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

Food Category Details

Food Category Hierarchy

Heat-treated processed comminuted meat, poultry, and game products (08.3.2)

Description:
Includes cooked (including cured and cooked, and dried and cooked), heat-treated (including sterilized) and canned comminuted products. Examples include: pre-grilled beef patties; foie gras and pates; brawn and head cheese; cooked, cured chopped meat; chopped meat boiled in soy sauce (tsukudani); canned corned beef; luncheon meats; meat pastes; cooked meat patties; cooked salami-type products; cooked meatballs; saucises de strasbourg; breakfast sausages; brown-and-serve sausages; and terrines (a cooked chopped meat mixture).

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 08.3.2
INS No. Food Additive or Group Max Level Notes Defined In
129 Allura red AC 25 mg/kg 08.3.2
133 Brilliant blue FCF 100 mg/kg 08.0
320 Butylated hydroxyanisole (BHA) 200 mg/kg 08.3
321 Butylated hydroxytoluene (BHT) 100 mg/kg 08.3
CAROTENES, BETA- 20 mg/kg 08.3.2
150c Caramel III - ammonia caramel GMP 08.0
150d Caramel IV - sulfite ammonia caramel GMP 08.0
120 Carmines 100 mg/kg 08.3.2
160a(ii) beta-Carotenes, vegetable 20 mg/kg 08.3.2
ETHYLENE DIAMINE TETRA ACETATES 35 mg/kg 08.3.2
127 Erythrosine 30 mg/kg 08.3
163(ii) Grape skin extract 5,000 mg/kg 08.3
243 Lauric arginate ethyl ester 200 mg/kg 08.3.2
NITRITES 80 mg/kg 08.3
234 Nisin 25 mg/kg 08.3.2
PHOSPHATES 2,200 mg/kg 08.3
POLYSORBATES 5,000 mg/kg 08.3
310 Propyl gallate 200 mg/kg 08.3
405 Propylene glycol alginate 3,000 mg/kg 08.3
SORBATES 1,500 mg/kg 08.3
STEAROYL LACTYLATES 2,000 mg/kg 08.3.2
STEVIOL GLYCOSIDES 100 mg/kg 08.3.2
SUCROSE ESTERS 5,000 mg/kg 08.3.2
262(ii) Sodium diacetate 1,000 mg/kg 08.3
110 Sunset yellow FCF 300 mg/kg 08.3.2
TARTRATES 500 mg/kg 08.3.2
TOCOPHEROLS 500 mg/kg 08.3
319 Tertiary butylhydroquinone (TBHQ) 100 mg/kg 08.3

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


GSFA Table 3 Provisions

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

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
260 Acetic acid, glacial
CS 319-2015
CS 70-1981
CS 249-2006
CS 260-2007
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 221-2001
CS 94-1981
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 309R-2011
CS 323R-2017
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 119-1981
CS 306-2011
CS 256-2007
CS 117-1981
472a Acetic and fatty acid esters of glycerol
CS 253-2006 (see functional class table and footnote)
CS 260-2007
CS 256-2007
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 243-2003 (stabilizer only)
CS 309R-2011
1422 Acetylated distarch adipate
CS 70-1981
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 119-1981
CS 273-1968
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 94-1981
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
1414 Acetylated distarch phosphate
CS 70-1981
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 119-1981
CS 273-1968
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 94-1981
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
1451 Acetylated oxidized starch
CS 306-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 309R-2011
CS 323R-2017
1401 Acid-treated starch
CS 70-1981
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 119-1981
CS 273-1968
CS 105-1981
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 94-1981
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
406 Agar
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 260-2007
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 97-1981
CS 221-2001
CS 96-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 323R-2017
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 117-1981
400 Alginic acid
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 273-1968
CS 105-1981
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
1402 Alkaline treated starch
CS 70-1981
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 119-1981
CS 273-1968
CS 105-1981
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 94-1981
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
403 Ammonium alginate
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 221-2001
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
503(i) Ammonium carbonate
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 290-1995
CS 260-2007
CS 141-1983
CS 291-2010
CS 87-1981
CS 105-1981
CS 306-2011
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
510 Ammonium chloride
503(ii) Ammonium hydrogen carbonate
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 290-1995
CS 260-2007
CS 141-1983
