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

Food Category Details

Food Category Hierarchy

Other soybean sauces (12.9.2.3)

Description:
Non-emulsified sauce made from fermented soybean sauce and/or non-fermented soybean sauce, with or without sugar, with or without caramelization process.

This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.

GSFA Provisions for Food Category 12.9.2.3
INS No. Food Additive or Group Max Level Notes Defined In
BENZOATES 1,000 mg/kg 12.9.2
150c Caramel III - ammonia caramel 20,000 mg/kg 12.9.2.3
PHOSPHATES 1,200 mg/kg 12.9
SORBATES 1,000 mg/kg 12.9.2.3
STEVIOL GLYCOSIDES 165 mg/kg 12.9.2.3

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


GSFA Table 3 Provisions

The following additives, as indicated by Table 3, may be used in this food category under the conditions of good manufacturing practice (GMP) as outlined in the Preamble of the Codex GSFA.

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
260 Acetic acid, glacial
CS 306-2011
CS 94-1981
CS 117-1981
CS 221-2001
CS 291-2010
CS 119-1981
CS 302-2011
CS 260-2007
CS 323R-2017
CS 319-2015
CS 243-2003 (acidity regulator or preservative; 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 273-1968
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
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)
CS 256-2007
CS 70-1981
CS 249-2006
472a Acetic and fatty acid esters of glycerol
CS 243-2003 (stabilizer only)
CS 117-1981
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 260-2007
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
1422 Acetylated distarch adipate
CS 94-1981
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 256-2007
CS 70-1981
CS 249-2006
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 260-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
1414 Acetylated distarch phosphate
CS 94-1981
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 256-2007
CS 70-1981
CS 249-2006
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 260-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
1451 Acetylated oxidized starch
CS 306-2011
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 309R-2011
CS 260-2007
CS 323R-2017
CS 256-2007
1401 Acid-treated starch
CS 94-1981
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 256-2007
CS 70-1981
CS 249-2006
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 323R-2017
CS 260-2007
406 Agar
CS 306-2011
CS 117-1981
CS 70-1981 (for use in packing media only)
CS 96-1981
CS 221-2001
CS 97-1981
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 249-2006
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)
400 Alginic acid
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 256-2007
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 323R-2017
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
1402 Alkaline treated starch
CS 94-1981
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 256-2007
CS 70-1981
CS 249-2006
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 323R-2017
CS 260-2007
403 Ammonium alginate
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 260-2007
CS 323R-2017
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
503(i) Ammonium carbonate
CS 141-1983
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 117-1981
CS 309R-2011
CS 87-1981
CS 291-2010
CS 256-2007
CS 105-1981
CS 290-1995
CS 260-2007
CS 323R-2017
CS 319-2015
510 Ammonium chloride
503(ii) Ammonium hydrogen carbonate
CS 141-1983
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 117-1981
CS 309R-2011
CS 87-1981
CS 291-2010
CS 256-2007
CS 105-1981
CS 290-1995
CS 260-2007
CS 323R-2017
CS 319-2015
527 Ammonium hydroxide
CS 141-1983
CS 306-2011
CS 117-1981
CS 309R-2011
CS 87-1981
CS 291-2010
CS 256-2007
CS 243-2003
CS 105-1981
CS 290-1995
CS 260-2007
CS 323R-2017
CS 319-2015
1100(i) alpha-Amylase from Aspergillus oryzae var.
