|
472a
|
Acetic and fatty acid esters of glycerol
|
CS 275-1973
CS 309R-2011
CS 322R-2015
CS 243-2003 (stabilizer only)
CS 260-2007
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 253-2006 (see functional class table and footnote)
CS 117-1981
|
|
|
|
1422
|
Acetylated distarch adipate
|
CS 309R-2011
CS 306-2011
CS 249-2006
CS 94-1981
CS 70-1981
CS 260-2007
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 221-2001
CS 273-1968
CS 119-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
CS 117-1981
|
|
|
|
1414
|
Acetylated distarch phosphate
|
CS 309R-2011
CS 306-2011
CS 249-2006
CS 94-1981
CS 70-1981
CS 260-2007
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 221-2001
CS 273-1968
CS 119-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
CS 117-1981
|
|
|
|
1451
|
Acetylated oxidized starch
|
CS 309R-2011
CS 322R-2015
CS 306-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
|
|
|
|
1401
|
Acid-treated starch
|
CS 309R-2011
CS 306-2011
CS 249-2006
CS 94-1981
CS 70-1981
CS 260-2007
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 221-2001
CS 273-1968
CS 119-1981
CS 105-1981
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
CS 117-1981
|
|
|
|
406
|
Agar
|
CS 309R-2011
CS 306-2011
CS 249-2006
CS 260-2007
CS 96-1981
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 221-2001
CS 273-1968
CS 119-1981 (for use in packing media only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 97-1981
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 94-1981 (for use in packing media only)
|
|
|
|
400
|
Alginic acid
|
CS 309R-2011
CS 306-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 221-2001
CS 273-1968
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 94-1981 (for use in packing media only)
|
|
|
|
1402
|
Alkaline treated starch
|
CS 309R-2011
CS 306-2011
CS 249-2006
CS 94-1981
CS 70-1981
CS 260-2007
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 221-2001
CS 273-1968
CS 119-1981
CS 105-1981
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
CS 117-1981
|
|
|
|
523
|
Aluminium ammonium sulfate
|
|
|
|
|
403
|
Ammonium alginate
|
CS 275-1973
CS 309R-2011
CS 322R-2015
CS 221-2001
CS 306-2011
CS 273-1968
CS 260-2007
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
|
|
|
|
342(i)
|
Ammonium dihydrogen phosphate
|
|
|
|
|
452(v)
|
Ammonium polyphosphate
|
|
|
|
|
901
|
Beeswax
|
|
|
|
|
1403
|
Bleached starch
|
CS 275-1973
CS 309R-2011
CS 322R-2015
CS 221-2001
CS 306-2011
CS 273-1968
CS 249-2006
CS 260-2007
CS 105-1981
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
|
|
|
|
542
|
Bone phosphate
|
|
|
|
|
1101(iii)
|
Bromelain
|
CS 260-2007
CS 322R-2015
CS 256-2007
CS 306-2011
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
|
|
|
|
263
|
Calcium acetate
|
CS 319-2015
CS 275-1973
CS 309R-2011
CS 291-2010
CS 322R-2015
CS 306-2011
CS 273-1968
CS 290-1995
CS 260-2007
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 117-1981
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)
|
|
|
|
404
|
Calcium alginate
|
CS 275-1973
CS 322R-2015
CS 221-2001
CS 306-2011
CS 273-1968
CS 119-1981 (for use in packing media only)
CS 260-2007
CS 70-1981 (for use in packing media only)
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 94-1981 (for use in packing media only)
|
|
|
|
170(i)
|
Calcium carbonate
|
CS 252-2006
CS 319-2015
CS 309R-2011
CS 306-2011
CS 249-2006
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 290-1995
CS 260-2007
CS 141-1983
CS 256-2007
CS 344-2021
CS 283-1978
CS 251-2006
CS 352-2022
CS 327-2021
CS 347-2019
CS 275-1973
CS 281-1971
CS 291-2010
CS 322R-2015
CS 221-2001
CS 243-2003 (stabilizer only)
CS 282-1971
CS 273-1968
CS 353-2022
CS 343-2021
CS 87-1981
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 250-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
|
|
|
|
509
|
Calcium chloride
|