CS 291-2010
CS 87-1981
CS 105-1981
CS 306-2011
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
527 Ammonium hydroxide
CS 319-2015
CS 290-1995
CS 260-2007
CS 141-1983
CS 291-2010
CS 87-1981
CS 105-1981
CS 306-2011
CS 256-2007
CS 117-1981
CS 243-2003
CS 309R-2011
CS 323R-2017
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 243-2003 (acidity regulator only)
CS 251-2006
CS 249-2006
CS 260-2007
CS 98-1981
CS 275-1973
CS 291-2010
CS 97-1981
CG 95-2022
CS 96-1981
CS 88-1981
CS 309R-2011
CS 323R-2017
CS 302-2011
CS 89-1981
CS 319-2015 (canned mangoes only)
CS 13-1981
CS 57-1981
CS 319-2015 (as antioxidant in canned pineapples)
CS 306-2011
CS 256-2007
CS 117-1981
162 Beet red
CS 306-2011
CS 221-2001
CS 283-1978
CS 249-2006
CS 260-2007
CS 256-2007
CS 117-1981
CS 319-2015 (special holiday pack canned pears only)
CS 243-2003
1403 Bleached starch
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 273-1968
CS 105-1981
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
1101(iii) Bromelain
CS 256-2007
CS 306-2011
CS 117-1981
629 Calcium 5'-guanylate
CS 256-2007
CS 306-2011
CS 117-1981
CS 243-2003
633 Calcium 5'-inosinate
CS 256-2007
CS 306-2011
CS 117-1981
CS 243-2003
634 Calcium 5'-ribonucleotides
CS 256-2007
CS 306-2011
CS 117-1981
CS 243-2003
263 Calcium acetate
CS 319-2015
CS 290-1995
CS 260-2007
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
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 306-2011
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
404 Calcium alginate
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 273-1968
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 323R-2017
302 Calcium ascorbate
CS 306-2011
CS 260-2007
CS 256-2007
CS 275-1973
CS 117-1981
CS 323R-2017
CS 319-2015 (canned mangoes only)
CS 291-2010
170(i) Calcium carbonate
CS 319-2015
CS 251-2006
CS 290-1995
CS 327-2017 (anticaking agents in ground cumin only)
CS 249-2006
CS 260-2007
CS 275-1973
CS 250-2006
CS 243-2003 (stabilizer only)
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 221-2001
CS 252-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 323R-2017
CS 283-1978
CS 282-1971
CS 141-1983
CS 87-1981
CS 306-2011
CS 256-2007
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards)
CS 281-1971
509 Calcium chloride
CS 251-2006
CS 282-1971
CS 260-2007
CS 243-2003 (stabilizer or thickener only)
CS 250-2006
CS 319-2015 (canned mangoes only)
CS 306-2011
CS 252-2006
CS 207-1999
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 281-1971
CS 323R-2017
623 Calcium di-L-glutamate
CS 256-2007
CS 306-2011
CS 117-1981
CS 243-2003
578 Calcium gluconate
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 260-2007
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 13-1981
CS 57-1981
CS 306-2011
CS 117-1981
CS 309R-2011
CS 323R-2017
526 Calcium hydroxide
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 290-1995
CS 260-2007
CS 141-1983
CS 291-2010
CS 87-1981
CS 105-1981
CS 253-2006
CS 306-2011
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
327 Calcium lactate
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 290-1995
CS 249-2006
CS 260-2007
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 253-2006
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
352(ii) Calcium malate, D, L-
CS 302-2011
CS 319-2015
CS 260-2007
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 306-2011
CS 256-2007
CS 117-1981
CS 243-2003
CS 309R-2011
CS 323R-2017
529 Calcium oxide
CS 319-2015
CS 249-2006
CS 260-2007
CS 291-2010
CS 306-2011
CS 256-2007
CS 117-1981
CS 243-2003
CS 309R-2011
CS 323R-2017
282 Calcium propionate
CS 262-2006 (see functional class table in CXS 262-2006)
CS 260-2007
CS 275-1973
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 291-2010
CS 306-2011
CS 221-2001
CS 256-2007
CS 117-1981
552 Calcium silicate
CS 117-1981 (anticaking agents in dehydrated products only)
CS 105-1981
CS 251-2006
CS 327-2017 (anticaking agents in ground cumin only)
516 Calcium sulfate
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 249-2006
CS 260-2007
CS 291-2010
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
150a Caramel I – plain caramel
CS 306-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 117-1981
CS 319-2015 (special holiday pack canned pears only)
CS 243-2003
1100(vi) Carbohydrase from Bacillus licheniformis
290 Carbon dioxide
CS 221-2001 (for whipped products only)
CS 306-2011
CG 95-2022
CS 260-2007
CS 256-2007
CS 275-1973
CS 117-1981
CS 243-2003 (carbonating agent in flavoured products, or as a carbonating agent only in drinks based on fermented milks)
CS 291-2010
410 Carob bean gum