1100(iv) alpha-Amylase from Bacillus megaterium expressed in Bacillus subtilis
1100(v) alpha-Amylase from Bacillus stearothermophilus expressed in Bacillus subtilis
1100(ii) alpha-Amylase from Bacillus stearothermophilus
1100(iii) alpha-Amylase from Bacillus subtilis
300 Ascorbic acid, L-
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 117-1981
CS 96-1981
CS 89-1981
CS 291-2010
CS 97-1981
CS 57-1981
CG 95-2022
CS 302-2011
CS 260-2007
CS 323R-2017
CS 275-1973
CS 309R-2011
CS 256-2007
CS 251-2006
CS 249-2006
CS 13-1981
CS 319-2015 (canned mangoes only)
CS 319-2015 (as antioxidant in canned pineapples)
CS 88-1981
CS 98-1981
162 Beet red
CS 283-1978
CS 306-2011
CS 117-1981
CS 243-2003
CS 249-2006
CS 221-2001
CS 260-2007
CS 319-2015 (special holiday pack canned pears only)
CS 256-2007
1403 Bleached starch
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 256-2007
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 323R-2017
CS 260-2007
1101(iii) Bromelain
CS 306-2011
CS 117-1981
CS 256-2007
629 Calcium 5'-guanylate
CS 306-2011
CS 117-1981
CS 243-2003
CS 256-2007
633 Calcium 5'-inosinate
CS 306-2011
CS 117-1981
CS 243-2003
CS 256-2007
634 Calcium 5'-ribonucleotides
CS 306-2011
CS 117-1981
CS 243-2003
CS 256-2007
263 Calcium acetate
CS 306-2011
CS 117-1981
CS 273-1968
CS 275-1973
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 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 256-2007
CS 290-1995
CS 260-2007
CS 323R-2017
CS 319-2015
404 Calcium alginate
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 221-2001
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 323R-2017
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
302 Calcium ascorbate
CS 306-2011
CS 117-1981
CS 275-1973
CS 319-2015 (canned mangoes only)
CS 260-2007
CS 323R-2017
CS 291-2010
CS 256-2007
170(i) Calcium carbonate
CS 243-2003 (stabilizer only)
CS 306-2011
CS 250-2006
CS 221-2001
CS 87-1981
CS 291-2010
CS 283-1978
CS 282-1971
CS 323R-2017
CS 260-2007
CS 319-2015
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 141-1983
CS 273-1968
CS 275-1973
CS 252-2006
CS 281-1971
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
CS 251-2006
CS 249-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 290-1995
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
509 Calcium chloride
CS 306-2011
CS 250-2006
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 207-1999
CS 252-2006
CS 281-1971
CS 256-2007
CS 251-2006
CS 282-1971
CS 319-2015 (canned mangoes only)
CS 260-2007
CS 323R-2017
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
623 Calcium di-L-glutamate
CS 306-2011
CS 117-1981
CS 243-2003
CS 256-2007
578 Calcium gluconate
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 117-1981
CS 273-1968
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 57-1981
CS 13-1981
CS 260-2007
CS 323R-2017
CS 319-2015
526 Calcium hydroxide
CS 141-1983
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 117-1981
CS 253-2006
CS 309R-2011
CS 87-1981
CS 291-2010
CS 256-2007
CS 105-1981
CS 290-1995
CS 260-2007
CS 323R-2017
CS 319-2015
327 Calcium lactate
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 117-1981
CS 273-1968
CS 275-1973
CS 253-2006
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 256-2007
CS 249-2006
CS 290-1995
CS 260-2007
CS 323R-2017
CS 319-2015
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
352(ii) Calcium malate, D, L-
CS 306-2011
CS 117-1981
CS 273-1968
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 256-2007
CS 243-2003
CS 302-2011
CS 260-2007
CS 323R-2017
CS 319-2015
529 Calcium oxide
CS 306-2011
CS 117-1981
CS 309R-2011
CS 291-2010
CS 256-2007
CS 243-2003
CS 249-2006
CS 260-2007
CS 323R-2017
CS 319-2015
282 Calcium propionate
CS 306-2011
CS 117-1981
CS 273-1968
CS 275-1973
CS 221-2001
CS 291-2010
CS 256-2007
CS 262-2006 (see functional class table in CXS 262-2006)
CS 243-2003 (restricted to flavoured fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 260-2007
552 Calcium silicate
CS 251-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
516 Calcium sulfate
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 117-1981
CS 309R-2011
CS 291-2010
CS 256-2007
CS 249-2006
CS 260-2007
CS 323R-2017
CS 319-2015
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
150a Caramel I – plain caramel
CS 306-2011
CS 117-1981
CS 243-2003
CS 249-2006
CS 260-2007
CS 319-2015 (special holiday pack canned pears only)
CS 256-2007
1100(vi) Carbohydrase from Bacillus licheniformis
290 Carbon dioxide
CS 306-2011
CS 117-1981
CG 95-2022
CS 275-1973
CS 221-2001 (for whipped products only)
CS 260-2007
CS 243-2003 (carbonating agent in flavoured products, or as a carbonating agent only in drinks based on fermented milks)
CS 291-2010
CS 256-2007
410 Carob bean gum
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 323R-2017
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
