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

Food Additive Search Results

Found 143 additives having the functional class "Stabilizer":

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
472a Acetic and fatty acid esters of glycerol
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 309R-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer only)
CS 275-1973
CS 260-2007
1422 Acetylated distarch adipate
CS 221-2001
CS 94-1981
CS 70-1981
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 273-1968
CS 260-2007
CS 119-1981
CS 249-2006
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
1414 Acetylated distarch phosphate
CS 221-2001
CS 94-1981
CS 70-1981
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 273-1968
CS 260-2007
CS 119-1981
CS 249-2006
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
1451 Acetylated oxidized starch
CS 249-2006
CS 243-2003 (stabilizer or thickener only)
CS 306-2011
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 256-2007
CS 260-2007
1401 Acid-treated starch
CS 221-2001
CS 94-1981
CS 70-1981
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 273-1968
CS 260-2007
CS 105-1981
CS 119-1981
CS 249-2006
CS 306-2011
CS 256-2007
CS 275-1973
406 Agar
CS 221-2001
CS 243-2003 (stabilizer or thickener only)
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 309R-2011
CS 273-1968
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 94-1981 (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 70-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 96-1981
CS 249-2006
CS 306-2011
CS 97-1981
CS 275-1973
400 Alginic acid
CS 221-2001
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 273-1968
CS 105-1981
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 249-2006
CS 306-2011
CS 94-1981 (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 70-1981 (for use in packing media only)
CS 275-1973
1402 Alkaline treated starch
CS 221-2001
CS 94-1981
CS 70-1981
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 273-1968
CS 260-2007
CS 105-1981
CS 119-1981
CS 249-2006
CS 306-2011
CS 256-2007
CS 275-1973
523 Aluminium ammonium sulfate
403 Ammonium alginate
CS 221-2001
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 273-1968
CS 260-2007
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
342(i) Ammonium dihydrogen phosphate
452(v) Ammonium polyphosphate
901 Beeswax
1403 Bleached starch
CS 221-2001
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 273-1968
CS 260-2007
CS 105-1981
CS 249-2006
CS 306-2011
CS 256-2007
CS 275-1973
1101(iii) Bromelain
CS 117-1981
CS 256-2007
CS 306-2011
263 Calcium acetate
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 262-2006 (for use in cheese mass only)
CS 291-2010
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 319-2015
CS 273-1968
CS 260-2007
CS 290-1995
CS 306-2011
CS 256-2007
CS 275-1973
404 Calcium alginate
CS 221-2001
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 273-1968
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 94-1981 (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 70-1981 (for use in packing media only)
CS 275-1973
170(i) Calcium carbonate
CS 221-2001
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 117-1981 (anticaking agents in dehydrated products only)
CS 323R-2017
CS 309R-2011
CS 273-1968
CS 319-2015
CS 243-2003 (stabilizer only)
CS 260-2007
CS 282-1971
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 283-1978
CS 281-1971
CS 251-2006
CS 105-1981
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 250-2006
CS 249-2006
CS 87-1981
CS 306-2011
CS 252-2006
CS 141-1983
CS 275-1973
509 Calcium chloride
CS 243-2003 (stabilizer or thickener only)
CS 281-1971
CS 251-2006
CS 323R-2017
CS 117-1981
CS 207-1999
CS 319-2015 (canned mangoes only)
CS 260-2007
CS 250-2006
CS 306-2011
CS 252-2006
CS 282-1971
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) 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 243-2003 (acidity regulator only)
CS 291-2010
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 319-2015
CS 260-2007
CS 249-2006
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
410 Carob bean gum
CS 221-2001
CS 243-2003 (stabilizer or thickener only)
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 309R-2011
CS 273-1968
CS 260-2007
CS 105-1981
CS 119-1981 (for use in packing media only)
CS 249-2006
CS 306-2011
CS 94-1981 (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 70-1981 (for use in packing media only)
CS 275-1973
407 Carrageenan
CS 221-2001
CS 243-2003 (stabilizer or thickener only)
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 309R-2011
CS 273-1968
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 282-1971
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 281-1971
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 96-1981
CS 105-1981
CS 250-2006
CS 249-2006
CS 306-2011
CS 252-2006
CS 97-1981
CS 275-1973
427 Cassia gum