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 105-1981
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
407 Carrageenan
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 260-2007
CS 275-1973
CS 250-2006
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 105-1981
CS 97-1981
CS 221-2001
CS 252-2006
CS 96-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 323R-2017
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 282-1971
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 117-1981
CS 281-1971
427 Cassia gum
CS 256-2007
CS 306-2011
CS 117-1981
CS 243-2003 (emulsifier only)
CS 309R-2011
140 Chlorophylls
CS 283-1978 (for green marbled cheeses only)
CS 262-2006 (see functional class table in CXS 262-2006)
CS 260-2007
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 306-2011
CS 221-2001
CS 256-2007
CS 117-1981
CS 319-2015 (special holiday pack canned pears only)
CS 243-2003
330 Citric acid
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 70-1981
CS 249-2006
CS 260-2007
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 105-1981
CG 95-2022
CS 221-2001
CS 94-1981
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 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 323R-2017
CS 302-2011
CS 90-1981
CS 141-1983
CS 119-1981
CS 87-1981
CS 13-1981
CS 57-1981
CS 306-2011
CS 256-2007
CS 117-1981
CS 37-1991
472c Citric and fatty acid esters of glycerol
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer only)
CS 319-2015 (canned mangoes only)
CS 291-2010
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
CS 302-2011
CS 306-2011
CS 260-2007
CS 256-2007
CS 117-1981
CS 243-2003
CS 323R-2017
424 Curdlan
CS 306-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 117-1981
CS 323R-2017
CS 319-2015 (canned mangoes only)
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 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 273-1968
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 221-2001
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
628 Dipotassium 5'-guanylate
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 260-2007
CS 256-2007
CS 117-1981
CS 243-2003
CS 323R-2017
627 Disodium 5'-guanylate
CS 302-2011
CS 249-2006
CS 260-2007
CS 98-1981
CS 89-1981
CS 97-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 96-1981
CS 117-1981
CS 243-2003
CS 323R-2017
631 Disodium 5'-inosinate
CS 302-2011
CS 249-2006
CS 260-2007
CS 98-1981
CS 89-1981
CS 97-1981
CS 306-2011
CS 256-2007
CS 96-1981
CS 117-1981
CS 243-2003
CS 323R-2017
635 Disodium 5'-ribonucleotides
CS 306-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 117-1981
CS 243-2003
CS 323R-2017
1412 Distarch phosphate
CS 70-1981
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 119-1981
CS 273-1968
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 94-1981
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
315 Erythorbic Acid (Isoascorbic acid)
CS 260-2007
CS 98-1981
CS 89-1981
CS 319-2015 (canned mangoes only)
CS 291-2010
CS 97-1981
CS 306-2011
CS 256-2007
CS 96-1981
CS 88-1981
CS 117-1981
CS 323R-2017
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 243-2003 (stabilizer or thickener only)
CS 306-2011
CS 117-1981
CS 309R-2011
297 Fumaric acid
CS 319-2015
CS 306-2011
CS 256-2007
CS 117-1981
CS 243-2003
CS 309R-2011
CS 291-2010
418(i) Gellan gum
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 323R-2017
575 Glucono delta-lactone
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 208-1999
CS 260-2007
CS 98-1981
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 221-2001
CS 309R-2011
CS 323R-2017
CS 283-1978
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 13-1981
CS 57-1981
CS 306-2011
CS 256-2007
CS 117-1981
1102 Glucose oxidase
CS 256-2007
CS 306-2011
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 291-2010
620 Glutamic acid, L(+)-
CS 306-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 117-1981
CS 243-2003
CS 323R-2017
422 Glycerol
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 117-1981
CS 323R-2017
CS 87-1981
626 Guanylic acid, 5'-
CS 256-2007
CS 306-2011
CS 117-1981
CS 243-2003
412 Guar gum
CS 70-1981 (for use in packing media only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 249-2006
CS 260-2007
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 105-1981
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 323R-2017
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 117-1981
414 Gum arabic (Acacia gum)
CS 249-2006
CS 260-2007
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 243-2003 (stabilizer or thickener only)
CS 87-1981
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
419 Gum ghatti
CS 296-2009
