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

Food Category Details

Food Category Hierarchy

Cider and perry (14.2.2)

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

This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.

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

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


GSFA Table 3 Provisions

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

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
260 Acetic acid, glacial
CS 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 319-2015
CS 291-2010
CS 323R-2017
CS 273-1968
CS 94-1981
CS 119-1981
CS 309R-2011
CS 256-2007
CS 249-2006
CS 221-2001
CS 302-2011
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 262-2006 (for use in cheese mass only)
CS 70-1981
CS 275-1973
CS 306-2011
CS 117-1981
CS 260-2007
472a Acetic and fatty acid esters of glycerol
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 243-2003 (stabilizer only)
CS 256-2007
CS 117-1981
CS 260-2007
CS 275-1973
1422 Acetylated distarch adipate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 70-1981
CS 275-1973
CS 273-1968
CS 119-1981
CS 94-1981
CS 309R-2011
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 221-2001
1414 Acetylated distarch phosphate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 273-1968
CS 275-1973
CS 70-1981
CS 119-1981
CS 94-1981
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 221-2001
1451 Acetylated oxidized starch
CS 309R-2011
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 323R-2017
1401 Acid-treated starch
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 70-1981
CS 273-1968
CS 275-1973
CS 94-1981
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 306-2011
CS 105-1981
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 221-2001
406 Agar
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 97-1981
CS 273-1968
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 249-2006
CS 96-1981
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 262-2006 (for use in cheese mass only)
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 306-2011
CS 119-1981 (for use in packing media only)
CS 117-1981
CS 260-2007
400 Alginic acid
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 323R-2017
CS 273-1968
CS 275-1973
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 221-2001
1402 Alkaline treated starch
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 70-1981
CS 273-1968
CS 275-1973
CS 94-1981
CS 119-1981
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 306-2011
CS 105-1981
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 221-2001
403 Ammonium alginate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 273-1968
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 309R-2011
CS 256-2007
CS 117-1981
CS 260-2007
CS 221-2001
503(i) Ammonium carbonate
CS 319-2015
CS 141-1983
CS 291-2010
CS 87-1981
CS 323R-2017
CS 309R-2011
CS 306-2011
CS 105-1981
CS 290-1995
CS 256-2007
CS 117-1981
CS 260-2007
CS 243-2003 (acidity regulator only)
510 Ammonium chloride
503(ii) Ammonium hydrogen carbonate
CS 319-2015
CS 141-1983
CS 291-2010
CS 87-1981
CS 323R-2017
CS 306-2011
CS 309R-2011
CS 105-1981
CS 290-1995
CS 256-2007
CS 117-1981
CS 260-2007
CS 243-2003 (acidity regulator only)
527 Ammonium hydroxide
CS 319-2015
CS 141-1983
CS 243-2003
CS 291-2010
CS 87-1981
CS 323R-2017
CS 309R-2011
CS 306-2011
CS 290-1995
CS 105-1981
CS 256-2007
CS 117-1981
CS 260-2007
1100(i) alpha-Amylase from Aspergillus oryzae var.
1100(iv) alpha-Amylase from Bacillus megaterium expressed in Bacillus subtilis
1100(v) alpha-Amylase from Bacillus stearothermophilus expressed in Bacillus subtilis
1100(ii) alpha-Amylase from Bacillus stearothermophilus
1100(iii) alpha-Amylase from Bacillus subtilis
300 Ascorbic acid, L-
CS 98-1981
CS 57-1981
CS 291-2010
CS 323R-2017
CS 97-1981
CS 309R-2011
CS 256-2007
CS 88-1981
CS 249-2006
CS 96-1981
CG 95-2022
CS 251-2006
CS 319-2015 (canned mangoes only)
CS 302-2011
CS 275-1973
CS 306-2011
CS 319-2015 (as antioxidant in canned pineapples)
CS 117-1981
CS 260-2007
CS 243-2003 (acidity regulator only)
CS 89-1981
CS 13-1981
162 Beet red
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
CS 256-2007
CS 117-1981
CS 249-2006
CS 243-2003
CS 260-2007
CS 221-2001
CS 283-1978
1403 Bleached starch
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 275-1973
CS 273-1968
CS 309R-2011
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 221-2001
1101(iii) Bromelain
CS 306-2011
CS 256-2007
CS 117-1981
629 Calcium 5'-guanylate
CS 243-2003
CS 306-2011
CS 256-2007
CS 117-1981
633 Calcium 5'-inosinate
CS 243-2003
CS 306-2011
CS 256-2007
CS 117-1981
634 Calcium 5'-ribonucleotides
CS 243-2003
CS 306-2011
CS 256-2007
CS 117-1981
263 Calcium acetate
CS 319-2015
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 323R-2017
CS 275-1973
CS 273-1968
CS 309R-2011
CS 306-2011
CS 290-1995
CS 256-2007
