GSFA Online Food Category 04.1.2.5

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GSFA Online Updated up to the 48th Session of the Codex Alimentarius Commission (2025)

Food Category Details

Food Category Hierarchy

Jams, jellies, marmelades (04.1.2.5)

Description:Jams, preserves and conserves are thick, spreadable products prepared by boiling whole fruit or pieces of fruit, fruit pulp or puree, with or without fruit juice or concentrated fruit juice, and sugar to thicken, and to which pectin and fruit pieces may be added. Jelly is a clear spreadable product prepared similarly to jam, except that it is has a smoother consistency and does not contain fruit pieces. Marmelade is a thick spreadable fruit slurry prepared from whole fruit, fruit pulp or puree (usually citrus), and boiled with sugar to thicken, to which pectin and fruit pieces and fruit peel pieces may be added.1,2 Includes dietetic counterparts made with non-nutritive high-intensity sweeteners. Examples include: orange marmelade, grape jelly, and strawberry jam.

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 04.1.2.5
INS No. Food Additive or Group Max Level Notes Defined In
160c(ii) Paprika extract 50 mg/kg Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009). Note XS296 On a total carotenoid basis. Note 39 04.1.2.5
950 Acesulfame potassium 1,000 mg/kg Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. This limitation may not apply to the appropriate use as a flavour enhancer. Note 478 If used in combination with aspartame-acesulfame salt (INS 962), the combined maximum use level, expressed as acesulfame potassium, should not exceed this level. Note 188 04.1.2.5
969 Advantame 10 mg/kg Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009). Note XS296 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. This limitation may not apply to the appropriate use as a flavour enhancer. Note 478 04.1.2.5
129 Allura red AC 100 mg/kg 04.1.2.5
123 Amaranth 100 mg/kg Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009). Note XS296 04.1.2.5
160b(i) Annatto extracts, bixin-based 20 mg/kg Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009). Note XS296 As bixin. Note 8 04.1.2.5
160b(ii) Annatto extracts, norbixin-based 20 mg/kg Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009). Note XS296 As norbixin. Note 185 04.1.2.5
951 Aspartame 1,000 mg/kg If used in combination with aspartame-acesulfame salt (INS 962), the combined maximum use level, expressed as aspartame, should not exceed this level. Note 191 Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. This limitation may not apply to the appropriate use as a flavour enhancer. Note 478 04.1.2.5
962 Aspartame-acesulfame salt 1,000 mg/kg Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note 477 As aspartame equivalents (the reported maximum level can be converted to an aspartame-acesulfame salt basis by dividing by 0.64). Combined use of aspartame-acesulfame salt with individual aspartame or acesulfame potassium should not exceed the individual maximum levels for aspartame or acesulfame potassium (the reported maximum level can be converted to acesulfame potassium equivalents by multiplying by 0.68). Note 119 04.1.2.5
122 Azorubine (Carmoisine) 200 mg/kg Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009). Note XS296 04.1.2.5
BENZOATES 1,000 mg/kg As benzoic acid. Note 13 04.1.2.5
151 Brilliant black (Black PN) 200 mg/kg Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009). Note XS296 04.1.2.5
133 Brilliant blue FCF 200 mg/kg Except for use at 100 mg/kg in products conforming to the Standard for jams, jellies and marmalades (CXS 296-2009). Note 679 04.1.2.5
155 Brown HT 200 mg/kg Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009). Note XS296 04.1.2.5
CAROTENES, BETA- 15 mg/kg Expressed as beta-Carotene. Note 341 Singly or in combination: Beta-Carotenes (beta-carotenes, synthetic (INS 160a(i)), beta-carotenes, Blakeslea trispora (INS 160a(iii)), beta-Carotene-Rich Extract from Dunaliella salina (INS 160a(iv)) and beta-carotenes, vegetable (INS 160a(ii)). Note 344 04.1.2.5
CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES 200 mg/kg 04.1.2.5
CYCLAMATES 1,000 mg/kg Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note 477 As cyclamic acid. Note 17 04.1.2.5
161g Canthaxanthin 200 mg/kg Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009). Note XS296 04.1.2.5
150b Caramel II - sulfite caramel 1,500 mg/kg 04.1.2.5
150c Caramel III - ammonia caramel 200 mg/kg 04.1.2.5
150d Caramel IV - sulfite ammonia caramel 1,500 mg/kg 04.1.2.5
120 Carmines 200 mg/kg As carminic acid. Note 178 04.1.2.5
903 Carnauba wax 400 mg/kg Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013). Note XS314R Excluding products conforming to the Standard for Mango Chutney (CODEX STAN 160-1987). Note XS160 04.1.2
160a(ii) beta-Carotenes, vegetable 15 mg/kg Expressed as beta-Carotene. Note 341 Singly or in combination: Beta-Carotenes (beta-carotenes, synthetic (INS 160a(i)), beta-carotenes, Blakeslea trispora (INS 160a(iii)), beta-Carotene-Rich Extract from Dunaliella salina (INS 160a(iv)) and beta-carotenes, vegetable (INS 160a(ii)). Note 344 04.1.2.5
100(i) Curcumin 500 mg/kg 04.1.2.5
ETHYLENE DIAMINE TETRA ACETATES 130 mg/kg As anhydrous calcium disodium ethylenediaminetetraacetate. Note 21 04.1.2.5
143 Fast green FCF 400 mg/kg 04.1.2.5
163(ii) Grape skin extract 500 mg/kg As anthocyanin. Note 181 04.1.2.5
HYDROXYBENZOATES, PARA- 250 mg/kg As para-hydroxybenzoic acid. Note 27 04.1.2.5
IRON OXIDES 200 mg/kg 04.1.2.5
132 Indigotine (Indigo carmine) 300 mg/kg Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009). Note XS296 04.1.2.5
183 Jagua (genipin-glycine) blue (Jagua blue) 120 mg/kg On a blue polymer basis. Note 601 04.1.2.5
961 Neotame 70 mg/kg Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. This limitation may not apply to the appropriate use as a flavour enhancer. Note 478 04.1.2.5
900a Polydimethylsiloxane 30 mg/kg Except for use as an antifoaming agent only in products conforming to the Standards for Jams, Jellies and Marmalades (CXS 296-2009) at a maximum level of 10 mg/kg. Note 602 04.1.2.5
124 Ponceau 4R (Cochineal red A) 200 mg/kg Except for use at 100 mg/kg in products conforming to the Standard for jams, jellies and marmalades (CXS 296-2009). Note 679 04.1.2.5
