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
160c(ii) Paprika extract 100 mg/kg 07.1.4
ASCORBYL ESTERS 1,000 mg/kg 07.0
950 Acesulfame potassium 1,000 mg/kg 07.1
969 Advantame 10 mg/kg 07.1
160b(i) Annatto extracts, bixin-based 200 mg/kg 07.1.4
160b(ii) Annatto extracts, norbixin-based 10 mg/kg 07.1.4
951 Aspartame 4,000 mg/kg 07.1
962 Aspartame-acesulfame salt 1,000 mg/kg 07.1
BENZOATES 1,000 mg/kg 07.0
133 Brilliant blue FCF 100 mg/kg 07.1.4
320 Butylated hydroxyanisole (BHA) 200 mg/kg 07.0
321 Butylated hydroxytoluene (BHT) 200 mg/kg 07.0
CAROTENES, BETA- 30 mg/kg 07.1.4
CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES 6 mg/kg 07.1.4
150b Caramel II - sulfite caramel 15,000 mg/kg 07.1.4
150c Caramel III - ammonia caramel 15,000 mg/kg 07.1.4
120 Carmines 500 mg/kg 07.1.4
903 Carnauba wax GMP 07.0
160e Carotenal, beta-apo-8'- 15 mg/kg 07.1.4
160a(ii) beta-Carotenes, vegetable 30 mg/kg 07.1.4
100(i) Curcumin 200 mg/kg 07.1.4
472e Diacetyltartaric and fatty acid esters of glycerol 6,000 mg/kg 07.1
143 Fast green FCF 100 mg/kg 07.1.4
163(ii) Grape skin extract 200 mg/kg 07.1.4
905d Mineral oil, high viscosity 3,000 mg/kg 07.0
961 Neotame 70 mg/kg 07.1
PHOSPHATES 9,300 mg/kg 07.1.4
POLYOXYETHYLENE STEARATES 3,000 mg/kg 07.1
POLYSORBATES 3,000 mg/kg 07.1.4
475 Polyglycerol esters of fatty acids 10,000 mg/kg 07.1.4
1520 Propylene glycol 1,500 mg/kg 07.1
477 Propylene glycol esters of fatty acids 15,000 mg/kg 07.0
SORBATES 1,000 mg/kg 07.0
SORBITAN ESTERS OF FATTY ACIDS 10,000 mg/kg 07.1.4
STEAROYL LACTYLATES 5,000 mg/kg 07.1.4
STEVIOL GLYCOSIDES 165 mg/kg 07.1
SUCROSE ESTERS 3,000 mg/kg 07.1
262(ii) Sodium diacetate 4,000 mg/kg 07.1
955 Sucralose (Trichlorogalactosucrose) 650 mg/kg 07.1
TARTRATES 4,000 mg/kg 07.1
102 Tartrazine 300 mg/kg 07.1.4
319 Tertiary butylhydroquinone (TBHQ) 200 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 117-1981
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 306-2011
CS 249-2006
CS 256-2007
CS 291-2010
CS 275-1973
CS 273-1968
CS 94-1981
CS 119-1981
CS 260-2007
CS 323R-2017
CS 302-2011
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 221-2001
CS 70-1981
CS 160-1987 (only for use in heat pasteurized products to maintain the pH at less than or equal to 4.6, and in heat sterilized products)
472a Acetic and fatty acid esters of glycerol
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 260-2007
CS 256-2007
CS 309R-2011
CS 243-2003 (stabilizer only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
1422 Acetylated distarch adipate
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 94-1981
CS 119-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 70-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 273-1968
1414 Acetylated distarch phosphate
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 94-1981
CS 119-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 70-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 273-1968
1451 Acetylated oxidized starch
CS 117-1981
CS 260-2007
CS 256-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
1401 Acid-treated starch
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 117-1981
CS 94-1981
CS 119-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 70-1981
CS 275-1973
CS 273-1968
406 Agar
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 97-1981
CS 275-1973
CS 273-1968
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 221-2001
CS 96-1981
400 Alginic acid
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 117-1981
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 273-1968
1402 Alkaline treated starch
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 117-1981
CS 94-1981
CS 119-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 70-1981
CS 275-1973
CS 273-1968
403 Ammonium alginate
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 273-1968
503(i) Ammonium carbonate
CS 105-1981
CS 117-1981
CS 87-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 141-1983
CS 319-2015
CS 256-2007
CS 290-1995
CS 291-2010
510 Ammonium chloride
503(ii) Ammonium hydrogen carbonate
CS 105-1981
CS 117-1981
CS 87-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 141-1983
CS 319-2015
CS 256-2007
CS 290-1995
CS 291-2010
527 Ammonium hydroxide
CS 105-1981
CS 117-1981
CS 87-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003
CS 141-1983
CS 319-2015
CS 256-2007
CS 290-1995
CS 291-2010
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 117-1981
