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

Food Category Details

Food Category Hierarchy

Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in whole pieces or cuts (08.2.1.2)

Description:
The meat cuts may be cured or salted as described for category 08.2.1.1, and then dried, or they may only be dried. Drying is achieved either in hot air or in vacuum.1 Examples include: dried salt pork, dehydrated meat, stuffed loin, Iberian ham, and proscuitto-type ham.

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 08.2.1.2
INS No. Food Additive or Group Max Level Notes Defined In
BENZOATES 1,000 mg/kg 08.2.1.2
133 Brilliant blue FCF 100 mg/kg 08.0
320 Butylated hydroxyanisole (BHA) 200 mg/kg 08.2
321 Butylated hydroxytoluene (BHT) 100 mg/kg 08.2
150c Caramel III - ammonia caramel GMP 08.0
150d Caramel IV - sulfite ammonia caramel GMP 08.0
120 Carmines 500 mg/kg 08.2
160a(ii) beta-Carotenes, vegetable 20 mg/kg 08.2
127 Erythrosine 30 mg/kg 08.2
143 Fast green FCF 100 mg/kg 08.2
163(ii) Grape skin extract 5,000 mg/kg 08.2
384 Isopropyl citrates 200 mg/kg 08.2.1.2
243 Lauric arginate ethyl ester 200 mg/kg 08.2.1
235 Natamycin (Pimaricin) 6 mg/kg 08.2.1.2
PHOSPHATES 2,200 mg/kg 08.2.1
POLYSORBATES 5,000 mg/kg 08.2
310 Propyl gallate 200 mg/kg 08.2
SORBATES 2,000 mg/kg 08.2.1.2
STEVIOL GLYCOSIDES 80 mg/kg 08.2
262(ii) Sodium diacetate 1,000 mg/kg 08.2
110 Sunset yellow FCF 300 mg/kg 08.2
TOCOPHEROLS 500 mg/kg 08.2
319 Tertiary butylhydroquinone (TBHQ) 100 mg/kg 08.2

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 291-2010
CS 319-2015
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
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 275-1973
CS 323R-2017
CS 249-2006
CS 302-2011
CS 119-1981
CS 94-1981
CS 309R-2011
CS 256-2007
CS 243-2003 (acidity regulator or preservative; use as a preservative is restricted to flavoured fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 306-2011
CS 70-1981
CS 262-2006 (for use in cheese mass only)
472a Acetic and fatty acid esters of glycerol
CS 117-1981
CS 260-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 275-1973
CS 243-2003 (stabilizer only)
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
1422 Acetylated distarch adipate
CS 117-1981
CS 221-2001
CS 273-1968
CS 119-1981
CS 260-2007
CS 94-1981
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 306-2011
CS 70-1981
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
1414 Acetylated distarch phosphate
CS 117-1981
CS 221-2001
CS 273-1968
CS 119-1981
CS 260-2007
CS 94-1981
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 306-2011
CS 70-1981
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
1451 Acetylated oxidized starch
CS 306-2011
CS 117-1981
CS 260-2007
CS 309R-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 323R-2017
1401 Acid-treated starch
CS 117-1981
CS 221-2001
CS 273-1968
CS 119-1981
CS 260-2007
CS 94-1981
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 105-1981
CS 306-2011
CS 70-1981
CS 253-2006 (see functional class table and footnote)
CS 249-2006
406 Agar
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 119-1981 (for use in packing media only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 70-1981 (for use in packing media only)
CS 309R-2011
CS 256-2007
CS 97-1981
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 96-1981
CS 253-2006 (see functional class table and footnote)
CS 262-2006 (for use in cheese mass only)
400 Alginic acid
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 105-1981
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 70-1981 (for use in packing media only)
1402 Alkaline treated starch
CS 117-1981
CS 221-2001
CS 273-1968
CS 119-1981
CS 260-2007
CS 94-1981
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 105-1981
CS 306-2011
CS 70-1981
CS 253-2006 (see functional class table and footnote)
CS 249-2006
403 Ammonium alginate
CS 117-1981
CS 273-1968
CS 221-2001
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
503(i) Ammonium carbonate
CS 291-2010
CS 319-2015
CS 117-1981
CS 260-2007
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 105-1981
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 141-1983
CS 290-1995
CS 87-1981
510 Ammonium chloride
503(ii) Ammonium hydrogen carbonate
CS 291-2010
CS 319-2015
CS 117-1981
CS 260-2007
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 105-1981
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 141-1983
CS 290-1995
CS 87-1981
527 Ammonium hydroxide
CS 291-2010
CS 319-2015
CS 117-1981
CS 260-2007
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 105-1981
CS 306-2011
CS 243-2003
CS 141-1983
CS 290-1995
CS 87-1981
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 291-2010