CS 243-2003
CS 260-2007
CS 306-2011
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 256-2007
CS 117-1981
CS 309R-2011
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 323R-2017
507 Hydrochloric acid
CS 319-2015
CS 260-2007
CS 98-1981
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 13-1981
CS 57-1981
CS 221-2001
CS 306-2011
CS 256-2007
CS 243-2003
CS 309R-2011
CS 323R-2017
463 Hydroxypropyl cellulose
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 260-2007
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
1442 Hydroxypropyl distarch phosphate
CS 327-2017 (anticaking agents in ground cumin only)
CS 70-1981
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 119-1981
CS 273-1968
CS 117-1981 (anticaking agents in dehydrated products only)
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 94-1981
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 323R-2017
464 Hydroxypropyl methyl cellulose
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 260-2007
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 323R-2017
1440 Hydroxypropyl starch
CS 70-1981
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 119-1981
CS 273-1968
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 94-1981
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
630 Inosinic acid, 5'-
CS 302-2011
CS 306-2011
CS 260-2007
CS 256-2007
CS 117-1981
CS 243-2003
CS 323R-2017
953 Isomalt (Hydrogenated isomaltulose)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 105-1981
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 260-2007
CS 256-2007
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 323R-2017
CS 87-1981
416 Karaya gum
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 105-1981
CS 221-2001
CS 306-2011
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
425 Konjac flour
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 306-2011
CS 117-1981
CS 309R-2011
270 Lactic acid, L-, D- and DL-
CS 319-2015
CS 208-1999
CS 70-1981
CS 249-2006
CS 260-2007
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 221-2001
CS 94-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003
CS 309R-2011
CS 323R-2017
CS 119-1981
CS 306-2011
CS 256-2007
CS 117-1981
472b Lactic and fatty acid esters of glycerol
CS 253-2006 (see functional class table and footnote)
CS 260-2007
CS 256-2007
CS 275-1973
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 243-2003 (stabilizer only)
CS 309R-2011
966 Lactitol
CS 105-1981
CS 306-2011
CS 260-2007
CS 256-2007
CS 117-1981
CS 309R-2011
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 323R-2017
CS 87-1981
322(i) Lecithin
CS 251-2006
CS 290-1995
CS 249-2006
CS 260-2007
CS 275-1973
CS 250-2006
CS 291-2010
CS 105-1981
CS 252-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 323R-2017
CS 243-2003 (emulsifier only)
CG 95-2022 (For use at 5000 mg/kg as emulsifier)
CS 282-1971
CS 141-1983
CS 319-2015 (canned mangoes only)
CS 87-1981
CS 306-2011
CS 207-1999
CS 256-2007
CS 117-1981
CS 281-1971
322(ii) Lecithin, partially hydrolysed
CS 290-1995
CS 249-2006
CS 260-2007
CS 291-2010
CS 105-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 323R-2017
CS 66-1981
CS 243-2003 (emulsifier only)
CS 282-1971
CS 141-1983
CS 319-2015 (canned mangoes only)
CS 87-1981
CS 306-2011
CS 207-1999
CS 256-2007
CS 117-1981
CS 281-1971
1104 Lipases
CS 256-2007
CS 306-2011
CS 117-1981
161b(iii) Lutein esters from Tagetes erecta
CS 87-1981 (for use in surface decoration only)
CS 306-2011
CS 260-2007
CS 256-2007
CS 117-1981
CS 243-2003
160d(iii) Lycopene, Blakeslea trispora
CS 256-2007
CS 306-2011
CS 117-1981
CS 319-2015 (special holiday pack canned pears only)
CS 243-2003
160d(i) Lycopene, synthetic
CS 306-2011
CS 306-2011 (at 390 mg/kg)
CS 260-2007
CS 256-2007
CS 117-1981
CS 319-2015 (special holiday pack canned pears only)
CS 243-2003
160d(ii) Lycopene, tomato
CS 256-2007
CS 306-2011
CS 117-1981
CS 319-2015 (special holiday pack canned pears only)
CS 243-2003
504(i) Magnesium carbonate
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 251-2006
CS 290-1995
CS 327-2017 (anticaking agents in ground cumin only)
CS 260-2007
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 309R-2011
CS 323R-2017
CS 283-1978
CS 141-1983
CS 87-1981
CS 306-2011
CS 256-2007
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards)
511 Magnesium chloride
CS 256-2007
CS 117-1981
CS 243-2003 (stabilizer only)
CS 319-2015 (canned mangoes only)
625 Magnesium di-L-glutamate
CS 256-2007
CS 306-2011
CS 117-1981
CS 243-2003
580 Magnesium gluconate
CS 319-2015
CS 260-2007
CS 291-2010
CS 13-1981
CS 57-1981
CS 306-2011
CS 243-2003 (acidity regulator or flavour enhancer only)
