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

Food Category Details

Food Category Hierarchy

Yeast and like products (12.8)

Description:
Includes baker’s yeast and leaven used in the manufacture of baked goods. Includes the Oriental products koji (rice or wheat malted with A. oryzae) used in the production of alcoholic beverages.

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 12.8
INS No. Food Additive or Group Max Level Notes Defined In
320 Butylated hydroxyanisole (BHA) 200 mg/kg 12.8
SORBITAN ESTERS OF FATTY ACIDS 15,000 mg/kg 12.8

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 243-2003 (acidity regulator or preservative; use as a preservative is restricted to flavoured fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 302-2011
CS 249-2006
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 94-1981
CS 306-2011
CS 221-2001
CS 273-1968
CS 119-1981
CS 275-1973
CS 309R-2011
CS 117-1981
CS 70-1981
CS 256-2007
CS 323R-2017
CS 160-1987 (only for use in heat pasteurized products to maintain the pH at less than or equal to 4.6, and in heat sterilized products)
CS 291-2010
CS 319-2015
472a Acetic and fatty acid esters of glycerol
CS 243-2003 (stabilizer only)
CS 117-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
1422 Acetylated distarch adipate
CS 117-1981
CS 249-2006
CS 260-2007
CS 70-1981
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 94-1981
CS 306-2011
CS 221-2001
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 119-1981
CS 275-1973
CS 309R-2011
1414 Acetylated distarch phosphate
CS 117-1981
CS 260-2007
CS 249-2006
CS 70-1981
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 94-1981
CS 306-2011
CS 273-1968
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 119-1981
CS 275-1973
CS 309R-2011
1451 Acetylated oxidized starch
CS 117-1981
CS 249-2006
CS 260-2007
CS 256-2007
CS 306-2011
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 309R-2011
1401 Acid-treated starch
CS 117-1981
CS 249-2006
CS 260-2007
CS 70-1981
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 94-1981
CS 105-1981
CS 306-2011
CS 221-2001
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 119-1981
CS 275-1973
CS 309R-2011
406 Agar
CS 249-2006
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 243-2003 (stabilizer or thickener only)
CS 96-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 306-2011
CS 221-2001
CS 273-1968
CS 275-1973
CS 309R-2011
CS 117-1981
CS 119-1981 (for use in packing media only)
CS 256-2007
CS 323R-2017
CS 70-1981 (for use in packing media only)
CS 97-1981
CS 94-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
400 Alginic acid
CS 117-1981
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 249-2006
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 70-1981 (for use in packing media only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 306-2011
CS 105-1981
CS 273-1968
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
1402 Alkaline treated starch
CS 117-1981
CS 249-2006
CS 260-2007
CS 70-1981
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 94-1981
CS 105-1981
CS 306-2011
CS 221-2001
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 119-1981
CS 275-1973
CS 309R-2011
403 Ammonium alginate
CS 117-1981
CS 260-2007
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 306-2011
CS 221-2001
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
503(i) Ammonium carbonate
CS 87-1981
CS 117-1981
CS 260-2007
CS 256-2007
CS 290-1995
CS 323R-2017
CS 243-2003 (acidity regulator only)
CS 291-2010
CS 319-2015
CS 105-1981
CS 306-2011
CS 141-1983
CS 309R-2011
510 Ammonium chloride
503(ii) Ammonium hydrogen carbonate
CS 87-1981
CS 117-1981
CS 260-2007
CS 256-2007
CS 290-1995
CS 323R-2017
CS 243-2003 (acidity regulator only)
CS 291-2010
CS 319-2015
CS 306-2011
CS 105-1981
CS 141-1983
CS 309R-2011
527 Ammonium hydroxide
CS 87-1981
CS 117-1981
CS 260-2007
CS 256-2007
CS 290-1995
CS 323R-2017
CS 291-2010
CS 319-2015
CS 243-2003
CS 105-1981
CS 306-2011
CS 141-1983
CS 309R-2011
1100(i) alpha-Amylase from Aspergillus oryzae var.