CG 95-2022
CS 117-1981
CS 260-2007
CS 319-2015 (as antioxidant in canned pineapples)
CS 319-2015 (canned mangoes only)
CS 275-1973
CS 323R-2017
CS 98-1981
CS 89-1981
CS 13-1981
CS 243-2003 (acidity regulator only)
CS 88-1981
CS 249-2006
CS 302-2011
CS 251-2006
CS 309R-2011
CS 256-2007
CS 97-1981
CS 306-2011
CS 96-1981
CS 57-1981
162 Beet red
CS 306-2011
CS 117-1981
CS 221-2001
CS 260-2007
CS 283-1978
CS 243-2003
CS 256-2007
CS 249-2006
CS 319-2015 (special holiday pack canned pears only)
1403 Bleached starch
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 105-1981
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 249-2006
1101(iii) Bromelain
CS 256-2007
CS 306-2011
CS 117-1981
629 Calcium 5'-guanylate
CS 243-2003
CS 256-2007
CS 306-2011
CS 117-1981
633 Calcium 5'-inosinate
CS 243-2003
CS 256-2007
CS 306-2011
CS 117-1981
634 Calcium 5'-ribonucleotides
CS 243-2003
CS 256-2007
CS 306-2011
CS 117-1981
263 Calcium acetate
CS 291-2010
CS 319-2015
CS 117-1981
CS 273-1968
CS 260-2007
CS 243-2003 (acidity regulator or preservative only; use as a preservative is restricted to flavoured fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 309R-2011
CS 275-1973
CS 256-2007
CS 323R-2017
CS 306-2011
CS 290-1995
CS 262-2006 (for use in cheese mass only)
404 Calcium alginate
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 70-1981 (for use in packing media only)
302 Calcium ascorbate
CS 291-2010
CS 306-2011
CS 117-1981
CS 260-2007
CS 319-2015 (canned mangoes only)
CS 275-1973
CS 256-2007
CS 323R-2017
170(i) Calcium carbonate
CS 291-2010
CS 252-2006
CS 319-2015
CS 273-1968
CS 221-2001
CS 260-2007
CS 275-1973
CS 323R-2017
CS 282-1971
CS 327-2017 (anticaking agents in ground cumin only)
CS 281-1971
CS 283-1978
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 249-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 251-2006
CS 309R-2011
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards)
CS 243-2003 (stabilizer only)
CS 256-2007
CS 105-1981
CS 306-2011
CS 250-2006
CS 141-1983
CS 262-2006 (for use in cheese mass only)
CS 87-1981
509 Calcium chloride
CS 251-2006
CS 252-2006
CS 117-1981
CS 260-2007
CS 319-2015 (canned mangoes only)
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 282-1971
CS 306-2011
CS 281-1971
CS 207-1999
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 250-2006
623 Calcium di-L-glutamate
CS 243-2003
CS 256-2007
CS 306-2011
CS 117-1981
578 Calcium gluconate
CS 291-2010
CS 319-2015
CS 117-1981
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 323R-2017
CS 306-2011
CS 13-1981
CS 57-1981
CS 243-2003 (acidity regulator only)
CS 262-2006 (for use in cheese mass only)
526 Calcium hydroxide
CS 291-2010
CS 319-2015
CS 117-1981
CS 260-2007
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 105-1981
CS 306-2011
CS 253-2006
CS 243-2003 (acidity regulator only)
CS 141-1983
CS 290-1995
CS 87-1981
327 Calcium lactate
CS 291-2010
CS 319-2015
CS 117-1981
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 323R-2017
CS 306-2011
CS 253-2006
CS 243-2003 (acidity regulator only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 262-2006 (for use in cheese mass only)
CS 249-2006
352(ii) Calcium malate, D, L-
CS 291-2010
CS 319-2015
CS 117-1981
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 323R-2017
CS 306-2011
CS 243-2003
CS 262-2006 (for use in cheese mass only)
CS 302-2011
529 Calcium oxide
CS 291-2010
CS 319-2015
CS 117-1981
CS 260-2007
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 306-2011
CS 243-2003
CS 249-2006
282 Calcium propionate
CS 291-2010
CS 117-1981
CS 273-1968
CS 221-2001
CS 260-2007
CS 275-1973
CS 256-2007
CS 262-2006 (see functional class table in CXS 262-2006)
CS 243-2003 (restricted to flavoured fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 306-2011
552 Calcium silicate
CS 251-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 105-1981
516 Calcium sulfate
CS 291-2010
CS 319-2015
CS 117-1981
CS 260-2007
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
150a Caramel I – plain caramel
CS 306-2011
CS 117-1981
CS 260-2007
CS 243-2003
CS 256-2007
CS 249-2006
CS 319-2015 (special holiday pack canned pears only)
1100(vi) Carbohydrase from Bacillus licheniformis
290 Carbon dioxide
CS 291-2010
CS 221-2001 (for whipped products only)
CS 306-2011
CG 95-2022
CS 117-1981
CS 260-2007
CS 275-1973
CS 256-2007
CS 243-2003 (carbonating agent in flavoured products, or as a carbonating agent only in drinks based on fermented milks)
410 Carob bean gum
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 105-1981
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 70-1981 (for use in packing media only)
407 Carrageenan
CS 252-2006
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 119-1981 (for use in packing media only)