CS 98-1981
CS 57-1981
CS 309R-2011
CS 306-2011
CS 319-2015 (as antioxidant in canned pineapples)
CS 13-1981
CS 249-2006
CS 251-2006
CG 95-2022
CS 256-2007
CS 97-1981
CS 291-2010
CS 275-1973
CS 89-1981
CS 260-2007
CS 323R-2017
CS 302-2011
CS 243-2003 (acidity regulator only)
CS 319-2015 (canned mangoes only)
CS 88-1981
CS 96-1981
162 Beet red
CS 117-1981
CS 283-1978
CS 260-2007
CS 256-2007
CS 221-2001
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
CS 243-2003
CS 249-2006
1403 Bleached starch
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 117-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 275-1973
CS 273-1968
1101(iii) Bromelain
CS 117-1981
CS 306-2011
CS 256-2007
629 Calcium 5'-guanylate
CS 117-1981
CS 306-2011
CS 243-2003
CS 256-2007
633 Calcium 5'-inosinate
CS 117-1981
CS 306-2011
CS 243-2003
CS 256-2007
634 Calcium 5'-ribonucleotides
CS 117-1981
CS 306-2011
CS 243-2003
CS 256-2007
263 Calcium acetate
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 319-2015
CS 256-2007
CS 290-1995
CS 291-2010
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 273-1968
404 Calcium alginate
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 323R-2017
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 273-1968
302 Calcium ascorbate
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 260-2007
CS 256-2007
CS 323R-2017
CS 306-2011
CS 275-1973
CS 291-2010
170(i) Calcium carbonate
CS 105-1981
CS 282-1971
CS 281-1971
CS 283-1978
CS 87-1981
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 243-2003 (stabilizer only)
CS 306-2011
CS 250-2006
CS 249-2006
CS 251-2006
CS 141-1983
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 291-2010
CS 273-1968
CS 252-2006
CS 260-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 323R-2017
CS 117-1981 (anticaking agents in dehydrated products only)
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 221-2001
CS 290-1995
509 Calcium chloride
CS 282-1971
CS 281-1971
CS 117-1981
CS 252-2006
CS 260-2007
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 250-2006
CS 251-2006
CS 319-2015 (canned mangoes only)
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 207-1999
623 Calcium di-L-glutamate
CS 117-1981
CS 306-2011
CS 243-2003
CS 256-2007
578 Calcium gluconate
CS 117-1981
CS 57-1981
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 13-1981
CS 319-2015
CS 275-1973
CS 291-2010
CS 273-1968
526 Calcium hydroxide
CS 105-1981
CS 117-1981
CS 87-1981
CS 253-2006
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 141-1983
CS 319-2015
CS 256-2007
CS 290-1995
CS 291-2010
327 Calcium lactate
CS 117-1981
CS 253-2006
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 249-2006
CS 319-2015
CS 256-2007
CS 290-1995
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 291-2010
CS 273-1968
352(ii) Calcium malate, D, L-
CS 117-1981
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 302-2011
CS 243-2003
CS 319-2015
CS 256-2007
CS 275-1973
CS 291-2010
CS 273-1968
529 Calcium oxide
CS 117-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003
CS 249-2006
CS 319-2015
CS 256-2007
CS 291-2010
282 Calcium propionate
CS 117-1981
CS 260-2007
CS 306-2011
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 256-2007
CS 221-2001
CS 291-2010
CS 275-1973
CS 273-1968
552 Calcium silicate
CS 327-2017 (anticaking agents in ground cumin only)
CS 251-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
516 Calcium sulfate
CS 117-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 249-2006
CS 319-2015
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 291-2010
150a Caramel I – plain caramel
CS 117-1981
CS 260-2007
CS 256-2007
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
CS 243-2003
CS 249-2006
1100(vi) Carbohydrase from Bacillus licheniformis
290 Carbon dioxide
CS 221-2001 (for whipped products only)
CS 117-1981
CG 95-2022
CS 260-2007
CS 256-2007
CS 306-2011
CS 243-2003 (carbonating agent in flavoured products, or as a carbonating agent only in drinks based on fermented milks)
CS 291-2010
CS 275-1973
410 Carob bean gum
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 117-1981
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 273-1968
407 Carrageenan
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 282-1971
CS 117-1981
CS 281-1971
CS 119-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 70-1981 (for use in packing media only)
CS 306-2011
CS 250-2006