1100(iv) alpha-Amylase from Bacillus megaterium expressed in Bacillus subtilis
1100(v) alpha-Amylase from Bacillus stearothermophilus expressed in Bacillus subtilis
1100(ii) alpha-Amylase from Bacillus stearothermophilus
1100(iii) alpha-Amylase from Bacillus subtilis
300 Ascorbic acid, L-
CS 251-2006
CS 302-2011
CS 249-2006
CS 260-2007
CS 243-2003 (acidity regulator only)
CS 98-1981
CS 13-1981
CS 96-1981
CS 319-2015 (canned mangoes only)
CS 306-2011
CS 275-1973
CG 95-2022
CS 89-1981
CS 309R-2011
CS 117-1981
CS 88-1981
CS 256-2007
CS 57-1981
CS 323R-2017
CS 319-2015 (as antioxidant in canned pineapples)
CS 291-2010
CS 97-1981
162 Beet red
CS 117-1981
CS 243-2003
CS 249-2006
CS 260-2007
CS 306-2011
CS 256-2007
CS 221-2001
CS 283-1978
CS 319-2015 (special holiday pack canned pears only)
1403 Bleached starch
CS 117-1981
CS 249-2006
CS 260-2007
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 105-1981
CS 306-2011
CS 221-2001
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
1101(iii) Bromelain
CS 306-2011
CS 256-2007
CS 117-1981
629 Calcium 5'-guanylate
CS 306-2011
CS 256-2007
CS 117-1981
CS 243-2003
633 Calcium 5'-inosinate
CS 306-2011
CS 256-2007
CS 117-1981
CS 243-2003
634 Calcium 5'-ribonucleotides
CS 306-2011
CS 256-2007
CS 117-1981
CS 243-2003
263 Calcium acetate
CS 117-1981
CS 260-2007
CS 256-2007
CS 290-1995
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
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 291-2010
CS 319-2015
CS 306-2011
CS 273-1968
CS 275-1973
CS 309R-2011
404 Calcium alginate
CS 117-1981
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 70-1981 (for use in packing media only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 306-2011
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 275-1973
302 Calcium ascorbate
CS 117-1981
CS 291-2010
CS 319-2015 (canned mangoes only)
CS 260-2007
CS 256-2007
CS 306-2011
CS 323R-2017
CS 275-1973
170(i) Calcium carbonate
CS 252-2006
CS 251-2006
CS 260-2007
CS 249-2006
CS 262-2006 (for use in cheese mass only)
CS 243-2003 (stabilizer only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 281-1971
CS 105-1981
CS 306-2011
CS 250-2006
CS 273-1968
CS 221-2001
CS 283-1978
CS 275-1973
CS 309R-2011
CS 87-1981
CS 256-2007
CS 290-1995
CS 323R-2017
CS 117-1981 (anticaking agents in dehydrated products only)
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards)
CS 291-2010
CS 319-2015
CS 282-1971
CS 327-2017 (anticaking agents in ground cumin only)
CS 141-1983
509 Calcium chloride
CS 252-2006
CS 117-1981
CS 251-2006
CS 260-2007
CS 256-2007
CS 207-1999
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 319-2015 (canned mangoes only)
CS 281-1971
CS 282-1971
CS 306-2011
CS 250-2006
623 Calcium di-L-glutamate
CS 306-2011
CS 256-2007
CS 117-1981
CS 243-2003
578 Calcium gluconate
CS 117-1981
CS 260-2007
CS 57-1981
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 243-2003 (acidity regulator only)
CS 13-1981
CS 291-2010
CS 319-2015
CS 306-2011
CS 273-1968
CS 275-1973
CS 309R-2011
526 Calcium hydroxide
CS 87-1981
CS 117-1981
CS 260-2007
CS 256-2007
CS 290-1995
CS 323R-2017
CS 243-2003 (acidity regulator only)
CS 253-2006
CS 291-2010
CS 319-2015
CS 105-1981
CS 306-2011
CS 141-1983
CS 309R-2011
327 Calcium lactate
CS 117-1981
CS 249-2006
CS 260-2007
CS 256-2007
CS 290-1995
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 243-2003 (acidity regulator only)
CS 253-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 291-2010
CS 319-2015
CS 306-2011
CS 273-1968
CS 275-1973
CS 309R-2011
352(ii) Calcium malate, D, L-
CS 117-1981
CS 302-2011
CS 260-2007
CS 256-2007
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 243-2003
CS 319-2015
CS 306-2011
CS 273-1968
CS 275-1973
CS 309R-2011
529 Calcium oxide
CS 117-1981
CS 249-2006
CS 260-2007
CS 256-2007
CS 323R-2017
CS 291-2010
CS 243-2003
CS 319-2015
CS 306-2011
CS 309R-2011
282 Calcium propionate
CS 117-1981
CS 260-2007
CS 243-2003 (restricted to flavoured fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 256-2007
CS 291-2010
CS 306-2011
CS 221-2001
CS 262-2006 (see functional class table in CXS 262-2006)
CS 273-1968
CS 275-1973
552 Calcium silicate
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 251-2006
CS 117-1981 (anticaking agents in dehydrated products only)
516 Calcium sulfate
CS 117-1981
CS 260-2007
CS 249-2006
CS 256-2007
CS 323R-2017
CS 243-2003 (acidity regulator only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 291-2010
CS 319-2015
CS 306-2011
CS 309R-2011
150a Caramel I – plain caramel
CS 117-1981
CS 243-2003
CS 249-2006
CS 260-2007
CS 306-2011
CS 256-2007
CS 319-2015 (special holiday pack canned pears only)
1100(vi) Carbohydrase from Bacillus licheniformis
290 Carbon dioxide
CS 117-1981
CS 291-2010
CS 260-2007
CS 256-2007
CS 306-2011
