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

Food Category Details

Food Category Hierarchy

Fermented non-heat treated processed meat, poultry, and game products in whole pieces or cuts (08.2.1.3)

Description:
Fermented products are a type of pickled product produced by the action of lactic acid bacteria in the presence of salt. Examples include: potted beef and pickled (fermented) pig’s feet.

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

GSFA Provisions for Food Category 08.2.1.3
INS No. Food Additive or Group Max Level Notes Defined In
133 Brilliant blue FCF 100 mg/kg 08.0
320 Butylated hydroxyanisole (BHA) 200 mg/kg 08.2
321 Butylated hydroxytoluene (BHT) 100 mg/kg 08.2
150c Caramel III - ammonia caramel GMP 08.0
150d Caramel IV - sulfite ammonia caramel GMP 08.0
120 Carmines 500 mg/kg 08.2
160a(ii) beta-Carotenes, vegetable 20 mg/kg 08.2
127 Erythrosine 30 mg/kg 08.2
143 Fast green FCF 100 mg/kg 08.2
163(ii) Grape skin extract 5,000 mg/kg 08.2
243 Lauric arginate ethyl ester 200 mg/kg 08.2.1
PHOSPHATES 2,200 mg/kg 08.2.1
POLYSORBATES 5,000 mg/kg 08.2
310 Propyl gallate 200 mg/kg 08.2
SORBATES 200 mg/kg 08.2.1.3
STEVIOL GLYCOSIDES 80 mg/kg 08.2
262(ii) Sodium diacetate 1,000 mg/kg 08.2
110 Sunset yellow FCF 300 mg/kg 08.2
TOCOPHEROLS 500 mg/kg 08.2
319 Tertiary butylhydroquinone (TBHQ) 100 mg/kg 08.2

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


GSFA Table 3 Provisions

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

INS No. Food Additive or Group Acceptable in Foods Conforming to the Following Commodity Standards
260 Acetic acid, glacial
CS 221-2001
CS 306-2011
CS 94-1981
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 70-1981
CS 319-2015
CS 309R-2011
CS 302-2011
CS 160-1987 (only for use in heat pasteurized products to maintain the pH at less than or equal to 4.6, and in heat sterilized products)
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 119-1981
472a Acetic and fatty acid esters of glycerol
CS 309R-2011
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
1422 Acetylated distarch adipate
CS 221-2001
CS 306-2011
CS 94-1981
CS 273-1968
CS 70-1981
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 119-1981
1414 Acetylated distarch phosphate
CS 221-2001
CS 306-2011
CS 94-1981
CS 273-1968
CS 70-1981
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 119-1981
1451 Acetylated oxidized starch
CS 309R-2011
CS 306-2011
CS 249-2006
CS 117-1981
CS 256-2007
1401 Acid-treated starch
CS 221-2001
CS 306-2011
CS 94-1981
CS 273-1968
CS 105-1981
CS 70-1981
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 119-1981
406 Agar
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 96-1981
CS 97-1981
CS 306-2011
CS 273-1968
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
400 Alginic acid
CS 94-1981 (for use in packing media only)
CS 221-2001
CS 306-2011
CS 273-1968
CS 105-1981
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 275-1973
1402 Alkaline treated starch
CS 221-2001
CS 306-2011
CS 94-1981
CS 273-1968
CS 105-1981
CS 70-1981
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 119-1981
403 Ammonium alginate
CS 221-2001
CS 306-2011
CS 309R-2011
CS 273-1968
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
503(i) Ammonium carbonate
CS 141-1983
CS 306-2011
CS 290-1995
CS 87-1981
CS 105-1981
CS 291-2010
CS 319-2015
CS 309R-2011
CS 117-1981
CS 256-2007
510 Ammonium chloride
503(ii) Ammonium hydrogen carbonate
CS 141-1983
CS 306-2011
CS 290-1995
CS 87-1981
CS 105-1981
CS 291-2010
CS 319-2015
CS 309R-2011
CS 117-1981
CS 256-2007
527 Ammonium hydroxide
CS 141-1983
CS 306-2011
CS 290-1995
CS 87-1981
CS 105-1981
CS 291-2010
CS 319-2015
CS 309R-2011
CS 117-1981
CS 256-2007
1100(i) alpha-Amylase from Aspergillus oryzae var.