CS 243-2003 (emulsifier only)
CS 117-1981
CS 309R-2011
CS 256-2007
CS 306-2011
472c Citric and fatty acid esters of glycerol
CS 291-2010
CS 253-2006 (see functional class table and footnote)
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 243-2003 (stabilizer only)
CS 319-2015 (canned mangoes only)
CS 260-2007
CS 306-2011
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 275-1973
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
CS 243-2003
CS 302-2011
CS 306-2011
CS 323R-2017
CS 117-1981
CS 256-2007
CS 260-2007
424 Curdlan
CS 249-2006
CS 306-2011
CS 323R-2017
CS 117-1981
CS 256-2007
CS 260-2007
CS 319-2015 (canned mangoes only)
457 Cyclodextrin, alpha-
CS 117-1981
CS 256-2007
CS 306-2011
459 Cyclodextrin, beta-
458 Cyclodextrin, gamma-
CS 117-1981
CS 256-2007
CS 306-2011
1400 Dextrins, roasted starch
CS 221-2001
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 273-1968
CS 260-2007
CS 105-1981
CS 306-2011
CS 256-2007
CS 275-1973
472e Diacetyltartaric and fatty acid esters of glycerol
CS 253-2006 (see functional class table and footnote)
CS 260-2007
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 221-2001
CS 94-1981
CS 70-1981
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 273-1968
CS 260-2007
CS 119-1981
CS 249-2006
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
467 Ethyl hydroxyethyl cellulose
CS 117-1981
CS 309R-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 306-2011
418(i) Gellan gum
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 260-2007
CS 105-1981
CS 249-2006
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
445(iii) Glycerol ester of wood rosin
412 Guar gum
CS 221-2001
CS 243-2003 (stabilizer or thickener only)
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 309R-2011
CS 273-1968
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 94-1981 (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 70-1981 (for use in packing media only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 105-1981
CS 249-2006
CS 306-2011
CS 275-1973
414 Gum arabic (Acacia gum)
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 260-2007
CS 105-1981
CS 249-2006
CS 87-1981
CS 306-2011
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
419 Gum ghatti
CS 243-2003
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 260-2007
CS 296-2009
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 306-2011
CS 256-2007
463 Hydroxypropyl cellulose
CS 243-2003 (stabilizer or thickener only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
1442 Hydroxypropyl distarch phosphate
CS 221-2001
CS 327-2017 (anticaking agents in ground cumin only)
CS 94-1981
CS 70-1981
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 323R-2017
CS 309R-2011
CS 273-1968
CS 260-2007
CS 119-1981
CS 249-2006
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
464 Hydroxypropyl methyl cellulose
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
1440 Hydroxypropyl starch
CS 221-2001
CS 94-1981
CS 70-1981
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 273-1968
CS 260-2007
CS 119-1981
CS 249-2006
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
1103 Invertases
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 327-2017 (anticaking agents in ground cumin only)
CS 87-1981
CS 306-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 323R-2017
CS 256-2007
CS 260-2007
CS 105-1981
416 Karaya gum
CS 221-2001
CS 243-2003 (stabilizer or thickener only)
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 273-1968
CS 105-1981
CS 260-2007
CS 249-2006
CS 306-2011
CS 256-2007
CS 275-1973
425 Konjac flour
CS 117-1981
CS 309R-2011
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 306-2011
472b Lactic and fatty acid esters of glycerol
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 309R-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer only)
CS 275-1973
CS 260-2007
511 Magnesium chloride
CS 117-1981
CS 256-2007
CS 243-2003 (stabilizer only)
CS 319-2015 (canned mangoes only)
450(ix) Magnesium dihydrogen diphosphate
343(i) Magnesium dihydrogen phosphate
343(ii) Magnesium hydrogen phosphate
965(i) Maltitol
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 87-1981
CS 306-2011
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 256-2007
CS 260-2007
CS 105-1981
965(ii) Maltitol syrup
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 87-1981
CS 306-2011
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 256-2007
CS 260-2007
CS 105-1981
421 Mannitol
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 87-1981
CS 306-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 323R-2017
CS 256-2007
CG 95-2022 (For use at 10 mg/kg as carrier), (For use in vitamin B12 dry rubbing, 0.1% only)
CS 260-2007
CS 105-1981
461 Methyl cellulose
CS 243-2003 (stabilizer or thickener only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
465 Methyl ethyl cellulose