CS 281-1971
CS 252-2006
CS 322R-2015
CS 207-1999
CS 306-2011
CS 282-1971
CS 260-2007
CS 256-2007
CS 250-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 251-2006
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 243-2003 (stabilizer or thickener only)
|
|
|
|
450(vii)
|
Calcium dihydrogen diphosphate
|
|
|
|
|
341(i)
|
Calcium dihydrogen phosphate
|
|
|
|
|
341(ii)
|
Calcium hydrogen phosphate
|
|
|
|
|
452(iv)
|
Calcium polyphosphate
|
|
|
|
|
482(i)
|
Calcium stearoyl lactylate
|
|
|
|
|
516
|
Calcium sulfate
|
CS 319-2015
CS 309R-2011
CS 291-2010
CS 322R-2015
CS 306-2011
CS 249-2006
CS 243-2003 (acidity regulator only)
CS 260-2007
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
|
|
|
|
410
|
Carob bean gum
|
CS 309R-2011
CS 306-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 221-2001
CS 273-1968
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 94-1981 (for use in packing media only)
|
|
|
|
407
|
Carrageenan
|
CS 252-2006
CS 309R-2011
CS 306-2011
CS 249-2006
CS 260-2007
CS 96-1981
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 281-1971
CS 275-1973
CS 322R-2015
CS 221-2001
CS 273-1968
CS 282-1971
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 250-2006
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 97-1981
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 94-1981 (for use in packing media only)
|
|
|
|
427
|
Cassia gum
|
CS 309R-2011
CS 322R-2015
CS 306-2011
CS 243-2003 (emulsifier only)
CS 260-2007
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
|
|
|
|
472c
|
Citric and fatty acid esters of glycerol
|
CS 275-1973
CS 309R-2011
CS 291-2010
CS 322R-2015
CS 306-2011
CS 243-2003 (stabilizer only)
CS 260-2007
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
CS 117-1981
CS 319-2015 (canned mangoes only)
|
|
|
|
468
|
Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
|
CS 322R-2015
CS 306-2011
CS 302-2011
CS 260-2007
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 258R-2007
CS 117-1981
|
|
|
|
424
|
Curdlan
|
CS 322R-2015
CS 306-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
CS 319-2015 (canned mangoes only)
|
|
|
|
457
|
Cyclodextrin, alpha-
|
CS 260-2007
CS 322R-2015
CS 256-2007
CS 306-2011
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
|
|
|
|
459
|
Cyclodextrin, beta-
|
|
|
|
|
458
|
Cyclodextrin, gamma-
|
CS 260-2007
CS 322R-2015
CS 256-2007
CS 306-2011
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
|
|
|
|
1400
|
Dextrins, roasted starch
|
CS 275-1973
CS 309R-2011
CS 322R-2015
CS 221-2001
CS 306-2011
CS 273-1968
CS 260-2007
CS 105-1981
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
|
|
|
|
472e
|
Diacetyltartaric and fatty acid esters of glycerol
|
|
|
|
|
342(ii)
|
Diammonium hydrogen phosphate
|
|
|
|
|
450(vi)
|
Dicalcium diphosphate
|
|
|
|
|
340(ii)
|
Dipotassium hydrogen phosphate
|
|
|
|
|
450(i)
|
Disodium diphosphate
|
|
|
|
|
386
|
Disodium ethylenediaminetetraacetate
|
|
|
|
|
339(ii)
|
Disodium hydrogen phosphate
|
|
|
|
|
1412
|
Distarch phosphate
|
CS 309R-2011
CS 306-2011
CS 249-2006
CS 94-1981
CS 70-1981
CS 260-2007
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 221-2001
CS 273-1968
CS 119-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
|
|
|
|
462
|
Ethyl cellulose
|
CS 260-2007
CS 322R-2015
CS 256-2007
CS 306-2011
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
|
|
|
|
467
|
Ethyl hydroxyethyl cellulose
|
CS 309R-2011
CS 322R-2015
CS 306-2011
CS 260-2007
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
|
|
|
|
418(i)
|
Gellan gum
|
CS 275-1973
CS 322R-2015
CS 306-2011
CS 249-2006
CS 260-2007
CS 105-1981
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
|
|
|
|
445(iii)
|
Glycerol ester of wood rosin
|
|
|
|
|
412
|
Guar gum
|
CS 309R-2011
CS 306-2011
CS 249-2006
CS 260-2007
CS 70-1981 (for use in packing media only)
CS 256-2007