405 Propylene glycol alginate 5,000 mg/kg For use only in products intended for further processing or special dietary uses, reduced or low sugar content, or where sweetening properties have been replaced wholly or partially by food additive sweeteners. Note 409 Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009). Note XS296 04.1.2.5
104 Quinoline yellow 100 mg/kg 04.1.2.5
SACCHARINS 200 mg/kg Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note 477 For saccharin and its Ca, K, Na salts, expressed as Na Saccharin. Note 500 04.1.2.5
SORBATES 1,000 mg/kg As sorbic acid. Note 42 04.1.2.5
STEVIOL GLYCOSIDES 360 mg/kg Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. Note 477 As steviol equivalents. Note 26 04.1.2.5
SULFITES 100 mg/kg As residual SO2. Note 44 04.1.2.5
955 Sucralose (Trichlorogalactosucrose) 400 mg/kg Some Codex Members allow use of additives with sweetener function in all foods within this Food Category while others limit additives with sweetener function to those foods with significant energy reduction or no added sugars. This limitation may not apply to the appropriate use as a flavour enhancer. Note 478 04.1.2.5
110 Sunset yellow FCF 300 mg/kg 04.1.2.5
TARTRATES 3,000 mg/kg As tartaric acid. Note 45 04.1.2.5
102 Tartrazine 200 mg/kg Excluding products conforming to the Standard for Jams, Jellies and Marmalades (CXS 296-2009) except for use in apple jam at 30 mg/kg to restore colour lost during processing. Note 656 04.1.2.5

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 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 94-1981 CS 323R-2017 CS 70-1981 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 119-1981 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 298R-2009 CS 322R-2015 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 291-2010 CS 302-2011 CS 249-2006
472a Acetic and fatty acid esters of glycerol CS 275-1973 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 117-1981 CS 355R-2023 CS 243-2003 (stabilizer only) CS 298R-2009 CS 322R-2015 CS 260-2007 CS 256-2007
1422 Acetylated distarch adipate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 94-1981 CS 323R-2017 CS 70-1981 CS 253-2006 (see functional class table and footnote) CS 119-1981 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 249-2006
1414 Acetylated distarch phosphate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 94-1981 CS 323R-2017 CS 70-1981 CS 253-2006 (see functional class table and footnote) CS 119-1981 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 249-2006
1451 Acetylated oxidized starch CS 309R-2011 CS 117-1981 CS 355R-2023 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 249-2006
1401 Acid-treated starch CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 94-1981 CS 323R-2017 CS 70-1981 CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 119-1981 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 249-2006
406 Agar CS 97-1981 CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 119-1981 (for use in packing media only) CS 117-1981 CS 355R-2023 CS 323R-2017 CS 70-1981 (for use in packing media only) CS 253-2006 (see functional class table and footnote) CS 96-1981 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 94-1981 (for use in packing media only) CS 273-1968 CS 306-2011 CS 249-2006
400 Alginic acid CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 119-1981 (for use in packing media only) CS 117-1981 CS 355R-2023 CS 323R-2017 CS 70-1981 (for use in packing media only) CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 94-1981 (for use in packing media only) CS 273-1968 CS 306-2011 CS 249-2006
1402 Alkaline treated starch CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 94-1981 CS 323R-2017 CS 70-1981 CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 119-1981 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 249-2006
403 Ammonium alginate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 253-2006 (see functional class table and footnote) CS 309R-2011 CS 117-1981 CS 355R-2023 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 323R-2017 CS 306-2011
503(i) Ammonium carbonate CS 105-1981 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 298R-2009 CS 322R-2015 CS 141-1983 CS 87-1981 CS 290-1995 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 291-2010 CS 243-2003 (acidity regulator only)
510 Ammonium chloride
503(ii) Ammonium hydrogen carbonate CS 105-1981 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 298R-2009 CS 141-1983 CS 322R-2015 CS 87-1981 CS 290-1995 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 291-2010 CS 243-2003 (acidity regulator only)
527 Ammonium hydroxide CS 105-1981 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 298R-2009 CS 141-1983 CS 322R-2015 CS 258R-2007 CS 87-1981 CS 290-1995 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 291-2010
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 97-1981 CS 275-1973 CS 319-2015 (as antioxidant in canned pineapples) CS 309R-2011 CS 117-1981 CS 355R-2023 CS 57-1981 CS 323R-2017 CS 319-2015 (canned mangoes only) CS 243-2003 (acidity regulator only) CS 88-1981 CS 96-1981 CS 251-2006 CS 298R-2009 CS 322R-2015 CS 89-1981 CS 98-1981 CS 13-1981 CS 256-2007 CS 260-2007 CS 306-2011 CS 291-2010 CG 95-2022 CS 249-2006 CS 302-2011
162 Beet red CS 117-1981 CS 355R-2023 CS 283-1978 CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 221-2001 CS 260-2007 CS 256-2007 CS 306-2011 CS 249-2006 CS 319-2015 (special holiday pack canned pears only)
1403 Bleached starch CS 275-1973 CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 323R-2017 CS 306-2011 CS 249-2006
1101(iii) Bromelain CS 260-2007 CS 256-2007 CS 323R-2017 CS 117-1981 CS 306-2011 CS 355R-2023 CS 298R-2009 CS 322R-2015
629 Calcium 5'-guanylate CS 258R-2007 CS 260-2007 CS 256-2007 CS 323R-2017 CS 117-1981 CS 306-2011 CS 355R-2023 CS 298R-2009 CS 322R-2015
633 Calcium 5'-inosinate CS 258R-2007 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015
634 Calcium 5'-ribonucleotides CS 258R-2007 CS 260-2007 CS 256-2007 CS 323R-2017 CS 117-1981 CS 306-2011 CS 355R-2023 CS 298R-2009 CS 322R-2015
263 Calcium acetate CS 275-1973 CS 309R-2011 CS 117-1981 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 355R-2023 CS 319-2015 CS 298R-2009 CS 322R-2015 CS 290-1995 CS 262-2006 (for use in cheese mass only) CS 260-2007 CS 256-2007 CS 273-1968 CS 323R-2017 CS 306-2011 CS 291-2010
