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

Food Additive Search Results

Found 147 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 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer only)
CS 256-2007
CS 117-1981
CS 355R-2023
CS 275-1973
CS 322R-2015
CS 260-2007
CS 309R-2011
1422 Acetylated distarch adipate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
CS 221-2001
CS 256-2007
CS 355R-2023
CS 275-1973
CS 322R-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 298R-2009
CS 94-1981
CS 249-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 119-1981
1414 Acetylated distarch phosphate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 221-2001
CS 323R-2017
CS 256-2007
CS 355R-2023
CS 275-1973
CS 322R-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 94-1981
CS 298R-2009
CS 249-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 119-1981
CS 260-2007
1451 Acetylated oxidized starch
CS 298R-2009
CS 323R-2017
CS 249-2006
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 322R-2015
CS 306-2011
CS 309R-2011
1401 Acid-treated starch
CS 105-1981
CS 323R-2017
CS 221-2001
CS 256-2007
CS 355R-2023
CS 275-1973
CS 322R-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 94-1981
CS 298R-2009
CS 249-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 119-1981
406 Agar
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 221-2001
CS 323R-2017
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 355R-2023
CS 96-1981
CS 275-1973
CS 322R-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 97-1981
400 Alginic acid
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 105-1981
CS 221-2001
CS 323R-2017
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 355R-2023
CS 275-1973
CS 322R-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 119-1981 (for use in packing media only)
1402 Alkaline treated starch
CS 105-1981
CS 221-2001
CS 323R-2017
CS 256-2007
CS 355R-2023
CS 275-1973
CS 322R-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 94-1981
CS 298R-2009
CS 249-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 119-1981
CS 260-2007
523 Aluminium ammonium sulfate
403 Ammonium alginate
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
CS 221-2001
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 260-2007
CS 306-2011
CS 273-1968
CS 309R-2011
342(i) Ammonium dihydrogen phosphate
452(v) Ammonium polyphosphate
901 Beeswax
1403 Bleached starch
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 105-1981
CS 323R-2017
CS 221-2001
CS 249-2006
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 260-2007
CS 322R-2015
CS 306-2011
CS 309R-2011
CS 273-1968
542 Bone phosphate
1101(iii) Bromelain
CS 260-2007
CS 322R-2015
CS 298R-2009
CS 323R-2017
CS 256-2007
CS 117-1981
CS 306-2011
CS 355R-2023
263 Calcium acetate
CS 298R-2009
CS 323R-2017
CS 256-2007
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 117-1981
CS 355R-2023
CS 290-1995
CS 275-1973
CS 260-2007
CS 322R-2015
CS 262-2006 (for use in cheese mass only)
CS 319-2015
CS 291-2010
CS 306-2011
CS 309R-2011
CS 273-1968
404 Calcium alginate
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
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 221-2001
CS 323R-2017
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
170(i) Calcium carbonate
CS 353-2022
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 352-2022
CS 105-1981
CS 323R-2017
CS 221-2001
CS 256-2007
CS 355R-2023
CS 281-1971
CS 282-1971
CS 327-2021
CS 275-1973
CS 322R-2015
CS 283-1978
CS 343-2021
CS 319-2015
CS 87-1981
CS 306-2011
CS 273-1968
CS 309R-2011
CS 250-2006
CS 298R-2009
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 117-1981 (anticaking agents in dehydrated products only)
CS 243-2003 (stabilizer only)
CS 249-2006
CS 251-2006
CS 252-2006
CS 290-1995
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 347-2019
CS 344-2021
CS 141-1983
509 Calcium chloride
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 298R-2009
CS 323R-2017
CS 252-2006
CS 251-2006
CS 256-2007
CS 117-1981
CS 355R-2023
CS 281-1971
CS 243-2003 (stabilizer or thickener only)
CS 319-2015 (canned mangoes only)
CS 282-1971
CS 260-2007
CS 322R-2015
CS 207-1999
CS 306-2011
CS 250-2006