CS 327-2021
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 221-2001
CS 273-1968
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 94-1981 (for use in packing media only)
|
|
|
|
414
|
Gum arabic (Acacia gum)
|
CS 309R-2011
CS 322R-2015
CS 306-2011
CS 249-2006
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 260-2007
CS 87-1981
CS 105-1981
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
|
|
|
|
419
|
Gum ghatti
|
CS 309R-2011
CS 322R-2015
CS 306-2011
CS 243-2003
CS 296-2009
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 260-2007
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
|
|
|
|
463
|
Hydroxypropyl cellulose
|
CS 309R-2011
CS 322R-2015
CS 306-2011
CS 260-2007
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
|
|
|
|
1442
|
Hydroxypropyl distarch phosphate
|
CS 309R-2011
CS 306-2011
CS 249-2006
CS 94-1981
CS 70-1981
CS 260-2007
CS 344-2021
CS 256-2007
CS 327-2021
CS 352-2022
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 347-2019
CS 322R-2015
CS 221-2001
CS 273-1968
CS 353-2022
CS 119-1981
CS 343-2021
CS 117-1981 (anticaking agents in dehydrated products only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
|
|
|
|
464
|
Hydroxypropyl methyl cellulose
|
CS 309R-2011
CS 322R-2015
CS 306-2011
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 260-2007
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
CS 117-1981
|
|
|
|
1440
|
Hydroxypropyl starch
|
CS 309R-2011
CS 306-2011
CS 249-2006
CS 94-1981
CS 70-1981
CS 260-2007
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 221-2001
CS 273-1968
CS 119-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
CS 117-1981
|
|
|
|
1103
|
Invertases
|
|
|
|
|
953
|
Isomalt (Hydrogenated isomaltulose)
|
CS 347-2019
CS 322R-2015
CS 306-2011
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 353-2022
CS 343-2021
CS 260-2007
CS 105-1981
CS 87-1981
CS 344-2021
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CS 355R-2023
CS 352-2022
CS 327-2021
CS 298R-2009
CS 323R-2017
|
|
|
|
416
|
Karaya gum
|
CS 275-1973
CS 309R-2011
CS 322R-2015
CS 221-2001
CS 306-2011
CS 273-1968
CS 249-2006
CS 260-2007
CS 105-1981
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
|
|
|
|
425
|
Konjac flour
|
CS 309R-2011
CS 322R-2015
CS 306-2011
CS 260-2007
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
|
|
|
|
472b
|
Lactic and fatty acid esters of glycerol
|
CS 275-1973
CS 309R-2011
CS 322R-2015
CS 243-2003 (stabilizer only)
CS 260-2007
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 253-2006 (see functional class table and footnote)
CS 117-1981
|
|
|
|
511
|
Magnesium chloride
|
CS 260-2007
CS 322R-2015
CS 256-2007
CS 243-2003 (stabilizer only)
CS 355R-2023
CS 298R-2009
CS 319-2015 (canned mangoes only)
CS 117-1981
|
|
|
|
450(ix)
|
Magnesium dihydrogen diphosphate
|
|
|
|
|
343(i)
|
Magnesium dihydrogen phosphate
|
|
|
|
|
343(ii)
|
Magnesium hydrogen phosphate
|
|
|
|
|
965(i)
|
Maltitol
|
CS 309R-2011
CS 322R-2015
CS 306-2011
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 260-2007
CS 87-1981
CS 105-1981
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
|
|
|
|
965(ii)
|
Maltitol syrup
|
CS 309R-2011
CS 322R-2015
CS 306-2011
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 260-2007
CS 87-1981
CS 105-1981
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
|
|
|
|
421
|
Mannitol
|
CS 347-2019
CS 322R-2015
CS 306-2011
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 353-2022
CS 343-2021
CS 260-2007
CS 87-1981
CS 105-1981
CG 95-2022 (For use at 10 mg/kg as carrier), (For use in vitamin B12 dry rubbing, 0.1% only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 344-2021
CS 355R-2023
CS 352-2022
CS 298R-2009
CS 323R-2017
|
|
|
|
455
|
Mannoproteins from yeast cell walls
|
|
|
|
|
353
|
Metatartaric acid
|
|
|
|
|
461
|
Methyl cellulose
|
CS 309R-2011