1100(iv) alpha-Amylase from Bacillus megaterium expressed in Bacillus subtilis
1100(v) alpha-Amylase from Bacillus stearothermophilus expressed in Bacillus subtilis
1100(ii) alpha-Amylase from Bacillus stearothermophilus
1100(iii) alpha-Amylase from Bacillus subtilis
300 Ascorbic acid, L-
CS 97-1981
CS 251-2006
CS 13-1981
CS 319-2015 (as antioxidant in canned pineapples)
CS 88-1981
CG 95-2022
CS 309R-2011
CS 117-1981
CS 256-2007
CS 96-1981
CS 306-2011
CS 57-1981
CS 89-1981
CS 291-2010
CS 319-2015 (canned mangoes only)
CS 302-2011
CS 249-2006
CS 98-1981
CS 275-1973
162 Beet red
CS 221-2001
CS 306-2011
CS 283-1978
CS 319-2015 (special holiday pack canned pears only)
CS 249-2006
CS 117-1981
CS 256-2007
1403 Bleached starch
CS 221-2001
CS 306-2011
CS 273-1968
CS 105-1981
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
1101(iii) Bromelain
CS 306-2011
CS 117-1981
CS 256-2007
629 Calcium 5'-guanylate
CS 306-2011
CS 117-1981
CS 256-2007
633 Calcium 5'-inosinate
CS 306-2011
CS 117-1981
CS 256-2007
634 Calcium 5'-ribonucleotides
CS 306-2011
CS 117-1981
CS 256-2007
263 Calcium acetate
CS 306-2011
CS 290-1995
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 319-2015
CS 309R-2011
CS 117-1981
CS 256-2007
CS 275-1973
404 Calcium alginate
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
302 Calcium ascorbate
CS 291-2010
CS 306-2011
CS 319-2015 (canned mangoes only)
CS 117-1981
CS 256-2007
CS 275-1973
170(i) Calcium carbonate
CS 221-2001
CS 251-2006
CS 281-1971
CS 290-1995
CS 87-1981
CS 282-1971
CS 105-1981
CS 250-2006
CS 327-2017 (anticaking agents in ground cumin only)
CS 262-2006 (for use in cheese mass only)
CS 283-1978
CS 309R-2011
CS 256-2007
CS 252-2006
CS 141-1983
CS 306-2011
CS 273-1968
CS 117-1981 (anticaking agents in dehydrated products only)
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards)
CS 291-2010
CS 319-2015
CS 249-2006
CS 275-1973
509 Calcium chloride
CS 306-2011
CS 281-1971
CS 251-2006
CS 282-1971
CS 250-2006
CS 207-1999
CS 319-2015 (canned mangoes only)
CS 117-1981
CS 256-2007
CS 252-2006
623 Calcium di-L-glutamate
CS 306-2011
CS 117-1981
CS 256-2007
578 Calcium gluconate
CS 306-2011
CS 57-1981
CS 273-1968
CS 13-1981
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 319-2015
CS 309R-2011
CS 117-1981
CS 275-1973
526 Calcium hydroxide
CS 141-1983
CS 306-2011
CS 290-1995
CS 87-1981
CS 105-1981
CS 253-2006
CS 291-2010
CS 319-2015
CS 309R-2011
CS 117-1981
CS 256-2007
327 Calcium lactate
CS 306-2011
CS 290-1995
CS 273-1968
CS 253-2006
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 319-2015
CS 309R-2011
CS 117-1981
CS 249-2006
CS 256-2007
CS 275-1973
352(ii) Calcium malate, D, L-
CS 306-2011
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 319-2015
CS 309R-2011
CS 302-2011
CS 117-1981
CS 256-2007
CS 275-1973
529 Calcium oxide
CS 291-2010
CS 306-2011
CS 319-2015
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
282 Calcium propionate
CS 221-2001
CS 291-2010
CS 306-2011
CS 262-2006 (see functional class table in CXS 262-2006)
CS 273-1968
CS 117-1981
CS 256-2007
CS 275-1973
552 Calcium silicate
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 251-2006
CS 327-2017 (anticaking agents in ground cumin only)
516 Calcium sulfate
CS 291-2010
CS 306-2011
CS 319-2015
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