404 Calcium alginate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 253-2006 (see functional class table and footnote) CS 119-1981 (for use in packing media only) CS 117-1981 CS 355R-2023 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 94-1981 (for use in packing media only) CS 273-1968 CS 323R-2017 CS 306-2011 CS 70-1981 (for use in packing media only)
302 Calcium ascorbate CS 275-1973 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 319-2015 (canned mangoes only) CS 291-2010
170(i) Calcium carbonate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 352-2022 CS 275-1973 CS 309R-2011 CS 281-1971 CS 355R-2023 CS 283-1978 CS 282-1971 CS 319-2015 CS 344-2021 CS 250-2006 CS 117-1981 (anticaking agents in dehydrated products only) CS 87-1981 CS 290-1995 CS 323R-2017 CS 343-2021 CS 105-1981 CS 251-2006 CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards) CS 243-2003 (stabilizer only) CS 327-2021 CS 298R-2009 CS 322R-2015 CS 141-1983 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 347-2019 CS 273-1968 CS 306-2011 CS 291-2010 CS 353-2022 CS 249-2006 CS 252-2006
509 Calcium chloride CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 117-1981 CS 251-2006 CS 281-1971 CS 282-1971 CS 355R-2023 CS 243-2003 (stabilizer or thickener only) CS 250-2006 CS 298R-2009 CS 322R-2015 CS 207-1999 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 319-2015 (canned mangoes only) CS 252-2006
623 Calcium di-L-glutamate CS 258R-2007 CS 260-2007 CS 256-2007 CS 323R-2017 CS 117-1981 CS 306-2011 CS 355R-2023 CS 298R-2009 CS 322R-2015
578 Calcium gluconate CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 57-1981 CS 298R-2009 CS 322R-2015 CS 13-1981 CS 262-2006 (for use in cheese mass only) CS 260-2007 CS 273-1968 CS 323R-2017 CS 306-2011 CS 291-2010 CS 243-2003 (acidity regulator only)
526 Calcium hydroxide CS 105-1981 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 298R-2009 CS 322R-2015 CS 141-1983 CS 87-1981 CS 290-1995 CS 260-2007 CS 253-2006 CS 256-2007 CS 323R-2017 CS 306-2011 CS 291-2010 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 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 290-1995 CS 253-2006 CS 323R-2017 CS 243-2003 (acidity regulator only) CS 298R-2009 CS 322R-2015 CS 262-2006 (for use in cheese mass only) CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 291-2010 CS 249-2006
352(ii) Calcium malate, D, L- CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 262-2006 (for use in cheese mass only) CS 260-2007 CS 256-2007 CS 273-1968 CS 323R-2017 CS 306-2011 CS 291-2010 CS 302-2011
529 Calcium oxide CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 291-2010 CS 249-2006
282 Calcium propionate CS 275-1973 CS 117-1981 CS 355R-2023 CS 262-2006 (see functional class table in CXS 262-2006) CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 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 291-2010
552 Calcium silicate CS 352-2022 CS 105-1981 CS 347-2019 CS 251-2006 CS 344-2021 CS 353-2022 CS 117-1981 (anticaking agents in dehydrated products only) CS 327-2021 CS 343-2021
516 Calcium sulfate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 298R-2009 CS 322R-2015 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 291-2010 CS 249-2006 CS 243-2003 (acidity regulator only)
150a Caramel I – plain caramel CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 260-2007 CS 256-2007 CS 306-2011 CS 249-2006 CS 319-2015 (special holiday pack canned pears only)
1100(vi) Carbohydrase from Bacillus licheniformis
290 Carbon dioxide CS 275-1973 CS 117-1981 CS 355R-2023 CS 243-2003 (carbonating agent in flavoured products, or as a carbonating agent only in drinks based on fermented milks) CS 298R-2009 CS 322R-2015 CS 260-2007 CS 256-2007 CS 306-2011 CS 291-2010 CG 95-2022 CS 221-2001 (for whipped products only)
410 Carob bean gum CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 119-1981 (for use in packing media only) CS 117-1981 CS 355R-2023 CS 323R-2017 CS 70-1981 (for use in packing media only) CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 94-1981 (for use in packing media only) CS 273-1968 CS 306-2011 CS 249-2006
407 Carrageenan CS 97-1981 CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 119-1981 (for use in packing media only) CS 117-1981 CS 281-1971 CS 355R-2023 CS 282-1971 CS 250-2006 CS 323R-2017 CS 70-1981 (for use in packing media only) CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 96-1981 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 94-1981 (for use in packing media only) CS 273-1968 CS 306-2011 CS 249-2006 CS 252-2006
427 Cassia gum CS 309R-2011 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 243-2003 (emulsifier only) CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011
140 Chlorophylls CS 263-1966, CS 264-1966 (for use in cheese mass only for these standards) CS 117-1981 CS 355R-2023 CS 262-2006 (see functional class table in CXS 262-2006) CS 283-1978 (for green marbled cheeses only) CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 306-2011 CS 319-2015 (special holiday pack canned pears only)
330 Citric acid CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 57-1981 CS 94-1981 CS 257R-2007 CS 258R-2007 CS 87-1981 CS 323R-2017 CS 70-1981 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 243-2003 (acidity regulator only) CS 105-1981 CS 119-1981 CS 37-1991 CS 298R-2009 CS 322R-2015 CS 141-1983 CS 13-1981 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 291-2010 CG 95-2022 CS 249-2006 CS 302-2011 CS 90-1981
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 275-1973 CS 253-2006 (see functional class table and footnote) CS 309R-2011 CS 117-1981 CS 355R-2023 CS 243-2003 (stabilizer only) CS 298R-2009 CS 322R-2015 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 319-2015 (canned mangoes only) CS 291-2010 CG 95-2022 (For use at 9000 mg/kg as emulsifier)
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum) CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 302-2011
424 Curdlan CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 319-2015 (canned mangoes only) CS 249-2006
457 Cyclodextrin, alpha- CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015
458 Cyclodextrin, gamma- CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015
1504(i) Cyclotetraglucose
1504(ii) Cyclotetraglucose syrup
1400 Dextrins, roasted starch CS 275-1973 CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 323R-2017 CS 306-2011
628 Dipotassium 5'-guanylate CS 253-2006 (see functional class table and footnote) CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011