CS 322R-2015
CS 306-2011
CS 260-2007
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
|
|
|
|
465
|
Methyl ethyl cellulose
|
CS 309R-2011
CS 322R-2015
CS 306-2011
CS 260-2007
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
|
|
|
|
460(i)
|
Microcrystalline cellulose (Cellulose gel)
|
CS 309R-2011
CS 306-2011
CS 260-2007
CS 256-2007
CS 344-2021
CS 352-2022
CS 327-2021
CS 243-2003 (stabilizer or thickener only)
CS 347-2019
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 322R-2015
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 surface treatment only, of sliced, cut, shredded or grated cheese for these cheese standards)
CS 353-2022
CS 343-2021
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
|
|
|
|
471
|
Mono- and di-glycerides of fatty acids
|
CS 309R-2011
CS 249-2006
CS 290-1995
CS 260-2007
CS 141-1983
CS 256-2007
CS 251-2006
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 207-1999
CS 87-1981
CS 105-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
CS 253-2006 (see functional class table and footnote)
CS 117-1981
|
|
|
|
1410
|
Monostarch phosphate
|
CS 309R-2011
CS 306-2011
CS 249-2006
CS 94-1981
CS 70-1981
CS 260-2007
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 221-2001
CS 273-1968
CS 119-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
CS 117-1981
|
|
|
|
1404
|
Oxidized starch
|
CS 309R-2011
CS 306-2011
CS 249-2006
CS 94-1981
CS 70-1981
CS 260-2007
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 221-2001
CS 273-1968
CS 119-1981
CS 105-1981
CS 355R-2023
CS 298R-2009
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
|
|
|
|
440
|
Pectins
|
CS 309R-2011
CS 306-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 322R-2015
CS 221-2001
CS 273-1968
CS 119-1981 (for use in packing media only)
CS 87-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 94-1981 (for use in packing media only)
|
|
|
|
451(ii)
|
Pentapotassium triphosphate
|
|
|
|
|
451(i)
|
Pentasodium triphosphate
|
|
|
|
|
1413
|
Phosphated distarch phosphate
|
CS 309R-2011
CS 306-2011
CS 249-2006
CS 94-1981
CS 70-1981
CS 260-2007
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 221-2001
CS 273-1968
CS 119-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
|
|
|
|
1200
|
Polydextroses
|
CS 322R-2015
CS 306-2011
CS 260-2007
CS 87-1981
CS 105-1981
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
|
|
|
|
475
|
Polyglycerol esters of fatty acids
|
|
|
|
|
432
|
Polyoxyethylene (20) sorbitan monolaurate
|
|
|
|
|
433
|
Polyoxyethylene (20) sorbitan monooleate
|
|
|
|
|
435
|
Polyoxyethylene (20) sorbitan monostearate
|
|
|
|
|
436
|
Polyoxyethylene (20) sorbitan tristearate
|
|
|
|
|
1209
|
Polyvinyl alcohol (PVA) –Polyethylene glycol (PEG) graft copolymer
|
|
|
|
|
1201
|
Polyvinylpyrrolidone
|
|
|
|
|
1202
|
Polyvinylpyrrolidone, insoluble
|
CS 260-2007
CS 322R-2015
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 117-1981
|
|
|
|
402
|
Potassium alginate
|
CS 309R-2011
CS 306-2011
CS 260-2007
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 96-1981
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 221-2001
CS 273-1968
CS 119-1981 (for use in packing media only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 97-1981
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 94-1981 (for use in packing media only)
|
|
|
|
501(i)
|
Potassium carbonate
|
CS 319-2015
CS 252-2006
CS 309R-2011
CS 306-2011
CS 249-2006
CS 290-1995
CS 260-2007
CS 141-1983
CS 256-2007
CS 251-2006
CS 281-1971
CS 275-1973
CS 291-2010
CS 322R-2015
CS 221-2001
CS 207-1999
CS 257R-2007
CS 273-1968
CS 282-1971
CS 243-2003 (acidity regulator only)
CS 87-1981
CS 105-1981
CS 250-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 117-1981
|
|
|
|
508
|
Potassium chloride
|
CS 252-2006
CS 306-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 96-1981
