GSFA Online
Updated up to the 46th Session of the Codex Alimentarius Commission (2023)

Food Category Details

Food Category Hierarchy

Fermented soybean curd (06.8.7)

Description:
The product is prepared by forming soybean curd into a loaf during the fermentation process. It is a soft, flavoured product, either in red, rice-yellow, or grey-green.

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

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 273-1968
CS 256-2007
CS 249-2006
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
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 117-1981
CS 302-2011
CS 275-1973
CS 70-1981
CS 291-2010
CS 306-2011
CS 221-2001
CS 319-2015
CS 119-1981
CS 94-1981
472a Acetic and fatty acid esters of glycerol
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 275-1973
1422 Acetylated distarch adipate
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 117-1981
CS 70-1981
CS 275-1973
CS 306-2011
CS 221-2001
CS 119-1981
CS 94-1981
1414 Acetylated distarch phosphate
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 117-1981
CS 70-1981
CS 275-1973
CS 306-2011
CS 221-2001
CS 119-1981
CS 94-1981
1451 Acetylated oxidized starch
CS 117-1981
CS 256-2007
CS 249-2006
CS 309R-2011
CS 306-2011
1401 Acid-treated starch
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 117-1981
CS 275-1973
CS 70-1981
CS 105-1981
CS 306-2011
CS 221-2001
CS 119-1981
CS 94-1981
406 Agar
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 96-1981
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 117-1981
CS 275-1973
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 97-1981
CS 306-2011
CS 221-2001
CS 94-1981 (for use in packing media only)
400 Alginic acid
CS 273-1968
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 117-1981
CS 275-1973
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 306-2011
CS 221-2001
CS 94-1981 (for use in packing media only)
1402 Alkaline treated starch
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 117-1981
CS 275-1973
CS 70-1981
CS 105-1981
CS 306-2011
CS 221-2001
CS 119-1981
CS 94-1981
403 Ammonium alginate
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 306-2011
CS 117-1981
CS 221-2001
CS 275-1973
503(i) Ammonium carbonate
CS 256-2007
CS 309R-2011
CS 117-1981
CS 290-1995
CS 141-1983
CS 291-2010
CS 105-1981
CS 306-2011
CS 87-1981
CS 319-2015
510 Ammonium chloride
503(ii) Ammonium hydrogen carbonate
CS 256-2007
CS 309R-2011
CS 117-1981
CS 290-1995
CS 141-1983
CS 291-2010
CS 105-1981
CS 306-2011
CS 87-1981
CS 319-2015
527 Ammonium hydroxide
CS 256-2007
CS 309R-2011
CS 117-1981
CS 290-1995
CS 141-1983
CS 291-2010
CS 105-1981
CS 306-2011
CS 87-1981
CS 319-2015
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 256-2007
CS 249-2006
CS 117-1981
CS 88-1981
CS 275-1973
CS 97-1981
CS 306-2011
CG 95-2022
CS 89-1981
CS 98-1981
CS 96-1981
CS 309R-2011
CS 251-2006
CS 302-2011
CS 57-1981
CS 13-1981
CS 291-2010
CS 319-2015 (canned mangoes only)
CS 319-2015 (as antioxidant in canned pineapples)
162 Beet red
CS 256-2007
CS 249-2006
CS 306-2011
CS 117-1981
CS 221-2001
CS 319-2015 (special holiday pack canned pears only)
CS 283-1978
1403 Bleached starch
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 117-1981
CS 275-1973
CS 105-1981
CS 306-2011
CS 221-2001
1101(iii) Bromelain
CS 117-1981
CS 256-2007
CS 306-2011
629 Calcium 5'-guanylate
CS 117-1981
CS 256-2007
CS 306-2011
633 Calcium 5'-inosinate
CS 117-1981
CS 256-2007
CS 306-2011
634 Calcium 5'-ribonucleotides
CS 117-1981
CS 256-2007
CS 306-2011
263 Calcium acetate
CS 256-2007
CS 273-1968