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 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 298R-2009
CS 243-2003 (acidity regulator only)
CS 323R-2017
CS 249-2006
CS 256-2007
CS 117-1981
CS 355R-2023
CS 260-2007
CS 322R-2015
CS 319-2015
CS 291-2010
CS 306-2011
CS 309R-2011
410 Carob bean gum
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 105-1981
CS 323R-2017
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 355R-2023
CS 275-1973
CS 322R-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
407 Carrageenan
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 105-1981
CS 221-2001
CS 323R-2017
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 355R-2023
CS 281-1971
CS 96-1981
CS 282-1971
CS 275-1973
CS 322R-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 250-2006
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 252-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 97-1981
427 Cassia gum
CS 298R-2009
CS 323R-2017
CS 243-2003 (emulsifier only)
CS 256-2007
CS 117-1981
CS 355R-2023
CS 322R-2015
CS 260-2007
CS 306-2011
CS 309R-2011
472c Citric and fatty acid esters of glycerol
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
CS 243-2003 (stabilizer only)
CS 256-2007
CS 117-1981
CS 355R-2023
CS 319-2015 (canned mangoes only)
CS 275-1973
CS 322R-2015
CS 260-2007
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
CS 291-2010
CS 306-2011
CS 309R-2011
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
CS 298R-2009
CS 323R-2017
CS 256-2007
CS 117-1981
CS 355R-2023
CS 302-2011
CS 260-2007
CS 322R-2015
CS 258R-2007
CS 306-2011
424 Curdlan
CS 298R-2009
CS 323R-2017
CS 249-2006
CS 256-2007
CS 117-1981
CS 355R-2023
CS 319-2015 (canned mangoes only)
CS 260-2007
CS 322R-2015
CS 306-2011
457 Cyclodextrin, alpha-
CS 260-2007
CS 322R-2015
CS 298R-2009
CS 323R-2017
CS 256-2007
CS 117-1981
CS 355R-2023
CS 306-2011
459 Cyclodextrin, beta-
458 Cyclodextrin, gamma-
CS 260-2007
CS 322R-2015
CS 298R-2009
CS 323R-2017
CS 256-2007
CS 117-1981
CS 306-2011
CS 355R-2023
1400 Dextrins, roasted starch
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 105-1981
CS 323R-2017
CS 221-2001
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 260-2007
CS 322R-2015
CS 306-2011
CS 309R-2011
CS 273-1968
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 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
CS 221-2001
CS 256-2007
CS 355R-2023
CS 275-1973
CS 322R-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 298R-2009
CS 94-1981
CS 249-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 119-1981
462 Ethyl cellulose
CS 260-2007
CS 322R-2015
CS 298R-2009
CS 323R-2017
CS 256-2007
CS 117-1981
CS 306-2011
CS 355R-2023
467 Ethyl hydroxyethyl cellulose
CS 298R-2009
CS 323R-2017
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 322R-2015
CS 306-2011
CS 309R-2011
418(i) Gellan gum
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 105-1981
CS 323R-2017
CS 249-2006
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 260-2007
CS 322R-2015
CS 306-2011
445(iii) Glycerol ester of wood rosin
412 Guar gum
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 105-1981
CS 221-2001
CS 323R-2017
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 355R-2023
CS 327-2021
CS 275-1973
CS 322R-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
414 Gum arabic (Acacia gum)
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 105-1981
CS 323R-2017
CS 249-2006
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 322R-2015
CS 260-2007
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 87-1981
CS 306-2011
CS 309R-2011
419 Gum ghatti
CS 296-2009
CS 298R-2009
CS 323R-2017
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 256-2007
CS 117-1981
CS 355R-2023
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 322R-2015
CS 260-2007
CS 306-2011
CS 309R-2011
CS 243-2003
463 Hydroxypropyl cellulose
CS 253-2006 (see functional class table and footnote)
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 117-1981
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 322R-2015
CS 260-2007
CS 306-2011
CS 309R-2011
1442 Hydroxypropyl distarch phosphate
CS 353-2022
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 352-2022
CS 323R-2017
CS 221-2001
CS 256-2007
CS 355R-2023
CS 327-2021