CS 251-2006
CS 319-2015 (canned mangoes only)
CS 243-2003 (stabilizer or thickener only)
CS 281-1971
CS 322R-2015
CS 89-1981
CS 207-1999
CS 282-1971
CS 98-1981
CS 88-1981
CS 250-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 97-1981
CS 117-1981
|
|
|
|
332(i)
|
Potassium dihydrogen citrate
|
CS 252-2006
CS 319-2015
CS 309R-2011
CS 306-2011
CS 290-1995
CS 260-2007
CS 256-2007
CS 13-1981
CS 251-2006
CS 275-1973
CS 281-1971
CS 291-2010
CS 322R-2015
CS 221-2001
CS 207-1999
CS 57-1981
CS 282-1971
CS 302-2011
CS 273-1968
CS 243-2003 (acidity regulator only)
CS 250-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 117-1981
|
|
|
|
340(i)
|
Potassium dihydrogen phosphate
|
|
|
|
|
501(ii)
|
Potassium hydrogen carbonate
|
CS 252-2006
CS 319-2015
CS 309R-2011
CS 306-2011
CS 290-1995
CS 260-2007
CS 141-1983
CS 256-2007
CS 251-2006
CS 275-1973
CS 281-1971
CS 291-2010
CS 322R-2015
CS 221-2001
CS 207-1999
CS 282-1971
CS 273-1968
CS 243-2003 (acidity regulator only)
CS 87-1981
CS 105-1981
CS 250-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 117-1981
|
|
|
|
456
|
Potassium polyaspartate
|
|
|
|
|
452(ii)
|
Potassium polyphosphate
|
|
|
|
|
337
|
Potassium sodium L(+)-tartrate
|
|
|
|
|
460(ii)
|
Powdered cellulose
|
CS 309R-2011
CS 306-2011
CS 260-2007
CS 344-2021
CS 256-2007
CS 352-2022
CS 327-2021
CS 243-2003 (stabilizer or thickener only)
CS 347-2019
CS 322R-2015
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
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 surface treatment only, of sliced, cut, shredded or grated cheese for these cheese standards)
CS 353-2022
CS 343-2021
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
|
|
|
|
407a
|
Processed eucheuma seaweed (PES)
|
CS 252-2006
CS 309R-2011
CS 306-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 273-1968
CS 119-1981 (for use in packing media only)
CS 250-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 94-1981 (for use in packing media only)
|
|
|
|
405
|
Propylene glycol alginate
|
|
|
|
|
1101(i)
|
Protease from Aspergillus orizae var.
|
CS 260-2007
CS 322R-2015
CS 256-2007
CS 306-2011
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
|
|
|
|
470(i)
|
Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
|
CS 275-1973
CS 347-2019
CS 309R-2011
CS 322R-2015
CS 243-2003 (stabilizer only)
CS 353-2022
CS 343-2021
CS 260-2007
CS 344-2021
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CS 355R-2023
CS 327-2021
CS 352-2022
CS 298R-2009
|
|
|
|
470(ii)
|
Salts of oleic acid with calcium, potassium and sodium
|
CS 275-1973
CS 347-2019
CS 309R-2011
CS 322R-2015
CS 243-2003 (stabilizer only)
CS 353-2022
CS 343-2021
CS 260-2007
CS 344-2021
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CS 355R-2023
CS 327-2021
CS 352-2022
CS 298R-2009
|
|
|
|
335(ii)
|
Sodium L(+)-tartrate
|
|
|
|
|
401
|
Sodium alginate
|
CS 309R-2011
CS 306-2011
CS 249-2006
CS 260-2007
CS 96-1981
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 221-2001
CS 273-1968
CS 119-1981 (for use in packing media only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 97-1981
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 94-1981 (for use in packing media only)
|
|
|
|
541(i)
|
Sodium aluminium phosphate, acidic
|
|
|
|
|
541(ii)
|
Sodium aluminium phosphate, basic
|
|
|
|
|
452(iii)
|
Sodium calcium polyphosphate
|
|
|
|
|
500(i)
|
Sodium carbonate
|
CS 252-2006
CS 319-2015
CS 309R-2011
CS 306-2011
CS 249-2006
CS 290-1995
CS 260-2007
CS 141-1983
CS 256-2007
CS 344-2021
CS 251-2006
CS 352-2022
CS 327-2021
CS 347-2019
CS 275-1973
CS 281-1971
CS 291-2010
CS 322R-2015
CS 221-2001
CS 207-1999
CS 257R-2007
CS 282-1971
CS 273-1968
CS 353-2022
CS 343-2021
CS 243-2003 (acidity regulator only)
CS 87-1981
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 250-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
|
|