150a Caramel I – plain caramel
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
CS 249-2006
CS 117-1981
CS 256-2007
1100(vi) Carbohydrase from Bacillus licheniformis
290 Carbon dioxide
CS 291-2010
CS 221-2001 (for whipped products only)
CS 306-2011
CG 95-2022
CS 117-1981
CS 256-2007
CS 275-1973
410 Carob bean gum
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
CS 105-1981
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
407 Carrageenan
CS 221-2001
CS 97-1981
CS 281-1971
CS 282-1971
CS 105-1981
CS 250-2006
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 252-2006
CS 94-1981 (for use in packing media only)
CS 96-1981
CS 306-2011
CS 273-1968
CS 70-1981 (for use in packing media only)
CS 249-2006
CS 275-1973
427 Cassia gum
CS 309R-2011
CS 306-2011
CS 117-1981
CS 256-2007
140 Chlorophylls
CS 221-2001
CS 262-2006 (for use in cheese mass only)
CS 306-2011
CS 262-2006 (see functional class table in CXS 262-2006)
CS 319-2015 (special holiday pack canned pears only)
CS 117-1981
CS 256-2007
CS 283-1978 (for green marbled cheeses only)
CS 263-1966, CS 264-1966 (for use in cheese mass only for these standards)
330 Citric acid
CS 221-2001
CS 94-1981
CS 87-1981
CS 13-1981
CS 105-1981
CS 262-2006 (for use in cheese mass only)
CS 70-1981
CG 95-2022
CS 309R-2011
CS 160-1987 (only for use in heat pasteurized products to maintain the pH at less than or equal to 4.6, and in heat sterilized products)
CS 117-1981
CS 256-2007
CS 141-1983
CS 57-1981
CS 306-2011
CS 273-1968
CS 90-1981
CS 291-2010
CS 319-2015
CS 37-1991
CS 302-2011
CS 249-2006
CS 275-1973
CS 119-1981
472c Citric and fatty acid esters of glycerol
CS 291-2010
CS 306-2011
CS 319-2015 (canned mangoes only)
CG 95-2022 (For use at 9000 mg/kg as emulsifier)
CS 309R-2011
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
468 Cross-linked sodium carboxymethyl cellulose (Cross-linked-cellulose gum)
CS 306-2011
CS 302-2011
CS 117-1981
CS 256-2007
424 Curdlan
CS 306-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 319-2015 (canned mangoes only)
457 Cyclodextrin, alpha-
CS 306-2011
CS 117-1981
CS 256-2007
458 Cyclodextrin, gamma-
CS 306-2011
CS 117-1981
CS 256-2007
1504(i) Cyclotetraglucose
1504(ii) Cyclotetraglucose syrup
1400 Dextrins, roasted starch
CS 221-2001
CS 306-2011
CS 309R-2011
CS 273-1968
CS 105-1981
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
628 Dipotassium 5'-guanylate
CS 306-2011
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
627 Disodium 5'-guanylate
CS 96-1981
CS 97-1981
CS 306-2011
CS 89-1981
CS 302-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 98-1981
CS 253-2006 (see functional class table and footnote)
631 Disodium 5'-inosinate
CS 96-1981
CS 97-1981
CS 306-2011
CS 89-1981
CS 302-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 98-1981
635 Disodium 5'-ribonucleotides
CS 306-2011
CS 117-1981
CS 249-2006
CS 256-2007
1412 Distarch phosphate
CS 221-2001
CS 306-2011
CS 94-1981
CS 273-1968
CS 70-1981
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 119-1981
315 Erythorbic Acid (Isoascorbic acid)
CS 96-1981
CS 97-1981
CS 306-2011
CS 89-1981
CS 291-2010
CS 88-1981
CS 319-2015 (canned mangoes only)
CS 117-1981
CS 256-2007
CS 98-1981
968 Erythritol
CS 306-2011
CS 117-1981
CS 256-2007
462 Ethyl cellulose
CS 306-2011
CS 117-1981
CS 256-2007
467 Ethyl hydroxyethyl cellulose