407 Carrageenan
CS 306-2011
CS 250-2006
CS 117-1981
CS 70-1981 (for use in packing media only)
CS 96-1981
CS 221-2001
CS 97-1981
CS 253-2006 (see functional class table and footnote)
CS 282-1971
CS 323R-2017
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 252-2006
CS 281-1971
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 249-2006
CS 105-1981
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)
427 Cassia gum
CS 306-2011
CS 309R-2011
CS 243-2003 (emulsifier only)
CS 117-1981
CS 256-2007
140 Chlorophylls
CS 306-2011
CS 117-1981
CS 221-2001
CS 283-1978 (for green marbled cheeses only)
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 262-2006 (see functional class table in CXS 262-2006)
CS 243-2003
CS 263-1966, CS 264-1966 (for use in cheese mass only for these standards)
CS 260-2007
CS 319-2015 (special holiday pack canned pears only)
330 Citric acid
CS 306-2011
CS 94-1981
CS 243-2003 (acidity regulator only)
CS 117-1981
CS 221-2001
CS 87-1981
CS 90-1981
CS 291-2010
CS 57-1981
CG 95-2022
CS 37-1991
CS 119-1981
CS 302-2011
CS 323R-2017
CS 260-2007
CS 319-2015
CS 141-1983
CS 273-1968
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
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)
CS 256-2007
CS 70-1981
CS 249-2006
CS 105-1981
CS 13-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
472c Citric and fatty acid esters of glycerol
CS 306-2011
CS 243-2003 (stabilizer only)
CS 117-1981
CS 275-1973
CS 309R-2011
CS 291-2010
CS 256-2007
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
CS 253-2006 (see functional class table and footnote)
CS 319-2015 (canned mangoes only)
CS 323R-2017
CS 260-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
CS 306-2011
CS 117-1981
CS 243-2003
CS 302-2011
CS 260-2007
CS 323R-2017
CS 256-2007
424 Curdlan
CS 306-2011
CS 117-1981
CS 249-2006
CS 319-2015 (canned mangoes only)
CS 260-2007
CS 323R-2017
CS 256-2007
457 Cyclodextrin, alpha-
CS 306-2011
CS 117-1981
CS 256-2007
458 Cyclodextrin, gamma-
CS 306-2011
CS 117-1981
CS 256-2007
1504(i) Cyclotetraglucose
1504(ii) Cyclotetraglucose syrup
1400 Dextrins, roasted starch
CS 306-2011
CS 273-1968
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 260-2007
CS 323R-2017
628 Dipotassium 5'-guanylate
CS 306-2011
CS 117-1981
CS 243-2003
CS 253-2006 (see functional class table and footnote)
CS 260-2007
CS 323R-2017
CS 256-2007
627 Disodium 5'-guanylate
CS 306-2011
CS 117-1981
CS 96-1981
CS 89-1981
CS 256-2007
CS 97-1981
CS 243-2003
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 302-2011
CS 260-2007
CS 323R-2017
CS 98-1981
631 Disodium 5'-inosinate
CS 306-2011
CS 117-1981
CS 96-1981
CS 89-1981
CS 97-1981
CS 256-2007
CS 243-2003
CS 249-2006
CS 302-2011
CS 260-2007
CS 323R-2017
CS 98-1981
635 Disodium 5'-ribonucleotides
CS 306-2011
CS 117-1981
CS 243-2003
CS 249-2006
CS 260-2007
CS 323R-2017
CS 256-2007
1412 Distarch phosphate
CS 94-1981
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 256-2007
CS 70-1981
CS 249-2006
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 260-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
315 Erythorbic Acid (Isoascorbic acid)
CS 306-2011
CS 117-1981
CS 96-1981
CS 89-1981
CS 291-2010
CS 97-1981
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 260-2007
CS 323R-2017
CS 88-1981
CS 98-1981
968 Erythritol
CS 306-2011
CS 117-1981
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 256-2007
462 Ethyl cellulose
CS 306-2011
CS 117-1981
CS 256-2007
467 Ethyl hydroxyethyl cellulose
CS 306-2011
CS 309R-2011
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
297 Fumaric acid
CS 306-2011
CS 117-1981
CS 243-2003
CS 309R-2011
CS 319-2015
CS 291-2010
CS 256-2007
418(i) Gellan gum
CS 306-2011
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 256-2007
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 260-2007
CS 323R-2017
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
575 Glucono delta-lactone
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 117-1981
CS 221-2001
CS 89-1981
CS 208-1999
CS 291-2010
CS 283-1978
CS 57-1981
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, CS 274-1969, CS276- 1973, CS277-1973 (for use in cheese mass only for these standards)
CS 260-2007
CS 323R-2017
CS 319-2015
CS 273-1968
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 13-1981
CS 98-1981
1102 Glucose oxidase
CS 306-2011
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 291-2010
CS 256-2007
620 Glutamic acid, L(+)-
CS 306-2011
CS 117-1981
CS 243-2003
CS 249-2006
CS 260-2007
CS 323R-2017
CS 256-2007
422 Glycerol
CS 306-2011
CS 117-1981
CS 253-2006 (see functional class table and footnote)
CS 87-1981
CS 323R-2017
CS 256-2007
626 Guanylic acid, 5'-
CS 306-2011
CS 117-1981
CS 243-2003
CS 256-2007
412 Guar gum
CS 306-2011
CS 117-1981
CS 70-1981 (for use in packing media only)
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
