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

Food Category Details

Food Category Hierarchy

Bread-type products, including bread stuffing and bread crumbs (07.1.4)

Description:
Includes bread-based products such as croutons, bread stuffing and stuffing mixes, and prepared doughs (e.g. for biscuits). Bread mixes are included in category 07.1.6.

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 07.1.4
INS No. Food Additive or Group Max Level Notes Defined In
319 Tertiary butylhydroquinone (TBHQ) 200 mg/kg 07.1.4
102 Tartrazine 300 mg/kg 07.1.4
TARTRATES 4,000 mg/kg 07.1
955 Sucralose (Trichlorogalactosucrose) 650 mg/kg 07.1
262(ii) Sodium diacetate 4,000 mg/kg 07.1
SUCROSE ESTERS 3,000 mg/kg 07.1
STEVIOL GLYCOSIDES 165 mg/kg 07.1
STEAROYL LACTYLATES 5,000 mg/kg 07.1.4
SORBITAN ESTERS OF FATTY ACIDS 10,000 mg/kg 07.1.4
SORBATES 1,000 mg/kg 07.0
477 Propylene glycol esters of fatty acids 15,000 mg/kg 07.0
1520 Propylene glycol 1,500 mg/kg 07.1
475 Polyglycerol esters of fatty acids 10,000 mg/kg 07.1.4
POLYSORBATES 3,000 mg/kg 07.1.4
POLYOXYETHYLENE STEARATES 3,000 mg/kg 07.1
PHOSPHATES 9,300 mg/kg 07.1.4
961 Neotame 70 mg/kg 07.1
905d Mineral oil, high viscosity 3,000 mg/kg 07.0
163(ii) Grape skin extract 200 mg/kg 07.1.4
143 Fast green FCF 100 mg/kg 07.1.4
472e Diacetyltartaric and fatty acid esters of glycerol 6,000 mg/kg 07.1
100(i) Curcumin 200 mg/kg 07.1.4
160a(ii) beta-Carotenes, vegetable 30 mg/kg 07.1.4
160e Carotenal, beta-apo-8'- 15 mg/kg 07.1.4
903 Carnauba wax GMP 07.0
120 Carmines 500 mg/kg 07.1.4
150c Caramel III - ammonia caramel 15,000 mg/kg 07.1.4
150b Caramel II - sulfite caramel 15,000 mg/kg 07.1.4
CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES 6 mg/kg 07.1.4
CAROTENES, BETA- 30 mg/kg 07.1.4
321 Butylated hydroxytoluene (BHT) 200 mg/kg 07.0
320 Butylated hydroxyanisole (BHA) 200 mg/kg 07.0
133 Brilliant blue FCF 100 mg/kg 07.1.4
BENZOATES 1,000 mg/kg 07.0
962 Aspartame-acesulfame salt 1,000 mg/kg 07.1
951 Aspartame 4,000 mg/kg 07.1
160b(ii) Annatto extracts, norbixin-based 10 mg/kg 07.1.4
160b(i) Annatto extracts, bixin-based 200 mg/kg 07.1.4
969 Advantame 10 mg/kg 07.1
950 Acesulfame potassium 1,000 mg/kg 07.1
ASCORBYL ESTERS 1,000 mg/kg 07.0
160c(ii) Paprika extract 100 mg/kg 07.1.4

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

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