CS 309R-2011
CS 306-2011
CS 117-1981
CS 256-2007
297 Fumaric acid
CS 291-2010
CS 306-2011
CS 319-2015
CS 309R-2011
CS 117-1981
CS 256-2007
418 Gellan gum
CS 306-2011
CS 105-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
575 Glucono delta-lactone
CS 221-2001
CS 57-1981
CS 306-2011
CS 89-1981
CS 273-1968
CS 208-1999
CS 13-1981
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 283-1978
CS 319-2015
CS 309R-2011
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272-1968, CS 274-1969, CS276- 1973, CS277-1973 (for use in cheese mass only for these standards)
CS 117-1981
CS 256-2007
CS 98-1981
CS 275-1973
1102 Glucose oxidase
CS 291-2010
CS 306-2011
CS 117-1981
CS 256-2007
CS 319-2015 (canned mangoes only)
620 Glutamic acid, L(+)-
CS 306-2011
CS 249-2006
CS 117-1981
CS 256-2007
422 Glycerol
CS 87-1981
CS 306-2011
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
626 Guanylic acid, 5'-
CS 306-2011
CS 117-1981
CS 256-2007
412 Guar gum
CS 94-1981 (for use in packing media only)
CS 221-2001
CS 306-2011
CS 273-1968
CS 105-1981
CS 70-1981 (for use in packing media only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 275-1973
414 Gum arabic (Acacia gum)
CS 306-2011
CS 87-1981
CS 309R-2011
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 105-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
419 Gum ghatti
CS 306-2011
CS 296-2009
CS 309R-2011
CS 243-2003
CS 117-1981
CS 256-2007
CS 66-1981 (as a thickener in table olives with stuffing only)
507 Hydrochloric acid
CS 221-2001
CS 306-2011
CS 57-1981
CS 273-1968
CS 13-1981
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 319-2015
CS 309R-2011
CS 256-2007
CS 275-1973
CS 98-1981
463 Hydroxypropyl cellulose
CS 309R-2011
CS 306-2011
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
1442 Hydroxypropyl distarch phosphate
CS 221-2001
CS 306-2011
CS 94-1981
CS 273-1968
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 70-1981
CS 309R-2011
CS 249-2006
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 119-1981
464 Hydroxypropyl methyl cellulose
CS 309R-2011
CS 306-2011
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
1440 Hydroxypropyl starch
CS 221-2001
CS 306-2011
CS 94-1981
CS 273-1968
CS 70-1981
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 119-1981
630 Inosinic acid, 5'-
CS 306-2011
CS 302-2011
CS 117-1981
CS 256-2007
953 Isomalt (Hydrogenated isomaltulose)
CS 306-2011
CS 87-1981
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
416 Karaya gum
CS 221-2001
CS 306-2011
CS 273-1968
CS 105-1981
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
425 Konjac flour
CS 309R-2011
CS 306-2011
CS 117-1981
CS 256-2007
270 Lactic acid, L-, D- and DL-
CS 221-2001
CS 306-2011
CS 94-1981
CS 208-1999
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 70-1981
CS 319-2015
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 119-1981
472b Lactic and fatty acid esters of glycerol
CS 309R-2011
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
966 Lactitol
CS 306-2011
CS 87-1981
CS 309R-2011
CS 105-1981
CS 117-1981
CS 256-2007
322(i) Lecithin
CS 251-2006
CS 281-1971
CS 290-1995
CS 87-1981
CS 282-1971
CS 105-1981
CS 250-2006
CS 207-1999
CS 309R-2011
CS 117-1981
CS 256-2007
CS 252-2006
CG 95-2022 (For use at 5000 mg/kg as emulsifier)
CS 141-1983
CS 306-2011
CS 291-2010