CS 282-1971
CS 281-1971
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 70-1981 (for use in packing media only)
CS 309R-2011
CS 256-2007
CS 97-1981
CS 105-1981
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 96-1981
CS 253-2006 (see functional class table and footnote)
CS 250-2006
CS 262-2006 (for use in cheese mass only)
427 Cassia gum
CS 256-2007
CS 306-2011
CS 117-1981
CS 243-2003 (emulsifier only)
CS 309R-2011
140 Chlorophylls
CS 117-1981
CS 221-2001
CS 260-2007
CS 263-1966, CS 264-1966 (for use in cheese mass only for these standards)
CS 256-2007
CS 262-2006 (see functional class table in CXS 262-2006)
CS 283-1978 (for green marbled cheeses only)
CS 306-2011
CS 243-2003
CS 262-2006 (for use in cheese mass only)
CS 319-2015 (special holiday pack canned pears only)
330 Citric acid
CS 291-2010
CG 95-2022
CS 117-1981
CS 319-2015
CS 273-1968
CS 221-2001
CS 37-1991
CS 260-2007
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 275-1973
CS 323R-2017
CS 13-1981
CS 243-2003 (acidity regulator only)
CS 90-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 302-2011
CS 119-1981
CS 94-1981
CS 309R-2011
CS 256-2007
CS 105-1981
CS 306-2011
CS 57-1981
CS 70-1981
CS 141-1983
CS 262-2006 (for use in cheese mass only)
CS 87-1981
472c Citric and fatty acid esters of glycerol
CS 291-2010
CS 117-1981
CS 260-2007
CS 319-2015 (canned mangoes only)
CS 309R-2011
CS 275-1973
CS 243-2003 (stabilizer only)
CS 256-2007
CS 323R-2017
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
CS 306-2011
CS 117-1981
CS 260-2007
CS 243-2003
CS 256-2007
CS 302-2011
CS 323R-2017
424 Curdlan
CS 306-2011
CS 117-1981
CS 260-2007
CS 319-2015 (canned mangoes only)
CS 256-2007
CS 249-2006
CS 323R-2017
457 Cyclodextrin, alpha-
CS 256-2007
CS 306-2011
CS 117-1981
458 Cyclodextrin, gamma-
CS 256-2007
CS 306-2011
CS 117-1981
1504(i) Cyclotetraglucose
1504(ii) Cyclotetraglucose syrup
1400 Dextrins, roasted starch
CS 117-1981
CS 273-1968
CS 221-2001
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 105-1981
CS 306-2011
CS 253-2006 (see functional class table and footnote)
628 Dipotassium 5'-guanylate
CS 306-2011
CS 117-1981
CS 260-2007
CS 253-2006 (see functional class table and footnote)
CS 243-2003
CS 256-2007
CS 323R-2017
627 Disodium 5'-guanylate
CS 117-1981
CS 260-2007
CS 256-2007
CS 97-1981
CS 323R-2017
CS 98-1981
CS 306-2011
CS 96-1981
CS 89-1981
CS 253-2006 (see functional class table and footnote)
CS 243-2003
CS 249-2006
CS 302-2011
631 Disodium 5'-inosinate
CS 117-1981
CS 260-2007
CS 256-2007
CS 97-1981
CS 323R-2017
CS 98-1981
CS 306-2011
CS 96-1981
CS 89-1981
CS 243-2003
CS 249-2006
CS 302-2011
635 Disodium 5'-ribonucleotides
CS 306-2011
CS 117-1981
CS 260-2007
CS 243-2003
CS 256-2007
CS 249-2006
CS 323R-2017
1412 Distarch phosphate
CS 117-1981
CS 221-2001
CS 273-1968
CS 119-1981
CS 260-2007
CS 94-1981
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 306-2011
CS 70-1981
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
315 Erythorbic Acid (Isoascorbic acid)
CS 291-2010
CS 117-1981
CS 260-2007
CS 319-2015 (canned mangoes only)
CS 256-2007
CS 97-1981
CS 323R-2017
CS 98-1981
CS 306-2011
CS 96-1981
CS 89-1981
CS 88-1981
968 Erythritol
CS 256-2007
CS 306-2011
CS 117-1981
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
462 Ethyl cellulose
CS 256-2007
CS 306-2011
CS 117-1981
467 Ethyl hydroxyethyl cellulose
CS 256-2007
CS 306-2011
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 309R-2011
297 Fumaric acid
CS 291-2010
CS 319-2015
CS 306-2011
CS 117-1981
CS 309R-2011
CS 243-2003
CS 256-2007
418(i) Gellan gum
CS 117-1981
CS 260-2007
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 105-1981
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
575 Glucono delta-lactone
CS 291-2010
CS 319-2015
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 208-1999
CS 275-1973
CS 323R-2017
CS 98-1981
CS 89-1981
CS 13-1981
CS 243-2003 (acidity regulator only)
CS 283-1978
CS 309R-2011
CS 256-2007
CS 306-2011
CS 57-1981
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272-1968, CS 274-1969, CS276- 1973, CS277-1973 (for use in cheese mass only for these standards)
CS 262-2006 (for use in cheese mass only)
1102 Glucose oxidase
CS 291-2010
CS 256-2007
CS 306-2011
CS 117-1981
CS 319-2015 (canned mangoes only)
620 Glutamic acid, L(+)-
CS 306-2011
CS 117-1981
CS 260-2007
CS 243-2003
CS 256-2007
CS 249-2006
CS 323R-2017
422 Glycerol
CS 306-2011
CS 117-1981
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 323R-2017
CS 87-1981
626 Guanylic acid, 5'-
CS 243-2003
CS 256-2007
CS 306-2011
CS 117-1981
412 Guar gum
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 119-1981 (for use in packing media only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 70-1981 (for use in packing media only)