CS 275-1973
CS 322R-2015
CS 343-2021
CS 306-2011
CS 309R-2011
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 94-1981
CS 298R-2009
CS 117-1981 (anticaking agents in dehydrated products only)
CS 249-2006
CS 243-2003 (stabilizer or thickener only)
CS 119-1981
CS 260-2007
CS 347-2019
CS 344-2021
464 Hydroxypropyl methyl cellulose
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 256-2007
CS 117-1981
CS 355R-2023
CS 322R-2015
CS 260-2007
CS 306-2011
CS 309R-2011
1440 Hydroxypropyl starch
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 221-2001
CS 323R-2017
CS 256-2007
CS 355R-2023
CS 275-1973
CS 322R-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 94-1981
CS 298R-2009
CS 249-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 119-1981
1103 Invertases
953 Isomalt (Hydrogenated isomaltulose)
CS 353-2022
CS 298R-2009
CS 352-2022
CS 105-1981
CS 323R-2017
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 355R-2023
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 327-2021
CS 322R-2015
CS 260-2007
CS 343-2021
CS 87-1981
CS 306-2011
CS 347-2019
CS 344-2021
416 Karaya gum
CS 298R-2009
CS 105-1981
CS 221-2001
CS 323R-2017
CS 249-2006
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 260-2007
CS 322R-2015
CS 262-2006 (for use in cheese mass only)
CS 306-2011
CS 309R-2011
CS 273-1968
425 Konjac flour
CS 298R-2009
CS 323R-2017
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 322R-2015
CS 260-2007
CS 306-2011
CS 309R-2011
472b Lactic and fatty acid esters of glycerol
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 298R-2009
CS 243-2003 (stabilizer only)
CS 256-2007
CS 117-1981
CS 355R-2023
CS 275-1973
CS 260-2007
CS 322R-2015
CS 309R-2011
511 Magnesium chloride
CS 319-2015 (canned mangoes only)
CS 260-2007
CS 322R-2015
CS 298R-2009
CS 243-2003 (stabilizer only)
CS 256-2007
CS 117-1981
CS 355R-2023
450(ix) Magnesium dihydrogen diphosphate
343(i) Magnesium dihydrogen phosphate
343(ii) Magnesium hydrogen phosphate
965(i) Maltitol
CS 298R-2009
CS 105-1981
CS 323R-2017
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 260-2007
CS 322R-2015
CS 87-1981
CS 306-2011
CS 309R-2011
965(ii) Maltitol syrup
CS 298R-2009
CS 105-1981
CS 323R-2017
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 322R-2015
CS 260-2007
CS 87-1981
CS 306-2011
CS 309R-2011
421 Mannitol
CS 353-2022
CG 95-2022 (For use at 10 mg/kg as carrier), (For use in vitamin B12 dry rubbing, 0.1% only)
CS 298R-2009
CS 352-2022
CS 105-1981
CS 323R-2017
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 355R-2023
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 260-2007
CS 322R-2015
CS 343-2021
CS 87-1981
CS 306-2011
CS 347-2019
CS 344-2021
455 Mannoproteins from yeast cell walls
353 Metatartaric acid
461 Methyl cellulose
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 298R-2009
CS 323R-2017
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 322R-2015
CS 306-2011
CS 309R-2011
465 Methyl ethyl cellulose
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 298R-2009
CS 323R-2017
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 322R-2015
CS 306-2011
CS 309R-2011
460(i) Microcrystalline cellulose (Cellulose gel)
CS 353-2022
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 352-2022
CS 105-1981
CS 221-2001
CS 323R-2017
CS 256-2007
CS 355R-2023
CS 327-2021
CS 322R-2015
CS 343-2021
CS 306-2011
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 298R-2009
CS 117-1981 (anticaking agents in dehydrated products 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)
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 347-2019
CS 344-2021
471 Mono- and di-glycerides of fatty acids
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 105-1981
CS 256-2007
CS 355R-2023
CS 275-1973
CS 322R-2015
CS 87-1981
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 249-2006
CS 251-2006
CS 117-1981
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
CS 243-2003 (stabilizer or thickener only)
CS 290-1995
CS 260-2007
CS 207-1999
CS 141-1983
1410 Monostarch phosphate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 221-2001
CS 323R-2017
CS 256-2007
CS 355R-2023
CS 275-1973
CS 322R-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 298R-2009
CS 94-1981