CS 319-2015 (canned mangoes only)
CS 249-2006
CS 275-1973
322(ii) Lecithin, partially hydrolysed
CS 66-1981
CS 141-1983
CS 306-2011
CS 281-1971
CS 290-1995
CS 87-1981
CS 105-1981
CS 282-1971
CS 207-1999
CS 291-2010
CS 319-2015 (canned mangoes only)
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
1104 Lipases
CS 306-2011
CS 117-1981
CS 256-2007
161b(iii) Lutein esters from Tagetes erecta
CS 306-2011
CS 117-1981
CS 256-2007
CS 87-1981 (for use in surface decoration only)
160d(iii) Lycopene, Blakeslea trispora
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
CS 117-1981
CS 256-2007
160d(i) Lycopene, synthetic
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
CS 117-1981
CS 256-2007
CS 306-2011 (at 390 mg/kg)
160d(ii) Lycopene, tomato
CS 319-2015 (special holiday pack canned pears only)
CS 306-2011
CS 117-1981
CS 256-2007
504(i) Magnesium carbonate
CS 141-1983
CS 306-2011
CS 251-2006
CS 290-1995
CS 87-1981
CS 273-1968
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 263-1966, CS 264- 1966, CS 265-1966, CS 266-1966, CS 267-1966, CS 268-1966, CS 269- 1967, CS 270-1968, CS 271-1968, CS 272- 1968 (for use in cheese mass only for these standards)
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 283-1978
CS 319-2015
CS 309R-2011
CS 256-2007
CS 275-1973
511 Magnesium chloride
CS 117-1981
CS 256-2007
CS 319-2015 (canned mangoes only)
625 Magnesium di-L-glutamate
CS 306-2011
CS 117-1981
CS 256-2007
580 Magnesium gluconate
CS 291-2010
CS 306-2011
CS 57-1981
CS 319-2015
CS 309R-2011
CS 13-1981
CS 117-1981
CS 256-2007
528 Magnesium hydroxide
CS 141-1983
CS 306-2011
CS 290-1995
CS 87-1981
CS 105-1981
CS 291-2010
CS 319-2015
CS 309R-2011
CS 117-1981
CS 256-2007
504(ii) Magnesium hydroxide carbonate
CS 306-2011
CS 290-1995
CS 273-1968
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 283-1978
CS 319-2015
CS 309R-2011
CS 256-2007
CS 275-1973
329 Magnesium lactate, DL-
CS 291-2010
CS 306-2011
CS 319-2015
CS 290-1995
CS 309R-2011
CS 253-2006
CS 117-1981
CS 256-2007
530 Magnesium oxide
CS 141-1983
CS 306-2011
CS 251-2006
CS 87-1981
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 291-2010
CS 319-2015
CS 309R-2011
CS 256-2007
553(i) Magnesium silicate, synthetic
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 251-2006
CS 327-2017 (anticaking agents in ground cumin only)
470(iii) Magnesium stearate
CS 309R-2011
CS 306-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
518 Magnesium sulfate
CS 306-2011
CS 117-1981
CS 256-2007
CS 319-2015 (canned mangoes only)
296 Malic acid, DL-
CS 221-2001
CS 306-2011
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 319-2015
CS 309R-2011
CS 302-2011
CS 117-1981
CS 249-2006
CS 256-2007
CS 275-1973
965(i) Maltitol
CS 306-2011
CS 87-1981
CS 309R-2011
CS 105-1981
CS 117-1981
CS 256-2007
965(ii) Maltitol syrup
CS 306-2011
CS 87-1981
CS 309R-2011
CS 105-1981
CS 117-1981
CS 256-2007
421 Mannitol
CS 306-2011
CS 87-1981
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CG 95-2022 (For use at 10 mg/kg as carrier), (For use in vitamin B12 dry rubbing, 0.1% only)
CS 256-2007
1205 Methacrylate copolymer, basic (BMC)
CS 117-1981
461 Methyl cellulose
CS 309R-2011
CS 306-2011
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
465 Methyl ethyl cellulose
CS 309R-2011
CS 306-2011
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