CS 309R-2011
CS 256-2007
CS 105-1981
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 262-2006 (for use in cheese mass only)
414 Gum arabic (Acacia gum)
CS 117-1981
CS 260-2007
CS 309R-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 105-1981
CS 306-2011
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 87-1981
419 Gum ghatti
CS 243-2003
CS 117-1981
CS 296-2009
CS 260-2007
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 306-2011
507 Hydrochloric acid
CS 291-2010
CS 319-2015
CS 221-2001
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 323R-2017
CS 98-1981
CS 306-2011
CS 13-1981
CS 57-1981
CS 243-2003
CS 262-2006 (for use in cheese mass only)
463 Hydroxypropyl cellulose
CS 306-2011
CS 117-1981
CS 260-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
1442 Hydroxypropyl distarch phosphate
CS 221-2001
CS 273-1968
CS 119-1981
CS 260-2007
CS 94-1981
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 70-1981
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 117-1981 (anticaking agents in dehydrated products only)
464 Hydroxypropyl methyl cellulose
CS 306-2011
CS 117-1981
CS 260-2007
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 309R-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 323R-2017
1440 Hydroxypropyl starch
CS 117-1981
CS 221-2001
CS 273-1968
CS 119-1981
CS 260-2007
CS 94-1981
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 306-2011
CS 70-1981
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
630 Inosinic acid, 5'-
CS 306-2011
CS 117-1981
CS 260-2007
CS 243-2003
CS 256-2007
CS 302-2011
CS 323R-2017
953 Isomalt (Hydrogenated isomaltulose)
CS 327-2017 (anticaking agents in ground cumin only)
CS 306-2011
CS 260-2007
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 256-2007
CS 323R-2017
CS 117-1981 (anticaking agents in dehydrated products only)
CS 105-1981
CS 87-1981
416 Karaya gum
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 105-1981
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 249-2006
425 Konjac flour
CS 256-2007
CS 306-2011
CS 117-1981
CS 243-2003 (stabilizer or thickener only)
CS 309R-2011
270 Lactic acid, L-, D- and DL-
CS 291-2010
CS 319-2015
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 208-1999
CS 275-1973
CS 323R-2017
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 119-1981
CS 94-1981
CS 309R-2011
CS 256-2007
CS 306-2011
CS 70-1981
CS 243-2003
CS 262-2006 (for use in cheese mass only)
472b Lactic and fatty acid esters of glycerol
CS 117-1981
CS 260-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 275-1973
CS 243-2003 (stabilizer only)
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
966 Lactitol
CS 306-2011
CS 117-1981
CS 260-2007
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 105-1981
CS 87-1981
322(i) Lecithin
CS 291-2010
CS 252-2006
CS 117-1981
CS 260-2007
CS 319-2015 (canned mangoes only)
CS 275-1973
CS 323R-2017
CS 282-1971
CS 281-1971
CS 207-1999
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 249-2006
CS 251-2006
CS 309R-2011
CS 256-2007
CG 95-2022 (For use at 5000 mg/kg as emulsifier)
CS 105-1981
CS 306-2011
CS 250-2006
CS 141-1983
CS 243-2003 (emulsifier only)
CS 87-1981
322(ii) Lecithin, partially hydrolysed
CS 291-2010
CS 117-1981
CS 260-2007
CS 319-2015 (canned mangoes only)
CS 323R-2017
CS 282-1971
CS 281-1971
CS 207-1999
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 249-2006
CS 309R-2011
CS 256-2007
CS 105-1981
CS 306-2011
CS 66-1981
CS 141-1983
CS 243-2003 (emulsifier only)
CS 87-1981
1104 Lipases
CS 256-2007
CS 306-2011
CS 117-1981
161b(iii) Lutein esters from Tagetes erecta
CS 306-2011
CS 117-1981
CS 260-2007
CS 243-2003
CS 256-2007
CS 87-1981 (for use in surface decoration only)
160d(iii) Lycopene, Blakeslea trispora
CS 243-2003
CS 256-2007
CS 306-2011
CS 117-1981
CS 319-2015 (special holiday pack canned pears only)
160d(i) Lycopene, synthetic
CS 306-2011
CS 117-1981
CS 260-2007
CS 306-2011 (at 390 mg/kg)
CS 243-2003
CS 256-2007
CS 319-2015 (special holiday pack canned pears only)
160d(ii) Lycopene, tomato
CS 243-2003
CS 256-2007
CS 306-2011
CS 117-1981
CS 319-2015 (special holiday pack canned pears only)
504(i) Magnesium carbonate
CS 291-2010
CS 319-2015
CS 273-1968
CS 260-2007
CS 275-1973
CS 323R-2017
CS 327-2017 (anticaking agents in ground cumin only)
CS 243-2003 (acidity regulator only)
CS 283-1978
CS 290-1995
CS 117-1981 (anticaking agents in dehydrated products only)
CS 251-2006
CS 309R-2011
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards)
CS 256-2007
CS 105-1981
CS 306-2011
CS 141-1983
CS 262-2006 (for use in cheese mass only)
CS 87-1981
511 Magnesium chloride
CS 243-2003 (stabilizer only)