CS 243-2003 (stabilizer or thickener only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
460(i) Microcrystalline cellulose (Cellulose gel)
CS 221-2001
CS 327-2017 (anticaking agents in ground cumin only)
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 323R-2017
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 309R-2011
CS 260-2007
CS 105-1981
CS 306-2011
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 256-2007
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
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)
471 Mono- and di-glycerides of fatty acids
CS 243-2003 (stabilizer or thickener only)
CS 251-2006
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 309R-2011
CS 207-1999
CS 105-1981
CS 260-2007
CS 290-1995
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
CS 249-2006
CS 87-1981
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 141-1983
CS 275-1973
1410 Monostarch phosphate
CS 221-2001
CS 94-1981
CS 70-1981
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 273-1968
CS 260-2007
CS 119-1981
CS 249-2006
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
1404 Oxidized starch
CS 221-2001
CS 94-1981
CS 70-1981
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 273-1968
CS 260-2007
CS 105-1981
CS 119-1981
CS 249-2006
CS 306-2011
CS 256-2007
CS 275-1973
440 Pectins
CS 221-2001
CS 243-2003 (stabilizer or thickener only)
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 309R-2011
CS 273-1968
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 249-2006
CS 87-1981
CS 306-2011
CS 94-1981 (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 70-1981 (for use in packing media only)
451(ii) Pentapotassium triphosphate
451(i) Pentasodium triphosphate
1413 Phosphated distarch phosphate
CS 221-2001
CS 94-1981
CS 70-1981
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 273-1968
CS 260-2007
CS 119-1981
CS 249-2006
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
1200 Polydextroses
CS 87-1981
CS 243-2003 (stabilizer or thickener only)
CS 306-2011
CS 323R-2017
CS 117-1981
CS 256-2007
CS 260-2007
CS 105-1981
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 256-2007
CS 117-1981
402 Potassium alginate
CS 221-2001
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 273-1968
CS 260-2007
CS 96-1981
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 97-1981
CS 94-1981 (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 70-1981 (for use in packing media only)
CS 275-1973
501(i) Potassium carbonate
CS 221-2001
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 323R-2017
CS 309R-2011
CS 273-1968
CS 319-2015
CS 207-1999
CS 260-2007
CS 282-1971
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (acidity regulator only)
CS 281-1971
CS 251-2006
CS 117-1981
CS 105-1981
CS 290-1995
CS 250-2006
CS 249-2006
CS 87-1981
CS 306-2011
CS 252-2006
CS 141-1983
CS 275-1973
508 Potassium chloride
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 207-1999
CS 260-2007
CS 282-1971
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 89-1981
CS 281-1971
CS 251-2006
CS 117-1981
CS 88-1981
CS 96-1981
CS 319-2015 (canned mangoes only)
CS 98-1981
CS 250-2006
CS 249-2006
CS 306-2011
CS 252-2006
CS 97-1981
332(i) Potassium dihydrogen citrate
CS 221-2001
CS 262-2006 (for use in cheese mass only)
CS 13-1981
CS 291-2010
CS 323R-2017
CS 309R-2011
CS 207-1999
CS 319-2015
CS 273-1968
CS 260-2007
CS 302-2011
CS 282-1971
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 57-1981
CS 243-2003 (acidity regulator only)
CS 281-1971
CS 251-2006
CS 117-1981
CS 290-1995
CS 250-2006
CS 306-2011
CS 252-2006
CS 275-1973
340(i) Potassium dihydrogen phosphate
501(ii) Potassium hydrogen carbonate
CS 221-2001
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 323R-2017
CS 309R-2011
CS 207-1999
CS 319-2015
CS 273-1968
CS 260-2007
CS 282-1971
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (acidity regulator only)
CS 281-1971
CS 251-2006
CS 117-1981
CS 105-1981
CS 290-1995
CS 250-2006
CS 87-1981
CS 306-2011
CS 252-2006
CS 141-1983
CS 275-1973
456 Potassium polyaspartate
CS 264-1966
CS 260-2007
452(ii) Potassium polyphosphate
337 Potassium sodium L(+)-tartrate
460(ii) Powdered cellulose
CS 221-2001
CS 327-2017 (anticaking agents in ground cumin only)
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 323R-2017
CS 309R-2011
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 260-2007
CS 105-1981
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
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)
407a Processed eucheuma seaweed (PES)
CS 243-2003 (stabilizer or thickener only)
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 309R-2011
CS 273-1968
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 250-2006
CS 249-2006
CS 306-2011
CS 252-2006
CS 94-1981 (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 70-1981 (for use in packing media only)
CS 275-1973
405 Propylene glycol alginate
1101(i) Protease from Aspergillus orizae var.
