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

Food Additive Search Results

Found 109 additives having the functional class "Thickener":

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
1422 Acetylated distarch adipate
CS 355R-2023
CS 309R-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 306-2011
CS 323R-2017
CS 275-1973
CS 221-2001
CS 273-1968
CS 117-1981
CS 260-2007
CS 119-1981
CS 298R-2009
CS 322R-2015
CS 94-1981
1414 Acetylated distarch phosphate
CS 355R-2023
CS 309R-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 323R-2017
CS 306-2011
CS 275-1973
CS 221-2001
CS 273-1968
CS 117-1981
CS 260-2007
CS 298R-2009
CS 119-1981
CS 322R-2015
CS 94-1981
1451 Acetylated oxidized starch
CS 355R-2023
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
CS 249-2006
1401 Acid-treated starch
CS 355R-2023
CS 309R-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 306-2011
CS 323R-2017
CS 275-1973
CS 221-2001
CS 273-1968
CS 117-1981
CS 260-2007
CS 119-1981
CS 298R-2009
CS 322R-2015
CS 94-1981
406 Agar
CS 70-1981 (for use in packing media only)
CS 309R-2011
CS 355R-2023
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 119-1981 (for use in packing media only)
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 249-2006
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 306-2011
CS 221-2001
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 260-2007
CS 96-1981
CS 298R-2009
CS 322R-2015
CS 97-1981
400 Alginic acid
CS 70-1981 (for use in packing media only)
CS 309R-2011
CS 355R-2023
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 119-1981 (for use in packing media only)
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 249-2006
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 306-2011
CS 221-2001
CS 275-1973
CS 273-1968
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
1402 Alkaline treated starch
CS 355R-2023
CS 309R-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 306-2011
CS 323R-2017
CS 275-1973
CS 221-2001
CS 273-1968
CS 117-1981
CS 260-2007
CS 119-1981
CS 298R-2009
CS 322R-2015
CS 94-1981
403 Ammonium alginate
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 355R-2023
CS 323R-2017
CS 306-2011
CS 256-2007
CS 221-2001
CS 275-1973
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
342(i) Ammonium dihydrogen phosphate
452(v) Ammonium polyphosphate
901 Beeswax
1403 Bleached starch
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 355R-2023
CS 323R-2017
CS 306-2011
CS 256-2007
CS 221-2001
CS 275-1973
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
CS 249-2006
CS 105-1981
542 Bone phosphate
404 Calcium alginate
CS 70-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 355R-2023
CS 323R-2017
CS 306-2011
CS 256-2007
CS 221-2001
CS 275-1973
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 322R-2015
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
509 Calcium chloride
CS 252-2006
CS 251-2006
CS 355R-2023
CS 323R-2017
CS 306-2011
CS 281-1971
CS 256-2007
CS 282-1971
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 319-2015 (canned mangoes only)
CS 322R-2015
CS 250-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 207-1999
341(i) Calcium dihydrogen phosphate
341(ii) Calcium hydrogen phosphate
327 Calcium lactate
CS 355R-2023
CS 309R-2011
CS 256-2007
CS 253-2006
CS 243-2003 (acidity regulator only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 323R-2017
CS 306-2011
CS 275-1973
CS 273-1968
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 260-2007
CS 298R-2009
CS 290-1995
CS 322R-2015
CS 319-2015
452(iv) Calcium polyphosphate
902 Candelilla wax
410 Carob bean gum
CS 70-1981 (for use in packing media only)
CS 355R-2023
CS 309R-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 119-1981 (for use in packing media only)
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 249-2006
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 306-2011
CS 221-2001
CS 275-1973
CS 273-1968
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 260-2007
CS 298R-2009
CS 322R-2015
407 Carrageenan
CS 70-1981 (for use in packing media only)
CS 309R-2011
CS 355R-2023
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 94-1981 (for use in packing media only)