CS 243-2003 (carbonating agent in flavoured products, or as a carbonating agent only in drinks based on fermented milks)
CG 95-2022
CS 275-1973
CS 221-2001 (for whipped products only)
410 Carob bean gum
CS 117-1981
CS 249-2006
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 70-1981 (for use in packing media only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 105-1981
CS 306-2011
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
407 Carrageenan
CS 252-2006
CS 249-2006
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 243-2003 (stabilizer or thickener only)
CS 96-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 281-1971
CS 105-1981
CS 306-2011
CS 250-2006
CS 221-2001
CS 273-1968
CS 275-1973
CS 309R-2011
CS 117-1981
CS 119-1981 (for use in packing media only)
CS 256-2007
CS 323R-2017
CS 70-1981 (for use in packing media only)
CS 97-1981
CS 282-1971
CS 94-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
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 260-2007
CS 256-2007
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 243-2003
CS 306-2011
CS 221-2001
CS 262-2006 (see functional class table in CXS 262-2006)
CS 319-2015 (special holiday pack canned pears only)
CS 283-1978 (for green marbled cheeses only)
330 Citric acid
CS 302-2011
CS 260-2007
CS 249-2006
CS 262-2006 (for use in cheese mass only)
CS 243-2003 (acidity regulator only)
CS 13-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 94-1981
CS 105-1981
CS 306-2011
CS 273-1968
CS 221-2001
CS 119-1981
CS 275-1973
CG 95-2022
CS 309R-2011
CS 87-1981
CS 117-1981
CS 70-1981
CS 37-1991
CS 256-2007
CS 57-1981
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 323R-2017
CS 291-2010
CS 319-2015
CS 90-1981
CS 141-1983
472c Citric and fatty acid esters of glycerol
CS 117-1981
CS 260-2007
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
CS 319-2015 (canned mangoes only)
CS 291-2010
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
CS 117-1981
CS 243-2003
CS 302-2011
CS 260-2007
CS 256-2007
CS 306-2011
CS 323R-2017
424 Curdlan
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 249-2006
CS 260-2007
CS 306-2011
CS 256-2007
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 260-2007
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 306-2011
CS 105-1981
CS 221-2001
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
628 Dipotassium 5'-guanylate
CS 117-1981
CS 243-2003
CS 260-2007
CS 306-2011
CS 256-2007
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
627 Disodium 5'-guanylate
CS 117-1981
CS 302-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 323R-2017
CS 98-1981
CS 96-1981
CS 243-2003
CS 97-1981
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 89-1981
631 Disodium 5'-inosinate
CS 117-1981
CS 302-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 323R-2017
CS 98-1981
CS 96-1981
CS 243-2003
CS 97-1981
CS 306-2011
CS 89-1981
635 Disodium 5'-ribonucleotides
CS 117-1981
CS 243-2003
CS 249-2006
CS 260-2007
CS 306-2011
CS 256-2007
CS 323R-2017
1412 Distarch phosphate
CS 117-1981
CS 260-2007
CS 249-2006
CS 70-1981
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 94-1981
CS 306-2011
CS 273-1968
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 119-1981
CS 275-1973
CS 309R-2011
315 Erythorbic Acid (Isoascorbic acid)
CS 117-1981
CS 260-2007
CS 88-1981
CS 256-2007
CS 323R-2017
CS 98-1981
CS 96-1981
CS 291-2010
CS 319-2015 (canned mangoes only)
CS 97-1981
CS 306-2011
CS 89-1981
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 117-1981
CS 291-2010
CS 319-2015
CS 243-2003
CS 306-2011
CS 256-2007
CS 309R-2011
418(i) Gellan gum
CS 117-1981
CS 249-2006
CS 260-2007
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 105-1981
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 275-1973
575 Glucono delta-lactone
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 260-2007
CS 262-2006 (for use in cheese mass only)
CS 243-2003 (acidity regulator only)
CS 98-1981
CS 13-1981
CS 306-2011
CS 221-2001
CS 273-1968
CS 283-1978
CS 275-1973
CS 309R-2011
CS 89-1981
CS 117-1981
CS 256-2007
CS 57-1981
CS 323R-2017
CS 291-2010
CS 319-2015
CS 208-1999
1102 Glucose oxidase
CS 306-2011
CS 256-2007
CS 117-1981
CS 319-2015 (canned mangoes only)
CS 291-2010
620 Glutamic acid, L(+)-
CS 117-1981
CS 243-2003
CS 249-2006
CS 260-2007
CS 306-2011
CS 256-2007
CS 323R-2017
422 Glycerol
CS 87-1981
CS 117-1981
CS 256-2007
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
626 Guanylic acid, 5'-
CS 306-2011
CS 256-2007
CS 117-1981
CS 243-2003
412 Guar gum
CS 249-2006
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 105-1981
CS 306-2011
CS 221-2001
CS 273-1968
CS 275-1973
CS 309R-2011
CS 117-1981
CS 119-1981 (for use in packing media only)
CS 256-2007
CS 323R-2017
CS 70-1981 (for use in packing media only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 94-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