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 290-1995
CS 275-1973
CS 291-2010
CS 306-2011
CS 319-2015
404 Calcium alginate
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 275-1973
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 221-2001
CS 94-1981 (for use in packing media only)
302 Calcium ascorbate
CS 291-2010
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 306-2011
CS 117-1981
CS 275-1973
170(i) Calcium carbonate
CS 256-2007
CS 249-2006
CS 250-2006
CS 290-1995
CS 281-1971
CS 275-1973
CS 252-2006
CS 306-2011
CS 221-2001
CS 273-1968
CS 282-1971
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
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 141-1983
CS 291-2010
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 87-1981
CS 319-2015
CS 283-1978
509 Calcium chloride
CS 207-1999
CS 256-2007
CS 282-1971
CS 251-2006
CS 250-2006
CS 117-1981
CS 281-1971
CS 252-2006
CS 319-2015 (canned mangoes only)
CS 306-2011
623 Calcium di-L-glutamate
CS 117-1981
CS 256-2007
CS 306-2011
578 Calcium gluconate
CS 273-1968
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 57-1981
CS 275-1973
CS 13-1981
CS 291-2010
CS 306-2011
CS 319-2015
526 Calcium hydroxide
CS 256-2007
CS 309R-2011
CS 117-1981
CS 290-1995
CS 141-1983
CS 291-2010
CS 253-2006
CS 105-1981
CS 306-2011
CS 87-1981
CS 319-2015
327 Calcium lactate
CS 256-2007
CS 273-1968
CS 249-2006
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 117-1981
CS 290-1995
CS 275-1973
CS 291-2010
CS 253-2006
CS 306-2011
CS 319-2015
352(ii) Calcium malate, D, L-
CS 256-2007
CS 273-1968
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 302-2011
CS 275-1973
CS 291-2010
CS 306-2011
CS 319-2015
529 Calcium oxide
CS 291-2010
CS 256-2007
CS 249-2006
CS 309R-2011
CS 306-2011
CS 117-1981
CS 319-2015
282 Calcium propionate
CS 291-2010
CS 256-2007
CS 273-1968
CS 306-2011
CS 262-2006 (see functional class table in CXS 262-2006)
CS 117-1981
CS 221-2001
CS 275-1973
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 291-2010
CS 256-2007
CS 249-2006
CS 309R-2011
CS 306-2011
CS 117-1981
CS 319-2015
150a Caramel I – plain caramel
CS 117-1981
CS 256-2007
CS 249-2006
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
1100(vi) Carbohydrase from Bacillus licheniformis
290 Carbon dioxide
CS 256-2007
CS 291-2010
CS 306-2011
CS 221-2001 (for whipped products only)
CS 117-1981
CG 95-2022
CS 275-1973
410 Carob bean gum
CS 273-1968
CS 256-2007
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 275-1973
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 306-2011
CS 221-2001
CS 94-1981 (for use in packing media only)
407 Carrageenan
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 117-1981
CS 250-2006
CS 275-1973
CS 281-1971
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 252-2006
CS 97-1981
CS 306-2011
CS 221-2001
CS 273-1968
CS 282-1971
CS 96-1981
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 105-1981
CS 94-1981 (for use in packing media only)
427 Cassia gum
CS 117-1981
CS 256-2007
CS 309R-2011
CS 306-2011
140 Chlorophylls
CS 283-1978 (for green marbled cheeses only)
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 306-2011
CS 262-2006 (see functional class table in CXS 262-2006)
CS 117-1981
CS 221-2001
CS 319-2015 (special holiday pack canned pears only)
CS 263-1966, CS 264-1966 (for use in cheese mass only for these standards)
330 Citric acid
CS 256-2007
CS 249-2006
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 117-1981
CS 275-1973
CS 90-1981
CS 306-2011
CS 37-1991
CG 95-2022
CS 221-2001
CS 119-1981
CS 273-1968