627 Disodium 5'-guanylate CS 97-1981 CS 253-2006 (see functional class table and footnote) CS 96-1981 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 89-1981 CS 98-1981 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 249-2006 CS 302-2011
631 Disodium 5'-inosinate CS 97-1981 CS 96-1981 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 89-1981 CS 98-1981 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 249-2006 CS 302-2011
635 Disodium 5'-ribonucleotides CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 249-2006
1412 Distarch phosphate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 94-1981 CS 323R-2017 CS 70-1981 CS 253-2006 (see functional class table and footnote) CS 119-1981 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 249-2006
315 Erythorbic Acid (Isoascorbic acid) CS 97-1981 CS 88-1981 CS 96-1981 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 89-1981 CS 98-1981 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 319-2015 (canned mangoes only) CS 291-2010
968 Erythritol CS 260-2007 CS 256-2007 CS 323R-2017 CS 117-1981 CS 306-2011 CS 355R-2023 CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar) CS 298R-2009 CS 322R-2015
462 Ethyl cellulose CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015
467 Ethyl hydroxyethyl cellulose CS 309R-2011 CS 117-1981 CS 355R-2023 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011
297 Fumaric acid CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 291-2010
418(i) Gellan gum CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 117-1981 CS 355R-2023 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 249-2006
575 Glucono delta-lactone CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 283-1978 CS 319-2015 CS 57-1981 CS 323R-2017 CS 243-2003 (acidity regulator only) CS 298R-2009 CS 322R-2015 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 98-1981 CS 89-1981 CS 13-1981 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 291-2010 CS 208-1999
1102 Glucose oxidase CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 319-2015 (canned mangoes only) CS 291-2010
620 Glutamic acid, L(+)- CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 249-2006
422 Glycerol CS 87-1981 CS 253-2006 (see functional class table and footnote) CS 256-2007 CS 323R-2017 CS 306-2011 CS 117-1981 CS 355R-2023
626 Guanylic acid, 5'- CS 258R-2007 CS 260-2007 CS 256-2007 CS 323R-2017 CS 117-1981 CS 306-2011 CS 355R-2023 CS 298R-2009 CS 322R-2015
412 Guar gum CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 119-1981 (for use in packing media only) CS 117-1981 CS 355R-2023 CS 323R-2017 CS 70-1981 (for use in packing media only) CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 243-2003 (stabilizer or thickener only) CS 327-2021 CS 298R-2009 CS 322R-2015 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 94-1981 (for use in packing media only) CS 273-1968 CS 306-2011 CS 249-2006
414 Gum arabic (Acacia gum) CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 243-2003 (stabilizer or thickener only) CG 95-2022 (For use at 10 mg/kg as carrier) CS 298R-2009 CS 322R-2015 CS 87-1981 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 249-2006
419 Gum ghatti CS 309R-2011 CS 243-2003 CS 117-1981 CS 355R-2023 CS 296-2009 CS 298R-2009 CS 322R-2015 CS 243-2003 (emulsifier, stabilizer or thickener only) CS 66-1981 (as a thickener in table olives with stuffing only) CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011
507 Hydrochloric acid CS 275-1973 CS 309R-2011 CS 355R-2023 CS 319-2015 CS 57-1981 CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 98-1981 CS 13-1981 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 323R-2017 CS 306-2011 CS 291-2010
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 309R-2011 CS 117-1981 CS 355R-2023 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011
1442 Hydroxypropyl distarch phosphate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 352-2022 CS 275-1973 CS 309R-2011 CS 355R-2023 CS 344-2021 CS 94-1981 CS 117-1981 (anticaking agents in dehydrated products only) CS 323R-2017 CS 70-1981 CS 343-2021 CS 253-2006 (see functional class table and footnote) CS 119-1981 CS 243-2003 (stabilizer or thickener only) CS 327-2021 CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 347-2019 CS 273-1968 CS 306-2011 CS 353-2022 CS 249-2006
464 Hydroxypropyl 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 309R-2011 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 243-2003 (emulsifier, stabilizer or thickener only) CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011
1440 Hydroxypropyl starch CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 94-1981 CS 323R-2017 CS 70-1981 CS 253-2006 (see functional class table and footnote) CS 119-1981 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 249-2006
630 Inosinic acid, 5'- CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 302-2011
953 Isomalt (Hydrogenated isomaltulose) CS 352-2022 CS 105-1981 CS 355R-2023 CS 344-2021 CS 117-1981 (anticaking agents in dehydrated products only) CS 327-2021 CS 298R-2009 CS 322R-2015 CS 87-1981 CS 260-2007 CS 256-2007 CS 347-2019 CS 323R-2017 CS 306-2011 CS 353-2022 CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar) CS 343-2021
416 Karaya gum CS 275-1973 CS 105-1981 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 323R-2017 CS 306-2011 CS 249-2006
425 Konjac flour CS 309R-2011 CS 117-1981 CS 355R-2023 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011
270 Lactic acid, L-, D- and DL- CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 94-1981 CS 258R-2007 CS 323R-2017 CS 70-1981 CS 119-1981 CS 298R-2009 CS 322R-2015 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 291-2010 CS 208-1999 CS 249-2006
472b Lactic and fatty acid esters of glycerol CS 275-1973 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 117-1981 CS 355R-2023 CS 243-2003 (stabilizer only) CS 298R-2009 CS 322R-2015 CS 260-2007 CS 256-2007
966 Lactitol CS 105-1981 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 87-1981 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
322(i) Lecithin CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 117-1981 CS 281-1971 CS 355R-2023 CS 282-1971 CS 250-2006 CS 87-1981 CS 207-1999 CS 290-1995 CS 323R-2017 CS 319-2015 (canned mangoes only) CS 105-1981 CS 251-2006 CG 95-2022 (For use at 5000 mg/kg as emulsifier) CS 298R-2009 CS 322R-2015 CS 141-1983 CS 243-2003 (emulsifier only) CS 260-2007 CS 256-2007 CS 306-2011 CS 291-2010 CS 249-2006 CS 252-2006
