzoate
239 Hexamethylene tetramine
384 Isopropyl citrates
243 Lauric arginate ethyl ester
1105 Lysozyme
218 Methyl para-hydroxybenzoate
235 Natamycin (Pimaricin)
234 Nisin
261(i) Potassium acetate
CS 355R-2023
CS 256-2007
CS 290-1995
CS 298R-2009
CS 260-2007
CS 243-2003 (acidity regulator or preservative; use as a preservative is restricted to flavoured fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 117-1981
CS 306-2011
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 319-2015
CS 273-1968
CS 309R-2011
CS 322R-2015
CS 291-2010
CS 275-1973
212 Potassium benzoate
224 Potassium metabisulfite
252 Potassium nitrate
249 Potassium nitrite
283 Potassium propionate
CS 355R-2023
CS 262-2006 (see functional class table in CXS 262-2006)
CS 256-2007
CS 260-2007
CS 298R-2009
CS 243-2003 (restricted to fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 117-1981
CS 306-2011
CS 273-1968
CS 322R-2015
CS 291-2010
CS 275-1973
CS 221-2001
202 Potassium sorbate
225 Potassium sulfite
280 Propionic acid
CS 355R-2023
CS 262-2006 (see functional class table in CXS 262-2006)
CS 256-2007
CS 260-2007
CS 298R-2009
CS 243-2003 (restricted to fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 306-2011
CS 117-1981
CS 273-1968
CS 322R-2015
CS 291-2010
CS 221-2001
CS 275-1973
262(i) Sodium acetate
CS 355R-2023
CS 243-2003 (acidity regulator or preservative only; use as a preservative is restricted to flavoured fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 256-2007
CS 290-1995
CS 298R-2009
CS 260-2007
CS 117-1981
CS 306-2011
CS 249-2006
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 319-2015
CS 273-1968
CS 309R-2011
CS 322R-2015
CS 291-2010
CS 275-1973
211 Sodium benzoate
262(ii) Sodium diacetate
339(i) Sodium dihydrogen phosphate
222 Sodium hydrogen sulfite
223 Sodium metabisulfite
251 Sodium nitrate
250 Sodium nitrite
281 Sodium propionate
CS 355R-2023
CS 262-2006 (see functional class table in CXS 262-2006)
CS 256-2007
CS 260-2007
CS 298R-2009
CS 243-2003 (restricted to fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 306-2011
CS 117-1981
CS 273-1968
CS 322R-2015
CS 291-2010
CS 221-2001
CS 275-1973
221 Sodium sulfite
539 Sodium thiosulfate
200 Sorbic acid
220 Sulfur dioxide
339(iii) Trisodium phosphate

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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