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 302-2011
CS 57-1981
CS 70-1981
CS 13-1981
CS 141-1983
CS 291-2010
CS 105-1981
CS 87-1981
CS 319-2015
CS 94-1981
472c Citric and fatty acid esters of glycerol
CS 256-2007
CS 291-2010
CS 253-2006 (see functional class table and footnote)
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
CS 309R-2011
CS 319-2015 (canned mangoes only)
CS 306-2011
CS 117-1981
CS 275-1973
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
CS 117-1981
CS 302-2011
CS 256-2007
CS 306-2011
424 Curdlan
CS 117-1981
CS 256-2007
CS 249-2006
CS 319-2015 (canned mangoes only)
CS 306-2011
457 Cyclodextrin, alpha-
CS 117-1981
CS 256-2007
CS 306-2011
458 Cyclodextrin, gamma-
CS 117-1981
CS 256-2007
CS 306-2011
1504(i) Cyclotetraglucose
1504(ii) Cyclotetraglucose syrup
1400 Dextrins, roasted starch
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 105-1981
CS 306-2011
CS 117-1981
CS 221-2001
CS 275-1973
628 Dipotassium 5'-guanylate
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 306-2011
627 Disodium 5'-guanylate
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 96-1981
CS 117-1981
CS 302-2011
CS 97-1981
CS 306-2011
CS 89-1981
CS 98-1981
631 Disodium 5'-inosinate
CS 256-2007
CS 249-2006
CS 96-1981
CS 97-1981
CS 306-2011
CS 117-1981
CS 302-2011
CS 89-1981
CS 98-1981
635 Disodium 5'-ribonucleotides
CS 117-1981
CS 256-2007
CS 249-2006
CS 306-2011
1412 Distarch phosphate
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 117-1981
CS 70-1981
CS 275-1973
CS 306-2011
CS 221-2001
CS 119-1981
CS 94-1981
315 Erythorbic Acid (Isoascorbic acid)
CS 256-2007
CS 96-1981
CS 117-1981
CS 88-1981
CS 291-2010
CS 319-2015 (canned mangoes only)
CS 97-1981
CS 306-2011
CS 89-1981
CS 98-1981
968 Erythritol
CS 117-1981
CS 256-2007
CS 306-2011
462 Ethyl cellulose
CS 117-1981
CS 256-2007
CS 306-2011
467 Ethyl hydroxyethyl cellulose
CS 117-1981
CS 256-2007
CS 309R-2011
CS 306-2011
297 Fumaric acid
CS 291-2010
CS 256-2007
CS 309R-2011
CS 306-2011
CS 117-1981
CS 319-2015
418 Gellan gum
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 105-1981
CS 306-2011
CS 117-1981
CS 275-1973
575 Glucono delta-lactone
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272-1968, CS 274-1969, CS276- 1973, CS277-1973 (for use in cheese mass only for these standards)
CS 273-1968
CS 256-2007
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 57-1981
CS 275-1973
CS 208-1999
CS 13-1981
CS 291-2010
CS 306-2011
CS 221-2001
CS 319-2015
CS 89-1981
CS 98-1981
CS 283-1978
1102 Glucose oxidase
CS 117-1981
CS 291-2010
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 306-2011
620 Glutamic acid, L(+)-
CS 117-1981
CS 256-2007
CS 249-2006
CS 306-2011
422 Glycerol
CS 117-1981
CS 256-2007
CS 87-1981
CS 253-2006 (see functional class table and footnote)
CS 306-2011
626 Guanylic acid, 5'-
CS 117-1981
CS 256-2007
CS 306-2011
412 Guar gum
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 117-1981
CS 275-1973
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 327-2017 (anticaking agents in ground cumin only)
CS 306-2011
CS 221-2001
CS 94-1981 (for use in packing media only)
414 Gum arabic (Acacia gum)
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 105-1981
CS 306-2011
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 117-1981
CS 87-1981
419 Gum ghatti
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 296-2009
CS 256-2007
CS 309R-2011
CS 306-2011
CS 117-1981
CS 243-2003
507 Hydrochloric acid
CS 256-2007
CS 273-1968
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 57-1981
CS 275-1973
CS 13-1981
CS 291-2010