414 Gum arabic (Acacia gum)
CS 87-1981
CS 117-1981
CS 260-2007
CS 249-2006
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 306-2011
CS 105-1981
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
419 Gum ghatti
CS 117-1981
CS 260-2007
CS 256-2007
CS 296-2009
CS 323R-2017
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 243-2003
CS 306-2011
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 309R-2011
507 Hydrochloric acid
CS 260-2007
CS 256-2007
CS 57-1981
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 98-1981
CS 13-1981
CS 291-2010
CS 243-2003
CS 319-2015
CS 306-2011
CS 221-2001
CS 273-1968
CS 275-1973
CS 309R-2011
463 Hydroxypropyl cellulose
CS 117-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 306-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 309R-2011
1442 Hydroxypropyl distarch phosphate
CS 249-2006
CS 260-2007
CS 70-1981
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 94-1981
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 221-2001
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 119-1981
CS 275-1973
CS 309R-2011
464 Hydroxypropyl methyl cellulose
CS 117-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 256-2007
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 309R-2011
1440 Hydroxypropyl starch
CS 117-1981
CS 260-2007
CS 249-2006
CS 70-1981
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 94-1981
CS 306-2011
CS 273-1968
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 119-1981
CS 275-1973
CS 309R-2011
630 Inosinic acid, 5'-
CS 117-1981
CS 243-2003
CS 302-2011
CS 260-2007
CS 306-2011
CS 256-2007
CS 323R-2017
953 Isomalt (Hydrogenated isomaltulose)
CS 87-1981
CS 260-2007
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
CS 105-1981
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 323R-2017
CS 117-1981 (anticaking agents in dehydrated products only)
416 Karaya gum
CS 117-1981
CS 249-2006
CS 260-2007
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 105-1981
CS 306-2011
CS 221-2001
CS 273-1968
CS 275-1973
CS 309R-2011
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 249-2006
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003
CS 94-1981
CS 306-2011
CS 221-2001
CS 273-1968
CS 119-1981
CS 275-1973
CS 309R-2011
CS 117-1981
CS 70-1981
CS 256-2007
CS 323R-2017
CS 291-2010
CS 319-2015
CS 208-1999
472b Lactic and fatty acid esters of glycerol
CS 243-2003 (stabilizer only)
CS 117-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
966 Lactitol
CS 87-1981
CS 117-1981
CS 260-2007
CS 256-2007
CS 105-1981
CS 306-2011
CS 323R-2017
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 309R-2011
322(i) Lecithin
CS 252-2006
CS 251-2006
CS 249-2006
CS 260-2007
CS 243-2003 (emulsifier only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 319-2015 (canned mangoes only)
CS 281-1971
CS 250-2006
CS 105-1981
CS 306-2011
CG 95-2022 (For use at 5000 mg/kg as emulsifier)
CS 275-1973
CS 309R-2011
CS 87-1981
CS 117-1981
CS 256-2007
CS 207-1999
CS 290-1995
CS 323R-2017
CS 291-2010
CS 282-1971
CS 141-1983
322(ii) Lecithin, partially hydrolysed
CS 249-2006
CS 260-2007
CS 243-2003 (emulsifier only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 319-2015 (canned mangoes only)
CS 281-1971
CS 105-1981
CS 306-2011
CS 66-1981
CS 309R-2011
CS 87-1981
CS 117-1981
CS 256-2007
CS 207-1999
CS 290-1995
CS 323R-2017
CS 291-2010
CS 282-1971
CS 141-1983
1104 Lipases
CS 256-2007
CS 306-2011
CS 117-1981
161b(iii) Lutein esters from Tagetes erecta
CS 117-1981
CS 243-2003
CS 260-2007
CS 256-2007
CS 306-2011
CS 87-1981 (for use in surface decoration only)
160d(iii) Lycopene, Blakeslea trispora
CS 256-2007
CS 306-2011
CS 117-1981
CS 243-2003
CS 319-2015 (special holiday pack canned pears only)
160d(i) Lycopene, synthetic
CS 117-1981
CS 306-2011 (at 390 mg/kg)
CS 243-2003
CS 260-2007
CS 256-2007
CS 306-2011
CS 319-2015 (special holiday pack canned pears only)
160d(ii) Lycopene, tomato
CS 256-2007
CS 306-2011
CS 117-1981
CS 243-2003
CS 319-2015 (special holiday pack canned pears only)
504(i) Magnesium carbonate
CS 251-2006
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 243-2003 (acidity regulator only)
CS 105-1981
CS 306-2011
CS 273-1968
CS 283-1978
CS 275-1973
CS 309R-2011
CS 87-1981
CS 256-2007
CS 290-1995
CS 323R-2017
CS 117-1981 (anticaking agents in dehydrated products only)
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards)
CS 291-2010
CS 319-2015
CS 327-2017 (anticaking agents in ground cumin only)
CS 141-1983
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 306-2011
CS 256-2007
CS 117-1981
CS 243-2003
580 Magnesium gluconate
CS 117-1981
CS 260-2007
CS 256-2007
CS 57-1981
CS 323R-2017
CS 243-2003 (acidity regulator or flavour enhancer only)
CS 13-1981
CS 291-2010
CS 319-2015
CS 306-2011
CS 309R-2011
528 Magnesium hydroxide
CS 87-1981
CS 117-1981
CS 260-2007