CS 249-2006
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 97-1981
CS 275-1973
CS 273-1968
CS 252-2006
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 221-2001
CS 96-1981
427 Cassia gum
CS 309R-2011
CS 306-2011
CS 117-1981
CS 243-2003 (emulsifier only)
CS 256-2007
140 Chlorophylls
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 260-2007
CS 306-2011
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 256-2007
CS 283-1978 (for green marbled cheeses only)
CS 221-2001
CS 319-2015 (special holiday pack canned pears only)
330 Citric acid
CS 105-1981
CS 117-1981
CS 87-1981
CS 57-1981
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 306-2011
CS 13-1981
CS 249-2006
CS 141-1983
CG 95-2022
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 291-2010
CS 273-1968
CS 94-1981
CS 119-1981
CS 260-2007
CS 323R-2017
CS 302-2011
CS 243-2003 (acidity regulator only)
CS 37-1991
CS 319-2015
CS 221-2001
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 70-1981
CS 90-1981
472c Citric and fatty acid esters of glycerol
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
CS 260-2007
CS 309R-2011
CS 243-2003 (stabilizer only)
CS 323R-2017
CS 306-2011
CS 319-2015 (canned mangoes only)
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 291-2010
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
CS 117-1981
CS 260-2007
CS 256-2007
CS 323R-2017
CS 306-2011
CS 302-2011
CS 243-2003
424 Curdlan
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 260-2007
CS 256-2007
CS 323R-2017
CS 306-2011
CS 249-2006
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 253-2006 (see functional class table and footnote)
CS 105-1981
CS 117-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 221-2001
CS 275-1973
CS 273-1968
628 Dipotassium 5'-guanylate
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 260-2007
CS 256-2007
CS 323R-2017
CS 306-2011
CS 243-2003
627 Disodium 5'-guanylate
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 98-1981
CS 89-1981
CS 260-2007
CS 323R-2017
CS 302-2011
CS 306-2011
CS 243-2003
CS 249-2006
CS 256-2007
CS 97-1981
CS 96-1981
631 Disodium 5'-inosinate
CS 117-1981
CS 98-1981
CS 89-1981
CS 260-2007
CS 323R-2017
CS 302-2011
CS 306-2011
CS 243-2003
CS 249-2006
CS 256-2007
CS 97-1981
CS 96-1981
635 Disodium 5'-ribonucleotides
CS 117-1981
CS 260-2007
CS 256-2007
CS 323R-2017
CS 306-2011
CS 243-2003
CS 249-2006
1412 Distarch phosphate
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 94-1981
CS 119-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 70-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 273-1968
315 Erythorbic Acid (Isoascorbic acid)
CS 117-1981
CS 98-1981
CS 89-1981
CS 260-2007
CS 323R-2017
CS 306-2011
CS 319-2015 (canned mangoes only)
CS 88-1981
CS 256-2007
CS 97-1981
CS 291-2010
CS 96-1981
968 Erythritol
CS 117-1981
CS 306-2011
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 309R-2011
CS 306-2011
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
297 Fumaric acid
CS 117-1981
CS 319-2015
CS 256-2007
CS 309R-2011
CS 306-2011
CS 243-2003
CS 291-2010
418(i) Gellan gum
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 117-1981
CS 260-2007
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
575 Glucono delta-lactone
CS 117-1981
CS 283-1978
CS 98-1981
CS 57-1981
CS 262-2006 (for use in cheese mass only)
CS 208-1999
CS 309R-2011
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272-1968, CS 274-1969, CS276- 1973, CS277-1973 (for use in cheese mass only for these standards)
CS 306-2011
CS 13-1981
CS 256-2007
CS 275-1973
CS 291-2010
CS 273-1968
CS 89-1981
CS 260-2007
CS 323R-2017
CS 243-2003 (acidity regulator only)
CS 319-2015
CS 221-2001
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 117-1981
CS 260-2007
CS 256-2007
CS 323R-2017
CS 306-2011
CS 243-2003
CS 249-2006
422 Glycerol
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 87-1981
CS 256-2007
CS 323R-2017
CS 306-2011
626 Guanylic acid, 5'-
CS 117-1981
CS 306-2011
CS 243-2003
CS 256-2007
412 Guar gum
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 273-1968
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 221-2001
414 Gum arabic (Acacia gum)
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 117-1981
CS 87-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
419 Gum ghatti
CS 117-1981
CS 260-2007
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 296-2009
CS 243-2003
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 256-2007