322(ii) Lecithin, partially hydrolysed CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 309R-2011 CS 117-1981 CS 281-1971 CS 282-1971 CS 355R-2023 CS 87-1981 CS 207-1999 CS 290-1995 CS 323R-2017 CS 319-2015 (canned mangoes only) CS 105-1981 CS 66-1981 CS 298R-2009 CS 141-1983 CS 322R-2015 CS 243-2003 (emulsifier only) CS 260-2007 CS 256-2007 CS 306-2011 CS 291-2010 CS 249-2006
1104 Lipases CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015
161b(iii) Lutein esters from Tagetes erecta CS 258R-2007 CS 260-2007 CS 256-2007 CS 117-1981 CS 306-2011 CS 355R-2023 CS 87-1981 (for use in surface decoration only) CS 298R-2009 CS 322R-2015
160d(iii) Lycopene, Blakeslea trispora CS 258R-2007 CS 260-2007 CS 256-2007 CS 117-1981 CS 306-2011 CS 355R-2023 CS 319-2015 (special holiday pack canned pears only) CS 298R-2009 CS 322R-2015
160d(i) Lycopene, synthetic CS 306-2011 (at 390 mg/kg) CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 260-2007 CS 256-2007 CS 306-2011 CS 319-2015 (special holiday pack canned pears only)
160d(ii) Lycopene, tomato CS 258R-2007 CS 260-2007 CS 256-2007 CS 306-2011 CS 117-1981 CS 355R-2023 CS 319-2015 (special holiday pack canned pears only) CS 298R-2009 CS 322R-2015
504(i) Magnesium carbonate CS 352-2022 CS 275-1973 CS 309R-2011 CS 355R-2023 CS 283-1978 CS 319-2015 CS 344-2021 CS 117-1981 (anticaking agents in dehydrated products only) CS 87-1981 CS 290-1995 CS 323R-2017 CS 343-2021 CS 243-2003 (acidity regulator only) CS 105-1981 CS 251-2006 CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards) CS 327-2021 CS 298R-2009 CS 322R-2015 CS 141-1983 CS 262-2006 (for use in cheese mass only) CS 260-2007 CS 256-2007 CS 347-2019 CS 273-1968 CS 306-2011 CS 291-2010 CS 353-2022
511 Magnesium chloride CS 260-2007 CS 256-2007 CS 117-1981 CS 355R-2023 CS 319-2015 (canned mangoes only) CS 243-2003 (stabilizer only) CS 298R-2009 CS 322R-2015
625 Magnesium di-L-glutamate CS 258R-2007 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015
580 Magnesium gluconate CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 57-1981 CS 298R-2009 CS 322R-2015 CS 13-1981 CS 243-2003 (acidity regulator or flavour enhancer only) CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 291-2010
528 Magnesium hydroxide CS 105-1981 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 298R-2009 CS 141-1983 CS 322R-2015 CS 87-1981 CS 290-1995 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 291-2010 CS 243-2003 (acidity regulator only)
504(ii) Magnesium hydroxide carbonate CS 352-2022 CS 275-1973 CS 309R-2011 CS 355R-2023 CS 283-1978 CS 344-2021 CS 319-2015 CS 117-1981 (anticaking agents in dehydrated products only) CS 290-1995 CS 323R-2017 CS 343-2021 CS 243-2003 (acidity regulator only) CS 327-2021 CS 298R-2009 CS 322R-2015 CS 262-2006 (for use in cheese mass only) CS 260-2007 CS 256-2007 CS 347-2019 CS 273-1968 CS 306-2011 CS 291-2010 CS 353-2022
329 Magnesium lactate, DL- CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 298R-2009 CS 322R-2015 CS 290-1995 CS 260-2007 CS 253-2006 CS 256-2007 CS 323R-2017 CS 306-2011 CS 291-2010 CS 243-2003 (acidity regulator only)
530 Magnesium oxide CS 352-2022 CS 309R-2011 CS 355R-2023 CS 344-2021 CS 319-2015 CS 117-1981 (anticaking agents in dehydrated products only) CS 87-1981 CS 323R-2017 CS 343-2021 CS 243-2003 (acidity regulator only) CS 105-1981 CS 251-2006 CS 327-2021 CS 298R-2009 CS 322R-2015 CS 141-1983 CS 260-2007 CS 256-2007 CS 347-2019 CS 306-2011 CS 291-2010 CS 353-2022
553(i) Magnesium silicate, synthetic CS 352-2022 CS 105-1981 CS 347-2019 CS 251-2006 CS 344-2021 CS 353-2022 CS 117-1981 (anticaking agents in dehydrated products only) CS 327-2021 CS 343-2021
470(iii) Magnesium stearate CS 352-2022 CS 309R-2011 CS 355R-2023 CS 344-2021 CS 117-1981 (anticaking agents in dehydrated products only) CS 327-2021 CS 322R-2015 CS 243-2003 (emulsifier only) CS 256-2007 CS 347-2019 CS 323R-2017 CS 306-2011 CS 353-2022 CS 343-2021
518 Magnesium sulfate CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 117-1981 CS 355R-2023 CS 319-2015 (canned mangoes only) CS 298R-2009 CS 322R-2015
296 Malic acid, DL- CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 298R-2009 CS 322R-2015 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 323R-2017 CS 306-2011 CS 291-2010 CS 302-2011 CS 249-2006 CS 243-2003 (acidity regulator only)
965(i) Maltitol CS 105-1981 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 87-1981 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
965(ii) Maltitol syrup CS 105-1981 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 87-1981 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
421 Mannitol CS 352-2022 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 355R-2023 CS 344-2021 CS 117-1981 (anticaking agents in dehydrated products only) CS 298R-2009 CS 322R-2015 CS 87-1981 CS 260-2007 CS 256-2007 CS 347-2019 CS 323R-2017 CS 306-2011 CS 353-2022 CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar) CS 343-2021
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 309R-2011 CS 117-1981 CS 355R-2023 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011
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 309R-2011 CS 117-1981 CS 355R-2023 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011
460(i) Microcrystalline cellulose (Cellulose gel) CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 352-2022 CS 309R-2011 CS 355R-2023 CS 344-2021 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 283-1978 (for use in sliced, cut, shredded or grated cheese only) CS 323R-2017 CS 343-2021 CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 243-2003 (stabilizer or thickener only) CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006) CS 327-2021 CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 347-2019 CS 306-2011 CS 353-2022
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 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 87-1981 CS 207-1999 CS 290-1995 CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 251-2006 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 141-1983 CS 322R-2015 CS 260-2007 CS 256-2007 CS 249-2006 CG 95-2022 (For use at 4000 mg/kg as emulsifier)
624 Monoammonium L-glutamate CS 258R-2007 CS 260-2007 CS 256-2007 CS 323R-2017 CS 117-1981 CS 306-2011 CS 355R-2023 CS 298R-2009 CS 322R-2015