CS 306-2011
CS 221-2001
CS 319-2015
CS 98-1981
463 Hydroxypropyl cellulose
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 306-2011
1442 Hydroxypropyl distarch phosphate
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 275-1973
CS 70-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 306-2011
CS 221-2001
CS 119-1981
CS 94-1981
464 Hydroxypropyl methyl cellulose
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 306-2011
1440 Hydroxypropyl starch
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 117-1981
CS 70-1981
CS 275-1973
CS 306-2011
CS 221-2001
CS 119-1981
CS 94-1981
630 Inosinic acid, 5'-
CS 117-1981
CS 302-2011
CS 256-2007
CS 306-2011
953 Isomalt (Hydrogenated isomaltulose)
CS 256-2007
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 306-2011
CS 87-1981
416 Karaya gum
CS 256-2007
CS 273-1968
CS 249-2006
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 275-1973
CS 105-1981
CS 306-2011
CS 221-2001
425 Konjac flour
CS 117-1981
CS 256-2007
CS 309R-2011
CS 306-2011
270 Lactic acid, L-, D- and DL-
CS 273-1968
CS 256-2007
CS 249-2006
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 275-1973
CS 208-1999
CS 70-1981
CS 291-2010
CS 306-2011
CS 221-2001
CS 319-2015
CS 119-1981
CS 94-1981
472b Lactic and fatty acid esters of glycerol
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 275-1973
966 Lactitol
CS 256-2007
CS 309R-2011
CS 105-1981
CS 306-2011
CS 117-1981
CS 87-1981
322(i) Lecithin
CS 256-2007
CS 249-2006
CS 117-1981
CS 250-2006
CS 290-1995
CS 281-1971
CS 275-1973
CS 252-2006
CS 306-2011
CS 207-1999
CS 282-1971
CS 309R-2011
CS 251-2006
CS 141-1983
CS 291-2010
CS 319-2015 (canned mangoes only)
CS 105-1981
CS 87-1981
CG 95-2022 (For use at 5000 mg/kg as emulsifier)
322(ii) Lecithin, partially hydrolysed
CS 207-1999
CS 256-2007
CS 249-2006
CS 66-1981
CS 282-1971
CS 309R-2011
CS 117-1981
CS 290-1995
CS 281-1971
CS 141-1983
CS 291-2010
CS 319-2015 (canned mangoes only)
CS 105-1981
CS 306-2011
CS 87-1981
1104 Lipases
CS 117-1981
CS 256-2007
CS 306-2011
161b(iii) Lutein esters from Tagetes erecta
CS 117-1981
CS 256-2007
CS 87-1981 (for use in surface decoration only)
CS 306-2011
160d(iii) Lycopene, Blakeslea trispora
CS 117-1981
CS 256-2007
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
160d(i) Lycopene, synthetic
CS 117-1981
CS 256-2007
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011 (at 390 mg/kg)
CS 306-2011
160d(ii) Lycopene, tomato
CS 117-1981
CS 256-2007
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
504(i) Magnesium carbonate
CS 273-1968
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 251-2006
CS 290-1995
CS 275-1973
CS 141-1983
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards)
CS 291-2010
CS 327-2017 (anticaking agents in ground cumin only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 105-1981
CS 306-2011
CS 87-1981
CS 319-2015
CS 283-1978
511 Magnesium chloride
CS 117-1981
CS 256-2007
CS 319-2015 (canned mangoes only)
625 Magnesium di-L-glutamate
CS 117-1981
CS 256-2007
CS 306-2011
580 Magnesium gluconate
CS 13-1981
CS 256-2007
CS 291-2010
CS 309R-2011
CS 306-2011
CS 117-1981
CS 57-1981
CS 319-2015
528 Magnesium hydroxide
CS 256-2007
CS 309R-2011
CS 117-1981
CS 290-1995
CS 141-1983
CS 291-2010
CS 105-1981
CS 306-2011
CS 87-1981
CS 319-2015
504(ii) Magnesium hydroxide carbonate
CS 256-2007
CS 273-1968
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 290-1995
CS 275-1973
CS 291-2010
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 306-2011
CS 319-2015
CS 283-1978
329 Magnesium lactate, DL-
CS 291-2010