|
|
466
|
Sodium carboxymethyl cellulose (Cellulose gum)
|
CS 309R-2011
CS 306-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 319-2015 (canned mangoes only)
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 221-2001
CS 302-2011
CS 273-1968
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 94-1981 (for use in packing media only)
|
|
|
|
469
|
Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)
|
CS 260-2007
CS 322R-2015
CS 256-2007
CS 306-2011
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
CS 258R-2007
|
|
|
|
331(i)
|
Sodium dihydrogen citrate
|
CS 319-2015
CS 252-2006
CS 309R-2011
CS 306-2011
CS 290-1995
CS 260-2007
CS 256-2007
CS 96-1981
CS 13-1981
CS 251-2006
CS 243-2003 (acidity regulator or emulsifier only)
CS 275-1973
CS 281-1971
CS 291-2010
CS 322R-2015
CS 221-2001
CS 89-1981
CS 207-1999
CS 57-1981
CS 302-2011
CS 282-1971
CS 273-1968
CS 98-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 250-2006
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 97-1981
CS 253-2006 (see functional class table and footnote)
CS 117-1981
|
|
|
|
339(i)
|
Sodium dihydrogen phosphate
|
|
|
|
|
576
|
Sodium gluconate
|
CS 260-2007
CS 322R-2015
CS 221-2001
CS 256-2007
CS 306-2011
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
|
|
|
|
500(ii)
|
Sodium hydrogen carbonate
|
CS 252-2006
CS 319-2015
CS 309R-2011
CS 306-2011
CS 249-2006
CS 290-1995
CS 260-2007
CS 141-1983
CS 256-2007
CS 344-2021
CS 251-2006
CS 352-2022
CS 327-2021
CS 347-2019
CS 275-1973
CS 281-1971
CS 291-2010
CS 322R-2015
CS 221-2001
CS 207-1999
CS 282-1971
CS 273-1968
CS 353-2022
CS 343-2021
CS 243-2003 (acidity regulator only)
CS 87-1981
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 250-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
|
|
|
|
452(i)
|
Sodium polyphosphate
|
|
|
|
|
500(iii)
|
Sodium sesquicarbonate
|
CS 319-2015
CS 252-2006
CS 309R-2011
CS 306-2011
CS 290-1995
CS 260-2007
CS 256-2007
CS 344-2021
CS 251-2006
CS 352-2022
CS 327-2021
CS 281-1971
CS 275-1973
CS 347-2019
CS 291-2010
CS 322R-2015
CS 221-2001
CS 207-1999
CS 273-1968
CS 282-1971
CS 353-2022
CS 343-2021
CS 243-2003 (acidity regulator only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 250-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 253-2006
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
|
|
|
|
481(i)
|
Sodium stearoyl lactylate
|
|
|
|
|
493
|
Sorbitan monolaurate
|
|
|
|
|
494
|
Sorbitan monooleate
|
|
|
|
|
491
|
Sorbitan monostearate
|
|
|
|
|
492
|
Sorbitan tristearate
|
|
|
|
|
420(i)
|
Sorbitol
|
CS 322R-2015
CS 306-2011
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 249-2006
CS 260-2007
CS 105-1981
CS 87-1981
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
|
|
|
|
420(ii)
|
Sorbitol syrup
|
CS 322R-2015
CS 306-2011
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 249-2006
CS 260-2007
CS 87-1981
CS 105-1981
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
|
|
|
|
1420
|
Starch acetate
|
CS 309R-2011
CS 306-2011
CS 249-2006
CS 94-1981
CS 70-1981
CS 260-2007
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 221-2001
CS 273-1968
CS 119-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
CS 117-1981
|
|
|
|
1450
|
Starch sodium octenyl succinate
|
CS 309R-2011
CS 322R-2015
CS 306-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
|
|
|
|
1405
|
Starches, enzyme treated
|
CS 275-1973
CS 309R-2011
CS 322R-2015
CS 221-2001
CS 306-2011
CS 273-1968
CS 249-2006
CS 260-2007
CS 105-1981
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
|
|
|
|
473a
|
Sucrose Oligoesters, Type I and Type II
|
|
|
|
|
444
|
Sucrose acetate isobutyrate
|
|
|
|
|
473
|
Sucrose esters of fatty acids
|
|
|
|
|
437
|
Tamarind seed polysaccharide
|
CS 309R-2011
CS 306-2011
CS 243-2003
CS 296-2009
CS 249-2006
CS 288-1976
CS 94-1981
CS 260-2007
CS 256-2007