CS 117-1981
CS 260-2007
CS 243-2003 (acidity regulator or preservative only; use as a preservative is restricted to flavoured fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
404 Calcium alginate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 323R-2017
CS 275-1973
CS 273-1968
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 119-1981 (for use in packing media only)
CS 256-2007
CS 117-1981
CS 260-2007
CS 221-2001
302 Calcium ascorbate
CS 306-2011
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 117-1981
CS 260-2007
CS 291-2010
CS 323R-2017
CS 275-1973
170(i) Calcium carbonate
CS 281-1971
CS 319-2015
CS 291-2010
CS 87-1981
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards)
CS 323R-2017
CS 282-1971
CS 273-1968
CS 309R-2011
CS 105-1981
CS 256-2007
CS 249-2006
CS 283-1978
CS 221-2001
CS 327-2017 (anticaking agents in ground cumin only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 251-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 243-2003 (stabilizer only)
CS 252-2006
CS 141-1983
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 306-2011
CS 290-1995
CS 260-2007
CS 250-2006
509 Calcium chloride
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 281-1971
CS 251-2006
CS 243-2003 (stabilizer or thickener only)
CS 319-2015 (canned mangoes only)
CS 252-2006
CS 207-1999
CS 323R-2017
CS 282-1971
CS 306-2011
CS 256-2007
CS 117-1981
CS 260-2007
CS 250-2006
623 Calcium di-L-glutamate
CS 243-2003
CS 306-2011
CS 256-2007
CS 117-1981
578 Calcium gluconate
CS 319-2015
CS 57-1981
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 323R-2017
CS 273-1968
CS 275-1973
CS 309R-2011
CS 306-2011
CS 117-1981
CS 260-2007
CS 243-2003 (acidity regulator only)
CS 13-1981
526 Calcium hydroxide
CS 319-2015
CS 253-2006
CS 141-1983
CS 291-2010
CS 87-1981
CS 323R-2017
CS 309R-2011
CS 306-2011
CS 105-1981
CS 290-1995
CS 256-2007
CS 117-1981
CS 260-2007
CS 243-2003 (acidity regulator only)
327 Calcium lactate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 319-2015
CS 253-2006
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 323R-2017
CS 273-1968
CS 275-1973
CS 309R-2011
CS 306-2011
CS 290-1995
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 243-2003 (acidity regulator only)
352(ii) Calcium malate, D, L-
CS 319-2015
CS 302-2011
CS 243-2003
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 323R-2017
CS 273-1968
CS 275-1973
CS 306-2011
CS 309R-2011
CS 256-2007
CS 117-1981
CS 260-2007
529 Calcium oxide
CS 319-2015
CS 243-2003
CS 291-2010
CS 323R-2017
CS 309R-2011
CS 306-2011
CS 256-2007
CS 117-1981
CS 249-2006
CS 260-2007
282 Calcium propionate
CS 262-2006 (see functional class table in CXS 262-2006)
CS 291-2010
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 306-2011
CS 256-2007
CS 117-1981
CS 260-2007
CS 221-2001
552 Calcium silicate
CS 251-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
516 Calcium sulfate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 319-2015
CS 291-2010
CS 323R-2017
CS 309R-2011
CS 306-2011
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 243-2003 (acidity regulator only)
150a Caramel I – plain caramel
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
CS 256-2007
CS 117-1981
CS 249-2006
CS 243-2003
CS 260-2007
1100(vi) Carbohydrase from Bacillus licheniformis
290 Carbon dioxide
CS 306-2011
CS 221-2001 (for whipped products only)
CS 256-2007
CS 117-1981
CS 260-2007
CS 243-2003 (carbonating agent in flavoured products, or as a carbonating agent only in drinks based on fermented milks)
CS 291-2010
CG 95-2022
CS 275-1973
410 Carob bean gum
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 262-2006 (for use in cheese mass only)
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 323R-2017
CS 275-1973
CS 273-1968
CS 309R-2011
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 221-2001
407 Carrageenan
CS 281-1971
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 97-1981
CS 282-1971
CS 273-1968
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 256-2007
CS 249-2006
CS 96-1981
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 252-2006
CS 262-2006 (for use in cheese mass only)
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 306-2011
CS 119-1981 (for use in packing media only)
CS 117-1981
CS 260-2007
CS 250-2006
427 Cassia gum
CS 309R-2011
CS 306-2011
CS 243-2003 (emulsifier only)
CS 256-2007
CS 117-1981
140 Chlorophylls
CS 263-1966, CS 264-1966 (for use in cheese mass only for these standards)
CS 243-2003
CS 262-2006 (for use in cheese mass only)
CS 262-2006 (see functional class table in CXS 262-2006)
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
CS 256-2007
CS 117-1981
CS 283-1978 (for green marbled cheeses only)
CS 260-2007
CS 221-2001
330 Citric acid
CS 319-2015
CS 57-1981
CS 291-2010
CS 87-1981
CS 323R-2017
CS 273-1968
CS 119-1981
CS 94-1981
CS 309R-2011
CS 105-1981
CS 256-2007
CS 249-2006
CS 221-2001
CG 95-2022