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 249-2006
CS 105-1981
CS 252-2006
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 306-2011
CS 281-1971
CS 221-2001
CS 275-1973
CS 273-1968
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 282-1971
CS 260-2007
CS 96-1981
CS 298R-2009
CS 322R-2015
CS 250-2006
CS 97-1981
427 Cassia gum
CS 309R-2011
CS 355R-2023
CS 306-2011
CS 323R-2017
CS 256-2007
CS 117-1981
CS 260-2007
CS 298R-2009
CS 243-2003 (emulsifier only)
CS 322R-2015
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
CS 355R-2023
CS 323R-2017
CS 306-2011
CS 256-2007
CS 117-1981
CS 258R-2007
CS 260-2007
CS 298R-2009
CS 302-2011
CS 322R-2015
424 Curdlan
CS 355R-2023
CS 306-2011
CS 323R-2017
CS 256-2007
CS 117-1981
CS 260-2007
CS 298R-2009
CS 319-2015 (canned mangoes only)
CS 322R-2015
CS 249-2006
457 Cyclodextrin, alpha-
CS 355R-2023
CS 306-2011
CS 323R-2017
CS 256-2007
CS 322R-2015
CS 117-1981
CS 260-2007
CS 298R-2009
459 Cyclodextrin, beta-
458 Cyclodextrin, gamma-
CS 355R-2023
CS 306-2011
CS 323R-2017
CS 256-2007
CS 322R-2015
CS 117-1981
CS 260-2007
CS 298R-2009
1400 Dextrins, roasted starch
CS 253-2006 (see functional class table and footnote)
CS 355R-2023
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 256-2007
CS 221-2001
CS 275-1973
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
CS 105-1981
342(ii) Diammonium hydrogen phosphate
450(vi) Dicalcium diphosphate
340(ii) Dipotassium hydrogen phosphate
450(i) Disodium diphosphate
339(ii) Disodium hydrogen phosphate
1412 Distarch phosphate
CS 355R-2023
CS 309R-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 306-2011
CS 323R-2017
CS 275-1973
CS 221-2001
CS 273-1968
CS 117-1981
CS 260-2007
CS 119-1981
CS 298R-2009
CS 322R-2015
CS 94-1981
462 Ethyl cellulose
CS 355R-2023
CS 306-2011
CS 323R-2017
CS 256-2007
CS 322R-2015
CS 117-1981
CS 260-2007
CS 298R-2009
467 Ethyl hydroxyethyl cellulose
CS 355R-2023
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
418(i) Gellan gum
CS 253-2006 (see functional class table and footnote)
CS 355R-2023
CS 323R-2017
CS 306-2011
CS 256-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 105-1981
422 Glycerol
CS 253-2006 (see functional class table and footnote)
CS 355R-2023
CS 323R-2017
CS 306-2011
CS 256-2007
CS 117-1981
CS 87-1981
412 Guar gum
CS 70-1981 (for use in packing media only)
CS 309R-2011
CS 355R-2023
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 119-1981 (for use in packing media only)
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 249-2006
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 306-2011
CS 221-2001
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 327-2021
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
414 Gum arabic (Acacia gum)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 355R-2023
CS 323R-2017
CS 306-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 105-1981
CS 87-1981
419 Gum ghatti
CS 296-2009
CS 309R-2011
CS 355R-2023
CS 306-2011
CS 323R-2017
CS 256-2007
CS 243-2003
CS 117-1981
CS 260-2007
CS 298R-2009
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 322R-2015
CS 243-2003 (emulsifier, stabilizer or thickener only)
463 Hydroxypropyl cellulose
CS 253-2006 (see functional class table and footnote)
CS 355R-2023
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
1442 Hydroxypropyl distarch phosphate
CS 309R-2011
CS 355R-2023
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 343-2021
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 306-2011
CS 323R-2017
CS 275-1973
CS 221-2001
CS 273-1968
CS 327-2021
CS 117-1981 (anticaking agents in dehydrated products only)
CS 352-2022
CS 260-2007
CS 298R-2009
CS 119-1981
CS 347-2019
CS 344-2021
CS 322R-2015
CS 94-1981
CS 353-2022
464 Hydroxypropyl methyl cellulose
CS 253-2006 (see functional class table and footnote)
CS 355R-2023
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 256-2007
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
1440 Hydroxypropyl starch
CS 355R-2023
CS 309R-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 306-2011
CS 323R-2017
CS 275-1973
CS 221-2001
CS 273-1968