CS 249-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 119-1981
1404 Oxidized starch
CS 105-1981
CS 221-2001
CS 323R-2017
CS 256-2007
CS 355R-2023
CS 275-1973
CS 322R-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 94-1981
CS 298R-2009
CS 249-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 119-1981
440 Pectins
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 221-2001
CS 323R-2017
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 355R-2023
CS 322R-2015
CS 87-1981
CS 306-2011
CS 273-1968
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
451(ii) Pentapotassium triphosphate
451(i) Pentasodium triphosphate
1413 Phosphated distarch phosphate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
CS 221-2001
CS 256-2007
CS 355R-2023
CS 275-1973
CS 322R-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 94-1981
CS 298R-2009
CS 249-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 119-1981
1200 Polydextroses
CS 298R-2009
CS 105-1981
CS 323R-2017
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 322R-2015
CS 260-2007
CS 87-1981
CS 306-2011
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 298R-2009
CS 256-2007
CS 117-1981
CS 355R-2023
402 Potassium alginate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 221-2001
CS 323R-2017
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 355R-2023
CS 96-1981
CS 275-1973
CS 322R-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 70-1981 (for use in packing media only)
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 97-1981
501(i) Potassium carbonate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (acidity regulator only)
CS 105-1981
CS 221-2001
CS 323R-2017
CS 256-2007
CS 355R-2023
CS 281-1971
CS 282-1971
CS 275-1973
CS 322R-2015
CS 319-2015
CS 87-1981
CS 306-2011
CS 309R-2011
CS 273-1968
CS 250-2006
CS 298R-2009
CS 249-2006
CS 252-2006
CS 251-2006
CS 117-1981
CS 290-1995
CS 260-2007
CS 207-1999
CS 262-2006 (for use in cheese mass only)
CS 257R-2007
CS 291-2010
CS 141-1983
508 Potassium chloride
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
CS 256-2007
CS 355R-2023
CS 281-1971
CS 96-1981
CS 282-1971
CS 322R-2015
CS 89-1981
CS 306-2011
CS 250-2006
CS 88-1981
CS 298R-2009
CS 249-2006
CS 252-2006
CS 251-2006
CS 98-1981
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 319-2015 (canned mangoes only)
CS 260-2007
CS 207-1999
CS 97-1981
332(i) Potassium dihydrogen citrate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (acidity regulator only)
CS 221-2001
CS 323R-2017
CS 256-2007
CS 355R-2023
CS 281-1971
CS 282-1971
CS 302-2011
CS 275-1973
CS 322R-2015
CS 57-1981
CS 319-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 250-2006
CS 298R-2009
CS 252-2006
CS 251-2006
CS 13-1981
CS 117-1981
CS 290-1995
CS 260-2007
CS 207-1999
CS 262-2006 (for use in cheese mass only)
CS 291-2010
340(i) Potassium dihydrogen phosphate
501(ii) Potassium hydrogen carbonate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (acidity regulator only)
CS 105-1981
CS 221-2001
CS 323R-2017
CS 256-2007
CS 355R-2023
CS 281-1971
CS 282-1971
CS 275-1973
CS 322R-2015
CS 319-2015
CS 87-1981
CS 306-2011
CS 309R-2011
CS 273-1968
CS 250-2006
CS 298R-2009
CS 252-2006
CS 251-2006
CS 117-1981
CS 290-1995
CS 260-2007
CS 207-1999
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 141-1983
456 Potassium polyaspartate
452(ii) Potassium polyphosphate
337 Potassium sodium L(+)-tartrate
460(ii) Powdered cellulose
CS 353-2022
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 352-2022
CS 105-1981
CS 221-2001
CS 323R-2017
CS 256-2007
CS 355R-2023
CS 327-2021
CS 322R-2015
CS 343-2021
CS 306-2011
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 298R-2009
CS 117-1981 (anticaking agents in dehydrated products 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)
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 347-2019
CS 344-2021
407a Processed eucheuma seaweed (PES)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 355R-2023
CS 275-1973
CS 322R-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 250-2006
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 252-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
405 Propylene glycol alginate
1101(i) Protease from Aspergillus orizae var.