CS 256-2007
CS 117-1981
CS 319-2015 (canned mangoes only)
625 Magnesium di-L-glutamate
CS 243-2003
CS 256-2007
CS 306-2011
CS 117-1981
580 Magnesium gluconate
CS 291-2010
CS 319-2015
CS 117-1981
CS 260-2007
CS 309R-2011
CS 256-2007
CS 243-2003 (acidity regulator or flavour enhancer only)
CS 323R-2017
CS 306-2011
CS 13-1981
CS 57-1981
528 Magnesium hydroxide
CS 291-2010
CS 319-2015
CS 117-1981
CS 260-2007
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 105-1981
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 141-1983
CS 290-1995
CS 87-1981
504(ii) Magnesium hydroxide carbonate
CS 291-2010
CS 319-2015
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 323R-2017
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 243-2003 (acidity regulator only)
CS 283-1978
CS 290-1995
CS 262-2006 (for use in cheese mass only)
CS 117-1981 (anticaking agents in dehydrated products only)
329 Magnesium lactate, DL-
CS 291-2010
CS 319-2015
CS 117-1981
CS 260-2007
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 253-2006
CS 290-1995
530 Magnesium oxide
CS 291-2010
CS 251-2006
CS 319-2015
CS 260-2007
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 105-1981
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 243-2003 (acidity regulator only)
CS 141-1983
CS 117-1981 (anticaking agents in dehydrated products only)
CS 87-1981
553(i) Magnesium silicate, synthetic
CS 251-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 105-1981
470(iii) Magnesium stearate
CS 327-2017 (anticaking agents in ground cumin only)
CS 306-2011
CS 309R-2011
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CS 243-2003 (emulsifier only)
518 Magnesium sulfate
CS 256-2007
CS 306-2011
CS 117-1981
CS 319-2015 (canned mangoes only)
296 Malic acid, DL-
CS 291-2010
CS 319-2015
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 323R-2017
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 302-2011
965(i) Maltitol
CS 306-2011
CS 117-1981
CS 260-2007
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 105-1981
CS 87-1981
965(ii) Maltitol syrup
CS 306-2011
CS 117-1981
CS 260-2007
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 105-1981
CS 87-1981
421 Mannitol
CS 306-2011
CS 260-2007
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 256-2007
CS 323R-2017
CS 117-1981 (anticaking agents in dehydrated products only)
CS 105-1981
CS 87-1981
1205 Methacrylate copolymer, basic (BMC)
CS 117-1981
461 Methyl cellulose
CS 306-2011
CS 117-1981
CS 260-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
465 Methyl ethyl cellulose
CS 306-2011
CS 117-1981
CS 260-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
460(i) Microcrystalline cellulose (Cellulose gel)
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 221-2001
CS 260-2007
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 309R-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 105-1981
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 253-2006 (see functional class table and footnote)
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 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981 (anticaking agents in dehydrated products only)
471 Mono- and di-glycerides of fatty acids
CS 251-2006
CS 117-1981
CS 260-2007
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 207-1999
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 141-1983
CS 290-1995
CS 249-2006
CS 87-1981
624 Monoammonium L-glutamate
CS 243-2003
CS 256-2007
CS 306-2011
CS 117-1981
622 Monopotassium L-glutamate
CS 243-2003
CS 256-2007
CS 306-2011
CS 117-1981
621 Monosodium L-glutamate
CS 117-1981
CS 260-2007
CS 97-1981
CS 323R-2017
CS 98-1981
CS 306-2011
CS 96-1981
CS 89-1981
CS 90-1981
CS 243-2003
CS 249-2006
CS 302-2011
1410 Monostarch phosphate
CS 117-1981
CS 221-2001
CS 273-1968
CS 119-1981
CS 260-2007
CS 94-1981
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 306-2011
CS 70-1981
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
941 Nitrogen
CS 221-2001 (for whipped products only)
CG 95-2022
CS 117-1981
CS 275-1973
CS 256-2007
CS 243-2003 (packaging gas only)
942 Nitrous oxide
CS 291-2010
CS 306-2011
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 256-2007
CS 243-2003 (packaging gas only)
423 Octenyl succinic acid (OSA) modified gum arabic
CS 243-2003
CS 256-2007
CS 13-1981
CS 254-2007
CS 309R-2011
1404 Oxidized starch
CS 117-1981
CS 221-2001
CS 273-1968
CS 119-1981
CS 260-2007
CS 94-1981
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 105-1981
CS 306-2011
CS 70-1981
CS 253-2006 (see functional class table and footnote)
CS 249-2006
1101(ii) Papain
CS 256-2007
CS 306-2011
CS 117-1981
440 Pectins
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 309R-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 87-1981