CS 256-2007
CS 290-1995
CS 323R-2017
CS 243-2003 (acidity regulator only)
CS 291-2010
CS 319-2015
CS 105-1981
CS 306-2011
CS 141-1983
CS 309R-2011
504(ii) Magnesium hydroxide carbonate
CS 260-2007
CS 256-2007
CS 290-1995
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 243-2003 (acidity regulator only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 291-2010
CS 319-2015
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 273-1968
CS 283-1978
CS 275-1973
CS 309R-2011
329 Magnesium lactate, DL-
CS 117-1981
CS 260-2007
CS 256-2007
CS 290-1995
CS 323R-2017
CS 243-2003 (acidity regulator only)
CS 253-2006
CS 291-2010
CS 319-2015
CS 306-2011
CS 309R-2011
530 Magnesium oxide
CS 87-1981
CS 251-2006
CS 260-2007
CS 256-2007
CS 323R-2017
CS 243-2003 (acidity regulator only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 291-2010
CS 319-2015
CS 105-1981
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 141-1983
CS 309R-2011
553(i) Magnesium silicate, synthetic
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 251-2006
CS 117-1981 (anticaking agents in dehydrated products only)
470(iii) Magnesium stearate
CS 256-2007
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 243-2003 (emulsifier only)
CS 117-1981 (anticaking agents in dehydrated products only)
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 117-1981
CS 302-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 243-2003 (acidity regulator only)
CS 291-2010
CS 319-2015
CS 306-2011
CS 221-2001
CS 273-1968
CS 275-1973
CS 309R-2011
965(i) Maltitol
CS 87-1981
CS 117-1981
CS 260-2007
CS 256-2007
CS 105-1981
CS 306-2011
CS 323R-2017
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 309R-2011
965(ii) Maltitol syrup
CS 87-1981
CS 117-1981
CS 260-2007
CS 105-1981
CS 256-2007
CS 306-2011
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 323R-2017
CS 309R-2011
421 Mannitol
CS 87-1981
CS 260-2007
CS 306-2011
CS 256-2007
CS 105-1981
CG 95-2022 (For use at 10 mg/kg as carrier), (For use in vitamin B12 dry rubbing, 0.1% only)
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 323R-2017
CS 117-1981 (anticaking agents in dehydrated products only)
1205 Methacrylate copolymer, basic (BMC)
CS 117-1981
461 Methyl cellulose
CS 117-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 306-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 309R-2011
465 Methyl ethyl cellulose
CS 117-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 260-2007
CS 306-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 309R-2011
460(i) Microcrystalline cellulose (Cellulose gel)
CS 260-2007
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 117-1981 (anticaking agents in dehydrated products 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 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 105-1981
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 309R-2011
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
471 Mono- and di-glycerides of fatty acids
CS 87-1981
CS 117-1981
CS 251-2006
CS 249-2006
CS 260-2007
CS 256-2007
CS 207-1999
CS 290-1995
CS 243-2003 (stabilizer or thickener only)
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 105-1981
CS 141-1983
CS 253-2006 (see functional class table and footnote)
CS 275-1973
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 117-1981
CS 302-2011
CS 260-2007
CS 249-2006
CS 323R-2017
CS 98-1981
CS 96-1981
CS 243-2003
CS 97-1981
CS 90-1981
CS 306-2011
CS 89-1981
1410 Monostarch phosphate
CS 117-1981
CS 249-2006
CS 260-2007
CS 70-1981
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 94-1981
CS 306-2011
CS 221-2001
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 119-1981
CS 275-1973
CS 309R-2011
941 Nitrogen
CS 243-2003 (packaging gas only)
CS 117-1981
CS 256-2007
CG 95-2022
CS 275-1973
CS 221-2001 (for whipped products only)
942 Nitrous oxide
CS 243-2003 (packaging gas only)
CS 117-1981
CS 291-2010
CS 319-2015 (canned mangoes only)
CS 256-2007
CS 306-2011
423 Octenyl succinic acid (OSA) modified gum arabic
CS 256-2007
CS 13-1981
CS 254-2007
CS 243-2003
CS 309R-2011
1404 Oxidized starch
CS 117-1981
CS 249-2006
CS 260-2007
CS 70-1981
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 94-1981
CS 105-1981
CS 306-2011
CS 273-1968
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 119-1981
CS 275-1973
CS 309R-2011
1101(ii) Papain
CS 306-2011
CS 256-2007
CS 117-1981
440 Pectins
CS 87-1981
CS 117-1981
CS 249-2006
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 70-1981 (for use in packing media only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 306-2011
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
1413 Phosphated distarch phosphate
CS 117-1981
CS 249-2006
CS 260-2007
CS 70-1981
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 94-1981
CS 306-2011
CS 221-2001
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 119-1981