507 Hydrochloric acid
CS 98-1981
CS 57-1981
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003
CS 13-1981
CS 319-2015
CS 256-2007
CS 221-2001
CS 275-1973
CS 291-2010
CS 273-1968
463 Hydroxypropyl cellulose
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 260-2007
CS 256-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
1442 Hydroxypropyl distarch phosphate
CS 253-2006 (see functional class table and footnote)
CS 94-1981
CS 119-1981
CS 260-2007
CS 309R-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 70-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 273-1968
464 Hydroxypropyl methyl cellulose
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 260-2007
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 256-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
1440 Hydroxypropyl starch
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 94-1981
CS 119-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 70-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 273-1968
630 Inosinic acid, 5'-
CS 117-1981
CS 260-2007
CS 256-2007
CS 323R-2017
CS 302-2011
CS 306-2011
CS 243-2003
953 Isomalt (Hydrogenated isomaltulose)
CS 105-1981
CS 87-1981
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 260-2007
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 323R-2017
CS 306-2011
CS 117-1981 (anticaking agents in dehydrated products only)
416 Karaya gum
CS 105-1981
CS 117-1981
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 275-1973
CS 273-1968
425 Konjac flour
CS 309R-2011
CS 306-2011
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
270 Lactic acid, L-, D- and DL-
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 208-1999
CS 309R-2011
CS 306-2011
CS 249-2006
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 291-2010
CS 273-1968
CS 94-1981
CS 119-1981
CS 260-2007
CS 323R-2017
CS 243-2003
CS 319-2015
CS 221-2001
CS 70-1981
472b Lactic and fatty acid esters of glycerol
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 260-2007
CS 256-2007
CS 309R-2011
CS 243-2003 (stabilizer only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
966 Lactitol
CS 105-1981
CS 117-1981
CS 87-1981
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 260-2007
CS 256-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
322(i) Lecithin
CS 105-1981
CS 281-1971
CS 117-1981
CS 282-1971
CS 87-1981
CS 309R-2011
CS 306-2011
CS 250-2006
CS 249-2006
CS 251-2006
CS 141-1983
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 291-2010
CS 275-1973
CS 207-1999
CS 252-2006
CS 260-2007
CS 323R-2017
CS 319-2015 (canned mangoes only)
CS 243-2003 (emulsifier only)
CG 95-2022 (For use at 5000 mg/kg as emulsifier)
CS 290-1995
322(ii) Lecithin, partially hydrolysed
CS 105-1981
CS 282-1971
CS 281-1971
CS 117-1981
CS 87-1981
CS 309R-2011
CS 306-2011
CS 249-2006
CS 141-1983
CS 256-2007
CS 66-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 207-1999
CS 291-2010
CS 260-2007
CS 323R-2017
CS 319-2015 (canned mangoes only)
CS 243-2003 (emulsifier only)
CS 290-1995
1104 Lipases
CS 117-1981
CS 306-2011
CS 256-2007
161b(iii) Lutein esters from Tagetes erecta
CS 117-1981
CS 87-1981 (for use in surface decoration only)
CS 260-2007
CS 256-2007
CS 306-2011
CS 243-2003
160d(iii) Lycopene, Blakeslea trispora
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
CS 117-1981
CS 243-2003
CS 256-2007
160d(i) Lycopene, synthetic
CS 117-1981
CS 306-2011 (at 390 mg/kg)
CS 260-2007
CS 256-2007
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
CS 243-2003
160d(ii) Lycopene, tomato
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
CS 117-1981
CS 243-2003
CS 256-2007
504(i) Magnesium carbonate
CS 105-1981
CS 87-1981
CS 283-1978
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 306-2011
CS 251-2006
CS 141-1983
CS 256-2007
CS 291-2010
CS 275-1973
CS 273-1968
CS 260-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 323R-2017
CS 117-1981 (anticaking agents in dehydrated products only)
CS 243-2003 (acidity regulator only)
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 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 117-1981
CS 306-2011
CS 243-2003
CS 256-2007
580 Magnesium gluconate
CS 243-2003 (acidity regulator or flavour enhancer only)
CS 117-1981
CS 57-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 13-1981
CS 319-2015
CS 256-2007
CS 291-2010
528 Magnesium hydroxide
CS 105-1981
CS 117-1981