CS 249-2006
CS 105-1981
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)
414 Gum arabic (Acacia gum)
CS 306-2011
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 309R-2011
CS 87-1981
CS 256-2007
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 323R-2017
CS 260-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
419 Gum ghatti
CS 306-2011
CS 117-1981
CS 296-2009
CS 309R-2011
CS 243-2003
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 256-2007
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 260-2007
CS 323R-2017
507 Hydrochloric acid
CS 306-2011
CS 273-1968
CS 275-1973
CS 221-2001
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 256-2007
CS 57-1981
CS 243-2003
CS 13-1981
CS 260-2007
CS 323R-2017
CS 319-2015
CS 98-1981
463 Hydroxypropyl cellulose
CS 306-2011
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 260-2007
CS 323R-2017
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
1442 Hydroxypropyl distarch phosphate
CS 94-1981
CS 306-2011
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
CS 70-1981
CS 249-2006
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 323R-2017
CS 260-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
464 Hydroxypropyl methyl cellulose
CS 306-2011
CS 117-1981
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 260-2007
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 323R-2017
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
1440 Hydroxypropyl starch
CS 94-1981
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 256-2007
CS 70-1981
CS 249-2006
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 260-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
630 Inosinic acid, 5'-
CS 306-2011
CS 117-1981
CS 243-2003
CS 302-2011
CS 260-2007
CS 323R-2017
CS 256-2007
953 Isomalt (Hydrogenated isomaltulose)
CS 306-2011
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 87-1981
CS 327-2017 (anticaking agents in ground cumin only)
CS 260-2007
CS 323R-2017
CS 256-2007
416 Karaya gum
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 249-2006
CS 105-1981
CS 260-2007
CS 323R-2017
425 Konjac flour
CS 306-2011
CS 309R-2011
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
270 Lactic acid, L-, D- and DL-
CS 306-2011
CS 94-1981
CS 117-1981
CS 221-2001
CS 208-1999
CS 291-2010
CS 243-2003
CS 119-1981
CS 260-2007
CS 323R-2017
CS 319-2015
CS 273-1968
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 70-1981
CS 249-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
472b Lactic and fatty acid esters of glycerol
CS 243-2003 (stabilizer only)
CS 117-1981
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 260-2007
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
966 Lactitol
CS 306-2011
CS 117-1981
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 105-1981
CS 309R-2011
CS 87-1981
CS 260-2007
CS 323R-2017
CS 256-2007
322(i) Lecithin
CS 306-2011
CS 250-2006
CS 117-1981
CS 207-1999
CS 243-2003 (emulsifier only)
CS 87-1981
CS 291-2010
CS 282-1971
CS 323R-2017
CS 260-2007
CS 141-1983
CS 275-1973
CS 252-2006
CS 281-1971
CS 309R-2011
CS 256-2007
CS 251-2006
CG 95-2022 (For use at 5000 mg/kg as emulsifier)
CS 249-2006
CS 105-1981
CS 319-2015 (canned mangoes only)
CS 290-1995
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
322(ii) Lecithin, partially hydrolysed
CS 306-2011
CS 117-1981
CS 207-1999
CS 243-2003 (emulsifier only)
CS 87-1981
CS 291-2010
CS 282-1971
CS 260-2007
CS 323R-2017
CS 141-1983
CS 281-1971
CS 309R-2011
CS 66-1981
CS 256-2007
CS 249-2006
CS 105-1981
CS 319-2015 (canned mangoes only)
CS 290-1995
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
1104 Lipases
CS 306-2011
CS 117-1981
CS 256-2007
161b(iii) Lutein esters from Tagetes erecta
CS 306-2011
CS 117-1981
CS 87-1981 (for use in surface decoration only)
CS 243-2003
CS 260-2007
CS 256-2007
160d(iii) Lycopene, Blakeslea trispora
CS 306-2011
CS 117-1981
CS 243-2003
CS 319-2015 (special holiday pack canned pears only)
CS 256-2007
160d(i) Lycopene, synthetic
CS 306-2011
CS 117-1981
CS 243-2003
CS 306-2011 (at 390 mg/kg)
CS 260-2007
CS 319-2015 (special holiday pack canned pears only)
CS 256-2007
160d(ii) Lycopene, tomato
CS 306-2011
CS 117-1981
CS 243-2003
CS 319-2015 (special holiday pack canned pears only)
CS 256-2007
504(i) Magnesium carbonate
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 87-1981
CS 291-2010
CS 283-1978
CS 260-2007
CS 323R-2017
CS 319-2015
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 141-1983
CS 273-1968
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
CS 251-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 290-1995
511 Magnesium chloride
CS 243-2003 (stabilizer only)
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 256-2007
625 Magnesium di-L-glutamate
CS 306-2011
CS 117-1981
CS 243-2003
CS 256-2007
580 Magnesium gluconate
CS 306-2011
CS 243-2003 (acidity regulator or flavour enhancer only)