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
528 Magnesium hydroxide
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 290-1995
CS 260-2007
CS 141-1983
CS 291-2010
CS 87-1981
CS 105-1981
CS 306-2011
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
504(ii) Magnesium hydroxide carbonate
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 290-1995
CS 327-2017 (anticaking agents in ground cumin only)
CS 283-1978
CS 260-2007
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 117-1981 (anticaking agents in dehydrated products only)
CS 306-2011
CS 256-2007
CS 309R-2011
CS 323R-2017
329 Magnesium lactate, DL-
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 290-1995
CS 260-2007
CS 291-2010
CS 306-2011
CS 253-2006
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
530 Magnesium oxide
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 251-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 260-2007
CS 141-1983
CS 291-2010
CS 87-1981
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 306-2011
CS 256-2007
CS 309R-2011
CS 323R-2017
553(i) Magnesium silicate, synthetic
CS 117-1981 (anticaking agents in dehydrated products only)
CS 105-1981
CS 251-2006
CS 327-2017 (anticaking agents in ground cumin only)
470(iii) Magnesium stearate
CS 117-1981 (anticaking agents in dehydrated products only)
CS 306-2011
CS 243-2003 (emulsifier only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
CS 309R-2011
518 Magnesium sulfate
CS 256-2007
CS 306-2011
CS 117-1981
CS 319-2015 (canned mangoes only)
296 Malic acid, DL-
CS 302-2011
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 249-2006
CS 260-2007
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 221-2001
CS 306-2011
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
965(i) Maltitol
CS 105-1981
CS 306-2011
CS 260-2007
CS 256-2007
CS 117-1981
CS 309R-2011
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 323R-2017
CS 87-1981
965(ii) Maltitol syrup
CS 105-1981
CS 306-2011
CS 260-2007
CS 256-2007
CS 117-1981
CS 309R-2011
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 323R-2017
CS 87-1981
421 Mannitol
CS 117-1981 (anticaking agents in dehydrated products only)
CS 105-1981
CS 306-2011
CG 95-2022 (For use at 10 mg/kg as carrier), (For use in vitamin B12 dry rubbing, 0.1% only)
CS 260-2007
CS 256-2007
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 323R-2017
CS 87-1981
1205 Methacrylate copolymer, basic (BMC)
CS 117-1981
461 Methyl cellulose
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 260-2007
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
465 Methyl ethyl cellulose
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 260-2007
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
460(i) Microcrystalline cellulose (Cellulose gel)
CS 327-2017 (anticaking agents in ground cumin only)
CS 260-2007
CS 243-2003 (stabilizer or thickener only)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 263-1966, CS 264-1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272-1968 (for surface treatment only, of sliced, cut, shredded or grated cheese for these cheese standards)
CS 309R-2011
CS 323R-2017
471 Mono- and di-glycerides of fatty acids
CS 251-2006
CS 290-1995
CS 249-2006
CS 260-2007
CS 141-1983
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 87-1981
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
CS 207-1999
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
624 Monoammonium L-glutamate
CS 256-2007
CS 306-2011
CS 117-1981
CS 243-2003
622 Monopotassium L-glutamate
CS 256-2007
CS 306-2011
CS 117-1981
CS 243-2003
621 Monosodium L-glutamate
CS 302-2011
CS 249-2006
CS 90-1981
CS 260-2007
CS 98-1981
CS 89-1981
CS 97-1981
CS 306-2011
CS 96-1981
CS 117-1981
CS 243-2003
CS 323R-2017
1410 Monostarch phosphate
CS 70-1981
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 119-1981
CS 273-1968
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 94-1981
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
941 Nitrogen
CS 221-2001 (for whipped products only)
CS 243-2003 (packaging gas only)
CG 95-2022
CS 256-2007
CS 275-1973
CS 117-1981
942 Nitrous oxide
CS 243-2003 (packaging gas only)
CS 306-2011
CS 256-2007
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 291-2010
423 Octenyl succinic acid (OSA) modified gum arabic
CS 256-2007
CS 13-1981
CS 243-2003
CS 309R-2011
CS 254-2007
1404 Oxidized starch
CS 70-1981
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 119-1981
CS 273-1968
CS 105-1981
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 94-1981
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
1101(ii) Papain