CS 87-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 141-1983
CS 319-2015
CS 256-2007
CS 290-1995
CS 291-2010
504(ii) Magnesium hydroxide carbonate
CS 283-1978
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 323R-2017
CS 306-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 243-2003 (acidity regulator only)
CS 319-2015
CS 256-2007
CS 290-1995
CS 275-1973
CS 291-2010
CS 273-1968
329 Magnesium lactate, DL-
CS 117-1981
CS 253-2006
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 319-2015
CS 256-2007
CS 290-1995
CS 291-2010
530 Magnesium oxide
CS 105-1981
CS 87-1981
CS 260-2007
CS 309R-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 323R-2017
CS 306-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 243-2003 (acidity regulator only)
CS 251-2006
CS 141-1983
CS 319-2015
CS 256-2007
CS 291-2010
553(i) Magnesium silicate, synthetic
CS 327-2017 (anticaking agents in ground cumin only)
CS 251-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
470(iii) Magnesium stearate
CS 243-2003 (emulsifier only)
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 309R-2011
CS 306-2011
CS 117-1981 (anticaking agents in dehydrated products only)
518 Magnesium sulfate
CS 117-1981
CS 306-2011
CS 319-2015 (canned mangoes only)
CS 256-2007
296 Malic acid, DL-
CS 117-1981
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 302-2011
CS 243-2003 (acidity regulator only)
CS 249-2006
CS 319-2015
CS 256-2007
CS 221-2001
CS 275-1973
CS 291-2010
CS 273-1968
965(i) Maltitol
CS 105-1981
CS 117-1981
CS 87-1981
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 260-2007
CS 256-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
965(ii) Maltitol syrup
CS 105-1981
CS 117-1981
CS 87-1981
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 260-2007
CS 256-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
421 Mannitol
CS 105-1981
CS 87-1981
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 260-2007
CS 256-2007
CG 95-2022 (For use at 10 mg/kg as carrier), (For use in vitamin B12 dry rubbing, 0.1% only)
CS 323R-2017
CS 306-2011
CS 117-1981 (anticaking agents in dehydrated products only)
1205 Methacrylate copolymer, basic (BMC)
CS 117-1981
461 Methyl cellulose
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 260-2007
CS 256-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
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 117-1981
CS 260-2007
CS 256-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
460(i) Microcrystalline cellulose (Cellulose gel)
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 260-2007
CS 309R-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 283-1978 (for use in sliced, cut, shredded or grated cheese 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 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 221-2001
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 253-2006 (see functional class table and footnote)
CS 105-1981
CS 117-1981
CS 87-1981
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
CS 260-2007
CS 309R-2011
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 251-2006
CS 141-1983
CS 256-2007
CS 290-1995
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 207-1999
CS 275-1973
624 Monoammonium L-glutamate
CS 117-1981
CS 306-2011
CS 243-2003
CS 256-2007
622 Monopotassium L-glutamate
CS 117-1981
CS 306-2011
CS 243-2003
CS 256-2007
621 Monosodium L-glutamate
CS 117-1981
CS 98-1981
CS 89-1981
CS 260-2007
CS 323R-2017
CS 302-2011
CS 306-2011
CS 243-2003
CS 249-2006
CS 97-1981
CS 90-1981
CS 96-1981
1410 Monostarch phosphate
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 94-1981
CS 119-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 70-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 273-1968
941 Nitrogen
CS 221-2001 (for whipped products only)
CS 117-1981
CS 243-2003 (packaging gas only)
CG 95-2022
CS 256-2007
CS 275-1973
942 Nitrous oxide
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 243-2003 (packaging gas only)
CS 256-2007
CS 306-2011
CS 291-2010
423 Octenyl succinic acid (OSA) modified gum arabic
CS 309R-2011
CS 254-2007
CS 243-2003
CS 256-2007
CS 13-1981
1404 Oxidized starch
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 117-1981
CS 94-1981
CS 119-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 70-1981
CS 275-1973
CS 273-1968
1101(ii) Papain
CS 117-1981
CS 306-2011
CS 256-2007
440 Pectins
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 87-1981