CS 275-1973
CS 309R-2011
1200 Polydextroses
CS 87-1981
CS 117-1981
CS 260-2007
CS 256-2007
CS 105-1981
CS 306-2011
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
964 Polyglycitol syrup
CS 306-2011
CS 117-1981
CS 243-2003 (limited to milk- and milk derivative-based products energy reduced or with no added sugar)
1202 Polyvinylpyrrolidone, insoluble
CS 256-2007
CS 117-1981
632 Potassium 5’-inosinate
CS 306-2011
CS 256-2007
CS 117-1981
CS 243-2003
261(i) Potassium acetate
CS 117-1981
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 260-2007
CS 256-2007
CS 290-1995
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 291-2010
CS 319-2015
CS 306-2011
CS 273-1968
CS 275-1973
CS 309R-2011
402 Potassium alginate
CS 117-1981
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 70-1981 (for use in packing media only)
CS 96-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 97-1981
CS 306-2011
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
501(i) Potassium carbonate
CS 252-2006
CS 251-2006
CS 260-2007
CS 249-2006
CS 262-2006 (for use in cheese mass only)
CS 243-2003 (acidity regulator only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 281-1971
CS 105-1981
CS 306-2011
CS 250-2006
CS 273-1968
CS 221-2001
CS 275-1973
CS 309R-2011
CS 87-1981
CS 117-1981
CS 256-2007
CS 207-1999
CS 290-1995
CS 323R-2017
CS 291-2010
CS 319-2015
CS 282-1971
CS 141-1983
508 Potassium chloride
CS 252-2006
CS 251-2006
CS 249-2006
CS 260-2007
CS 243-2003 (stabilizer or thickener only)
CS 98-1981
CS 96-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 319-2015 (canned mangoes only)
CS 281-1971
CS 250-2006
CS 306-2011
CS 89-1981
CS 117-1981
CS 88-1981
CS 256-2007
CS 207-1999
CS 323R-2017
CS 97-1981
CS 282-1971
332(i) Potassium dihydrogen citrate
CS 252-2006
CS 251-2006
CS 302-2011
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 243-2003 (acidity regulator only)
CS 13-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 281-1971
CS 306-2011
CS 250-2006
CS 273-1968
CS 221-2001
CS 275-1973
CS 309R-2011
CS 117-1981
CS 256-2007
CS 207-1999
CS 290-1995
CS 57-1981
CS 323R-2017
CS 291-2010
CS 319-2015
CS 282-1971
577 Potassium gluconate
CS 117-1981
CS 260-2007
CS 256-2007
CS 57-1981
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 243-2003 (acidity regulator only)
CS 13-1981
CS 291-2010
CS 319-2015
CS 306-2011
CS 273-1968
CS 275-1973
CS 309R-2011
501(ii) Potassium hydrogen carbonate
CS 252-2006
CS 251-2006
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 243-2003 (acidity regulator only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 281-1971
CS 105-1981
CS 306-2011
CS 250-2006
CS 221-2001
CS 273-1968
CS 275-1973
CS 309R-2011
CS 87-1981
CS 117-1981
CS 256-2007
CS 290-1995
CS 207-1999
CS 323R-2017
CS 291-2010
CS 319-2015
CS 282-1971
CS 141-1983
525 Potassium hydroxide
CS 87-1981
CS 117-1981
CS 260-2007
CS 256-2007
CS 290-1995
CS 323R-2017
CS 291-2010
CS 319-2015
CS 243-2003
CS 105-1981
CS 306-2011
CS 141-1983
CS 309R-2011
326 Potassium lactate
CS 243-2003 (acidity regulator or emulsifier only)
CS 117-1981
CS 260-2007
CS 256-2007
CS 290-1995
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 253-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 291-2010
CS 319-2015
CS 306-2011
CS 273-1968
CS 275-1973
CS 309R-2011
283 Potassium propionate
CS 117-1981
CS 243-2003 (restricted to fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 260-2007
CS 256-2007
CS 291-2010
CS 306-2011
CS 273-1968
CS 262-2006 (see functional class table in CXS 262-2006)
CS 221-2001
CS 275-1973
515(i) Potassium sulfate
CS 117-1981
CS 260-2007
CS 256-2007
CS 57-1981
CS 323R-2017
CS 13-1981
CS 291-2010
CS 319-2015
CS 243-2003
CS 306-2011
CS 309R-2011
460(ii) Powdered cellulose
CS 260-2007
CS 256-2007
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 117-1981 (anticaking agents in dehydrated products 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 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 105-1981
CS 327-2017 (anticaking agents in ground cumin only)
CS 306-2011
CS 221-2001
CS 253-2006 (see functional class table and footnote)
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 309R-2011
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
407a Processed eucheuma seaweed (PES)
CS 252-2006
CS 117-1981
CS 249-2006
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 70-1981 (for use in packing media only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 306-2011
CS 250-2006
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
280 Propionic acid
CS 117-1981
CS 243-2003 (restricted to fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 260-2007
CS 256-2007
CS 291-2010
CS 306-2011
CS 221-2001
CS 273-1968
CS 262-2006 (see functional class table in CXS 262-2006)
CS 275-1973
1101(i) Protease from Aspergillus orizae var.
