|
300
|
Ascorbic acid, L-
|
CS 98-1981
CS 306-2011
CS 275-1973
CS 97-1981
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 243-2003 (acidity regulator only)
CS 291-2010
CS 13-1981
CS 88-1981
CS 96-1981
CS 309R-2011
CG 95-2022
CS 302-2011
CS 251-2006
CS 260-2007
CS 323R-2017
CS 89-1981
CS 117-1981
CS 319-2015 (as antioxidant in canned pineapples)
CS 57-1981
CS 249-2006
|
|
|
|
304
|
Ascorbyl palmitate
|
|
|
|
|
305
|
Ascorbyl stearate
|
|
|
|
|
320
|
Butylated hydroxyanisole (BHA)
|
|
|
|
|
321
|
Butylated hydroxytoluene (BHT)
|
|
|
|
|
302
|
Calcium ascorbate
|
CS 117-1981
CS 306-2011
CS 319-2015 (canned mangoes only)
CS 275-1973
CS 291-2010
CS 260-2007
CS 256-2007
CS 323R-2017
|
|
|
|
385
|
Calcium disodium ethylenediaminetetraacetate
|
|
|
|
|
330
|
Citric acid
|
CS 306-2011
CS 275-1973
CS 105-1981
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 119-1981
CS 37-1991
CS 87-1981
CS 141-1983
CS 243-2003 (acidity regulator only)
CS 90-1981
CS 291-2010
CS 273-1968
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 13-1981
CS 319-2015
CS 94-1981
CS 160-1987 (only for use in heat pasteurized products to maintain the pH at less than or equal to 4.6, and in heat sterilized products)
CG 95-2022
CS 221-2001
CS 309R-2011
CS 302-2011
CS 260-2007
CS 323R-2017
CS 117-1981
CS 57-1981
CS 70-1981
CS 249-2006
|
|
|
|
472c
|
Citric and fatty acid esters of glycerol
|
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
CS 306-2011
CS 275-1973
CS 309R-2011
CS 260-2007
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer only)
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 291-2010
|
|
|
|
389
|
Dilauryl thiodipropionate
|
|
|
|
|
386
|
Disodium ethylenediaminetetraacetate
|
|
|
|
|
315
|
Erythorbic Acid (Isoascorbic acid)
|
CS 98-1981
CS 306-2011
CS 88-1981
CS 96-1981
CS 97-1981
CS 260-2007
CS 256-2007
CS 323R-2017
CS 89-1981
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 291-2010
|
|
|
|
1102
|
Glucose oxidase
|
CS 117-1981
CS 291-2010
CS 256-2007
CS 306-2011
CS 319-2015 (canned mangoes only)
|
|
|
|
314
|
Guaiac resin
|
|
|
|
|
384
|
Isopropyl citrates
|
|
|
|
|
322(i)
|
Lecithin
|
CS 306-2011
CS 275-1973
CS 105-1981
CS 256-2007
CS 250-2006
CS 282-1971
CS 290-1995
CS 319-2015 (canned mangoes only)
CS 87-1981
CS 141-1983
CS 252-2006
CS 291-2010
CS 243-2003 (emulsifier only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 281-1971
CS 309R-2011
CS 260-2007
CS 251-2006
CS 323R-2017
CG 95-2022 (For use at 5000 mg/kg as emulsifier)
CS 117-1981
CS 207-1999
CS 249-2006
|
|
|
|
322(ii)
|
Lecithin, partially hydrolysed
|
CS 306-2011
CS 105-1981
CS 256-2007
CS 282-1971
CS 290-1995
CS 319-2015 (canned mangoes only)
CS 87-1981
CS 141-1983
CS 291-2010
CS 243-2003 (emulsifier only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 66-1981
CS 281-1971
CS 309R-2011
CS 260-2007
CS 323R-2017
CS 117-1981
CS 207-1999
CS 249-2006
|
|
|
|
942
|
Nitrous oxide
|
CS 117-1981
CS 243-2003 (packaging gas only)
CS 306-2011
CS 319-2015 (canned mangoes only)
CS 291-2010
CS 256-2007
|
|
|
|
338
|
Phosphoric acid
|
|
|
|
|
326
|
Potassium lactate
|
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 319-2015
CS 306-2011
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 260-2007
CS 256-2007
CS 323R-2017
CS 243-2003 (acidity regulator or emulsifier only)
CS 290-1995
CS 117-1981
CS 291-2010
CS 253-2006
CS 273-1968
|
|
|
|
224
|
Potassium metabisulfite
|
|
|
|
|
225
|
Potassium sulfite
|
|
|
|
|
310
|
Propyl gallate
|
|
|
|
|
301
|
Sodium ascorbate
|
CS 98-1981
CS 306-2011
CS 275-1973
CS 88-1981
CS 96-1981
CS 97-1981
CS 260-2007
CS 251-2006
CS 256-2007
CS 323R-2017
CS 89-1981
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 291-2010
|
|
|
|
316
|
Sodium erythorbate (Sodium isoascorbate)
|
CS 98-1981
CS 306-2011
CS 88-1981
CS 96-1981
CS 97-1981
CS 260-2007
CS 256-2007
CS 323R-2017
CS 89-1981
CS 117-1981
CS 291-2010
|
|
|
|
222
|
Sodium hydrogen sulfite
|
|
|
|
|
325
|
Sodium lactate
|
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 319-2015
CS 306-2011
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 302-2011
CS 260-2007
CS 256-2007
CS 323R-2017
CS 243-2003 (acidity regulator or emulsifier only)
CS 290-1995
CS 117-1981
CS 291-2010
CS 253-2006
CS 249-2006
CS 273-1968
|
|
|
|
223
|
Sodium metabisulfite
|
|
|
|
|
221
|
Sodium sulfite
|
|
|
|
|
539
|
Sodium thiosulfate
|
|
|
|
|
512
|
Stannous chloride
|
|
|
|
|
484
|
Stearyl citrate
|
|
|
|
|
220
|
Sulfur dioxide
|
|
|
|
|
334
|
L(+)-Tartaric acid
|
|
|
|
|
319
|
Tertiary butylhydroquinone (TBHQ)
|
|
|
|
|
388
|
Thiodipropionic acid
|
|
|
|
|
307b
|
Tocopherol concentrate, mixed
|
|
|
|
|
307a
|
d-alpha-Tocopherol
|
|
|
|
|
307c
|
dl-alpha-Tocopherol
|
|
|
|
|
333(iii)
|
Tricalcium citrate
|
CS 306-2011
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 250-2006
CS 282-1971
CS 290-1995
CS 243-2003 (acidity regulator only)
CS 252-2006
CS 291-2010
CS 273-1968
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 13-1981
CS 319-2015
CS 281-1971
CS 221-2001
CS 309R-2011
CS 260-2007
CS 323R-2017
CS 117-1981
CS 57-1981
|
|
|
|
332(ii)
|
Tripotassium citrate
|
CS 306-2011
CS 256-2007
CS 250-2006
CS 282-1971
CS 290-1995
CS 243-2003 (acidity regulator only)
CS 252-2006
CS 291-2010
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 13-1981
CS 319-2015
CS 281-1971
CS 309R-2011
CS 221-2001
CS 302-2011
CS 260-2007
CS 251-2006
CS 323R-2017
CS 117-1981
CS 207-1999
CS 57-1981
|
|
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