CS 256-2007
CS 253-2006
CS 309R-2011
CS 306-2011
CS 117-1981
CS 290-1995
CS 319-2015
530 Magnesium oxide
CS 256-2007
CS 309R-2011
CS 251-2006
CS 141-1983
CS 291-2010
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 306-2011
CS 87-1981
CS 319-2015
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 256-2007
CS 309R-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 306-2011
518 Magnesium sulfate
CS 117-1981
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 306-2011
296 Malic acid, DL-
CS 256-2007
CS 273-1968
CS 249-2006
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 302-2011
CS 275-1973
CS 291-2010
CS 306-2011
CS 221-2001
CS 319-2015
965(i) Maltitol
CS 256-2007
CS 309R-2011
CS 105-1981
CS 306-2011
CS 117-1981
CS 87-1981
965(ii) Maltitol syrup
CS 256-2007
CS 309R-2011
CS 105-1981
CS 306-2011
CS 117-1981
CS 87-1981
421 Mannitol
CS 256-2007
CG 95-2022 (For use at 10 mg/kg as carrier), (For use in vitamin B12 dry rubbing, 0.1% only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 105-1981
CS 306-2011
CS 87-1981
1205 Methacrylate copolymer, basic (BMC)
CS 117-1981
461 Methyl cellulose
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 306-2011
465 Methyl ethyl cellulose
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 306-2011
460(i) Microcrystalline cellulose (Cellulose gel)
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 306-2011
CS 221-2001
CS 283-1978 (for use in sliced, cut, shredded or grated cheese 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)
471 Mono- and di-glycerides of fatty acids
CS 207-1999
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 251-2006
CS 117-1981
CS 290-1995
CS 275-1973
CS 141-1983
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
CS 105-1981
CS 87-1981
624 Monoammonium L-glutamate
CS 117-1981
CS 256-2007
CS 306-2011
622 Monopotassium L-glutamate
CS 117-1981
CS 256-2007
CS 306-2011
621 Monosodium L-glutamate
CS 249-2006
CS 96-1981
CS 97-1981
CS 306-2011
CS 117-1981
CS 302-2011
CS 89-1981
CS 98-1981
CS 90-1981
1410 Monostarch phosphate
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 117-1981
CS 70-1981
CS 275-1973
CS 306-2011
CS 221-2001
CS 119-1981
CS 94-1981
941 Nitrogen
CG 95-2022
CS 117-1981
CS 256-2007
CS 275-1973
CS 221-2001 (for whipped products only)
942 Nitrous oxide
CS 117-1981
CS 291-2010
CS 256-2007
CS 319-2015 (canned mangoes only)
CS 306-2011
423 Octenyl succinic acid (OSA) modified gum arabic
CS 13-1981
CS 256-2007
CS 66-1981
CS 309R-2011
CS 254-2007
1404 Oxidized starch
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 117-1981
CS 70-1981
CS 275-1973
CS 105-1981
CS 306-2011
CS 221-2001
CS 119-1981
CS 94-1981
1101(ii) Papain
CS 117-1981
CS 256-2007
CS 306-2011
440 Pectins
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 117-1981
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 306-2011
CS 87-1981
CS 221-2001
CS 94-1981 (for use in packing media only)
1413 Phosphated distarch phosphate
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 117-1981
CS 70-1981
CS 275-1973
CS 306-2011
CS 221-2001
CS 119-1981
CS 94-1981
1200 Polydextroses
CS 117-1981
CS 87-1981
CS 256-2007
CS 105-1981
CS 306-2011
964 Polyglycitol syrup
CS 117-1981
CS 306-2011
1202 Polyvinylpyrrolidone, insoluble
CS 117-1981
CS 256-2007
632 Potassium 5’-inosinate
CS 117-1981
CS 256-2007
CS 306-2011
261(i) Potassium acetate
CS 256-2007
CS 273-1968
CS 309R-2011
CS 117-1981
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 290-1995
CS 275-1973
CS 291-2010
CS 306-2011
CS 319-2015
402 Potassium alginate
CS 273-1968