CS 306-2011
CS 256-2007
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 243-2003 (stabilizer only)
CS 260-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CS 275-1973
CS 309R-2011
470(ii) Salts of oleic acid with calcium, potassium and sodium
CS 243-2003 (stabilizer only)
CS 260-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
CS 275-1973
CS 309R-2011
551 Silicon dioxide, amorphous
CS 251-2006
CS 260-2007
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 256-2007
CS 117-1981 (anticaking agents in dehydrated products only)
350(ii) Sodium DL-malate
CS 117-1981
CS 302-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 323R-2017
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 319-2015
CS 306-2011
CS 273-1968
CS 275-1973
CS 309R-2011
262(i) Sodium acetate
CS 117-1981
CS 249-2006
CS 260-2007
CS 256-2007
CS 290-1995
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
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 291-2010
CS 319-2015
CS 306-2011
CS 273-1968
CS 275-1973
CS 309R-2011
401 Sodium alginate
CS 117-1981
CS 249-2006
CS 260-2007
CS 119-1981 (for use in packing media only)
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 70-1981 (for use in packing media only)
CS 96-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 97-1981
CS 306-2011
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
301 Sodium ascorbate
CS 117-1981
CS 251-2006
CS 260-2007
CS 88-1981
CS 256-2007
CS 323R-2017
CS 98-1981
CS 96-1981
CS 319-2015 (canned mangoes only)
CS 291-2010
CS 97-1981
CS 306-2011
CS 275-1973
CS 89-1981
500(i) Sodium carbonate
CS 252-2006
CS 251-2006
CS 249-2006
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 243-2003 (acidity regulator only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 281-1971
CS 250-2006
CS 105-1981
CS 306-2011
CS 221-2001
CS 273-1968
CS 275-1973
CS 309R-2011
CS 87-1981
CS 256-2007
CS 207-1999
CS 290-1995
CS 323R-2017
CS 117-1981 (anticaking agents in dehydrated products only)
CS 291-2010
CS 319-2015
CS 327-2017 (anticaking agents in ground cumin only)
CS 282-1971
CS 141-1983
CS 253-2006 (see functional class table and footnote)
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 302-2011
CS 260-2007
CS 249-2006
CS 243-2003 (stabilizer or thickener only)
CS 262-2006 (for use in cheese mass only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 319-2015 (canned mangoes only)
CS 306-2011
CS 105-1981
CS 273-1968
CS 221-2001
CS 275-1973
CS 309R-2011
CS 117-1981
CS 119-1981 (for use in packing media only)
CS 256-2007
CS 323R-2017
CS 70-1981 (for use in packing media only)
CS 94-1981 (for use in packing media only)
CS 253-2006 (see functional class table and footnote)
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 243-2003 (acidity regulator or emulsifier only)
CS 252-2006
CS 251-2006
CS 302-2011
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 98-1981
CS 13-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 96-1981
CS 281-1971
CS 306-2011
CS 250-2006
CS 273-1968
CS 221-2001
CS 275-1973
CS 309R-2011
CS 89-1981
CS 117-1981
CS 256-2007
CS 207-1999
CS 290-1995
CS 57-1981
CS 323R-2017
CS 291-2010
CS 319-2015
CS 97-1981
CS 282-1971
CS 253-2006 (see functional class table and footnote)
316 Sodium erythorbate (Sodium isoascorbate)
CS 117-1981
CS 260-2007
CS 88-1981
CS 256-2007
CS 323R-2017
CS 98-1981
CS 96-1981
CS 291-2010
CS 97-1981
CS 306-2011
CS 89-1981
365 Sodium fumarates
CS 117-1981
CS 249-2006
CS 260-2007
CS 256-2007
CS 323R-2017
CS 291-2010
CS 243-2003
CS 319-2015
CS 306-2011
CS 309R-2011
576 Sodium gluconate
CS 117-1981
CS 260-2007
CS 306-2011
CS 256-2007
CS 221-2001
CS 323R-2017
350(i) Sodium hydrogen DL-malate
CS 302-2011
CS 260-2007
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 243-2003 (acidity regulator only)
CS 98-1981
CS 291-2010
CS 319-2015
CS 306-2011
CS 273-1968
CS 275-1973
CS 309R-2011
500(ii) Sodium hydrogen carbonate
CS 252-2006
CS 251-2006
CS 249-2006
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 243-2003 (acidity regulator only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 281-1971
CS 250-2006
CS 306-2011
CS 105-1981
CS 221-2001
CS 273-1968
CS 275-1973
CS 309R-2011
CS 87-1981
CS 256-2007
CS 207-1999
CS 290-1995
CS 323R-2017
CS 117-1981 (anticaking agents in dehydrated products only)
CS 291-2010
CS 319-2015
CS 327-2017 (anticaking agents in ground cumin only)
CS 282-1971
CS 141-1983
CS 253-2006 (see functional class table and footnote)
514(ii) Sodium hydrogen sulfate
CS 117-1981
CS 291-2010
CS 243-2003
CS 319-2015
CS 256-2007
CS 306-2011
CS 309R-2011
524 Sodium hydroxide
CS 87-1981
CS 117-1981
CS 260-2007
CS 256-2007
CS 290-1995
CS 323R-2017
CS 291-2010
CS 319-2015
CS 243-2003
CS 105-1981
CS 306-2011
CS 141-1983
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
325 Sodium lactate
CS 243-2003 (acidity regulator or emulsifier only)
CS 117-1981
CS 302-2011
CS 249-2006
CS 260-2007
CS 256-2007
CS 290-1995
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 253-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 291-2010
CS 319-2015
CS 306-2011
CS 273-1968
CS 275-1973
CS 309R-2011
281 Sodium propionate
CS 117-1981