622 Monopotassium L-glutamate CS 258R-2007 CS 260-2007 CS 256-2007 CS 323R-2017 CS 117-1981 CS 306-2011 CS 355R-2023 CS 298R-2009 CS 322R-2015
621 Monosodium L-glutamate CS 97-1981 CS 96-1981 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 89-1981 CS 98-1981 CS 260-2007 CS 323R-2017 CS 306-2011 CS 249-2006 CS 302-2011 CS 90-1981
1410 Monostarch phosphate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 94-1981 CS 323R-2017 CS 70-1981 CS 253-2006 (see functional class table and footnote) CS 119-1981 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 249-2006
941 Nitrogen CS 275-1973 CS 256-2007 CS 117-1981 CG 95-2022 CS 243-2003 (packaging gas only) CS 221-2001 (for whipped products only)
942 Nitrous oxide CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 291-2010 CS 319-2015 (canned mangoes only) CS 243-2003 (packaging gas only)
423 Octenyl succinic acid (OSA) modified gum arabic CS 258R-2007 CS 13-1981 CS 256-2007 CS 309R-2011 CS 355R-2023 CS 254-2007 CS 322R-2015
1404 Oxidized starch CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 94-1981 CS 323R-2017 CS 70-1981 CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 119-1981 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 249-2006
1101(ii) Papain CS 260-2007 CS 256-2007 CS 323R-2017 CS 117-1981 CS 306-2011 CS 355R-2023 CS 298R-2009 CS 322R-2015
440 Pectins CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 309R-2011 CS 119-1981 (for use in packing media only) CS 117-1981 CS 355R-2023 CS 87-1981 CS 323R-2017 CS 70-1981 (for use in packing media only) CS 253-2006 (see functional class table and footnote) CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 94-1981 (for use in packing media only) CS 273-1968 CS 306-2011 CS 249-2006
1413 Phosphated distarch phosphate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 94-1981 CS 323R-2017 CS 70-1981 CS 253-2006 (see functional class table and footnote) CS 119-1981 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 249-2006
1200 Polydextroses CS 105-1981 CS 117-1981 CS 355R-2023 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 87-1981 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011
964 Polyglycitol syrup CS 260-2007 CS 323R-2017 CS 306-2011 CS 117-1981 CS 243-2003 (limited to milk- and milk derivative-based products energy reduced or with no added sugar) CS 298R-2009 CS 322R-2015
1202 Polyvinylpyrrolidone, insoluble CS 260-2007 CS 256-2007 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015
632 Potassium 5’-inosinate CS 258R-2007 CS 260-2007 CS 256-2007 CS 323R-2017 CS 117-1981 CS 306-2011 CS 355R-2023 CS 298R-2009 CS 322R-2015
261(i) Potassium acetate CS 275-1973 CS 309R-2011 CS 243-2003 (acidity regulator or preservative; use as a preservative is restricted to flavoured fermented milks heat treated after fermentation and drinks based on fermented milk heat treated after fermentation) CS 117-1981 CS 355R-2023 CS 319-2015 CS 298R-2009 CS 322R-2015 CS 290-1995 CS 262-2006 (for use in cheese mass only) CS 260-2007 CS 256-2007 CS 273-1968 CS 323R-2017 CS 306-2011 CS 291-2010
402 Potassium alginate CS 97-1981 CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 119-1981 (for use in packing media only) CS 117-1981 CS 355R-2023 CS 323R-2017 CS 70-1981 (for use in packing media only) CS 253-2006 (see functional class table and footnote) CS 96-1981 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 94-1981 (for use in packing media only) CS 273-1968 CS 306-2011
501(i) Potassium carbonate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 117-1981 CS 281-1971 CS 355R-2023 CS 282-1971 CS 319-2015 CS 250-2006 CS 257R-2007 CS 87-1981 CS 207-1999 CS 290-1995 CS 323R-2017 CS 243-2003 (acidity regulator only) CS 105-1981 CS 251-2006 CS 298R-2009 CS 322R-2015 CS 141-1983 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 291-2010 CS 249-2006 CS 252-2006
508 Potassium chloride CS 97-1981 CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 117-1981 CS 282-1971 CS 281-1971 CS 355R-2023 CS 250-2006 CS 207-1999 CS 323R-2017 CS 319-2015 (canned mangoes only) CS 88-1981 CS 96-1981 CS 251-2006 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 89-1981 CS 98-1981 CS 260-2007 CS 256-2007 CS 306-2011 CS 249-2006 CS 252-2006
332(i) Potassium dihydrogen citrate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 117-1981 CS 281-1971 CS 355R-2023 CS 282-1971 CS 319-2015 CS 57-1981 CS 250-2006 CS 207-1999 CS 290-1995 CS 323R-2017 CS 243-2003 (acidity regulator only) CS 251-2006 CS 298R-2009 CS 322R-2015 CS 13-1981 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 291-2010 CS 302-2011 CS 252-2006
577 Potassium gluconate CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 57-1981 CS 298R-2009 CS 322R-2015 CS 13-1981 CS 262-2006 (for use in cheese mass only) CS 260-2007 CS 256-2007 CS 273-1968 CS 323R-2017 CS 306-2011 CS 291-2010 CS 243-2003 (acidity regulator only)
501(ii) Potassium hydrogen carbonate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 117-1981 CS 281-1971 CS 355R-2023 CS 282-1971 CS 319-2015 CS 250-2006 CS 87-1981 CS 207-1999 CS 290-1995 CS 323R-2017 CS 243-2003 (acidity regulator only) CS 105-1981 CS 251-2006 CS 298R-2009 CS 322R-2015 CS 141-1983 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 291-2010 CS 252-2006
525 Potassium hydroxide CS 105-1981 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 298R-2009 CS 322R-2015 CS 141-1983 CS 258R-2007 CS 87-1981 CS 290-1995 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 291-2010
326 Potassium lactate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 298R-2009 CS 322R-2015 CS 290-1995 CS 262-2006 (for use in cheese mass only) CS 260-2007 CS 253-2006 CS 256-2007 CS 273-1968 CS 323R-2017 CS 306-2011 CS 291-2010 CS 243-2003 (acidity regulator or emulsifier only)
283 Potassium propionate CS 275-1973 CS 117-1981 CS 355R-2023 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 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 291-2010
515(i) Potassium sulfate CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 57-1981 CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 13-1981 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 291-2010