CS 117-1981
CS 309R-2011
CS 291-2010
CS 256-2007
CS 57-1981
CS 13-1981
CS 260-2007
CS 323R-2017
CS 319-2015
528 Magnesium hydroxide
CS 141-1983
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 117-1981
CS 309R-2011
CS 87-1981
CS 291-2010
CS 256-2007
CS 105-1981
CS 290-1995
CS 260-2007
CS 323R-2017
CS 319-2015
504(ii) Magnesium hydroxide carbonate
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 273-1968
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 291-2010
CS 256-2007
CS 283-1978
CS 117-1981 (anticaking agents in dehydrated products only)
CS 290-1995
CS 260-2007
CS 323R-2017
CS 319-2015
329 Magnesium lactate, DL-
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 117-1981
CS 253-2006
CS 309R-2011
CS 291-2010
CS 256-2007
CS 290-1995
CS 260-2007
CS 323R-2017
CS 319-2015
530 Magnesium oxide
CS 141-1983
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 309R-2011
CS 87-1981
CS 327-2017 (anticaking agents in ground cumin only)
CS 291-2010
CS 256-2007
CS 251-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 260-2007
CS 323R-2017
CS 319-2015
553(i) Magnesium silicate, synthetic
CS 251-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
470(iii) Magnesium stearate
CS 306-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 309R-2011
CS 243-2003 (emulsifier only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
518 Magnesium sulfate
CS 306-2011
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 256-2007
296 Malic acid, DL-
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 117-1981
CS 273-1968
CS 275-1973
CS 221-2001
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 256-2007
CS 249-2006
CS 302-2011
CS 260-2007
CS 323R-2017
CS 319-2015
965(i) Maltitol
CS 306-2011
CS 117-1981
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 105-1981
CS 309R-2011
CS 87-1981
CS 260-2007
CS 323R-2017
CS 256-2007
965(ii) Maltitol syrup
CS 306-2011
CS 117-1981
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 105-1981
CS 309R-2011
CS 87-1981
CS 260-2007
CS 323R-2017
CS 256-2007
421 Mannitol
CS 306-2011
CG 95-2022 (For use at 10 mg/kg as carrier), (For use in vitamin B12 dry rubbing, 0.1% only)
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 87-1981
CS 260-2007
CS 323R-2017
CS 256-2007
1205 Methacrylate copolymer, basic (BMC)
CS 117-1981
461 Methyl cellulose
CS 306-2011
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 260-2007
CS 323R-2017
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
465 Methyl ethyl cellulose
CS 306-2011
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 260-2007
CS 323R-2017
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
460(i) Microcrystalline cellulose (Cellulose gel)
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 221-2001
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 309R-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
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 253-2006 (see functional class table and footnote)
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 323R-2017
CS 260-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
471 Mono- and di-glycerides of fatty acids
CS 141-1983
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 207-1999
CS 309R-2011
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
CS 87-1981
CS 256-2007
CS 251-2006
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 290-1995
CS 260-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
624 Monoammonium L-glutamate
CS 306-2011
CS 117-1981
CS 243-2003
CS 256-2007
622 Monopotassium L-glutamate
CS 306-2011
CS 117-1981
CS 243-2003
CS 256-2007
621 Monosodium L-glutamate
CS 306-2011
CS 117-1981
CS 96-1981
CS 89-1981
CS 90-1981
CS 97-1981
CS 243-2003
CS 249-2006
CS 302-2011
CS 260-2007
CS 323R-2017
CS 98-1981
1410 Monostarch phosphate
CS 94-1981
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 256-2007
CS 70-1981
CS 249-2006
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 260-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
941 Nitrogen
CS 117-1981
CG 95-2022
CS 275-1973
CS 221-2001 (for whipped products only)
CS 243-2003 (packaging gas only)
CS 256-2007
942 Nitrous oxide
CS 306-2011
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 291-2010
CS 256-2007
CS 243-2003 (packaging gas only)
423 Octenyl succinic acid (OSA) modified gum arabic
CS 254-2007
CS 309R-2011
CS 13-1981
CS 243-2003
CS 256-2007
1404 Oxidized starch
CS 94-1981
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 256-2007
CS 70-1981
CS 249-2006
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 323R-2017
CS 260-2007
1101(ii) Papain
CS 306-2011
CS 117-1981
CS 256-2007
440 Pectins
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 70-1981 (for use in packing media only)
CS 221-2001
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 87-1981
CS 256-2007
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