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 273-1968
1413 Phosphated distarch phosphate
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 94-1981
CS 119-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 70-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 273-1968
1200 Polydextroses
CS 105-1981
CS 117-1981
CS 87-1981
CS 260-2007
CS 256-2007
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
964 Polyglycitol syrup
CS 306-2011
CS 117-1981
CS 243-2003 (limited to milk- and milk derivative-based products energy reduced or with no added sugar)
1202 Polyvinylpyrrolidone, insoluble
CS 117-1981
CS 256-2007
632 Potassium 5’-inosinate
CS 117-1981
CS 306-2011
CS 243-2003
CS 256-2007
261(i) Potassium acetate
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
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 256-2007
CS 290-1995
CS 291-2010
CS 275-1973
CS 273-1968
402 Potassium alginate
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 97-1981
CS 275-1973
CS 273-1968
CS 96-1981
501(i) Potassium carbonate
CS 105-1981
CS 282-1971
CS 117-1981
CS 281-1971
CS 87-1981
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 306-2011
CS 250-2006
CS 249-2006
CS 251-2006
CS 141-1983
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 207-1999
CS 275-1973
CS 291-2010
CS 273-1968
CS 252-2006
CS 260-2007
CS 323R-2017
CS 243-2003 (acidity regulator only)
CS 319-2015
CS 221-2001
CS 290-1995
508 Potassium chloride
CS 117-1981
CS 281-1971
CS 282-1971
CS 98-1981
CS 306-2011
CS 250-2006
CS 249-2006
CS 251-2006
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 97-1981
CS 207-1999
CS 252-2006
CS 89-1981
CS 260-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 319-2015 (canned mangoes only)
CS 88-1981
CS 96-1981
332(i) Potassium dihydrogen citrate
CS 282-1971
CS 281-1971
CS 117-1981
CS 57-1981
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 306-2011
CS 250-2006
CS 13-1981
CS 251-2006
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 207-1999
CS 275-1973
CS 291-2010
CS 273-1968
CS 252-2006
CS 260-2007
CS 323R-2017
CS 302-2011
CS 243-2003 (acidity regulator only)
CS 319-2015
CS 221-2001
CS 290-1995
577 Potassium gluconate
CS 117-1981
CS 57-1981
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 13-1981
CS 319-2015
CS 256-2007
CS 275-1973
CS 291-2010
CS 273-1968
501(ii) Potassium hydrogen carbonate
CS 105-1981
CS 282-1971
CS 281-1971
CS 117-1981
CS 87-1981
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 306-2011
CS 250-2006
CS 251-2006
CS 141-1983
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 207-1999
CS 275-1973
CS 291-2010
CS 273-1968
CS 252-2006
CS 260-2007
CS 323R-2017
CS 243-2003 (acidity regulator only)
CS 319-2015
CS 221-2001
CS 290-1995
525 Potassium hydroxide
CS 105-1981
CS 117-1981
CS 87-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003
CS 141-1983
CS 319-2015
CS 256-2007
CS 290-1995
CS 291-2010
326 Potassium lactate
CS 117-1981
CS 253-2006
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (acidity regulator or emulsifier only)
CS 319-2015
CS 256-2007
CS 290-1995
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 291-2010
CS 273-1968
283 Potassium propionate
CS 117-1981
CS 260-2007
CS 306-2011
CS 262-2006 (see functional class table in CXS 262-2006)
CS 243-2003 (restricted to fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 256-2007
CS 221-2001
CS 291-2010
CS 275-1973
CS 273-1968
515(i) Potassium sulfate
CS 117-1981
CS 57-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003
CS 13-1981
CS 319-2015
CS 256-2007
CS 291-2010
460(ii) Powdered cellulose
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 260-2007
CS 309R-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 283-1978 (for use in sliced, cut, shredded or grated cheese 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 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
407a Processed eucheuma seaweed (PES)
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 252-2006
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 250-2006
CS 249-2006
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 273-1968
280 Propionic acid
CS 117-1981
CS 260-2007
CS 306-2011
CS 262-2006 (see functional class table in CXS 262-2006)
CS 243-2003 (restricted to fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 256-2007
CS 221-2001
CS 291-2010
CS 275-1973
CS 273-1968
1101(i) Protease from Aspergillus orizae var.