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 37-1991
CS 302-2011
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 141-1983
CS 262-2006 (for use in cheese mass only)
CS 90-1981
CS 275-1973
CS 70-1981
CS 306-2011
CS 117-1981
CS 260-2007
CS 243-2003 (acidity regulator only)
CS 13-1981
472c Citric and fatty acid esters of glycerol
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer only)
CS 319-2015 (canned mangoes only)
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
CS 291-2010
CS 323R-2017
CS 275-1973
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 256-2007
CS 117-1981
CS 260-2007
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
CS 306-2011
CS 256-2007
CS 302-2011
CS 117-1981
CS 243-2003
CS 260-2007
CS 323R-2017
424 Curdlan
CS 306-2011
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 117-1981
CS 249-2006
CS 260-2007
CS 323R-2017
457 Cyclodextrin, alpha-
CS 306-2011
CS 256-2007
CS 117-1981
458 Cyclodextrin, gamma-
CS 306-2011
CS 256-2007
CS 117-1981
1504(i) Cyclotetraglucose
1504(ii) Cyclotetraglucose syrup
1400 Dextrins, roasted starch
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 273-1968
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 309R-2011
CS 105-1981
CS 256-2007
CS 117-1981
CS 260-2007
CS 221-2001
628 Dipotassium 5'-guanylate
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 117-1981
CS 243-2003
CS 260-2007
CS 323R-2017
627 Disodium 5'-guanylate
CS 98-1981
CS 302-2011
CS 243-2003
CS 323R-2017
CS 97-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 117-1981
CS 249-2006
CS 96-1981
CS 260-2007
CS 89-1981
631 Disodium 5'-inosinate
CS 98-1981
CS 302-2011
CS 243-2003
CS 323R-2017
CS 97-1981
CS 306-2011
CS 256-2007
CS 117-1981
CS 249-2006
CS 96-1981
CS 260-2007
CS 89-1981
635 Disodium 5'-ribonucleotides
CS 306-2011
CS 256-2007
CS 117-1981
CS 249-2006
CS 243-2003
CS 260-2007
CS 323R-2017
1412 Distarch phosphate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 273-1968
CS 275-1973
CS 70-1981
CS 119-1981
CS 94-1981
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 221-2001
315 Erythorbic Acid (Isoascorbic acid)
CS 98-1981
CS 319-2015 (canned mangoes only)
CS 291-2010
CS 323R-2017
CS 97-1981
CS 306-2011
CS 256-2007
CS 88-1981
CS 96-1981
CS 117-1981
CS 260-2007
CS 89-1981
968 Erythritol
CS 306-2011
CS 256-2007
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 117-1981
462 Ethyl cellulose
CS 306-2011
CS 256-2007
CS 117-1981
467 Ethyl hydroxyethyl cellulose
CS 309R-2011
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 117-1981
297 Fumaric acid
CS 306-2011
CS 309R-2011
CS 256-2007
CS 319-2015
CS 117-1981
CS 243-2003
CS 291-2010
418(i) Gellan gum
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 105-1981
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
575 Glucono delta-lactone
CS 98-1981
CS 319-2015
CS 57-1981
CS 291-2010
CS 323R-2017
CS 273-1968
CS 309R-2011
CS 208-1999
CS 256-2007
CS 221-2001
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 262-2006 (for use in cheese mass only)
CS 275-1973
CS 306-2011
CS 117-1981
CS 260-2007
CS 243-2003 (acidity regulator only)
CS 13-1981
CS 89-1981
1102 Glucose oxidase
CS 306-2011
CS 291-2010
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 117-1981
620 Glutamic acid, L(+)-
CS 306-2011
CS 256-2007
CS 117-1981
CS 249-2006
CS 243-2003
CS 260-2007
CS 323R-2017
422 Glycerol
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 117-1981
CS 87-1981
CS 323R-2017
626 Guanylic acid, 5'-
CS 243-2003
CS 306-2011
CS 256-2007
CS 117-1981
412 Guar gum
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 273-1968
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 256-2007
CS 249-2006
CS 221-2001
CS 327-2017 (anticaking agents in ground cumin only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 262-2006 (for use in cheese mass only)
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 306-2011
CS 119-1981 (for use in packing media only)
CS 117-1981
CS 260-2007
414 Gum arabic (Acacia gum)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 87-1981
CS 323R-2017
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 105-1981
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
419 Gum ghatti
CS 296-2009
CS 243-2003
CS 323R-2017
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 309R-2011
CS 306-2011
CS 256-2007
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 117-1981
CS 260-2007
507 Hydrochloric acid
CS 98-1981
CS 319-2015
CS 57-1981
CS 243-2003
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 323R-2017
CS 273-1968
CS 275-1973
CS 309R-2011
CS 306-2011
CS 256-2007
CS 260-2007
CS 221-2001
CS 13-1981
463 Hydroxypropyl cellulose
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 309R-2011
CS 256-2007
CS 117-1981
CS 260-2007
CS 323R-2017
1442 Hydroxypropyl distarch phosphate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 323R-2017
CS 70-1981
CS 275-1973
CS 273-1968
CS 119-1981
CS 94-1981
CS 309R-2011