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 96-1981
CS 309R-2011
CS 117-1981
CS 275-1973
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 97-1981
CS 306-2011
CS 221-2001
CS 94-1981 (for use in packing media only)
501(i) Potassium carbonate
CS 256-2007
CS 249-2006
CS 250-2006
CS 117-1981
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 290-1995
CS 275-1973
CS 281-1971
CS 252-2006
CS 306-2011
CS 221-2001
CS 207-1999
CS 273-1968
CS 282-1971
CS 309R-2011
CS 251-2006
CS 141-1983
CS 291-2010
CS 105-1981
CS 87-1981
CS 319-2015
508 Potassium chloride
CS 207-1999
CS 256-2007
CS 249-2006
CS 96-1981
CS 282-1971
CS 251-2006
CS 117-1981
CS 250-2006
CS 88-1981
CS 281-1971
CS 252-2006
CS 319-2015 (canned mangoes only)
CS 97-1981
CS 306-2011
CS 89-1981
CS 98-1981
332(i) Potassium dihydrogen citrate
CS 256-2007
CS 117-1981
CS 250-2006
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 290-1995
CS 275-1973
CS 281-1971
CS 252-2006
CS 306-2011
CS 221-2001
CS 207-1999
CS 273-1968
CS 282-1971
CS 309R-2011
CS 251-2006
CS 302-2011
CS 57-1981
CS 13-1981
CS 291-2010
CS 319-2015
577 Potassium gluconate
CS 256-2007
CS 273-1968
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 57-1981
CS 275-1973
CS 13-1981
CS 291-2010
CS 306-2011
CS 319-2015
501(ii) Potassium hydrogen carbonate
CS 256-2007
CS 117-1981
CS 250-2006
CS 290-1995
CS 275-1973
CS 281-1971
CS 252-2006
CS 306-2011
CS 221-2001
CS 207-1999
CS 273-1968
CS 282-1971
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 251-2006
CS 141-1983
CS 291-2010
CS 105-1981
CS 87-1981
CS 319-2015
525 Potassium hydroxide
CS 256-2007
CS 309R-2011
CS 117-1981
CS 290-1995
CS 141-1983
CS 291-2010
CS 105-1981
CS 306-2011
CS 87-1981
CS 319-2015
326 Potassium lactate
CS 256-2007
CS 273-1968
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 290-1995
CS 275-1973
CS 291-2010
CS 253-2006
CS 306-2011
CS 319-2015
283 Potassium propionate
CS 273-1968
CS 291-2010
CS 256-2007
CS 262-2006 (see functional class table in CXS 262-2006)
CS 306-2011
CS 117-1981
CS 221-2001
CS 275-1973
515(i) Potassium sulfate
CS 13-1981
CS 291-2010
CS 256-2007
CS 309R-2011
CS 306-2011
CS 117-1981
CS 57-1981
CS 319-2015
460(ii) Powdered cellulose
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 105-1981
CS 306-2011
CS 221-2001
CS 283-1978 (for use in sliced, cut, shredded or grated cheese 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)
407a Processed eucheuma seaweed (PES)
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 117-1981
CS 250-2006
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 275-1973
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 252-2006
CS 306-2011
CS 94-1981 (for use in packing media only)
280 Propionic acid
CS 291-2010
CS 256-2007
CS 273-1968
CS 306-2011
CS 262-2006 (see functional class table in CXS 262-2006)
CS 117-1981
CS 221-2001
CS 275-1973
1101(i) Protease from Aspergillus orizae var.
CS 117-1981
CS 256-2007
CS 306-2011
1204 Pullulan
CS 117-1981
CS 256-2007
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
CS 256-2007
CS 309R-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 275-1973
470(ii) Salts of oleic acid with calcium, potassium and sodium
CS 256-2007
CS 309R-2011
CS 327-2017 (anticaking agents in ground cumin only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 275-1973
551 Silicon dioxide, amorphous
CS 256-2007
CS 251-2006
CS 105-1981
CS 327-2017 (anticaking agents in ground cumin only)
CS 117-1981 (anticaking agents in dehydrated products only)
CG 95-2022 (For use at 10 mg/kg as carrier)
350(ii) Sodium DL-malate
CS 273-1968
CS 256-2007
CS 249-2006