CS 117-1981
CS 256-2007
CS 306-2011
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
CS 327-2017 (anticaking agents in ground cumin only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 309R-2011
CS 256-2007
CS 243-2003 (stabilizer only)
CS 275-1973
CS 260-2007
470(ii) Salts of oleic acid with calcium, potassium and sodium
CS 327-2017 (anticaking agents in ground cumin only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 309R-2011
CS 256-2007
CS 243-2003 (stabilizer only)
CS 275-1973
CS 260-2007
335(ii) Sodium L(+)-tartrate
401 Sodium alginate
CS 221-2001
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 273-1968
CS 260-2007
CS 96-1981
CS 119-1981 (for use in packing media only)
CS 249-2006
CS 306-2011
CS 97-1981
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 275-1973
541(i) Sodium aluminium phosphate, acidic
541(ii) Sodium aluminium phosphate, basic
452(iii) Sodium calcium polyphosphate
500(i) Sodium carbonate
CS 221-2001
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 117-1981 (anticaking agents in dehydrated products only)
CS 323R-2017
CS 309R-2011
CS 273-1968
CS 319-2015
CS 207-1999
CS 260-2007
CS 282-1971
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (acidity regulator only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 281-1971
CS 251-2006
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 290-1995
CS 250-2006
CS 249-2006
CS 87-1981
CS 306-2011
CS 252-2006
CS 141-1983
CS 275-1973
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 221-2001
CS 243-2003 (stabilizer or thickener only)
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 309R-2011
CS 273-1968
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 302-2011
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 253-2006 (see functional class table and footnote)
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 105-1981
CS 249-2006
CS 306-2011
CS 275-1973
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)
CS 243-2003
CS 117-1981
CS 256-2007
CS 306-2011
331(i) Sodium dihydrogen citrate
CS 221-2001
CS 262-2006 (for use in cheese mass only)
CS 13-1981
CS 291-2010
CS 323R-2017
CS 309R-2011
CS 319-2015
CS 273-1968
CS 207-1999
CS 260-2007
CS 302-2011
CS 282-1971
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 57-1981
CS 243-2003 (acidity regulator or emulsifier only)
CS 89-1981
CS 281-1971
CS 251-2006
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 96-1981
CS 98-1981
CS 290-1995
CS 250-2006
CS 306-2011
CS 252-2006
CS 97-1981
CS 275-1973
339(i) Sodium dihydrogen phosphate
576 Sodium gluconate
CS 221-2001
CS 306-2011
CS 323R-2017
CS 117-1981
CS 256-2007
CS 260-2007
500(ii) Sodium hydrogen carbonate
CS 221-2001
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 117-1981 (anticaking agents in dehydrated products only)
CS 323R-2017
CS 309R-2011
CS 319-2015
CS 273-1968
CS 207-1999
CS 260-2007
CS 282-1971
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (acidity regulator only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 281-1971
CS 251-2006
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 290-1995
CS 250-2006
CS 249-2006
CS 87-1981
CS 306-2011
CS 252-2006
CS 141-1983
CS 275-1973
452(i) Sodium polyphosphate
500(iii) Sodium sesquicarbonate
CS 221-2001
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 117-1981 (anticaking agents in dehydrated products only)
CS 323R-2017
CS 309R-2011
CS 207-1999
CS 319-2015
CS 273-1968
CS 260-2007
CS 253-2006
CS 282-1971
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (acidity regulator only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 281-1971
CS 251-2006
CS 290-1995
CS 250-2006
CS 306-2011
CS 252-2006
CS 275-1973
481(i) Sodium stearoyl lactylate
493 Sorbitan monolaurate
494 Sorbitan monooleate
491 Sorbitan monostearate
492 Sorbitan tristearate
420(i) Sorbitol
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 249-2006