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 249-2006
CS 260-2007
CS 221-2001
CS 327-2017 (anticaking agents in ground cumin only)
464 Hydroxypropyl methyl cellulose
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 256-2007
CS 243-2003 (emulsifier, stabilizer or thickener only)
CS 117-1981
CS 260-2007
CS 323R-2017
1440 Hydroxypropyl starch
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 273-1968
CS 275-1973
CS 70-1981
CS 119-1981
CS 94-1981
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 221-2001
630 Inosinic acid, 5'-
CS 306-2011
CS 256-2007
CS 302-2011
CS 117-1981
CS 243-2003
CS 260-2007
CS 323R-2017
953 Isomalt (Hydrogenated isomaltulose)
CS 306-2011
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 260-2007
CS 87-1981
CS 327-2017 (anticaking agents in ground cumin only)
CS 323R-2017
416 Karaya gum
CS 243-2003 (stabilizer or thickener only)
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 275-1973
CS 273-1968
CS 309R-2011
CS 306-2011
CS 105-1981
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 221-2001
425 Konjac flour
CS 309R-2011
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 117-1981
270 Lactic acid, L-, D- and DL-
CS 319-2015
CS 291-2010
CS 323R-2017
CS 273-1968
CS 94-1981
CS 119-1981
CS 309R-2011
CS 208-1999
CS 256-2007
CS 249-2006
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003
CS 262-2006 (for use in cheese mass only)
CS 70-1981
CS 275-1973
CS 306-2011
CS 117-1981
CS 260-2007
472b Lactic and fatty acid esters of glycerol
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 243-2003 (stabilizer only)
CS 256-2007
CS 117-1981
CS 260-2007
CS 275-1973
966 Lactitol
CS 309R-2011
CS 306-2011
CS 105-1981
CS 256-2007
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 117-1981
CS 260-2007
CS 87-1981
CS 323R-2017
322(i) Lecithin
CS 281-1971
CS 291-2010
CS 87-1981
CS 323R-2017
CS 282-1971
CS 309R-2011
CS 243-2003 (emulsifier only)
CS 105-1981
CS 256-2007
CS 249-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 251-2006
CS 319-2015 (canned mangoes only)
CS 252-2006
CS 141-1983
CG 95-2022 (For use at 5000 mg/kg as emulsifier)
CS 207-1999
CS 275-1973
CS 306-2011
CS 290-1995
CS 117-1981
CS 260-2007
CS 250-2006
322(ii) Lecithin, partially hydrolysed
CS 281-1971
CS 66-1981
CS 291-2010
CS 87-1981
CS 323R-2017
CS 282-1971
CS 309R-2011
CS 243-2003 (emulsifier only)
CS 105-1981
CS 256-2007
CS 249-2006
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 319-2015 (canned mangoes only)
CS 141-1983
CS 207-1999
CS 306-2011
CS 290-1995
CS 117-1981
CS 260-2007
1104 Lipases
CS 306-2011
CS 256-2007
CS 117-1981
161b(iii) Lutein esters from Tagetes erecta
CS 306-2011
CS 87-1981 (for use in surface decoration only)
CS 256-2007
CS 117-1981
CS 243-2003
CS 260-2007
160d(iii) Lycopene, Blakeslea trispora
CS 243-2003
CS 306-2011
CS 319-2015 (special holiday pack canned pears only)
CS 256-2007
CS 117-1981
160d(i) Lycopene, synthetic
CS 306-2011
CS 319-2015 (special holiday pack canned pears only)
CS 256-2007
CS 117-1981
CS 243-2003
CS 260-2007
CS 306-2011 (at 390 mg/kg)
160d(ii) Lycopene, tomato
CS 243-2003
CS 306-2011
CS 319-2015 (special holiday pack canned pears only)
CS 256-2007
CS 117-1981
504(i) Magnesium carbonate
CS 319-2015
CS 291-2010
CS 87-1981
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards)
CS 323R-2017
CS 273-1968
CS 309R-2011
CS 105-1981
CS 256-2007
CS 283-1978
CS 327-2017 (anticaking agents in ground cumin only)
CS 251-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 141-1983
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 306-2011
CS 290-1995
CS 260-2007
CS 243-2003 (acidity regulator only)
511 Magnesium chloride
CS 243-2003 (stabilizer only)
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 117-1981
625 Magnesium di-L-glutamate
CS 243-2003
CS 306-2011
CS 256-2007
CS 117-1981
580 Magnesium gluconate
CS 319-2015
CS 57-1981
CS 291-2010
CS 323R-2017
CS 309R-2011
CS 306-2011
CS 256-2007
CS 117-1981
CS 243-2003 (acidity regulator or flavour enhancer only)
CS 260-2007
CS 13-1981
528 Magnesium hydroxide
CS 319-2015
CS 141-1983
CS 291-2010
CS 87-1981
CS 323R-2017
CS 309R-2011
CS 306-2011
CS 290-1995
CS 105-1981
CS 256-2007
CS 117-1981
CS 260-2007
CS 243-2003 (acidity regulator only)
504(ii) Magnesium hydroxide carbonate
CS 117-1981 (anticaking agents in dehydrated products only)
CS 319-2015
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 323R-2017
CS 275-1973
CS 273-1968
CS 309R-2011
CS 306-2011
CS 290-1995
CS 256-2007
CS 260-2007
CS 283-1978
CS 327-2017 (anticaking agents in ground cumin only)
CS 243-2003 (acidity regulator only)
329 Magnesium lactate, DL-
CS 319-2015
CS 253-2006
CS 291-2010
CS 323R-2017
CS 309R-2011
CS 306-2011
CS 290-1995
CS 256-2007
CS 117-1981
CS 260-2007
CS 243-2003 (acidity regulator only)
530 Magnesium oxide
CS 251-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 319-2015
CS 141-1983
CS 291-2010
CS 87-1981
CS 323R-2017