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 117-1981
CS 302-2011
CS 275-1973
CS 291-2010
CS 306-2011
CS 319-2015
262(i) Sodium acetate
CS 256-2007
CS 273-1968
CS 249-2006
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 290-1995
CS 275-1973
CS 291-2010
CS 306-2011
CS 319-2015
401 Sodium alginate
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 96-1981
CS 309R-2011
CS 117-1981
CS 275-1973
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 97-1981
CS 306-2011
CS 221-2001
CS 94-1981 (for use in packing media only)
301 Sodium ascorbate
CS 256-2007
CS 96-1981
CS 251-2006
CS 117-1981
CS 88-1981
CS 275-1973
CS 291-2010
CS 319-2015 (canned mangoes only)
CS 97-1981
CS 306-2011
CS 89-1981
CS 98-1981
500(i) Sodium carbonate
CS 256-2007
CS 249-2006
CS 253-2006 (see functional class table and footnote)
CS 250-2006
CS 290-1995
CS 275-1973
CS 281-1971
CS 252-2006
CS 306-2011
CS 221-2001
CS 207-1999
CS 273-1968
CS 282-1971
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 251-2006
CS 141-1983
CS 291-2010
CS 327-2017 (anticaking agents in ground cumin only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 105-1981
CS 87-1981
CS 319-2015
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 302-2011
CS 275-1973
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 319-2015 (canned mangoes only)
CS 105-1981
CS 306-2011
CS 221-2001
CS 94-1981 (for use in packing media only)
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)
CS 117-1981
CS 256-2007
CS 306-2011
331(i) Sodium dihydrogen citrate
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 117-1981
CS 250-2006
CS 290-1995
CS 281-1971
CS 275-1973
CS 252-2006
CS 97-1981
CS 306-2011
CS 221-2001
CS 89-1981
CS 98-1981
CS 207-1999
CS 273-1968
CS 96-1981
CS 282-1971
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 251-2006
CS 302-2011
CS 57-1981
CS 13-1981
CS 291-2010
CS 319-2015
316 Sodium erythorbate (Sodium isoascorbate)
CS 256-2007
CS 291-2010
CS 96-1981
CS 97-1981
CS 306-2011
CS 117-1981
CS 88-1981
CS 89-1981
CS 98-1981
365 Sodium fumarates
CS 291-2010
CS 256-2007
CS 249-2006
CS 309R-2011
CS 306-2011
CS 117-1981
CS 319-2015
576 Sodium gluconate
CS 117-1981
CS 256-2007
CS 221-2001
CS 306-2011
350(i) Sodium hydrogen DL-malate
CS 256-2007
CS 273-1968
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 302-2011
CS 275-1973
CS 291-2010
CS 306-2011
CS 319-2015
CS 98-1981
500(ii) Sodium hydrogen carbonate
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 250-2006
CS 290-1995
CS 275-1973
CS 281-1971
CS 252-2006
CS 306-2011
CS 221-2001
CS 207-1999
CS 273-1968
CS 282-1971
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 251-2006
CS 141-1983
CS 291-2010
CS 117-1981 (anticaking agents in dehydrated products only)
CS 105-1981
CS 327-2017 (anticaking agents in ground cumin only)
CS 87-1981
CS 319-2015
514(ii) Sodium hydrogen sulfate
CS 256-2007
CS 291-2010
CS 309R-2011
CS 306-2011
CS 117-1981
CS 319-2015
524 Sodium hydroxide
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 309R-2011
CS 117-1981
CS 290-1995
CS 141-1983
CS 291-2010
CS 105-1981
CS 306-2011
CS 87-1981
CS 319-2015
325 Sodium lactate
CS 273-1968
CS 256-2007
CS 249-2006
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 117-1981
CS 302-2011
CS 290-1995
CS 275-1973
CS 291-2010
CS 253-2006
CS 306-2011
CS 319-2015
281 Sodium propionate
CS 291-2010
CS 256-2007
CS 273-1968
CS 306-2011
CS 262-2006 (see functional class table in CXS 262-2006)
CS 117-1981
CS 221-2001
CS 275-1973
500(iii) Sodium sesquicarbonate
CS 256-2007
CS 250-2006
CS 290-1995
CS 275-1973
CS 281-1971