CS 117-1981
CS 306-2011
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 260-2007
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 309R-2011
CS 243-2003 (stabilizer only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 275-1973
470(ii) Salts of oleic acid with calcium, potassium and sodium
CS 260-2007
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 309R-2011
CS 243-2003 (stabilizer only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 275-1973
551 Silicon dioxide, amorphous
CS 251-2006
CS 105-1981
CS 260-2007
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 117-1981 (anticaking agents in dehydrated products only)
350(ii) Sodium DL-malate
CS 117-1981
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 302-2011
CS 249-2006
CS 319-2015
CS 256-2007
CS 275-1973
CS 291-2010
CS 273-1968
262(i) Sodium acetate
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 249-2006
CS 319-2015
CS 256-2007
CS 290-1995
CS 291-2010
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 273-1968
401 Sodium alginate
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 97-1981
CS 275-1973
CS 273-1968
CS 96-1981
301 Sodium ascorbate
CS 117-1981
CS 98-1981
CS 89-1981
CS 260-2007
CS 323R-2017
CS 306-2011
CS 251-2006
CS 319-2015 (canned mangoes only)
CS 88-1981
CS 256-2007
CS 97-1981
CS 291-2010
CS 275-1973
CS 96-1981
500(i) Sodium carbonate
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 282-1971
CS 281-1971
CS 87-1981
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 306-2011
CS 250-2006
CS 249-2006
CS 251-2006
CS 141-1983
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 207-1999
CS 275-1973
CS 291-2010
CS 273-1968
CS 252-2006
CS 260-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 323R-2017
CS 117-1981 (anticaking agents in dehydrated products only)
CS 243-2003 (acidity regulator only)
CS 319-2015
CS 221-2001
CS 290-1995
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 273-1968
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 323R-2017
CS 302-2011
CS 243-2003 (stabilizer or thickener only)
CS 319-2015 (canned mangoes only)
CS 221-2001
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 253-2006 (see functional class table and footnote)
CS 282-1971
CS 117-1981
CS 281-1971
CS 57-1981
CS 98-1981
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 306-2011
CS 250-2006
CS 13-1981
CS 251-2006
CS 243-2003 (acidity regulator or emulsifier only)
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 97-1981
CS 207-1999
CS 275-1973
CS 291-2010
CS 273-1968
CS 252-2006
CS 89-1981
CS 260-2007
CS 323R-2017
CS 302-2011
CS 319-2015
CS 221-2001
CS 290-1995
CS 96-1981
316 Sodium erythorbate (Sodium isoascorbate)
CS 117-1981
CS 98-1981
CS 89-1981
CS 260-2007
CS 323R-2017
CS 306-2011
CS 88-1981
CS 256-2007
CS 97-1981
CS 291-2010
CS 96-1981
365 Sodium fumarates
CS 117-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003
CS 249-2006
CS 319-2015
CS 256-2007
CS 291-2010
576 Sodium gluconate
CS 117-1981
CS 260-2007
CS 256-2007
CS 221-2001
CS 323R-2017
CS 306-2011
350(i) Sodium hydrogen DL-malate
CS 98-1981
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 302-2011
CS 243-2003 (acidity regulator only)
CS 319-2015
CS 256-2007
CS 275-1973
CS 291-2010
CS 273-1968
500(ii) Sodium hydrogen carbonate
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 282-1971
CS 281-1971
CS 87-1981
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 306-2011
CS 250-2006
CS 249-2006
CS 251-2006
CS 141-1983
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 291-2010
CS 207-1999
CS 273-1968
CS 252-2006
CS 260-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 323R-2017
CS 117-1981 (anticaking agents in dehydrated products only)
CS 243-2003 (acidity regulator only)
CS 319-2015
CS 221-2001
CS 290-1995
514(ii) Sodium hydrogen sulfate
CS 117-1981
CS 319-2015
CS 256-2007
CS 309R-2011
CS 306-2011
CS 243-2003
CS 291-2010
524 Sodium hydroxide
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 117-1981
CS 87-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003
CS 141-1983
CS 319-2015
CS 256-2007
CS 290-1995
CS 291-2010
325 Sodium lactate
CS 117-1981
CS 253-2006
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 302-2011
CS 249-2006
CS 243-2003 (acidity regulator or emulsifier only)
CS 319-2015
CS 256-2007
CS 290-1995
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 291-2010
CS 273-1968
281 Sodium propionate
CS 117-1981
CS 260-2007
CS 306-2011
CS 262-2006 (see functional class table in CXS 262-2006)
CS 243-2003 (restricted to fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 256-2007
CS 221-2001
CS 291-2010
CS 275-1973