CS 322R-2015
CS 260-2007
CS 298R-2009
CS 323R-2017
CS 256-2007
CS 117-1981
CS 306-2011
CS 355R-2023
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
CS 353-2022
CS 298R-2009
CS 352-2022
CS 243-2003 (stabilizer only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 355R-2023
CS 327-2021
CS 275-1973
CS 322R-2015
CS 260-2007
CS 343-2021
CS 347-2019
CS 344-2021
CS 309R-2011
470(ii) Salts of oleic acid with calcium, potassium and sodium
CS 353-2022
CS 298R-2009
CS 352-2022
CS 243-2003 (stabilizer only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 355R-2023
CS 327-2021
CS 275-1973
CS 322R-2015
CS 260-2007
CS 343-2021
CS 347-2019
CS 344-2021
CS 309R-2011
335(ii) Sodium L(+)-tartrate
401 Sodium alginate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 221-2001
CS 323R-2017
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 355R-2023
CS 96-1981
CS 275-1973
CS 322R-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 97-1981
541(i) Sodium aluminium phosphate, acidic
541(ii) Sodium aluminium phosphate, basic
452(iii) Sodium calcium polyphosphate
500(i) Sodium carbonate
CS 353-2022
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 352-2022
CS 243-2003 (acidity regulator only)
CS 105-1981
CS 323R-2017
CS 221-2001
CS 256-2007
CS 355R-2023
CS 281-1971
CS 327-2021
CS 282-1971
CS 275-1973
CS 322R-2015
CS 343-2021
CS 319-2015
CS 87-1981
CS 306-2011
CS 309R-2011
CS 273-1968
CS 250-2006
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 117-1981 (anticaking agents in dehydrated products only)
CS 249-2006
CS 251-2006
CS 252-2006
CS 290-1995
CS 260-2007
CS 207-1999
CS 262-2006 (for use in cheese mass only)
CS 257R-2007
CS 291-2010
CS 347-2019
CS 344-2021
CS 141-1983
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 105-1981
CS 323R-2017
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 355R-2023
CS 302-2011
CS 275-1973
CS 322R-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 319-2015 (canned mangoes only)
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)
CS 322R-2015
CS 260-2007
CS 298R-2009
CS 323R-2017
CS 258R-2007
CS 256-2007
CS 117-1981
CS 355R-2023
CS 306-2011
331(i) Sodium dihydrogen citrate
CS 243-2003 (acidity regulator or emulsifier only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 221-2001
CS 323R-2017
CS 256-2007
CS 355R-2023
CS 281-1971
CS 96-1981
CS 282-1971
CS 275-1973
CS 302-2011
CS 322R-2015
CS 57-1981
CS 319-2015
CS 89-1981
CS 306-2011
CS 309R-2011
CS 273-1968
CS 250-2006
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 13-1981
CS 252-2006
CS 251-2006
CS 98-1981
CS 117-1981
CS 290-1995
CS 260-2007
CS 207-1999
CS 262-2006 (for use in cheese mass only)
CS 97-1981
CS 291-2010
339(i) Sodium dihydrogen phosphate
576 Sodium gluconate
CS 322R-2015
CS 260-2007
CS 298R-2009
CS 221-2001
CS 323R-2017
CS 256-2007
CS 117-1981
CS 355R-2023
CS 306-2011
500(ii) Sodium hydrogen carbonate
CS 353-2022
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 352-2022
CS 243-2003 (acidity regulator only)
CS 105-1981
CS 221-2001
CS 323R-2017
CS 256-2007
CS 355R-2023
CS 281-1971
CS 327-2021
CS 282-1971
CS 275-1973
CS 322R-2015
CS 343-2021
CS 319-2015
CS 87-1981
CS 306-2011
CS 309R-2011
CS 273-1968
CS 250-2006
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 117-1981 (anticaking agents in dehydrated products only)
CS 249-2006
CS 252-2006
CS 251-2006
CS 290-1995
CS 260-2007
CS 207-1999
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 347-2019
CS 344-2021
CS 141-1983
452(i) Sodium polyphosphate
500(iii) Sodium sesquicarbonate
CS 353-2022
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 352-2022
CS 243-2003 (acidity regulator only)
CS 221-2001
CS 323R-2017
CS 256-2007
CS 355R-2023
CS 281-1971
CS 327-2021
CS 282-1971
CS 275-1973
CS 322R-2015
CS 343-2021
CS 319-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 250-2006
CS 298R-2009
CS 117-1981 (anticaking agents in dehydrated products only)
CS 252-2006
CS 251-2006
CS 253-2006
CS 290-1995
CS 260-2007
CS 207-1999
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 347-2019
CS 344-2021
481(i) Sodium stearoyl lactylate
493 Sorbitan monolaurate
494 Sorbitan monooleate
491 Sorbitan monostearate
492 Sorbitan tristearate
420(i) Sorbitol
CS 298R-2009
CS 105-1981