CS 243-2003 (restricted to fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 260-2007
CS 256-2007
CS 291-2010
CS 306-2011
CS 273-1968
CS 262-2006 (see functional class table in CXS 262-2006)
CS 221-2001
CS 275-1973
500(iii) Sodium sesquicarbonate
CS 252-2006
CS 251-2006
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 243-2003 (acidity regulator only)
CS 253-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 281-1971
CS 250-2006
CS 306-2011
CS 273-1968
CS 221-2001
CS 275-1973
CS 309R-2011
CS 256-2007
CS 290-1995
CS 207-1999
CS 323R-2017
CS 117-1981 (anticaking agents in dehydrated products only)
CS 291-2010
CS 319-2015
CS 282-1971
CS 327-2017 (anticaking agents in ground cumin only)
514(i) Sodium sulfate
CS 117-1981
CS 260-2007
CS 256-2007
CS 57-1981
CS 323R-2017
CS 13-1981
CS 291-2010
CS 319-2015
CS 306-2011
CS 309R-2011
420(i) Sorbitol
CS 87-1981
CS 117-1981
CS 260-2007
CS 249-2006
CS 306-2011
CS 256-2007
CS 105-1981
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 323R-2017
420(ii) Sorbitol syrup
CS 87-1981
CS 117-1981
CS 249-2006
CS 260-2007
CS 105-1981
CS 256-2007
CS 306-2011
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 323R-2017
134 Spirulina Extract
CS 256-2007
CS 306-2011
CS 117-1981
CS 243-2003
1420 Starch acetate
CS 117-1981
CS 249-2006
CS 260-2007
CS 70-1981
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 94-1981
CS 306-2011
CS 221-2001
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 119-1981
CS 275-1973
CS 309R-2011
1450 Starch sodium octenyl succinate
CS 117-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 249-2006
CS 260-2007
CS 256-2007
CS 306-2011
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 309R-2011
1405 Starches, enzyme treated
CS 117-1981
CS 249-2006
CS 260-2007
CS 256-2007
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 105-1981
CS 306-2011
CS 221-2001
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
553(iii) Talc
CS 251-2006
CS 306-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 256-2007
CS 323R-2017
CS 117-1981 (anticaking agents in dehydrated products only)
437 Tamarind seed polysaccharide
CS 117-1981
CS 115-1981
CS 249-2006
CS 260-2007
CS 256-2007
CS 296-2009
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 288-1976
CS 275-1973 (in cheese mass only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 243-2003
CS 94-1981
CS 306-2011
CS 119-1981
CS 309R-2011
CS 273-1968 (in cheese mass only)
417 Tara gum
CS 117-1981
CS 249-2006
CS 260-2007
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 105-1981
CS 306-2011
CS 273-1968
CS 221-2001
CS 275-1973
957 Thaumatin
CS 87-1981
CS 117-1981
CS 260-2007
CS 306-2011
CS 256-2007
CS 105-1981
CS 323R-2017
171 Titanium dioxide
CS 117-1981
CS 260-2007
CS 256-2007
CS 272-1968 (for use in cheese mass only for these standards)
CS 262-2006 (for use in cheese mass only)
CS 243-2003
CS 306-2011
CS 221-2001
CS 262-2006 (see functional class table in CXS 262-2006)
CS 283-1978
CS 319-2015 (special holiday pack canned pears only)
CS 275-1973
413 Tragacanth gum
CS 117-1981
CS 119-1981 (for use in packing media only)
CS 260-2007
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 70-1981 (for use in packing media only)
CS 105-1981
CS 306-2011
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
1518 Triacetin
CS 256-2007
CS 117-1981
CS 243-2003 (emulsifier only)
CS 309R-2011
380 Triammonium citrate
CS 117-1981
CS 260-2007
CS 256-2007
CS 57-1981
CS 290-1995
CS 323R-2017
CS 13-1981
CS 291-2010
CS 319-2015
CS 243-2003
CS 306-2011
CS 309R-2011
333(iii) Tricalcium citrate
CS 252-2006
CS 260-2007
CS 262-2006 (for use in cheese mass only)
CS 243-2003 (acidity regulator only)
CS 13-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 281-1971
CS 306-2011
CS 250-2006
CS 221-2001
CS 273-1968
CS 275-1973
CS 309R-2011
CS 117-1981
CS 256-2007
CS 290-1995
CS 57-1981
CS 323R-2017
CS 291-2010
CS 319-2015
CS 282-1971
332(ii) Tripotassium citrate
CS 252-2006
CS 251-2006
CS 302-2011
CS 260-2007
CS 243-2003 (acidity regulator only)
CS 13-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 281-1971
CS 306-2011
CS 250-2006
CS 221-2001
CS 309R-2011
CS 117-1981
CS 256-2007
CS 207-1999
CS 290-1995
CS 57-1981
CS 323R-2017
CS 291-2010
CS 319-2015
CS 282-1971
331(iii) Trisodium citrate
CS 252-2006
CS 251-2006
CS 302-2011
CS 249-2006
CS 260-2007
CS 243-2003 (stabilizer only)
CS 98-1981
CS 13-1981
CS 96-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 281-1971
CS 306-2011
CS 250-2006
CS 221-2001
CS 309R-2011
CS 89-1981
CS 117-1981
CS 256-2007
CS 207-1999
CS 57-1981
CS 290-1995
CS 323R-2017
CS 291-2010
CS 319-2015
CS 97-1981
CS 282-1971
415 Xanthan gum
CS 117-1981
CS 249-2006
CS 119-1981 (for use in packing media only)
CS 260-2007
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 243-2003 (stabilizer or thickener only)
CS 70-1981 (for use in packing media only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 105-1981
CS 306-2011
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 309R-2011
967 Xylitol
CS 87-1981
CS 117-1981
CS 260-2007
CS 306-2011
CS 256-2007
CS 105-1981
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 323R-2017
CS 309R-2011

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