CS 309R-2011
CS 306-2011
CS 105-1981
CS 256-2007
CS 260-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 243-2003 (acidity regulator only)
553(i) Magnesium silicate, synthetic
CS 251-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
470(iii) Magnesium stearate
CS 309R-2011
CS 306-2011
CS 243-2003 (emulsifier only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
518 Magnesium sulfate
CS 306-2011
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 117-1981
296 Malic acid, DL-
CS 302-2011
CS 319-2015
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 323R-2017
CS 273-1968
CS 275-1973
CS 309R-2011
CS 306-2011
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 221-2001
CS 243-2003 (acidity regulator only)
965(i) Maltitol
CS 309R-2011
CS 306-2011
CS 105-1981
CS 256-2007
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 117-1981
CS 260-2007
CS 87-1981
CS 323R-2017
965(ii) Maltitol syrup
CS 309R-2011
CS 306-2011
CS 105-1981
CS 256-2007
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 117-1981
CS 260-2007
CS 87-1981
CS 323R-2017
421 Mannitol
CS 306-2011
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CG 95-2022 (For use at 10 mg/kg as carrier), (For use in vitamin B12 dry rubbing, 0.1% only)
CS 260-2007
CS 87-1981
CS 323R-2017
1205 Methacrylate copolymer, basic (BMC)
CS 117-1981
461 Methyl cellulose
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 309R-2011
CS 256-2007
CS 117-1981
CS 260-2007
CS 323R-2017
465 Methyl ethyl cellulose
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 253-2006 (see functional class table and footnote)
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 309R-2011
CS 256-2007
CS 117-1981
CS 260-2007
CS 323R-2017
460(i) Microcrystalline cellulose (Cellulose gel)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 323R-2017
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 309R-2011
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 263-1966, CS 264-1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272-1968 (for surface treatment only, of sliced, cut, shredded or grated cheese for these cheese standards)
CS 256-2007
CS 260-2007
CS 221-2001
CS 327-2017 (anticaking agents in ground cumin only)
471 Mono- and di-glycerides of fatty acids
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 251-2006
CS 243-2003 (stabilizer or thickener only)
CS 141-1983
CS 87-1981
CS 207-1999
CS 275-1973
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 290-1995
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
624 Monoammonium L-glutamate
CS 243-2003
CS 306-2011
CS 256-2007
CS 117-1981
622 Monopotassium L-glutamate
CS 243-2003
CS 306-2011
CS 256-2007
CS 117-1981
621 Monosodium L-glutamate
CS 98-1981
CS 302-2011
CS 243-2003
CS 90-1981
CS 323R-2017
CS 97-1981
CS 306-2011
CS 249-2006
CS 96-1981
CS 117-1981
CS 260-2007
CS 89-1981
1410 Monostarch phosphate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 70-1981
CS 275-1973
CS 273-1968
CS 119-1981
CS 94-1981
CS 309R-2011
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 221-2001
941 Nitrogen
CS 221-2001 (for whipped products only)
CS 256-2007
CS 117-1981
CS 243-2003 (packaging gas only)
CG 95-2022
CS 275-1973
942 Nitrous oxide
CS 306-2011
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 117-1981
CS 291-2010
CS 243-2003 (packaging gas only)
423 Octenyl succinic acid (OSA) modified gum arabic
CS 243-2003
CS 309R-2011
CS 256-2007
CS 254-2007
CS 13-1981
1404 Oxidized starch
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 273-1968
CS 70-1981
CS 275-1973
CS 119-1981
CS 94-1981
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 306-2011
CS 105-1981
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 221-2001
1101(ii) Papain
CS 306-2011
CS 256-2007
CS 117-1981
440 Pectins
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 262-2006 (for use in cheese mass only)
CS 87-1981
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 323R-2017
CS 273-1968
CS 309R-2011
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 119-1981 (for use in packing media only)
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 221-2001
1413 Phosphated distarch phosphate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 70-1981
CS 275-1973
CS 273-1968
CS 119-1981
CS 94-1981
CS 309R-2011
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 221-2001
1200 Polydextroses
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 105-1981
CS 256-2007
CS 117-1981
CS 260-2007
CS 87-1981
CS 323R-2017
964 Polyglycitol syrup
CS 306-2011
CS 117-1981
CS 243-2003 (limited to milk- and milk derivative-based products energy reduced or with no added sugar)
1202 Polyvinylpyrrolidone, insoluble
CS 256-2007
CS 117-1981
632 Potassium 5’-inosinate
CS 243-2003
CS 306-2011
CS 256-2007
CS 117-1981
261(i) Potassium acetate
CS 319-2015
CS 243-2003 (acidity regulator or preservative; use as a preservative is restricted to flavoured fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 323R-2017