CS 273-1968
500(iii) Sodium sesquicarbonate
CS 282-1971
CS 281-1971
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 306-2011
CS 250-2006
CS 251-2006
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 207-1999
CS 275-1973
CS 291-2010
CS 273-1968
CS 252-2006
CS 253-2006
CS 260-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 323R-2017
CS 117-1981 (anticaking agents in dehydrated products only)
CS 243-2003 (acidity regulator only)
CS 319-2015
CS 221-2001
CS 290-1995
514(i) Sodium sulfate
CS 117-1981
CS 57-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 13-1981
CS 319-2015
CS 256-2007
CS 291-2010
420(i) Sorbitol
CS 105-1981
CS 117-1981
CS 87-1981
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 260-2007
CS 256-2007
CS 323R-2017
CS 306-2011
CS 249-2006
420(ii) Sorbitol syrup
CS 105-1981
CS 117-1981
CS 87-1981
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 260-2007
CS 256-2007
CS 323R-2017
CS 306-2011
CS 249-2006
134 Spirulina Extract
CS 306-2011
CS 117-1981
CS 243-2003
CS 256-2007
1420 Starch acetate
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 94-1981
CS 119-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 70-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 273-1968
1450 Starch sodium octenyl succinate
CS 117-1981
CS 260-2007
CS 256-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
1405 Starches, enzyme treated
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 117-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 275-1973
CS 273-1968
553(iii) Talc
CS 251-2006
CS 105-1981
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 323R-2017
CS 306-2011
CS 117-1981 (anticaking agents in dehydrated products only)
437 Tamarind seed polysaccharide
CS 117-1981
CS 94-1981
CS 119-1981
CS 260-2007
CS 275-1973 (in cheese mass only)
CS 273-1968 (in cheese mass only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 296-2009
CS 288-1976
CS 249-2006
CS 243-2003
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 115-1981
417 Tara gum
CS 105-1981
CS 117-1981
CS 262-2006 (for use in cheese mass only)
CS 260-2007
CS 323R-2017
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 275-1973
CS 273-1968
957 Thaumatin
CS 105-1981
CS 117-1981
CS 87-1981
CS 260-2007
CS 256-2007
CS 323R-2017
CS 306-2011
171 Titanium dioxide
CS 117-1981
CS 283-1978
CS 262-2006 (for use in cheese mass only)
CS 260-2007
CS 306-2011
CS 262-2006 (see functional class table in CXS 262-2006)
CS 243-2003
CS 272-1968 (for use in cheese mass only for these standards)
CS 256-2007
CS 221-2001
CS 319-2015 (special holiday pack canned pears only)
CS 275-1973
413 Tragacanth gum
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 117-1981
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 221-2001
CS 275-1973
CS 273-1968
1518 Triacetin
CS 309R-2011
CS 117-1981
CS 243-2003 (emulsifier only)
CS 256-2007
380 Triammonium citrate
CS 117-1981
CS 57-1981
CS 260-2007
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 243-2003
CS 13-1981
CS 319-2015
CS 256-2007
CS 290-1995
CS 291-2010
333(iii) Tricalcium citrate
CS 282-1971
CS 281-1971
CS 117-1981
CS 57-1981
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 306-2011
CS 250-2006
CS 13-1981
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 291-2010
CS 273-1968
CS 252-2006
CS 260-2007
CS 323R-2017
CS 243-2003 (acidity regulator only)
CS 319-2015
CS 221-2001
CS 290-1995
332(ii) Tripotassium citrate
CS 282-1971
CS 281-1971
CS 117-1981
CS 57-1981
CS 309R-2011
CS 306-2011
CS 250-2006
CS 13-1981
CS 251-2006
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 207-1999
CS 291-2010
CS 252-2006
CS 260-2007
CS 323R-2017
CS 302-2011
CS 243-2003 (acidity regulator only)
CS 319-2015
CS 221-2001
CS 290-1995
331(iii) Trisodium citrate
CS 117-1981
CS 281-1971
CS 282-1971
CS 98-1981
CS 57-1981
CS 309R-2011
CS 243-2003 (stabilizer only)
CS 306-2011
CS 250-2006
CS 13-1981
CS 249-2006
CS 251-2006
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 97-1981
CS 291-2010
CS 207-1999
CS 252-2006
CS 89-1981
CS 260-2007
CS 323R-2017
CS 302-2011
CS 319-2015
CS 221-2001
CS 290-1995
CS 96-1981
415 Xanthan gum
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 117-1981
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 323R-2017
CS 306-2011
CS 70-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 256-2007
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 275-1973
CS 273-1968
967 Xylitol
CS 105-1981
CS 117-1981
CS 87-1981
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 260-2007
CS 256-2007
CS 309R-2011
CS 323R-2017
CS 306-2011

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