CS 70-1981 (for use in packing media only)
1413 Phosphated distarch phosphate
CS 117-1981
CS 221-2001
CS 273-1968
CS 119-1981
CS 260-2007
CS 94-1981
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 306-2011
CS 70-1981
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
1200 Polydextroses
CS 306-2011
CS 117-1981
CS 260-2007
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 105-1981
CS 87-1981
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 256-2007
CS 117-1981
632 Potassium 5’-inosinate
CS 243-2003
CS 256-2007
CS 306-2011
CS 117-1981
261(i) Potassium acetate
CS 291-2010
CS 319-2015
CS 117-1981
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (acidity regulator or preservative; use as a preservative is restricted to flavoured fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 323R-2017
CS 306-2011
CS 290-1995
CS 262-2006 (for use in cheese mass only)
402 Potassium alginate
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 97-1981
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 96-1981
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 70-1981 (for use in packing media only)
501(i) Potassium carbonate
CS 291-2010
CS 252-2006
CS 117-1981
CS 319-2015
CS 273-1968
CS 221-2001
CS 260-2007
CS 275-1973
CS 323R-2017
CS 282-1971
CS 281-1971
CS 243-2003 (acidity regulator only)
CS 207-1999
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 249-2006
CS 251-2006
CS 309R-2011
CS 256-2007
CS 105-1981
CS 306-2011
CS 250-2006
CS 141-1983
CS 262-2006 (for use in cheese mass only)
CS 87-1981
508 Potassium chloride
CS 252-2006
CS 117-1981
CS 260-2007
CS 319-2015 (canned mangoes only)
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 98-1981
CS 282-1971
CS 89-1981
CS 281-1971
CS 207-1999
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 88-1981
CS 249-2006
CS 251-2006
CS 256-2007
CS 97-1981
CS 306-2011
CS 96-1981
CS 250-2006
332(i) Potassium dihydrogen citrate
CS 291-2010
CS 252-2006
CS 319-2015
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 275-1973
CS 323R-2017
CS 282-1971
CS 13-1981
CS 281-1971
CS 243-2003 (acidity regulator only)
CS 207-1999
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 302-2011
CS 251-2006
CS 309R-2011
CS 256-2007
CS 306-2011
CS 57-1981
CS 250-2006
CS 262-2006 (for use in cheese mass only)
577 Potassium gluconate
CS 291-2010
CS 319-2015
CS 117-1981
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 323R-2017
CS 306-2011
CS 13-1981
CS 57-1981
CS 243-2003 (acidity regulator only)
CS 262-2006 (for use in cheese mass only)
501(ii) Potassium hydrogen carbonate
CS 291-2010
CS 252-2006
CS 319-2015
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 275-1973
CS 323R-2017
CS 282-1971
CS 281-1971
CS 243-2003 (acidity regulator only)
CS 207-1999
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 251-2006
CS 309R-2011
CS 256-2007
CS 105-1981
CS 306-2011
CS 250-2006
CS 141-1983
CS 262-2006 (for use in cheese mass only)
CS 87-1981
525 Potassium hydroxide
CS 291-2010
CS 319-2015
CS 117-1981
CS 260-2007
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 105-1981
CS 306-2011
CS 243-2003
CS 141-1983
CS 290-1995
CS 87-1981
326 Potassium lactate
CS 291-2010
CS 319-2015
CS 117-1981
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 323R-2017
CS 243-2003 (acidity regulator or emulsifier only)
CS 306-2011
CS 253-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 262-2006 (for use in cheese mass only)
283 Potassium propionate
CS 291-2010
CS 117-1981
CS 273-1968
CS 221-2001
CS 260-2007
CS 275-1973
CS 256-2007
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 306-2011
515(i) Potassium sulfate
CS 291-2010
CS 319-2015
CS 117-1981
CS 260-2007
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 306-2011
CS 13-1981
CS 57-1981
CS 243-2003
460(ii) Powdered cellulose
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 221-2001
CS 260-2007
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 309R-2011
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 105-1981
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 253-2006 (see functional class table and footnote)
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 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981 (anticaking agents in dehydrated products only)
407a Processed eucheuma seaweed (PES)
CS 252-2006
CS 117-1981
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 250-2006
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 70-1981 (for use in packing media only)
280 Propionic acid
CS 291-2010
CS 117-1981
CS 273-1968
CS 221-2001
CS 260-2007
CS 275-1973
CS 256-2007
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 306-2011
1101(i) Protease from Aspergillus orizae var.