1413 Phosphated distarch phosphate
CS 94-1981
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 256-2007
CS 70-1981
CS 249-2006
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 260-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
1200 Polydextroses
CS 306-2011
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 105-1981
CS 87-1981
CS 260-2007
CS 323R-2017
CS 256-2007
964 Polyglycitol syrup
CS 306-2011
CS 243-2003 (limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 117-1981
1202 Polyvinylpyrrolidone, insoluble
CS 117-1981
CS 256-2007
632 Potassium 5’-inosinate
CS 306-2011
CS 117-1981
CS 243-2003
CS 256-2007
261(i) Potassium acetate
CS 243-2003 (acidity regulator or preservative; 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 306-2011
CS 117-1981
CS 273-1968
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 256-2007
CS 290-1995
CS 260-2007
CS 323R-2017
CS 319-2015
402 Potassium alginate
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 96-1981
CS 221-2001
CS 309R-2011
CS 256-2007
CS 97-1981
CS 253-2006 (see functional class table and footnote)
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 323R-2017
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
501(i) Potassium carbonate
CS 306-2011
CS 250-2006
CS 243-2003 (acidity regulator only)
CS 117-1981
CS 221-2001
CS 207-1999
CS 87-1981
CS 291-2010
CS 282-1971
CS 323R-2017
CS 260-2007
CS 319-2015
CS 141-1983
CS 273-1968
CS 275-1973
CS 252-2006
CS 281-1971
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 251-2006
CS 249-2006
CS 105-1981
CS 290-1995
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
508 Potassium chloride
CS 306-2011
CS 250-2006
CS 117-1981
CS 96-1981
CS 207-1999
CS 89-1981
CS 97-1981
CS 282-1971
CS 260-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 252-2006
CS 281-1971
CS 256-2007
CS 251-2006
CS 249-2006
CS 319-2015 (canned mangoes only)
CS 88-1981
CS 98-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
332(i) Potassium dihydrogen citrate
CS 306-2011
CS 250-2006
CS 243-2003 (acidity regulator only)
CS 117-1981
CS 221-2001
CS 207-1999
CS 291-2010
CS 57-1981
CS 282-1971
CS 302-2011
CS 323R-2017
CS 260-2007
CS 319-2015
CS 273-1968
CS 275-1973
CS 252-2006
CS 281-1971
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 251-2006
CS 13-1981
CS 290-1995
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
577 Potassium gluconate
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 117-1981
CS 273-1968
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 256-2007
CS 57-1981
CS 13-1981
CS 260-2007
CS 323R-2017
CS 319-2015
501(ii) Potassium hydrogen carbonate
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 250-2006
CS 117-1981
CS 221-2001
CS 207-1999
CS 87-1981
CS 291-2010
CS 282-1971
CS 260-2007
CS 323R-2017
CS 319-2015
CS 141-1983
CS 273-1968
CS 275-1973
CS 252-2006
CS 281-1971
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 251-2006
CS 105-1981
CS 290-1995
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
525 Potassium hydroxide
CS 141-1983
CS 306-2011
CS 117-1981
CS 309R-2011
CS 87-1981
CS 291-2010
CS 256-2007
CS 243-2003
CS 105-1981
CS 290-1995
CS 260-2007
CS 323R-2017
CS 319-2015
326 Potassium lactate
CS 306-2011
CS 117-1981
CS 273-1968
CS 275-1973
CS 253-2006
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 256-2007
CS 243-2003 (acidity regulator or emulsifier only)
CS 290-1995
CS 260-2007
CS 323R-2017
CS 319-2015
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
283 Potassium propionate
CS 306-2011
CS 117-1981
CS 273-1968
CS 275-1973
CS 221-2001
CS 291-2010
CS 256-2007
CS 262-2006 (see functional class table in CXS 262-2006)
CS 260-2007
CS 243-2003 (restricted to fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
515(i) Potassium sulfate
CS 306-2011
CS 117-1981
CS 309R-2011
CS 291-2010
CS 256-2007
CS 57-1981
CS 243-2003
CS 13-1981
CS 260-2007
CS 323R-2017
CS 319-2015
460(ii) Powdered cellulose
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 221-2001
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 309R-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
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 253-2006 (see functional class table and footnote)
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 323R-2017
CS 260-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
407a Processed eucheuma seaweed (PES)
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 250-2006
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 252-2006
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
280 Propionic acid
CS 306-2011
CS 117-1981
CS 273-1968
CS 275-1973
CS 221-2001
CS 291-2010
CS 256-2007
CS 262-2006 (see functional class table in CXS 262-2006)
CS 260-2007
CS 243-2003 (restricted to fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
1101(i) Protease from Aspergillus orizae var.