CS 87-1981
CS 306-2011
CS 323R-2017
CS 117-1981
CS 256-2007
CS 260-2007
CS 105-1981
420(ii) Sorbitol syrup
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 249-2006
CS 87-1981
CS 306-2011
CS 323R-2017
CS 117-1981
CS 256-2007
CS 260-2007
CS 105-1981
1420 Starch acetate
CS 221-2001
CS 94-1981
CS 70-1981
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 273-1968
CS 260-2007
CS 119-1981
CS 249-2006
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
1450 Starch sodium octenyl succinate
CS 249-2006
CS 243-2003 (stabilizer or thickener only)
CS 306-2011
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
1405 Starches, enzyme treated
CS 221-2001
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 273-1968
CS 260-2007
CS 105-1981
CS 249-2006
CS 306-2011
CS 256-2007
CS 275-1973
473a Sucrose Oligoesters, Type I and Type II
444 Sucrose acetate isobutyrate
473 Sucrose esters of fatty acids
437 Tamarind seed polysaccharide
CS 275-1973 (in cheese mass only)
CS 94-1981
CS 243-2003 (stabilizer or thickener only)
CS 243-2003
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 273-1968 (in cheese mass only)
CS 260-2007
CS 119-1981
CS 296-2009
CS 115-1981
CS 249-2006
CS 306-2011
CS 288-1976
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
181 Tannic acid (Tannins)
417 Tara gum
CS 221-2001
CS 243-2003 (stabilizer or thickener only)
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 117-1981
CS 273-1968
CS 260-2007
CS 105-1981
CS 249-2006
CS 306-2011
CS 256-2007
CS 275-1973
450(v) Tetrapotassium diphosphate
450(iii) Tetrasodium diphosphate
413 Tragacanth gum
CS 221-2001
CS 243-2003 (stabilizer or thickener only)
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 309R-2011
CS 273-1968
CS 260-2007
CS 105-1981
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 70-1981 (for use in packing media only)
CS 275-1973
333(iii) Tricalcium citrate
CS 221-2001
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 13-1981
CS 323R-2017
CS 309R-2011
CS 273-1968
CS 319-2015
CS 260-2007
CS 282-1971
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 57-1981
CS 243-2003 (acidity regulator only)
CS 281-1971
CS 117-1981
CS 290-1995
CS 250-2006
CS 306-2011
CS 252-2006
CS 275-1973
341(iii) Tricalcium phosphate
1505 Triethyl citrate
343(iii) Trimagnesium phosphate
332(ii) Tripotassium citrate
CS 221-2001
CS 13-1981
CS 291-2010
CS 323R-2017
CS 309R-2011
CS 207-1999
CS 319-2015
CS 260-2007
CS 302-2011
CS 282-1971
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 57-1981
CS 243-2003 (acidity regulator only)
CS 281-1971
CS 251-2006
CS 117-1981
CS 290-1995
CS 250-2006
CS 306-2011
CS 252-2006
340(iii) Tripotassium phosphate
331(iii) Trisodium citrate
CS 221-2001
CS 291-2010
CS 13-1981
CS 323R-2017
CS 309R-2011
CS 207-1999
CS 319-2015
CS 243-2003 (stabilizer only)
CS 260-2007
CS 302-2011
CS 282-1971
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 57-1981
CS 89-1981
CS 281-1971
CS 251-2006
CS 117-1981
CS 96-1981
CS 98-1981
CS 290-1995
CS 250-2006
CS 249-2006
CS 306-2011
CS 252-2006
CS 97-1981
450(ii) Trisodium diphosphate
339(iii) Trisodium phosphate
415 Xanthan gum
CS 221-2001
CS 243-2003 (stabilizer or thickener only)
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 309R-2011
CS 273-1968
CS 260-2007
CS 105-1981
CS 119-1981 (for use in packing media only)
CS 249-2006
CS 306-2011
CS 94-1981 (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 70-1981 (for use in packing media only)
CS 275-1973
967 Xylitol
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 87-1981
CS 306-2011
CS 323R-2017
CS 117-1981
CS 309R-2011
CS 256-2007
CS 260-2007
CS 105-1981

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Additives marked with an asterisk ("*") indicate synonyms for official names. Click to view official name and other details.

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