CS 256-2007
CS 306-2011
CS 117-1981
440 Pectins
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 249-2006
CS 260-2007
CS 243-2003 (stabilizer or thickener only)
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 87-1981
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
1413 Phosphated distarch phosphate
CS 70-1981
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 119-1981
CS 273-1968
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 94-1981
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
1200 Polydextroses
CS 105-1981
CS 306-2011
CS 260-2007
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 117-1981
CS 323R-2017
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 256-2007
CS 306-2011
CS 117-1981
CS 243-2003
261(i) Potassium acetate
CS 319-2015
CS 290-1995
CS 260-2007
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 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 306-2011
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
402 Potassium alginate
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 273-1968
CS 97-1981
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 96-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
501(i) Potassium carbonate
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 251-2006
CS 290-1995
CS 249-2006
CS 260-2007
CS 275-1973
CS 250-2006
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 105-1981
CS 221-2001
CS 252-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 323R-2017
CS 282-1971
CS 141-1983
CS 87-1981
CS 306-2011
CS 256-2007
CS 207-1999
CS 117-1981
CS 281-1971
508 Potassium chloride
CS 251-2006
CS 249-2006
CS 260-2007
CS 98-1981
CS 250-2006
CS 97-1981
CS 252-2006
CS 96-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 88-1981
CS 323R-2017
CS 282-1971
CS 243-2003 (stabilizer or thickener only)
CS 89-1981
CS 319-2015 (canned mangoes only)
CS 306-2011
CS 207-1999
CS 256-2007
CS 117-1981
CS 281-1971
332(i) Potassium dihydrogen citrate
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 251-2006
CS 290-1995
CS 260-2007
CS 275-1973
CS 250-2006
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 221-2001
CS 252-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 323R-2017
CS 302-2011
CS 282-1971
CS 13-1981
CS 57-1981
CS 306-2011
CS 207-1999
CS 256-2007
CS 117-1981
CS 281-1971
577 Potassium gluconate
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 260-2007
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 13-1981
CS 57-1981
CS 306-2011
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
501(ii) Potassium hydrogen carbonate
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 251-2006
CS 290-1995
CS 260-2007
CS 275-1973
CS 250-2006
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 105-1981
CS 221-2001
CS 252-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 323R-2017
CS 282-1971
CS 141-1983
CS 87-1981
CS 306-2011
CS 207-1999
CS 256-2007
CS 117-1981
CS 281-1971
525 Potassium hydroxide
CS 319-2015
CS 290-1995
CS 260-2007
CS 141-1983
CS 291-2010
CS 87-1981
CS 105-1981
CS 306-2011
CS 256-2007
CS 117-1981
CS 243-2003
CS 309R-2011
CS 323R-2017
326 Potassium lactate
CS 319-2015
CS 243-2003 (acidity regulator or emulsifier only)
CS 290-1995
CS 260-2007
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 253-2006
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
283 Potassium propionate
CS 262-2006 (see functional class table in CXS 262-2006)
CS 260-2007
CS 275-1973
CS 243-2003 (restricted to fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 273-1968
CS 291-2010
CS 306-2011
CS 221-2001
CS 256-2007
CS 117-1981
515(i) Potassium sulfate
CS 319-2015
CS 260-2007
CS 291-2010
CS 13-1981
CS 57-1981
CS 306-2011
CS 256-2007
CS 117-1981
CS 243-2003
CS 309R-2011
CS 323R-2017
460(ii) Powdered cellulose
CS 327-2017 (anticaking agents in ground cumin only)
CS 260-2007
CS 243-2003 (stabilizer or thickener only)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 263-1966, CS 264-1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272-1968 (for surface treatment only, of sliced, cut, shredded or grated cheese for these cheese standards)
CS 309R-2011
CS 323R-2017
407a Processed eucheuma seaweed (PES)
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 250-2006
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 252-2006
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
280 Propionic acid
CS 262-2006 (see functional class table in CXS 262-2006)
CS 260-2007
CS 275-1973
CS 243-2003 (restricted to fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 273-1968
CS 291-2010
CS 306-2011
CS 221-2001
CS 256-2007
CS 117-1981