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 273-1968 (in cheese mass only)
CS 243-2003 (stabilizer or thickener only)
CS 322R-2015
CS 115-1981
CS 119-1981
CS 275-1973 (in cheese mass only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
|
|
|
|
181
|
Tannic acid (Tannins)
|
|
|
|
|
417
|
Tara gum
|
CS 275-1973
CS 322R-2015
CS 221-2001
CS 306-2011
CS 273-1968
CS 249-2006
CS 260-2007
CS 105-1981
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
|
|
|
|
450(v)
|
Tetrapotassium diphosphate
|
|
|
|
|
450(iii)
|
Tetrasodium diphosphate
|
|
|
|
|
413
|
Tragacanth gum
|
CS 309R-2011
CS 306-2011
CS 260-2007
CS 70-1981 (for use in packing media only)
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 221-2001
CS 273-1968
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 94-1981 (for use in packing media only)
|
|
|
|
333(iii)
|
Tricalcium citrate
|
CS 319-2015
CS 252-2006
CS 309R-2011
CS 306-2011
CS 290-1995
CS 260-2007
CS 256-2007
CS 13-1981
CS 275-1973
CS 281-1971
CS 291-2010
CS 322R-2015
CS 221-2001
CS 57-1981
CS 282-1971
CS 273-1968
CS 243-2003 (acidity regulator only)
CS 250-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 117-1981
|
|
|
|
341(iii)
|
Tricalcium phosphate
|
|
|
|
|
1505
|
Triethyl citrate
|
|
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343(iii)
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Trimagnesium phosphate
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332(ii)
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Tripotassium citrate
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CS 319-2015
CS 252-2006
CS 309R-2011
CS 306-2011
CS 290-1995
CS 260-2007
CS 256-2007
CS 13-1981
CS 251-2006
CS 281-1971
CS 291-2010
CS 322R-2015
CS 221-2001
CS 207-1999
CS 57-1981
CS 302-2011
CS 282-1971
CS 243-2003 (acidity regulator only)
CS 250-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
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340(iii)
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Tripotassium phosphate
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331(iii)
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Trisodium citrate
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CS 319-2015
CS 252-2006
CS 309R-2011
CS 306-2011
CS 249-2006
CS 290-1995
CS 260-2007
CS 256-2007
CS 96-1981
CS 13-1981
CS 251-2006
CS 281-1971
CS 291-2010
CS 322R-2015
CS 221-2001
CS 89-1981
CS 207-1999
CS 57-1981
CS 243-2003 (stabilizer only)
CS 302-2011
CS 282-1971
CS 98-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 250-2006
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 97-1981
CS 117-1981
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450(ii)
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Trisodium diphosphate
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339(iii)
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Trisodium phosphate
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415
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Xanthan gum
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CS 309R-2011
CS 306-2011
CS 249-2006
CS 260-2007
CS 70-1981 (for use in packing media only)
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 221-2001
CS 273-1968
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 355R-2023
CS 298R-2009
CS 262-2006 (for use in cheese mass only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 94-1981 (for use in packing media only)
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967
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Xylitol
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CS 309R-2011
CS 322R-2015
CS 306-2011
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 260-2007
CS 87-1981
CS 105-1981
CS 256-2007
CS 355R-2023
CS 298R-2009
CS 323R-2017
CS 117-1981
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