CS 306-2011
CS 117-1981
CS 256-2007
1204 Pullulan
CS 117-1981
CS 256-2007
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
CS 243-2003 (stabilizer only)
CS 275-1973
CS 117-1981 (anticaking agents in dehydrated products only)
CS 309R-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 260-2007
CS 256-2007
470(ii) Salts of oleic acid with calcium, potassium and sodium
CS 243-2003 (stabilizer only)
CS 275-1973
CS 117-1981 (anticaking agents in dehydrated products only)
CS 309R-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 260-2007
CS 256-2007
551 Silicon dioxide, amorphous
CS 251-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 260-2007
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 256-2007
350(ii) Sodium DL-malate
CS 306-2011
CS 117-1981
CS 273-1968
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 256-2007
CS 249-2006
CS 302-2011
CS 260-2007
CS 323R-2017
CS 319-2015
262(i) Sodium acetate
CS 306-2011
CS 273-1968
CS 117-1981
CS 275-1973
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 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 256-2007
CS 249-2006
CS 323R-2017
CS 290-1995
CS 260-2007
CS 319-2015
401 Sodium alginate
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 96-1981
CS 221-2001
CS 309R-2011
CS 256-2007
CS 97-1981
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
301 Sodium ascorbate
CS 306-2011
CS 117-1981
CS 275-1973
CS 96-1981
CS 89-1981
CS 291-2010
CS 256-2007
CS 97-1981
CS 251-2006
CS 319-2015 (canned mangoes only)
CS 260-2007
CS 323R-2017
CS 88-1981
CS 98-1981
500(i) Sodium carbonate
CS 306-2011
CS 250-2006
CS 243-2003 (acidity regulator only)
CS 221-2001
CS 207-1999
CS 87-1981
CS 291-2010
CS 253-2006 (see functional class table and footnote)
CS 282-1971
CS 323R-2017
CS 260-2007
CS 319-2015
CS 141-1983
CS 273-1968
CS 275-1973
CS 252-2006
CS 281-1971
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
CS 251-2006
CS 249-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 290-1995
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 306-2011
CS 117-1981
CS 70-1981 (for use in packing media only)
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 302-2011
CS 323R-2017
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 249-2006
CS 105-1981
CS 319-2015 (canned mangoes 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)
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)
CS 306-2011
CS 117-1981
CS 243-2003
CS 256-2007
331(i) Sodium dihydrogen citrate
CS 306-2011
CS 250-2006
CS 117-1981
CS 96-1981
CS 221-2001
CS 207-1999
CS 89-1981
CS 291-2010
CS 97-1981
CS 57-1981
CS 253-2006 (see functional class table and footnote)
CS 282-1971
CS 302-2011
CS 323R-2017
CS 260-2007
CS 319-2015
CS 273-1968
CS 275-1973
CS 252-2006
CS 281-1971
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 251-2006
CS 243-2003 (acidity regulator or emulsifier only)
CS 13-1981
CS 290-1995
CS 98-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
316 Sodium erythorbate (Sodium isoascorbate)
CS 306-2011
CS 117-1981
CS 96-1981
CS 89-1981
CS 291-2010
CS 97-1981
CS 256-2007
CS 260-2007
CS 323R-2017
CS 88-1981
CS 98-1981
365 Sodium fumarates
CS 306-2011
CS 117-1981
CS 309R-2011
CS 291-2010
CS 256-2007
CS 243-2003
CS 249-2006
CS 260-2007
CS 323R-2017
CS 319-2015
576 Sodium gluconate
CS 306-2011
CS 117-1981
CS 221-2001
CS 260-2007
CS 323R-2017
CS 256-2007
350(i) Sodium hydrogen DL-malate
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 273-1968
CS 275-1973
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 256-2007
CS 302-2011
CS 260-2007
CS 323R-2017
CS 319-2015
CS 98-1981
500(ii) Sodium hydrogen carbonate
CS 306-2011
CS 250-2006
CS 243-2003 (acidity regulator only)
CS 221-2001
CS 207-1999
CS 87-1981
CS 291-2010
CS 253-2006 (see functional class table and footnote)
CS 282-1971
CS 323R-2017
CS 260-2007
CS 319-2015
CS 141-1983
CS 273-1968
CS 275-1973
CS 252-2006
CS 281-1971
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
CS 251-2006
CS 249-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 290-1995
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
514(ii) Sodium hydrogen sulfate
CS 306-2011
CS 117-1981
CS 243-2003
CS 309R-2011
CS 319-2015
CS 291-2010
CS 256-2007
524 Sodium hydroxide
CS 141-1983
CS 306-2011
CS 117-1981
CS 309R-2011
CS 87-1981
CS 291-2010
CS 256-2007
CS 243-2003
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 290-1995
CS 260-2007
CS 323R-2017
CS 319-2015
325 Sodium lactate
CS 306-2011
CS 117-1981
CS 273-1968
CS 275-1973
CS 253-2006
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 256-2007
CS 249-2006
CS 302-2011
CS 243-2003 (acidity regulator or emulsifier only)
CS 290-1995
CS 260-2007
CS 323R-2017
CS 319-2015
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
281 Sodium propionate
CS 306-2011
CS 117-1981
CS 273-1968
CS 275-1973
CS 221-2001
CS 291-2010
CS 256-2007
CS 262-2006 (see functional class table in CXS 262-2006)