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 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 260-2007
CS 256-2007
CS 275-1973
CS 243-2003 (stabilizer only)
CS 309R-2011
470(ii) Salts of oleic acid with calcium, potassium and sodium
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 260-2007
CS 256-2007
CS 275-1973
CS 243-2003 (stabilizer only)
CS 309R-2011
551 Silicon dioxide, amorphous
CS 117-1981 (anticaking agents in dehydrated products only)
CS 105-1981
CS 251-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 260-2007
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 256-2007
350(ii) Sodium DL-malate
CS 302-2011
CS 319-2015
CS 249-2006
CS 260-2007
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 306-2011
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
262(i) Sodium acetate
CS 319-2015
CS 290-1995
CS 249-2006
CS 260-2007
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
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 306-2011
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
401 Sodium alginate
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 273-1968
CS 97-1981
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 96-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
301 Sodium ascorbate
CS 251-2006
CS 260-2007
CS 98-1981
CS 275-1973
CS 89-1981
CS 319-2015 (canned mangoes only)
CS 291-2010
CS 97-1981
CS 306-2011
CS 256-2007
CS 96-1981
CS 88-1981
CS 117-1981
CS 323R-2017
500(i) Sodium carbonate
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 251-2006
CS 290-1995
CS 327-2017 (anticaking agents in ground cumin only)
CS 249-2006
CS 260-2007
CS 275-1973
CS 250-2006
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 221-2001
CS 252-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 323R-2017
CS 282-1971
CS 141-1983
CS 87-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 207-1999
CS 281-1971
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 260-2007
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 105-1981
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 323R-2017
CS 302-2011
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 243-2003 (stabilizer or thickener only)
CS 319-2015 (canned mangoes only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 117-1981
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)
CS 256-2007
CS 306-2011
CS 117-1981
CS 243-2003
331(i) Sodium dihydrogen citrate
CS 319-2015
CS 251-2006
CS 290-1995
CS 260-2007
CS 98-1981
CS 275-1973
CS 250-2006
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 97-1981
CS 221-2001
CS 252-2006
CS 96-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 323R-2017
CS 302-2011
CS 243-2003 (acidity regulator or emulsifier only)
CS 282-1971
CS 89-1981
CS 13-1981
CS 57-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 207-1999
CS 117-1981
CS 281-1971
316 Sodium erythorbate (Sodium isoascorbate)
CS 260-2007
CS 98-1981
CS 89-1981
CS 291-2010
CS 97-1981
CS 306-2011
CS 256-2007
CS 96-1981
CS 88-1981
CS 117-1981
CS 323R-2017
365 Sodium fumarates
CS 319-2015
CS 249-2006
CS 260-2007
CS 291-2010
CS 306-2011
CS 256-2007
CS 117-1981
CS 243-2003
CS 309R-2011
CS 323R-2017
576 Sodium gluconate
CS 306-2011
CS 221-2001
CS 260-2007
CS 256-2007
CS 117-1981
CS 323R-2017
350(i) Sodium hydrogen DL-malate
CS 302-2011
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 260-2007
CS 98-1981
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 306-2011
CS 256-2007
CS 309R-2011
CS 323R-2017
500(ii) Sodium hydrogen carbonate
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 251-2006
CS 290-1995
CS 327-2017 (anticaking agents in ground cumin only)
CS 249-2006
CS 260-2007
CS 275-1973
CS 250-2006
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 221-2001
CS 252-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 323R-2017
CS 282-1971
CS 141-1983
CS 87-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 207-1999
CS 281-1971
514(ii) Sodium hydrogen sulfate
CS 319-2015
CS 306-2011
CS 256-2007
CS 117-1981
CS 243-2003
CS 309R-2011
CS 291-2010
524 Sodium hydroxide
CS 319-2015
CS 290-1995
CS 260-2007
CS 141-1983
CS 291-2010
CS 87-1981
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 117-1981
CS 243-2003
CS 309R-2011
CS 323R-2017
325 Sodium lactate
CS 302-2011
CS 319-2015
CS 243-2003 (acidity regulator or emulsifier only)
CS 290-1995
CS 249-2006
CS 260-2007
CS 275-1973
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 253-2006
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
281 Sodium propionate
CS 262-2006 (see functional class table in CXS 262-2006)
CS 260-2007
CS 275-1973
CS 243-2003 (restricted to fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 273-1968
