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

Food Category Details

Food Category Hierarchy

Cider and perry (14.2.2)

Description:
Fruit wines made from apples (cider) and pears (perry). Also includes cidre bouche.1

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 14.2.2
INS No. Food Additive or Group Max Level Notes Defined In
1201 Polyvinylpyrrolidone 2 mg/kg 14.2.2
CAROTENES, BETA- 3 mg/kg 14.2.2
160a(ii) beta-Carotenes, vegetable 3 mg/kg 14.2.2
160c(ii) Paprika extract 10 mg/kg 14.2.2
900a Polydimethylsiloxane 10 mg/kg 14.2.2
STEVIOL GLYCOSIDES 50 mg/kg 14.2.2
SULFITES 200 mg/kg 14.2.2
HYDROXYBENZOATES, PARA- 200 mg/kg 14.2.2
120 Carmines 200 mg/kg 14.2.2
129 Allura red AC 200 mg/kg 14.2.2
132 Indigotine (Indigo carmine) 200 mg/kg 14.2.2
100(i) Curcumin 200 mg/kg 14.2.2
102 Tartrazine 200 mg/kg 14.2.2
133 Brilliant blue FCF 200 mg/kg 14.2.2
155 Brown HT 200 mg/kg 14.2.2
242 Dimethyl dicarbonate 250 mg/kg 14.2.2
163(ii) Grape skin extract 300 mg/kg 14.2.2
SORBATES 500 mg/kg 14.2.2
1105 Lysozyme 500 mg/kg 14.2.2
PHOSPHATES 880 mg/kg 14.2.2
BENZOATES 1,000 mg/kg 14.2.2
150d Caramel IV - sulfite ammonia caramel 1,000 mg/kg 14.2.2
150c Caramel III - ammonia caramel 1,000 mg/kg 14.2.2
150b Caramel II - sulfite caramel 1,000 mg/kg 14.2.2
TARTRATES 2,000 mg/kg 14.2.2
472e Diacetyltartaric and fatty acid esters of glycerol 5,000 mg/kg 14.2.2

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


GSFA Table 3 Provisions

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

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

  1. Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, p. 669-679.

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