CS 117-1981
CS 260-2007
CS 119-1981
CS 298R-2009
CS 322R-2015
CS 94-1981
953 Isomalt (Hydrogenated isomaltulose)
CS 355R-2023
CS 306-2011
CS 323R-2017
CS 256-2007
CS 327-2021
CS 117-1981 (anticaking agents in dehydrated products only)
CS 343-2021
CS 352-2022
CS 260-2007
CS 298R-2009
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 347-2019
CS 344-2021
CS 322R-2015
CS 105-1981
CS 87-1981
CS 353-2022
416 Karaya gum
CS 309R-2011
CS 355R-2023
CS 323R-2017
CS 306-2011
CS 256-2007
CS 221-2001
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
CS 249-2006
CS 105-1981
425 Konjac flour
CS 355R-2023
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
966 Lactitol
CS 355R-2023
CS 309R-2011
CS 306-2011
CS 323R-2017
CS 256-2007
CS 117-1981
CS 260-2007
CS 298R-2009
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 322R-2015
CS 105-1981
CS 87-1981
343(i) Magnesium dihydrogen phosphate
343(ii) Magnesium hydrogen phosphate
470(iii) Magnesium stearate
CS 309R-2011
CS 355R-2023
CS 306-2011
CS 323R-2017
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2021
CS 343-2021
CS 352-2022
CS 243-2003 (emulsifier only)
CS 347-2019
CS 322R-2015
CS 344-2021
CS 353-2022
965(i) Maltitol
CS 355R-2023
CS 309R-2011
CS 306-2011
CS 323R-2017
CS 256-2007
CS 117-1981
CS 260-2007
CS 298R-2009
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 322R-2015
CS 105-1981
CS 87-1981
965(ii) Maltitol syrup
CS 355R-2023
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 256-2007
CS 117-1981
CS 260-2007
CS 298R-2009
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 322R-2015
CS 105-1981
CS 87-1981
421 Mannitol
CS 355R-2023
CS 306-2011
CS 323R-2017
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CS 343-2021
CS 352-2022
CS 260-2007
CS 298R-2009
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CG 95-2022 (For use at 10 mg/kg as carrier), (For use in vitamin B12 dry rubbing, 0.1% only)
CS 347-2019
CS 344-2021
CS 322R-2015
CS 105-1981
CS 87-1981
CS 353-2022
353 Metatartaric acid
461 Methyl cellulose
CS 253-2006 (see functional class table and footnote)
CS 355R-2023
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
465 Methyl ethyl cellulose
CS 253-2006 (see functional class table and footnote)
CS 355R-2023
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
460(i) Microcrystalline cellulose (Cellulose gel)
CS 355R-2023
CS 309R-2011
CS 256-2007
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 243-2003 (stabilizer or thickener only)
CS 343-2021
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 105-1981
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 306-2011
CS 221-2001
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2021
CS 260-2007
CS 352-2022
CS 298R-2009
CS 347-2019
CS 344-2021
CS 322R-2015
CS 353-2022
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)
1410 Monostarch phosphate
CS 355R-2023
CS 309R-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 306-2011
CS 323R-2017
CS 275-1973
CS 221-2001
CS 273-1968
CS 117-1981
CS 260-2007
CS 119-1981
CS 298R-2009
CS 322R-2015
CS 94-1981
1404 Oxidized starch
CS 355R-2023
CS 309R-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 306-2011
CS 323R-2017
CS 275-1973
CS 221-2001
CS 273-1968
CS 117-1981
CS 260-2007
CS 119-1981
CS 298R-2009
CS 322R-2015
CS 94-1981
440 Pectins
CS 70-1981 (for use in packing media only)
CS 355R-2023
CS 309R-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 119-1981 (for use in packing media only)
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 249-2006
CS 87-1981
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 306-2011
CS 221-2001
CS 273-1968
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 260-2007
CS 298R-2009
CS 322R-2015
451(ii) Pentapotassium triphosphate
451(i) Pentasodium triphosphate
1413 Phosphated distarch phosphate
CS 355R-2023
CS 309R-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 306-2011
CS 323R-2017
CS 275-1973
CS 221-2001
CS 273-1968
CS 117-1981
CS 260-2007
CS 119-1981
CS 298R-2009
CS 322R-2015
CS 94-1981
1200 Polydextroses
CS 355R-2023
CS 323R-2017
CS 306-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
CS 105-1981
CS 87-1981
1521 Polyethylene glycol