460(ii) Powdered cellulose CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 352-2022 CS 309R-2011 CS 355R-2023 CS 344-2021 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 283-1978 (for use in sliced, cut, shredded or grated cheese only) CS 323R-2017 CS 343-2021 CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 243-2003 (stabilizer or thickener only) CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006) CS 327-2021 CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 347-2019 CS 306-2011 CS 353-2022
407a Processed eucheuma seaweed (PES) CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 119-1981 (for use in packing media only) CS 117-1981 CS 355R-2023 CS 250-2006 CS 323R-2017 CS 70-1981 (for use in packing media only) CS 253-2006 (see functional class table and footnote) CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 262-2006 (for use in cheese mass only) CS 260-2007 CS 256-2007 CS 94-1981 (for use in packing media only) CS 273-1968 CS 306-2011 CS 249-2006 CS 252-2006
280 Propionic acid CS 275-1973 CS 117-1981 CS 355R-2023 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 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 291-2010
1101(i) Protease from Aspergillus orizae var. CS 260-2007 CS 256-2007 CS 323R-2017 CS 117-1981 CS 306-2011 CS 355R-2023 CS 298R-2009 CS 322R-2015
1204 Pullulan CS 256-2007 CS 323R-2017 CS 117-1981 CS 355R-2023
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium CS 352-2022 CS 275-1973 CS 309R-2011 CS 355R-2023 CS 344-2021 CS 243-2003 (stabilizer only) CS 117-1981 (anticaking agents in dehydrated products only) CS 327-2021 CS 298R-2009 CS 322R-2015 CS 260-2007 CS 256-2007 CS 347-2019 CS 353-2022 CS 343-2021
470(ii) Salts of oleic acid with calcium, potassium and sodium CS 352-2022 CS 275-1973 CS 309R-2011 CS 355R-2023 CS 344-2021 CS 243-2003 (stabilizer only) CS 117-1981 (anticaking agents in dehydrated products only) CS 327-2021 CS 298R-2009 CS 322R-2015 CS 260-2007 CS 256-2007 CS 347-2019 CS 353-2022 CS 343-2021
551 Silicon dioxide, amorphous CS 352-2022 CS 105-1981 CS 251-2006 CS 344-2021 CG 95-2022 (For use at 10 mg/kg as carrier) CS 117-1981 (anticaking agents in dehydrated products only) CS 327-2021 CS 260-2007 CS 256-2007 CS 347-2019 CS 353-2022 CS 343-2021
350(ii) Sodium DL-malate CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 298R-2009 CS 322R-2015 CS 262-2006 (for use in cheese mass only) CS 260-2007 CS 256-2007 CS 273-1968 CS 323R-2017 CS 306-2011 CS 291-2010 CS 249-2006 CS 302-2011
262(i) Sodium acetate CS 275-1973 CS 309R-2011 CS 117-1981 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 355R-2023 CS 319-2015 CS 298R-2009 CS 322R-2015 CS 290-1995 CS 262-2006 (for use in cheese mass only) CS 260-2007 CS 256-2007 CS 273-1968 CS 323R-2017 CS 306-2011 CS 291-2010 CS 249-2006
401 Sodium alginate CS 97-1981 CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 119-1981 (for use in packing media only) CS 117-1981 CS 355R-2023 CS 323R-2017 CS 70-1981 (for use in packing media only) CS 253-2006 (see functional class table and footnote) CS 96-1981 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 94-1981 (for use in packing media only) CS 273-1968 CS 306-2011 CS 249-2006
301 Sodium ascorbate CS 97-1981 CS 275-1973 CS 88-1981 CS 96-1981 CS 117-1981 CS 251-2006 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 89-1981 CS 98-1981 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 319-2015 (canned mangoes only) CS 291-2010
500(i) Sodium carbonate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 352-2022 CS 275-1973 CS 309R-2011 CS 281-1971 CS 355R-2023 CS 282-1971 CS 319-2015 CS 344-2021 CS 250-2006 CS 117-1981 (anticaking agents in dehydrated products only) CS 257R-2007 CS 87-1981 CS 207-1999 CS 290-1995 CS 323R-2017 CS 343-2021 CS 243-2003 (acidity regulator only) CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 251-2006 CS 327-2021 CS 298R-2009 CS 322R-2015 CS 141-1983 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 347-2019 CS 273-1968 CS 306-2011 CS 291-2010 CS 353-2022 CS 249-2006 CS 252-2006
466 Sodium carboxymethyl cellulose (Cellulose gum) CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 119-1981 (for use in packing media only) CS 117-1981 CS 355R-2023 CS 323R-2017 CS 319-2015 (canned mangoes only) CS 70-1981 (for use in packing media only) CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 94-1981 (for use in packing media only) CS 273-1968 CS 306-2011 CS 302-2011 CS 249-2006
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed) CS 258R-2007 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015
331(i) Sodium dihydrogen citrate CS 97-1981 CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 117-1981 CS 281-1971 CS 355R-2023 CS 282-1971 CS 319-2015 CS 57-1981 CS 250-2006 CS 207-1999 CS 290-1995 CS 323R-2017 CS 243-2003 (acidity regulator or emulsifier only) CS 253-2006 (see functional class table and footnote) CS 96-1981 CS 251-2006 CS 298R-2009 CS 322R-2015 CS 98-1981 CS 89-1981 CS 13-1981 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 291-2010 CS 302-2011 CS 252-2006
316 Sodium erythorbate (Sodium isoascorbate) CS 97-1981 CS 88-1981 CS 96-1981 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 89-1981 CS 98-1981 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 291-2010
365 Sodium fumarates CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 291-2010 CS 249-2006
576 Sodium gluconate CS 221-2001 CS 260-2007 CS 256-2007 CS 323R-2017 CS 117-1981 CS 306-2011 CS 355R-2023 CS 298R-2009 CS 322R-2015
350(i) Sodium hydrogen DL-malate CS 275-1973 CS 309R-2011 CS 355R-2023 CS 319-2015 CS 298R-2009 CS 322R-2015 CS 98-1981 CS 262-2006 (for use in cheese mass only) CS 260-2007 CS 256-2007 CS 273-1968 CS 323R-2017 CS 306-2011 CS 291-2010 CS 302-2011 CS 243-2003 (acidity regulator only)
500(ii) Sodium hydrogen carbonate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 352-2022 CS 275-1973 CS 309R-2011 CS 281-1971 CS 355R-2023 CS 282-1971 CS 344-2021 CS 319-2015 CS 250-2006 CS 117-1981 (anticaking agents in dehydrated products only) CS 207-1999 CS 87-1981 CS 290-1995 CS 323R-2017 CS 343-2021 CS 243-2003 (acidity regulator only) CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 251-2006 CS 327-2021 CS 298R-2009 CS 322R-2015 CS 141-1983 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 256-2007 CS 260-2007 CS 273-1968 CS 347-2019 CS 306-2011 CS 291-2010 CS 353-2022 CS 249-2006 CS 252-2006
514(ii) Sodium hydrogen sulfate CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 291-2010