CS 273-1968
CS 275-1973
CS 309R-2011
CS 306-2011
CS 290-1995
CS 256-2007
CS 117-1981
CS 260-2007
402 Potassium alginate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 323R-2017
CS 97-1981
CS 275-1973
CS 273-1968
CS 309R-2011
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 119-1981 (for use in packing media only)
CS 256-2007
CS 96-1981
CS 117-1981
CS 260-2007
CS 221-2001
501(i) Potassium carbonate
CS 281-1971
CS 319-2015
CS 291-2010
CS 87-1981
CS 323R-2017
CS 282-1971
CS 273-1968
CS 309R-2011
CS 105-1981
CS 256-2007
CS 249-2006
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 251-2006
CS 252-2006
CS 141-1983
CS 262-2006 (for use in cheese mass only)
CS 207-1999
CS 275-1973
CS 306-2011
CS 290-1995
CS 117-1981
CS 260-2007
CS 250-2006
CS 243-2003 (acidity regulator only)
508 Potassium chloride
CS 281-1971
CS 243-2003 (stabilizer or thickener only)
CS 98-1981
CS 323R-2017
CS 97-1981
CS 282-1971
CS 256-2007
CS 249-2006
CS 88-1981
CS 96-1981
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 251-2006
CS 319-2015 (canned mangoes only)
CS 252-2006
CS 207-1999
CS 306-2011
CS 117-1981
CS 260-2007
CS 250-2006
CS 89-1981
332(i) Potassium dihydrogen citrate
CS 281-1971
CS 319-2015
CS 57-1981
CS 291-2010
CS 323R-2017
CS 273-1968
CS 282-1971
CS 309R-2011
CS 256-2007
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 251-2006
CS 302-2011
CS 252-2006
CS 262-2006 (for use in cheese mass only)
CS 207-1999
CS 275-1973
CS 306-2011
CS 290-1995
CS 117-1981
CS 260-2007
CS 250-2006
CS 243-2003 (acidity regulator only)
CS 13-1981
577 Potassium gluconate
CS 319-2015
CS 57-1981
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 323R-2017
CS 273-1968
CS 275-1973
CS 309R-2011
CS 306-2011
CS 256-2007
CS 117-1981
CS 260-2007
CS 243-2003 (acidity regulator only)
CS 13-1981
501(ii) Potassium hydrogen carbonate
CS 281-1971
CS 319-2015
CS 291-2010
CS 87-1981
CS 323R-2017
CS 282-1971
CS 273-1968
CS 309R-2011
CS 105-1981
CS 256-2007
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 251-2006
CS 252-2006
CS 141-1983
CS 262-2006 (for use in cheese mass only)
CS 207-1999
CS 275-1973
CS 306-2011
CS 290-1995
CS 117-1981
CS 260-2007
CS 250-2006
CS 243-2003 (acidity regulator only)
525 Potassium hydroxide
CS 319-2015
CS 141-1983
CS 243-2003
CS 291-2010
CS 87-1981
CS 323R-2017
CS 309R-2011
CS 306-2011
CS 105-1981
CS 290-1995
CS 256-2007
CS 117-1981
CS 260-2007
326 Potassium lactate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 319-2015
CS 253-2006
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 323R-2017
CS 273-1968
CS 275-1973
CS 306-2011
CS 309R-2011
CS 243-2003 (acidity regulator or emulsifier only)
CS 290-1995
CS 256-2007
CS 117-1981
CS 260-2007
283 Potassium propionate
CS 291-2010
CS 262-2006 (see functional class table in CXS 262-2006)
CS 243-2003 (restricted to fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 275-1973
CS 273-1968
CS 306-2011
CS 256-2007
CS 117-1981
CS 260-2007
CS 221-2001
515(i) Potassium sulfate
CS 319-2015
CS 57-1981
CS 243-2003
CS 291-2010
CS 323R-2017
CS 306-2011
CS 309R-2011
CS 256-2007
CS 117-1981
CS 260-2007
CS 13-1981
460(ii) Powdered cellulose
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 323R-2017
CS 283-1978 (for use in sliced, cut, shredded or grated cheese only)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 306-2011
CS 263-1966, CS 264-1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272-1968 (for surface treatment only, of sliced, cut, shredded or grated cheese for these cheese standards)
CS 105-1981
CS 256-2007
CS 260-2007
CS 221-2001
CS 327-2017 (anticaking agents in ground cumin only)
407a Processed eucheuma seaweed (PES)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 252-2006
CS 262-2006 (for use in cheese mass only)
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 323R-2017
CS 275-1973
CS 273-1968
CS 309R-2011
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 119-1981 (for use in packing media only)
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 250-2006
280 Propionic acid
CS 291-2010
CS 262-2006 (see functional class table in CXS 262-2006)
CS 243-2003 (restricted to fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 273-1968
CS 275-1973
CS 306-2011
CS 256-2007
CS 117-1981
CS 260-2007
CS 221-2001
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 309R-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 243-2003 (stabilizer only)
CS 256-2007
CS 260-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 275-1973
470(ii) Salts of oleic acid with calcium, potassium and sodium
CS 309R-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 243-2003 (stabilizer only)
CS 256-2007
CS 260-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 275-1973
551 Silicon dioxide, amorphous
CS 251-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 260-2007
CS 327-2017 (anticaking agents in ground cumin only)