1203 Polyvinyl alcohol
1201 Polyvinylpyrrolidone
402 Potassium alginate
CS 70-1981 (for use in packing media only)
CS 309R-2011
CS 355R-2023
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 119-1981 (for use in packing media only)
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 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 306-2011
CS 221-2001
CS 275-1973
CS 273-1968
CS 117-1981
CS 260-2007
CS 96-1981
CS 298R-2009
CS 322R-2015
CS 97-1981
508 Potassium chloride
CS 251-2006
CS 355R-2023
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 319-2015 (canned mangoes only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 89-1981
CS 252-2006
CS 323R-2017
CS 98-1981
CS 306-2011
CS 281-1971
CS 282-1971
CS 117-1981
CS 260-2007
CS 96-1981
CS 298R-2009
CS 88-1981
CS 322R-2015
CS 250-2006
CS 207-1999
CS 97-1981
340(i) Potassium dihydrogen phosphate
452(ii) Potassium polyphosphate
460(ii) Powdered cellulose
CS 309R-2011
CS 355R-2023
CS 256-2007
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 243-2003 (stabilizer or thickener only)
CS 343-2021
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 105-1981
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 306-2011
CS 221-2001
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2021
CS 352-2022
CS 260-2007
CS 298R-2009
CS 347-2019
CS 322R-2015
CS 344-2021
CS 353-2022
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 70-1981 (for use in packing media only)
CS 309R-2011
CS 355R-2023
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 119-1981 (for use in packing media only)
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 249-2006
CS 253-2006 (see functional class table and footnote)
CS 252-2006
CS 323R-2017
CS 306-2011
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
CS 250-2006
405 Propylene glycol alginate
1204 Pullulan
CS 355R-2023
CS 117-1981
CS 323R-2017
CS 256-2007
401 Sodium alginate
CS 70-1981 (for use in packing media only)
CS 309R-2011
CS 355R-2023
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 119-1981 (for use in packing media only)
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 249-2006
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 306-2011
CS 221-2001
CS 275-1973
CS 273-1968
CS 117-1981
CS 260-2007
CS 96-1981
CS 298R-2009
CS 322R-2015
CS 97-1981
541(i) Sodium aluminium phosphate, acidic
541(ii) Sodium aluminium phosphate, basic
500(i) Sodium carbonate
CS 355R-2023
CS 309R-2011
CS 251-2006
CS 256-2007
CS 343-2021
CS 141-1983
CS 243-2003 (acidity regulator only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 105-1981
CS 87-1981
CS 252-2006
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 323R-2017
CS 281-1971
CS 221-2001
CS 275-1973
CS 273-1968
CS 327-2021
CS 291-2010
CS 282-1971
CS 117-1981 (anticaking agents in dehydrated products only)
CS 262-2006 (for use in cheese mass only)
CS 257R-2007
CS 352-2022
CS 260-2007
CS 298R-2009
CS 290-1995
CS 347-2019
CS 322R-2015
CS 344-2021
CS 250-2006
CS 319-2015
CS 207-1999
CS 353-2022
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 70-1981 (for use in packing media only)
CS 309R-2011
CS 355R-2023
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 319-2015 (canned mangoes only)
CS 119-1981 (for use in packing media only)
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 249-2006
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 306-2011
CS 221-2001
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 302-2011
CS 322R-2015
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)
CS 355R-2023
CS 323R-2017
CS 306-2011
CS 256-2007
CS 322R-2015
CS 117-1981
CS 258R-2007
CS 260-2007
CS 298R-2009
339(i) Sodium dihydrogen phosphate
576 Sodium gluconate
CS 355R-2023
CS 306-2011
CS 323R-2017
CS 256-2007
CS 221-2001
CS 322R-2015
CS 117-1981
CS 260-2007
CS 298R-2009
500(ii) Sodium hydrogen carbonate
CS 355R-2023
CS 309R-2011
CS 251-2006
CS 256-2007
CS 343-2021
CS 141-1983
CS 243-2003 (acidity regulator only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 105-1981
CS 87-1981
CS 252-2006
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 323R-2017
CS 281-1971
CS 221-2001
CS 275-1973
CS 273-1968
CS 327-2021