CS 252-2006
CS 253-2006
CS 306-2011
CS 221-2001
CS 207-1999
CS 273-1968
CS 282-1971
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 251-2006
CS 291-2010
CS 327-2017 (anticaking agents in ground cumin only)
CS 117-1981 (anticaking agents in dehydrated products only)
CS 319-2015
514(i) Sodium sulfate
CS 13-1981
CS 291-2010
CS 256-2007
CS 309R-2011
CS 306-2011
CS 117-1981
CS 57-1981
CS 319-2015
420(i) Sorbitol
CS 256-2007
CS 249-2006
CS 105-1981
CS 306-2011
CS 117-1981
CS 87-1981
420(ii) Sorbitol syrup
CS 256-2007
CS 249-2006
CS 105-1981
CS 306-2011
CS 117-1981
CS 87-1981
134 Spirulina Extract
CS 117-1981
CS 256-2007
CS 306-2011
1420 Starch acetate
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 117-1981
CS 70-1981
CS 275-1973
CS 306-2011
CS 221-2001
CS 119-1981
CS 94-1981
1450 Starch sodium octenyl succinate
CS 117-1981
CS 256-2007
CS 249-2006
CS 309R-2011
CS 306-2011
1405 Starches, enzyme treated
CS 256-2007
CS 273-1968
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 117-1981
CS 275-1973
CS 105-1981
CS 306-2011
CS 221-2001
553(iii) Talc
CS 256-2007
CS 251-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 306-2011
437 Tamarind seed polysaccharide
CS 296-2009
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 256-2007
CS 249-2006
CS 115-1981
CS 309R-2011
CS 117-1981
CS 273-1968 (in cheese mass only)
CS 243-2003
CS 288-1976
CS 306-2011
CS 275-1973 (in cheese mass only)
CS 119-1981
CS 94-1981
417 Tara gum
CS 256-2007
CS 273-1968
CS 249-2006
CS 262-2006 (for use in cheese mass only)
CS 105-1981
CS 306-2011
CS 117-1981
CS 221-2001
CS 275-1973
957 Thaumatin
CS 117-1981
CS 256-2007
CS 87-1981
CS 105-1981
CS 306-2011
171 Titanium dioxide
CS 256-2007
CS 262-2006 (for use in cheese mass only)
CS 262-2006 (see functional class table in CXS 262-2006)
CS 117-1981
CS 319-2015 (special holiday pack canned pears only)
CS 275-1973
CS 306-2011
CS 272-1968 (for use in cheese mass only for these standards)
CS 221-2001
CS 283-1978
413 Tragacanth gum
CS 273-1968
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 117-1981
CS 275-1973
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 306-2011
CS 221-2001
CS 94-1981 (for use in packing media only)
1518 Triacetin
CS 117-1981
CS 256-2007
CS 309R-2011
380 Triammonium citrate
CS 13-1981
CS 291-2010
CS 256-2007
CS 309R-2011
CS 306-2011
CS 117-1981
CS 57-1981
CS 319-2015
CS 290-1995
333(iii) Tricalcium citrate
CS 256-2007
CS 273-1968
CS 282-1971
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 250-2006
CS 57-1981
CS 290-1995
CS 275-1973
CS 281-1971
CS 13-1981
CS 291-2010
CS 252-2006
CS 306-2011
CS 221-2001
CS 319-2015
332(ii) Tripotassium citrate
CS 207-1999
CS 256-2007
CS 282-1971
CS 309R-2011
CS 251-2006
CS 117-1981
CS 250-2006
CS 302-2011
CS 57-1981
CS 290-1995
CS 281-1971
CS 13-1981
CS 291-2010
CS 252-2006
CS 306-2011
CS 221-2001
CS 319-2015
331(iii) Trisodium citrate
CS 256-2007
CS 249-2006
CS 117-1981
CS 250-2006
CS 290-1995
CS 281-1971
CS 252-2006
CS 97-1981
CS 306-2011
CS 221-2001
CS 89-1981
CS 98-1981
CS 207-1999
CS 96-1981
CS 282-1971
CS 309R-2011
CS 251-2006
CS 302-2011
CS 57-1981
CS 13-1981
CS 291-2010
CS 319-2015
415 Xanthan gum
CS 273-1968
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 249-2006
CS 309R-2011
CS 262-2006 (for use in cheese mass only)
CS 117-1981
CS 275-1973
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 105-1981
CS 306-2011
CS 221-2001
CS 94-1981 (for use in packing media only)
967 Xylitol
CS 256-2007
CS 309R-2011
CS 105-1981
CS 306-2011
CS 117-1981
CS 87-1981

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