350(ii) Sodium DL-malate
CS 319-2015
CS 302-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 323R-2017
CS 275-1973
CS 273-1968
CS 309R-2011
CS 306-2011
CS 256-2007
CS 117-1981
CS 249-2006
CS 260-2007
262(i) Sodium acetate
CS 319-2015
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 323R-2017
CS 273-1968
CS 275-1973
CS 309R-2011
CS 306-2011
CS 290-1995
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 243-2003 (acidity regulator or preservative only; use as a preservative is restricted to flavoured fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
401 Sodium alginate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 323R-2017
CS 97-1981
CS 275-1973
CS 273-1968
CS 309R-2011
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 119-1981 (for use in packing media only)
CS 256-2007
CS 249-2006
CS 96-1981
CS 117-1981
CS 260-2007
CS 221-2001
301 Sodium ascorbate
CS 251-2006
CS 98-1981
CS 319-2015 (canned mangoes only)
CS 291-2010
CS 323R-2017
CS 275-1973
CS 97-1981
CS 306-2011
CS 256-2007
CS 88-1981
CS 96-1981
CS 117-1981
CS 260-2007
CS 89-1981
500(i) Sodium carbonate
CS 281-1971
CS 319-2015
CS 291-2010
CS 87-1981
CS 323R-2017
CS 273-1968
CS 282-1971
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 105-1981
CS 256-2007
CS 249-2006
CS 221-2001
CS 327-2017 (anticaking agents in ground cumin only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 251-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 252-2006
CS 141-1983
CS 262-2006 (for use in cheese mass only)
CS 207-1999
CS 275-1973
CS 306-2011
CS 290-1995
CS 260-2007
CS 250-2006
CS 243-2003 (acidity regulator only)
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 105-1981
CS 256-2007
CS 249-2006
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 319-2015 (canned mangoes only)
CS 302-2011
CS 262-2006 (for use in cheese mass only)
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 275-1973
CS 306-2011
CS 119-1981 (for use in packing media only)
CS 117-1981
CS 260-2007
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)
CS 243-2003
CS 306-2011
CS 256-2007
CS 117-1981
331(i) Sodium dihydrogen citrate
CS 281-1971
CS 98-1981
CS 319-2015
CS 57-1981
CS 291-2010
CS 323R-2017
CS 282-1971
CS 273-1968
CS 97-1981
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 243-2003 (acidity regulator or emulsifier only)
CS 256-2007
CS 96-1981
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 251-2006
CS 302-2011
CS 252-2006
CS 262-2006 (for use in cheese mass only)
CS 207-1999
CS 275-1973
CS 306-2011
CS 290-1995
CS 117-1981
CS 260-2007
CS 250-2006
CS 89-1981
CS 13-1981
316 Sodium erythorbate (Sodium isoascorbate)
CS 98-1981
CS 291-2010
CS 323R-2017
CS 97-1981
CS 306-2011
CS 256-2007
CS 88-1981
CS 96-1981
CS 117-1981
CS 260-2007
CS 89-1981
365 Sodium fumarates
CS 319-2015
CS 243-2003
CS 291-2010
CS 323R-2017
CS 309R-2011
CS 306-2011
CS 256-2007
CS 117-1981
CS 249-2006
CS 260-2007
576 Sodium gluconate
CS 306-2011
CS 256-2007
CS 117-1981
CS 260-2007
CS 221-2001
CS 323R-2017
350(i) Sodium hydrogen DL-malate
CS 98-1981
CS 319-2015
CS 302-2011
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 323R-2017
CS 275-1973
CS 273-1968
CS 309R-2011
CS 306-2011
CS 256-2007
CS 260-2007
CS 243-2003 (acidity regulator only)
500(ii) Sodium hydrogen carbonate
CS 281-1971
CS 319-2015
CS 291-2010
CS 87-1981
CS 323R-2017
CS 282-1971
CS 273-1968
CS 309R-2011
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 256-2007
CS 249-2006
CS 221-2001
CS 327-2017 (anticaking agents in ground cumin only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 251-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 252-2006
CS 141-1983
CS 262-2006 (for use in cheese mass only)
CS 207-1999
CS 275-1973
CS 306-2011
CS 290-1995
CS 260-2007
CS 250-2006
CS 243-2003 (acidity regulator only)
514(ii) Sodium hydrogen sulfate
CS 309R-2011
CS 306-2011
CS 256-2007
CS 319-2015
CS 117-1981
CS 243-2003
CS 291-2010
524 Sodium hydroxide
CS 319-2015
CS 141-1983
CS 243-2003
CS 291-2010
CS 87-1981
CS 323R-2017
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 306-2011
CS 105-1981
CS 290-1995
CS 256-2007
CS 117-1981
CS 260-2007
325 Sodium lactate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 302-2011
CS 319-2015
CS 253-2006
CS 262-2006 (for use in cheese mass only)
CS 291-2010
CS 323R-2017
CS 273-1968
CS 275-1973
CS 309R-2011
CS 306-2011
CS 243-2003 (acidity regulator or emulsifier only)
CS 290-1995
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
281 Sodium propionate
CS 291-2010
CS 262-2006 (see functional class table in CXS 262-2006)
CS 243-2003 (restricted to fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation)
CS 275-1973
CS 273-1968
CS 306-2011
CS 256-2007
CS 117-1981
CS 260-2007
CS 221-2001
500(iii) Sodium sesquicarbonate
CS 281-1971
CS 319-2015
CS 291-2010
CS 323R-2017
CS 282-1971
CS 273-1968
CS 309R-2011
CS 256-2007
CS 221-2001
CS 327-2017 (anticaking agents in ground cumin only)