524 Sodium hydroxide CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 298R-2009 CS 322R-2015 CS 141-1983 CS 258R-2007 CS 87-1981 CS 290-1995 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 291-2010
325 Sodium lactate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 290-1995 CS 253-2006 CS 323R-2017 CS 243-2003 (acidity regulator or emulsifier only) CS 298R-2009 CS 322R-2015 CS 262-2006 (for use in cheese mass only) CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 291-2010 CS 302-2011 CS 249-2006
281 Sodium propionate CS 275-1973 CS 117-1981 CS 355R-2023 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 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 291-2010
500(iii) Sodium sesquicarbonate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 352-2022 CS 275-1973 CS 309R-2011 CS 281-1971 CS 355R-2023 CS 282-1971 CS 344-2021 CS 319-2015 CS 250-2006 CS 117-1981 (anticaking agents in dehydrated products only) CS 207-1999 CS 290-1995 CS 253-2006 CS 323R-2017 CS 343-2021 CS 243-2003 (acidity regulator only) CS 251-2006 CS 327-2021 CS 298R-2009 CS 322R-2015 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 256-2007 CS 260-2007 CS 273-1968 CS 347-2019 CS 306-2011 CS 291-2010 CS 353-2022 CS 252-2006
514(i) Sodium sulfate CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 57-1981 CS 298R-2009 CS 322R-2015 CS 13-1981 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 291-2010
420(i) Sorbitol CS 105-1981 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 87-1981 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 249-2006 CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
420(ii) Sorbitol syrup CS 105-1981 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 87-1981 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 249-2006 CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
134 Spirulina Extract CS 258R-2007 CS 260-2007 CS 256-2007 CS 117-1981 CS 306-2011 CS 355R-2023 CS 298R-2009 CS 322R-2015
1420 Starch acetate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 94-1981 CS 323R-2017 CS 70-1981 CS 253-2006 (see functional class table and footnote) CS 119-1981 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 249-2006
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 117-1981 CS 355R-2023 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 249-2006
1405 Starches, enzyme treated CS 275-1973 CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 323R-2017 CS 306-2011 CS 249-2006
553(iii) Talc CS 352-2022 CS 105-1981 CS 251-2006 CS 355R-2023 CS 344-2021 CS 327-2021 CS 117-1981 (anticaking agents in dehydrated products only) CS 256-2007 CS 323R-2017 CS 347-2019 CS 306-2011 CS 353-2022 CS 343-2021
437 Tamarind seed polysaccharide CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 309R-2011 CS 275-1973 (in cheese mass only) CS 243-2003 CS 117-1981 CS 355R-2023 CS 94-1981 CS 66-1981 (as a thickener in table olives with stuffing only) CS 323R-2017 CS 115-1981 CS 119-1981 CS 273-1968 (in cheese mass only) CS 243-2003 (stabilizer or thickener only) CS 296-2009 CS 298R-2009 CS 322R-2015 CS 288-1976 CS 260-2007 CS 256-2007 CS 306-2011 CS 249-2006
417 Tara gum CS 275-1973 CS 105-1981 CS 117-1981 CS 355R-2023 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 323R-2017 CS 306-2011 CS 249-2006
957 Thaumatin CS 105-1981 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 87-1981 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011
171 Titanium dioxide CS 275-1973 CS 117-1981 CS 355R-2023 CS 283-1978 CS 262-2006 (see functional class table in CXS 262-2006) CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 306-2011 CS 319-2015 (special holiday pack canned pears only) CS 272-1968 (for use in cheese mass only for these standards)
413 Tragacanth gum CS 275-1973 CS 309R-2011 CS 119-1981 (for use in packing media only) CS 117-1981 CS 355R-2023 CS 323R-2017 CS 70-1981 (for use in packing media only) CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 94-1981 (for use in packing media only) CS 273-1968 CS 306-2011
1518 Triacetin CS 243-2003 (emulsifier only) CS 256-2007 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 322R-2015
380 Triammonium citrate CS 309R-2011 CS 117-1981 CS 355R-2023 CS 319-2015 CS 57-1981 CS 298R-2009 CS 322R-2015 CS 258R-2007 CS 290-1995 CS 13-1981 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 291-2010
333(iii) Tricalcium citrate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 117-1981 CS 281-1971 CS 282-1971 CS 355R-2023 CS 319-2015 CS 57-1981 CS 250-2006 CS 290-1995 CS 323R-2017 CS 243-2003 (acidity regulator only) CS 298R-2009 CS 322R-2015 CS 13-1981 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 273-1968 CS 306-2011 CS 291-2010 CS 252-2006
332(ii) Tripotassium citrate CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 309R-2011 CS 117-1981 CS 281-1971 CS 282-1971 CS 355R-2023 CS 319-2015 CS 57-1981 CS 250-2006 CS 207-1999 CS 290-1995 CS 323R-2017 CS 243-2003 (acidity regulator only) CS 251-2006 CS 298R-2009 CS 322R-2015 CS 13-1981 CS 221-2001 CS 260-2007 CS 256-2007 CS 306-2011 CS 291-2010 CS 302-2011 CS 252-2006
331(iii) Trisodium citrate CS 97-1981 CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 309R-2011 CS 117-1981 CS 281-1971 CS 355R-2023 CS 282-1971 CS 319-2015 CS 57-1981 CS 250-2006 CS 207-1999 CS 290-1995 CS 323R-2017 CS 96-1981 CS 251-2006 CS 243-2003 (stabilizer only) CS 298R-2009 CS 322R-2015 CS 98-1981 CS 89-1981 CS 13-1981 CS 221-2001 CS 260-2007 CS 256-2007 CS 306-2011 CS 291-2010 CS 249-2006 CS 302-2011 CS 252-2006
415 Xanthan gum CS 288-1976 (in Fermented creams (2.4.5) and acidified creams (2.4.6) only) CS 275-1973 CS 309R-2011 CS 119-1981 (for use in packing media only) CS 117-1981 CS 355R-2023 CS 323R-2017 CS 70-1981 (for use in packing media only) CS 253-2006 (see functional class table and footnote) CS 105-1981 CS 243-2003 (stabilizer or thickener only) CS 298R-2009 CS 322R-2015 CS 262-2006 (for use in cheese mass only) CS 221-2001 CS 260-2007 CS 256-2007 CS 94-1981 (for use in packing media only) CS 273-1968 CS 306-2011 CS 249-2006
967 Xylitol CS 105-1981 CS 309R-2011 CS 117-1981 CS 355R-2023 CS 298R-2009 CS 322R-2015 CS 87-1981 CS 260-2007 CS 256-2007 CS 323R-2017 CS 306-2011 CS 243-2003 (sweetener only, limited to milk- and milk derivative-based products energy reduced or with no added sugar)
  1. Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, pp. 613-617.
  2. Standard for Jams, Jellies and Marmalades (CODEX STAN 296-2009).

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