GSFA Online
Updated up to the 46th Session of the Codex Alimentarius Commission (2023)

Food Additive Search Results

Found 18 additives having the functional class "Foaming agent":

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
400 Alginic acid
CS 309R-2011
CS 275-1973
CS 117-1981
CS 256-2007
CS 94-1981 (for use in packing media only)
CS 249-2006
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 273-1968
CS 105-1981
CS 221-2001
403 Ammonium alginate
CS 309R-2011
CS 306-2011
CS 275-1973
CS 117-1981
CS 253-2006 (see functional class table and footnote)
CS 273-1968
CS 256-2007
CS 221-2001
404 Calcium alginate
CS 275-1973
CS 117-1981
CS 256-2007
CS 94-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 273-1968
CS 221-2001
482(i) Calcium stearoyl lactylate
290 Carbon dioxide
CS 306-2011
CS 275-1973
CS 291-2010
CS 117-1981
CS 221-2001 (for whipped products only)
CS 256-2007
CG 95-2022
463 Hydroxypropyl cellulose
CS 309R-2011
CS 306-2011
CS 256-2007
CS 117-1981
CS 253-2006 (see functional class table and footnote)
465 Methyl ethyl cellulose
CS 309R-2011
CS 306-2011
CS 256-2007
CS 117-1981
CS 253-2006 (see functional class table and footnote)
460(i) Microcrystalline cellulose (Cellulose gel)
CS 309R-2011
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 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 105-1981
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 221-2001
941 Nitrogen
CS 256-2007
CS 221-2001 (for whipped products only)
CS 275-1973
CS 117-1981
CG 95-2022
942 Nitrous oxide
CS 319-2015 (canned mangoes only)
CS 306-2011
CS 256-2007
CS 291-2010
CS 117-1981
402 Potassium alginate
CS 309R-2011
CS 275-1973
CS 117-1981
CS 96-1981
CS 256-2007
CS 94-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 97-1981
CS 253-2006 (see functional class table and footnote)
CS 273-1968
CS 221-2001
405 Propylene glycol alginate
999(ii) Quillaia extract type 2
999(i) Quillaia extract type I
401 Sodium alginate
CS 309R-2011
CS 275-1973
CS 117-1981
CS 96-1981
CS 256-2007
CS 249-2006
CS 94-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 97-1981
CS 273-1968
CS 221-2001
481(i) Sodium stearoyl lactylate
473 Sucrose esters of fatty acids
415 Xanthan gum
CS 309R-2011
CS 275-1973
CS 117-1981
CS 256-2007
CS 249-2006
CS 94-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 273-1968
CS 105-1981
CS 221-2001
CS 262-2006 (for use in cheese mass only)

Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.

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

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