CS 260-2007
CS 243-2003 (restricted to fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
500(iii) Sodium sesquicarbonate
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 250-2006
CS 221-2001
CS 207-1999
CS 291-2010
CS 282-1971
CS 260-2007
CS 323R-2017
CS 319-2015
CS 273-1968
CS 275-1973
CS 253-2006
CS 252-2006
CS 281-1971
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
CS 251-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 290-1995
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
514(i) Sodium sulfate
CS 306-2011
CS 117-1981
CS 309R-2011
CS 291-2010
CS 256-2007
CS 57-1981
CS 13-1981
CS 260-2007
CS 323R-2017
CS 319-2015
420(i) Sorbitol
CS 306-2011
CS 117-1981
CS 249-2006
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 105-1981
CS 87-1981
CS 260-2007
CS 323R-2017
CS 256-2007
420(ii) Sorbitol syrup
CS 306-2011
CS 117-1981
CS 249-2006
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 105-1981
CS 87-1981
CS 260-2007
CS 323R-2017
CS 256-2007
134 Spirulina Extract
CS 306-2011
CS 117-1981
CS 243-2003
CS 256-2007
1420 Starch acetate
CS 94-1981
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 256-2007
CS 70-1981
CS 249-2006
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 260-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
1450 Starch sodium octenyl succinate
CS 306-2011
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 309R-2011
CS 260-2007
CS 323R-2017
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
1405 Starches, enzyme treated
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 256-2007
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 323R-2017
CS 260-2007
553(iii) Talc
CS 251-2006
CS 306-2011
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 323R-2017
CS 256-2007
437 Tamarind seed polysaccharide
CS 275-1973 (in cheese mass only)
CS 306-2011
CS 94-1981
CS 117-1981
CS 288-1976
CS 243-2003 (stabilizer or thickener only)
CS 296-2009
CS 115-1981
CS 309R-2011
CS 243-2003
CS 256-2007
CS 249-2006
CS 119-1981
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 273-1968 (in cheese mass only)
CS 260-2007
CS 323R-2017
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
417 Tara gum
CS 306-2011
CS 273-1968
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 275-1973
CS 221-2001
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 249-2006
CS 105-1981
CS 260-2007
CS 323R-2017
957 Thaumatin
CS 306-2011
CS 117-1981
CS 105-1981
CS 87-1981
CS 260-2007
CS 323R-2017
CS 256-2007
171 Titanium dioxide
CS 306-2011
CS 117-1981
CS 272-1968 (for use in cheese mass only for these standards)
CS 275-1973
CS 221-2001
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 283-1978
CS 262-2006 (see functional class table in CXS 262-2006)
CS 243-2003
CS 260-2007
CS 319-2015 (special holiday pack canned pears only)
413 Tragacanth gum
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 323R-2017
CS 94-1981 (for use in packing media only)
CS 260-2007
1518 Triacetin
CS 309R-2011
CS 243-2003 (emulsifier only)
CS 117-1981
CS 256-2007
380 Triammonium citrate
CS 306-2011
CS 117-1981
CS 309R-2011
CS 291-2010
CS 256-2007
CS 57-1981
CS 243-2003
CS 13-1981
CS 290-1995
CS 260-2007
CS 323R-2017
CS 319-2015
333(iii) Tricalcium citrate
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 250-2006
CS 117-1981
CS 221-2001
CS 291-2010
CS 57-1981
CS 282-1971
CS 260-2007
CS 323R-2017
CS 319-2015
CS 273-1968
CS 275-1973
CS 252-2006
CS 281-1971
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 13-1981
CS 290-1995
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
332(ii) Tripotassium citrate
CS 306-2011
CS 250-2006
CS 243-2003 (acidity regulator only)
CS 117-1981
CS 221-2001
CS 207-1999
CS 291-2010
CS 57-1981
CS 282-1971
CS 302-2011
CS 323R-2017
CS 260-2007
CS 319-2015
CS 252-2006
CS 281-1971
CS 309R-2011
CS 256-2007
CS 251-2006
CS 13-1981
CS 290-1995
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
331(iii) Trisodium citrate
CS 243-2003 (stabilizer only)
CS 306-2011
CS 250-2006
CS 117-1981
CS 96-1981
CS 221-2001
CS 207-1999
CS 89-1981
CS 291-2010
CS 97-1981
CS 57-1981
CS 282-1971
CS 302-2011
CS 323R-2017
CS 260-2007
CS 319-2015
CS 252-2006
CS 281-1971
CS 309R-2011
CS 256-2007
CS 251-2006
CS 249-2006
CS 13-1981
CS 290-1995
CS 98-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
415 Xanthan gum
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 117-1981
CS 273-1968
CS 243-2003 (stabilizer or thickener only)
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 221-2001
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 256-2007
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 323R-2017
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
967 Xylitol
CS 306-2011
CS 117-1981
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 105-1981
CS 309R-2011
CS 87-1981
CS 260-2007
CS 323R-2017
CS 256-2007

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