CS 291-2010
CS 306-2011
CS 221-2001
CS 256-2007
CS 117-1981
500(iii) Sodium sesquicarbonate
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 251-2006
CS 290-1995
CS 327-2017 (anticaking agents in ground cumin only)
CS 260-2007
CS 275-1973
CS 250-2006
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 117-1981 (anticaking agents in dehydrated products only)
CS 221-2001
CS 253-2006
CS 252-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 323R-2017
CS 282-1971
CS 306-2011
CS 207-1999
CS 256-2007
CS 281-1971
514(i) Sodium sulfate
CS 319-2015
CS 260-2007
CS 291-2010
CS 13-1981
CS 57-1981
CS 306-2011
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
420(i) Sorbitol
CS 105-1981
CS 306-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 117-1981
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 323R-2017
CS 87-1981
420(ii) Sorbitol syrup
CS 105-1981
CS 306-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 117-1981
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 323R-2017
CS 87-1981
134 Spirulina Extract
CS 256-2007
CS 306-2011
CS 117-1981
CS 243-2003
1420 Starch acetate
CS 70-1981
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 119-1981
CS 273-1968
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 94-1981
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
1450 Starch sodium octenyl succinate
CS 306-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
1405 Starches, enzyme treated
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 273-1968
CS 105-1981
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
553(iii) Talc
CS 117-1981 (anticaking agents in dehydrated products only)
CS 105-1981
CS 306-2011
CS 251-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
CS 323R-2017
437 Tamarind seed polysaccharide
CS 273-1968 (in cheese mass only)
CS 296-2009
CS 275-1973 (in cheese mass only)
CS 249-2006
CS 243-2003
CS 260-2007
CS 243-2003 (stabilizer or thickener only)
CS 119-1981
CS 115-1981
CS 306-2011
CS 94-1981
CS 288-1976
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
417 Tara gum
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 105-1981
CS 306-2011
CS 221-2001
CS 256-2007
CS 117-1981
CS 323R-2017
957 Thaumatin
CS 105-1981
CS 306-2011
CS 260-2007
CS 256-2007
CS 117-1981
CS 323R-2017
CS 87-1981
171 Titanium dioxide
CS 262-2006 (see functional class table in CXS 262-2006)
CS 283-1978
CS 260-2007
CS 272-1968 (for use in cheese mass only for these standards)
CS 275-1973
CS 262-2006 (for use in cheese mass only)
CS 306-2011
CS 221-2001
CS 256-2007
CS 117-1981
CS 319-2015 (special holiday pack canned pears only)
CS 243-2003
413 Tragacanth gum
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 105-1981
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 117-1981
CS 309R-2011
CS 323R-2017
1518 Triacetin
CS 256-2007
CS 117-1981
CS 243-2003 (emulsifier only)
CS 309R-2011
380 Triammonium citrate
CS 319-2015
CS 290-1995
CS 260-2007
CS 291-2010
CS 13-1981
CS 57-1981
CS 306-2011
CS 256-2007
CS 117-1981
CS 243-2003
CS 309R-2011
CS 323R-2017
333(iii) Tricalcium citrate
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 290-1995
CS 260-2007
CS 275-1973
CS 250-2006
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 221-2001
CS 252-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 323R-2017
CS 282-1971
CS 13-1981
CS 57-1981
CS 306-2011
CS 256-2007
CS 117-1981
CS 281-1971
332(ii) Tripotassium citrate
CS 319-2015
CS 243-2003 (acidity regulator only)
CS 251-2006
CS 290-1995
CS 260-2007
CS 250-2006
CS 291-2010
CS 221-2001
CS 252-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 323R-2017
CS 302-2011
CS 282-1971
CS 13-1981
CS 57-1981
CS 306-2011
CS 207-1999
CS 256-2007
CS 117-1981
CS 281-1971
331(iii) Trisodium citrate
CS 319-2015
CS 251-2006
CS 290-1995
CS 249-2006
CS 260-2007
CS 98-1981
CS 250-2006
CS 243-2003 (stabilizer only)
CS 291-2010
CS 97-1981
CS 221-2001
CS 252-2006
CS 96-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 323R-2017
CS 302-2011
CS 282-1971
CS 89-1981
CS 13-1981
CS 57-1981
CS 306-2011
CS 256-2007
CS 207-1999
CS 117-1981
CS 281-1971
415 Xanthan gum
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 249-2006
CS 260-2007
CS 275-1973
CS 243-2003 (stabilizer or thickener only)
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 105-1981
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 117-1981
CS 309R-2011
CS 323R-2017
967 Xylitol
CS 105-1981
CS 306-2011
CS 260-2007
CS 256-2007
CS 117-1981
CS 309R-2011
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 323R-2017
CS 87-1981

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