CS 323R-2017
CS 249-2006
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 322R-2015
CS 260-2007
CS 87-1981
CS 306-2011
420(ii) Sorbitol syrup
CS 298R-2009
CS 105-1981
CS 323R-2017
CS 249-2006
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 322R-2015
CS 260-2007
CS 87-1981
CS 306-2011
1420 Starch acetate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 221-2001
CS 323R-2017
CS 256-2007
CS 355R-2023
CS 275-1973
CS 322R-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 298R-2009
CS 94-1981
CS 249-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 119-1981
1450 Starch sodium octenyl succinate
CS 298R-2009
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
CS 249-2006
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 322R-2015
CS 306-2011
CS 309R-2011
1405 Starches, enzyme treated
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 105-1981
CS 323R-2017
CS 221-2001
CS 249-2006
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 260-2007
CS 322R-2015
CS 306-2011
CS 309R-2011
CS 273-1968
473a Sucrose Oligoesters, Type I and Type II
444 Sucrose acetate isobutyrate
473 Sucrose esters of fatty acids
437 Tamarind seed polysaccharide
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
CS 256-2007
CS 355R-2023
CS 322R-2015
CS 306-2011
CS 309R-2011
CS 243-2003
CS 296-2009
CS 298R-2009
CS 94-1981
CS 288-1976
CS 249-2006
CS 115-1981
CS 117-1981
CS 275-1973 (in cheese mass only)
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 243-2003 (stabilizer or thickener only)
CS 273-1968 (in cheese mass only)
CS 119-1981
CS 260-2007
181 Tannic acid (Tannins)
417 Tara gum
CS 298R-2009
CS 105-1981
CS 221-2001
CS 323R-2017
CS 249-2006
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 322R-2015
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 306-2011
CS 273-1968
450(v) Tetrapotassium diphosphate
450(iii) Tetrasodium diphosphate
413 Tragacanth gum
CS 105-1981
CS 221-2001
CS 323R-2017
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 355R-2023
CS 275-1973
CS 322R-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 70-1981 (for use in packing media only)
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
333(iii) Tricalcium citrate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (acidity regulator only)
CS 323R-2017
CS 221-2001
CS 256-2007
CS 355R-2023
CS 281-1971
CS 282-1971
CS 275-1973
CS 322R-2015
CS 57-1981
CS 319-2015
CS 306-2011
CS 309R-2011
CS 273-1968
CS 250-2006
CS 298R-2009
CS 252-2006
CS 13-1981
CS 117-1981
CS 290-1995
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 291-2010
341(iii) Tricalcium phosphate
1505 Triethyl citrate
343(iii) Trimagnesium phosphate
332(ii) Tripotassium citrate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (acidity regulator only)
CS 323R-2017
CS 221-2001
CS 256-2007
CS 355R-2023
CS 281-1971
CS 282-1971
CS 302-2011
CS 322R-2015
CS 57-1981
CS 319-2015
CS 306-2011
CS 309R-2011
CS 250-2006
CS 298R-2009
CS 252-2006
CS 13-1981
CS 251-2006
CS 117-1981
CS 290-1995
CS 260-2007
CS 207-1999
CS 291-2010
340(iii) Tripotassium phosphate
331(iii) Trisodium citrate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 221-2001
CS 323R-2017
CS 256-2007
CS 355R-2023
CS 281-1971
CS 96-1981
CS 282-1971
CS 302-2011
CS 322R-2015
CS 57-1981
CS 319-2015
CS 89-1981
CS 306-2011
CS 309R-2011
CS 250-2006
CS 298R-2009
CS 243-2003 (stabilizer only)
CS 249-2006
CS 13-1981
CS 252-2006
CS 251-2006
CS 117-1981
CS 98-1981
CS 290-1995
CS 260-2007
CS 207-1999
CS 97-1981
CS 291-2010
450(ii) Trisodium diphosphate
339(iii) Trisodium phosphate
415 Xanthan gum
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 105-1981
CS 323R-2017
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 256-2007
CS 355R-2023
CS 275-1973
CS 322R-2015
CS 306-2011
CS 273-1968
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 298R-2009
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
967 Xylitol
CS 298R-2009
CS 105-1981
CS 323R-2017
CS 256-2007
CS 117-1981
CS 355R-2023
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 322R-2015
CS 260-2007
CS 87-1981
CS 306-2011
CS 309R-2011

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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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