CS 291-2010
CS 282-1971
CS 117-1981 (anticaking agents in dehydrated products only)
CS 262-2006 (for use in cheese mass only)
CS 352-2022
CS 260-2007
CS 298R-2009
CS 290-1995
CS 347-2019
CS 322R-2015
CS 344-2021
CS 250-2006
CS 319-2015
CS 207-1999
CS 353-2022
325 Sodium lactate
CS 355R-2023
CS 309R-2011
CS 256-2007
CS 253-2006
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 249-2006
CS 306-2011
CS 323R-2017
CS 275-1973
CS 273-1968
CS 291-2010
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 260-2007
CS 298R-2009
CS 290-1995
CS 302-2011
CS 322R-2015
CS 319-2015
452(i) Sodium polyphosphate
500(iii) Sodium sesquicarbonate
CS 251-2006
CS 309R-2011
CS 355R-2023
CS 256-2007
CS 253-2006
CS 343-2021
CS 243-2003 (acidity regulator only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 252-2006
CS 306-2011
CS 323R-2017
CS 281-1971
CS 275-1973
CS 221-2001
CS 273-1968
CS 282-1971
CS 117-1981 (anticaking agents in dehydrated products only)
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 327-2021
CS 260-2007
CS 352-2022
CS 298R-2009
CS 290-1995
CS 347-2019
CS 322R-2015
CS 344-2021
CS 250-2006
CS 319-2015
CS 207-1999
CS 353-2022
420(i) Sorbitol
CS 355R-2023
CS 306-2011
CS 323R-2017
CS 256-2007
CS 117-1981
CS 260-2007
CS 298R-2009
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 322R-2015
CS 249-2006
CS 105-1981
CS 87-1981
420(ii) Sorbitol syrup
CS 355R-2023
CS 306-2011
CS 323R-2017
CS 256-2007
CS 117-1981
CS 260-2007
CS 298R-2009
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 322R-2015
CS 249-2006
CS 105-1981
CS 87-1981
1420 Starch acetate
CS 309R-2011
CS 355R-2023
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 70-1981
CS 323R-2017
CS 306-2011
CS 221-2001
CS 275-1973
CS 273-1968
CS 117-1981
CS 260-2007
CS 119-1981
CS 298R-2009
CS 322R-2015
CS 94-1981
1450 Starch sodium octenyl succinate
CS 355R-2023
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
1405 Starches, enzyme treated
CS 253-2006 (see functional class table and footnote)
CS 355R-2023
CS 309R-2011
CS 306-2011
CS 323R-2017
CS 256-2007
CS 275-1973
CS 221-2001
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
CS 249-2006
CS 105-1981
553(iii) Talc
CS 251-2006
CS 355R-2023
CS 306-2011
CS 323R-2017
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2021
CS 343-2021
CS 352-2022
CS 347-2019
CS 344-2021
CS 105-1981
CS 353-2022
437 Tamarind seed polysaccharide
CS 309R-2011
CS 355R-2023
CS 256-2007
CS 243-2003
CS 243-2003 (stabilizer or thickener only)
CS 275-1973 (in cheese mass only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 296-2009
CS 323R-2017
CS 306-2011
CS 273-1968 (in cheese mass only)
CS 117-1981
CS 115-1981
CS 260-2007
CS 119-1981
CS 298R-2009
CS 288-1976
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 322R-2015
CS 94-1981
181 Tannic acid (Tannins)
417 Tara gum
CS 355R-2023
CS 323R-2017
CS 306-2011
CS 256-2007
CS 221-2001
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
CS 249-2006
CS 105-1981
450(v) Tetrapotassium diphosphate
450(iii) Tetrasodium diphosphate
413 Tragacanth gum
CS 70-1981 (for use in packing media only)
CS 309R-2011
CS 355R-2023
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 306-2011
CS 221-2001
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
341(iii) Tricalcium phosphate
343(iii) Trimagnesium phosphate
340(iii) Tripotassium phosphate
450(ii) Trisodium diphosphate
339(iii) Trisodium phosphate
415 Xanthan gum
CS 70-1981 (for use in packing media only)
CS 309R-2011
CS 355R-2023
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 119-1981 (for use in packing media only)
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 249-2006
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 306-2011
CS 221-2001
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 260-2007
CS 298R-2009
CS 322R-2015
967 Xylitol
CS 355R-2023
CS 309R-2011
CS 306-2011
CS 323R-2017
CS 256-2007
CS 117-1981
CS 260-2007
CS 298R-2009
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 322R-2015
CS 105-1981
CS 87-1981

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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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