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 251-2006
CS 117-1981 (anticaking agents in dehydrated products only)
CS 252-2006
CS 253-2006
CS 262-2006 (for use in cheese mass only)
CS 207-1999
CS 275-1973
CS 306-2011
CS 290-1995
CS 260-2007
CS 250-2006
CS 243-2003 (acidity regulator only)
514(i) Sodium sulfate
CS 319-2015
CS 57-1981
CS 291-2010
CS 323R-2017
CS 309R-2011
CS 306-2011
CS 256-2007
CS 117-1981
CS 260-2007
CS 13-1981
420(i) Sorbitol
CS 306-2011
CS 105-1981
CS 256-2007
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 249-2006
CS 117-1981
CS 260-2007
CS 87-1981
CS 323R-2017
420(ii) Sorbitol syrup
CS 306-2011
CS 105-1981
CS 256-2007
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 249-2006
CS 117-1981
CS 260-2007
CS 87-1981
CS 323R-2017
134 Spirulina Extract
CS 243-2003
CS 306-2011
CS 256-2007
CS 117-1981
1420 Starch acetate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 70-1981
CS 275-1973
CS 273-1968
CS 119-1981
CS 94-1981
CS 309R-2011
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 221-2001
1450 Starch sodium octenyl succinate
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 309R-2011
CS 306-2011
CS 243-2003 (stabilizer or thickener only)
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 323R-2017
1405 Starches, enzyme treated
CS 243-2003 (stabilizer or thickener only)
CS 323R-2017
CS 275-1973
CS 273-1968
CS 309R-2011
CS 306-2011
CS 253-2006 (see functional class table and footnote)
CS 105-1981
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 221-2001
553(iii) Talc
CS 306-2011
CS 251-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 323R-2017
437 Tamarind seed polysaccharide
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 273-1968 (in cheese mass only)
CS 288-1976
CS 296-2009
CS 115-1981
CS 243-2003
CS 323R-2017
CS 94-1981
CS 119-1981
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 309R-2011
CS 306-2011
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 275-1973 (in cheese mass only)
417 Tara gum
CS 243-2003 (stabilizer or thickener only)
CS 262-2006 (for use in cheese mass only)
CS 323R-2017
CS 275-1973
CS 273-1968
CS 306-2011
CS 105-1981
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 221-2001
957 Thaumatin
CS 306-2011
CS 105-1981
CS 256-2007
CS 117-1981
CS 260-2007
CS 87-1981
CS 323R-2017
171 Titanium dioxide
CS 243-2003
CS 262-2006 (for use in cheese mass only)
CS 262-2006 (see functional class table in CXS 262-2006)
CS 272-1968 (for use in cheese mass only for these standards)
CS 275-1973
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
CS 256-2007
CS 117-1981
CS 260-2007
CS 221-2001
CS 283-1978
413 Tragacanth gum
CS 243-2003 (stabilizer or thickener only)
CS 262-2006 (for use in cheese mass only)
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 323R-2017
CS 273-1968
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 105-1981
CS 256-2007
CS 117-1981
CS 260-2007
CS 221-2001
1518 Triacetin
CS 309R-2011
CS 243-2003 (emulsifier only)
CS 256-2007
CS 117-1981
380 Triammonium citrate
CS 319-2015
CS 57-1981
CS 243-2003
CS 291-2010
CS 323R-2017
CS 309R-2011
CS 306-2011
CS 290-1995
CS 256-2007
CS 117-1981
CS 260-2007
CS 13-1981
333(iii) Tricalcium citrate
CS 281-1971
CS 319-2015
CS 57-1981
CS 291-2010
CS 323R-2017
CS 282-1971
CS 273-1968
CS 309R-2011
CS 256-2007
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 252-2006
CS 262-2006 (for use in cheese mass only)
CS 275-1973
CS 306-2011
CS 290-1995
CS 117-1981
CS 260-2007
CS 250-2006
CS 243-2003 (acidity regulator only)
CS 13-1981
332(ii) Tripotassium citrate
CS 281-1971
CS 319-2015
CS 57-1981
CS 291-2010
CS 323R-2017
CS 282-1971
CS 309R-2011
CS 256-2007
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 251-2006
CS 302-2011
CS 252-2006
CS 207-1999
CS 306-2011
CS 290-1995
CS 117-1981
CS 260-2007
CS 250-2006
CS 243-2003 (acidity regulator only)
CS 13-1981
331(iii) Trisodium citrate
CS 281-1971
CS 98-1981
CS 319-2015
CS 57-1981
CS 291-2010
CS 323R-2017
CS 97-1981
CS 282-1971
CS 309R-2011
CS 256-2007
CS 249-2006
CS 96-1981
CS 221-2001
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 251-2006
CS 243-2003 (stabilizer only)
CS 302-2011
CS 252-2006
CS 207-1999
CS 306-2011
CS 290-1995
CS 117-1981
CS 260-2007
CS 250-2006
CS 89-1981
CS 13-1981
415 Xanthan gum
CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only)
CS 243-2003 (stabilizer or thickener only)
CS 262-2006 (for use in cheese mass only)
CS 94-1981 (for use in packing media only)
CS 70-1981 (for use in packing media only)
CS 323R-2017
CS 273-1968
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 105-1981
CS 256-2007
CS 249-2006
CS 117-1981
CS 260-2007
CS 221-2001
967 Xylitol
CS 306-2011
CS 309R-2011
CS 105-1981
CS 256-2007
CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
CS 117-1981
CS 260-2007
CS 87-1981
CS 323R-2017

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

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