CS 256-2007
CS 306-2011
CS 117-1981
1204 Pullulan
CS 256-2007
CS 117-1981
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
CS 327-2017 (anticaking agents in ground cumin only)
CS 260-2007
CS 309R-2011
CS 275-1973
CS 243-2003 (stabilizer only)
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
470(ii) Salts of oleic acid with calcium, potassium and sodium
CS 327-2017 (anticaking agents in ground cumin only)
CS 260-2007
CS 309R-2011
CS 275-1973
CS 243-2003 (stabilizer only)
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
551 Silicon dioxide, amorphous
CS 251-2006
CS 327-2017 (anticaking agents in ground cumin only)
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 260-2007
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CS 105-1981
350(ii) Sodium DL-malate
CS 291-2010
CS 319-2015
CS 117-1981
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 323R-2017
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 302-2011
262(i) Sodium acetate
CS 291-2010
CS 319-2015
CS 117-1981
CS 273-1968
CS 260-2007
CS 243-2003 (acidity regulator or preservative only; use as a preservative is restricted to flavoured fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 309R-2011
CS 275-1973
CS 256-2007
CS 323R-2017
CS 306-2011
CS 290-1995
CS 262-2006 (for use in cheese mass only)
CS 249-2006
401 Sodium alginate
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 97-1981
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 96-1981
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 70-1981 (for use in packing media only)
301 Sodium ascorbate
CS 291-2010
CS 251-2006
CS 117-1981
CS 260-2007
CS 319-2015 (canned mangoes only)
CS 275-1973
CS 256-2007
CS 97-1981
CS 323R-2017
CS 98-1981
CS 306-2011
CS 96-1981
CS 89-1981
CS 88-1981
500(i) Sodium carbonate
CS 291-2010
CS 252-2006
CS 319-2015
CS 273-1968
CS 221-2001
CS 260-2007
CS 275-1973
CS 323R-2017
CS 282-1971
CS 327-2017 (anticaking agents in ground cumin only)
CS 281-1971
CS 243-2003 (acidity regulator only)
CS 207-1999
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 249-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 251-2006
CS 309R-2011
CS 256-2007
CS 105-1981
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 250-2006
CS 141-1983
CS 262-2006 (for use in cheese mass only)
CS 87-1981
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 319-2015 (canned mangoes only)
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 119-1981 (for use in packing media only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 302-2011
CS 70-1981 (for use in packing media only)
CS 309R-2011
CS 256-2007
CS 105-1981
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 262-2006 (for use in cheese mass only)
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)
CS 243-2003
CS 256-2007
CS 306-2011
CS 117-1981
331(i) Sodium dihydrogen citrate
CS 291-2010
CS 252-2006
CS 117-1981
CS 319-2015
CS 273-1968
CS 221-2001
CS 260-2007
CS 275-1973
CS 323R-2017
CS 98-1981
CS 282-1971
CS 89-1981
CS 13-1981
CS 281-1971
CS 207-1999
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 302-2011
CS 251-2006
CS 309R-2011
CS 256-2007
CS 97-1981
CS 243-2003 (acidity regulator or emulsifier only)
CS 306-2011
CS 96-1981
CS 57-1981
CS 253-2006 (see functional class table and footnote)
CS 250-2006
CS 262-2006 (for use in cheese mass only)
316 Sodium erythorbate (Sodium isoascorbate)
CS 291-2010
CS 117-1981
CS 260-2007
CS 256-2007
CS 97-1981
CS 323R-2017
CS 98-1981
CS 306-2011
CS 96-1981
CS 89-1981
CS 88-1981
365 Sodium fumarates
CS 291-2010
CS 319-2015
CS 117-1981
CS 260-2007
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 306-2011
CS 243-2003
CS 249-2006
576 Sodium gluconate
CS 306-2011
CS 117-1981
CS 221-2001
CS 260-2007
CS 256-2007
CS 323R-2017
350(i) Sodium hydrogen DL-malate
CS 291-2010
CS 319-2015
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 323R-2017
CS 98-1981
CS 306-2011
CS 243-2003 (acidity regulator only)
CS 262-2006 (for use in cheese mass only)
CS 302-2011
500(ii) Sodium hydrogen carbonate
CS 291-2010
CS 252-2006
CS 319-2015
CS 273-1968
CS 221-2001
CS 260-2007
CS 275-1973
CS 323R-2017
CS 282-1971
CS 327-2017 (anticaking agents in ground cumin only)
CS 281-1971
CS 243-2003 (acidity regulator only)
CS 207-1999
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 249-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 251-2006
CS 309R-2011
CS 256-2007
CS 105-1981
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 250-2006
CS 141-1983
CS 262-2006 (for use in cheese mass only)
CS 87-1981
514(ii) Sodium hydrogen sulfate
CS 291-2010
CS 319-2015
CS 306-2011
CS 117-1981
CS 309R-2011
CS 243-2003
CS 256-2007
524 Sodium hydroxide
CS 291-2010
CS 319-2015
CS 117-1981
CS 260-2007
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 105-1981
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 243-2003
CS 141-1983
CS 290-1995
CS 87-1981
325 Sodium lactate
CS 291-2010
CS 319-2015
CS 117-1981
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 323R-2017
CS 243-2003 (acidity regulator or emulsifier only)
CS 306-2011
CS 253-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 302-2011
281 Sodium propionate
CS 291-2010
CS 117-1981
CS 273-1968
CS 221-2001
CS 260-2007
CS 275-1973
CS 256-2007
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 306-2011
500(iii) Sodium sesquicarbonate
CS 291-2010
CS 252-2006
CS 319-2015
CS 221-2001
CS 273-1968
CS 260-2007
CS 275-1973
CS 323R-2017
CS 282-1971
CS 327-2017 (anticaking agents in ground cumin only)
CS 281-1971
CS 243-2003 (acidity regulator only)
CS 207-1999
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 117-1981 (anticaking agents in dehydrated products only)
CS 251-2006
CS 309R-2011
CS 256-2007
CS 306-2011
CS 253-2006
CS 250-2006
CS 262-2006 (for use in cheese mass only)
514(i) Sodium sulfate
CS 291-2010
CS 319-2015
CS 117-1981
CS 260-2007
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 306-2011
CS 13-1981
CS 57-1981
420(i) Sorbitol
CS 306-2011
CS 117-1981
CS 260-2007
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 256-2007
CS 249-2006
CS 323R-2017
CS 105-1981
CS 87-1981
420(ii) Sorbitol syrup
CS 306-2011
CS 117-1981
CS 260-2007
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 256-2007
CS 249-2006
CS 323R-2017
CS 105-1981
CS 87-1981
134 Spirulina Extract
CS 243-2003
CS 256-2007
CS 306-2011
CS 117-1981
1420 Starch acetate
CS 117-1981
CS 221-2001
CS 273-1968
CS 119-1981
CS 260-2007
CS 94-1981
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 306-2011
CS 70-1981
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
1450 Starch sodium octenyl succinate
CS 306-2011
CS 117-1981
CS 260-2007
CS 309R-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 249-2006
CS 323R-2017
1405 Starches, enzyme treated
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 105-1981
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 249-2006
553(iii) Talc
CS 251-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 306-2011
CS 256-2007
CS 323R-2017
CS 117-1981 (anticaking agents in dehydrated products only)
CS 105-1981
437 Tamarind seed polysaccharide
CS 243-2003
CS 275-1973 (in cheese mass only)
CS 117-1981
CS 119-1981
CS 296-2009
CS 260-2007
CS 94-1981
CS 273-1968 (in cheese mass only)
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 309R-2011
CS 115-1981
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 306-2011
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 288-1976
417 Tara gum
CS 117-1981
CS 273-1968
CS 221-2001
CS 260-2007
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 105-1981
CS 306-2011
CS 262-2006 (for use in cheese mass only)
CS 249-2006
957 Thaumatin
CS 306-2011
CS 117-1981
CS 260-2007
CS 256-2007
CS 323R-2017
CS 105-1981
CS 87-1981
171 Titanium dioxide
CS 117-1981
CS 221-2001
CS 260-2007
CS 272-1968 (for use in cheese mass only for these standards)
CS 275-1973
CS 256-2007
CS 262-2006 (see functional class table in CXS 262-2006)
CS 306-2011
CS 283-1978
CS 243-2003
CS 262-2006 (for use in cheese mass only)
CS 319-2015 (special holiday pack canned pears only)
413 Tragacanth gum
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 105-1981
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 262-2006 (for use in cheese mass only)
CS 70-1981 (for use in packing media only)
1518 Triacetin
CS 256-2007
CS 117-1981
CS 243-2003 (emulsifier only)
CS 309R-2011
380 Triammonium citrate
CS 291-2010
CS 319-2015
CS 117-1981
CS 260-2007
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 306-2011
CS 13-1981
CS 57-1981
CS 243-2003
CS 290-1995
333(iii) Tricalcium citrate
CS 291-2010
CS 252-2006
CS 319-2015
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 275-1973
CS 323R-2017
CS 282-1971
CS 13-1981
CS 281-1971
CS 243-2003 (acidity regulator only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 309R-2011
CS 256-2007
CS 306-2011
CS 57-1981
CS 250-2006
CS 262-2006 (for use in cheese mass only)
332(ii) Tripotassium citrate
CS 291-2010
CS 252-2006
CS 319-2015
CS 117-1981
CS 221-2001
CS 260-2007
CS 323R-2017
CS 282-1971
CS 13-1981
CS 281-1971
CS 243-2003 (acidity regulator only)
CS 207-1999
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 302-2011
CS 251-2006
CS 309R-2011
CS 256-2007
CS 306-2011
CS 57-1981
CS 250-2006
331(iii) Trisodium citrate
CS 291-2010
CS 252-2006
CS 117-1981
CS 319-2015
CS 221-2001
CS 260-2007
CS 323R-2017
CS 98-1981
CS 282-1971
CS 89-1981
CS 13-1981
CS 281-1971
CS 207-1999
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 290-1995
CS 249-2006
CS 302-2011
CS 251-2006
CS 309R-2011
CS 243-2003 (stabilizer only)
CS 256-2007
CS 97-1981
CS 306-2011
CS 96-1981
CS 57-1981
CS 250-2006
415 Xanthan gum
CS 117-1981
CS 221-2001
CS 273-1968
CS 260-2007
CS 309R-2011
CS 275-1973
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 105-1981
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 262-2006 (for use in cheese mass only)
CS 249-2006
CS 70-1981 (for use in packing media only)
967 Xylitol
CS 306-2011
CS 117-1981
CS 260-2007
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 309R-2011
CS 256-2007
CS 323R-2017
CS 105-1981
CS 87-1981

  1. Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, pp. 439-445.

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