460(i) Microcrystalline cellulose (Cellulose gel)
CS 221-2001
CS 306-2011
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
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 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 309R-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
471 Mono- and di-glycerides of fatty acids
CS 141-1983
CS 251-2006
CS 290-1995
CS 87-1981
CS 105-1981
CG 95-2022 (For use at 4000 mg/kg as emulsifier)
CS 207-1999
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 275-1973
624 Monoammonium L-glutamate
CS 306-2011
CS 117-1981
CS 256-2007
622 Monopotassium L-glutamate
CS 306-2011
CS 117-1981
CS 256-2007
621 Monosodium L-glutamate
CS 96-1981
CS 97-1981
CS 306-2011
CS 89-1981
CS 302-2011
CS 249-2006
CS 90-1981
CS 117-1981
CS 98-1981
1410 Monostarch phosphate
CS 221-2001
CS 306-2011
CS 94-1981
CS 273-1968
CS 70-1981
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 119-1981
941 Nitrogen
CS 221-2001 (for whipped products only)
CS 117-1981
CG 95-2022
CS 256-2007
CS 275-1973
942 Nitrous oxide
CS 291-2010
CS 306-2011
CS 117-1981
CS 256-2007
CS 319-2015 (canned mangoes only)
423 Octenyl succinic acid (OSA) modified gum arabic
CS 309R-2011
CS 13-1981
CS 254-2007
CS 66-1981
CS 256-2007
1404 Oxidized starch
CS 221-2001
CS 306-2011
CS 94-1981
CS 273-1968
CS 105-1981
CS 70-1981
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 119-1981
1101(ii) Papain
CS 306-2011
CS 117-1981
CS 256-2007
440 Pectins
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
CS 87-1981
CS 70-1981 (for use in packing media only)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
1413 Phosphated distarch phosphate
CS 221-2001
CS 306-2011
CS 94-1981
CS 273-1968
CS 70-1981
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 119-1981
1200 Polydextroses
CS 87-1981
CS 105-1981
CS 306-2011
CS 117-1981
CS 256-2007
964 Polyglycitol syrup
CS 117-1981
CS 306-2011
1202 Polyvinylpyrrolidone, insoluble
CS 117-1981
CS 256-2007
632 Potassium 5’-inosinate
CS 306-2011
CS 117-1981
CS 256-2007
261(i) Potassium acetate
CS 306-2011
CS 290-1995
CS 273-1968
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 291-2010
CS 319-2015
CS 309R-2011
CS 117-1981
CS 256-2007
CS 275-1973
402 Potassium alginate
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 96-1981
CS 97-1981
CS 306-2011
CS 273-1968
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
501(i) Potassium carbonate
CS 221-2001
CS 281-1971
CS 251-2006
CS 290-1995
CS 87-1981
CS 105-1981
CS 282-1971
CS 250-2006
CS 207-1999
CS 309R-2011
CS 117-1981
CS 256-2007
CS 252-2006
CS 141-1983
CS 306-2011
CS 273-1968
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 291-2010
CS 319-2015
CS 249-2006
CS 275-1973
508 Potassium chloride
CS 96-1981
CS 97-1981
CS 306-2011
CS 251-2006
CS 89-1981
CS 281-1971
CS 282-1971
CS 250-2006
CS 207-1999
CS 88-1981
CS 319-2015 (canned mangoes only)
CS 249-2006
CS 117-1981
CS 256-2007
CS 98-1981
CS 252-2006
332(i) Potassium dihydrogen citrate
CS 221-2001
CS 251-2006
CS 281-1971
CS 290-1995
CS 13-1981
CS 282-1971
CS 250-2006
CS 207-1999
CS 309R-2011
CS 117-1981
CS 256-2007
CS 252-2006
CS 57-1981
CS 306-2011
CS 273-1968
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 291-2010
CS 319-2015
CS 302-2011
CS 275-1973
577 Potassium gluconate
CS 306-2011
CS 57-1981
CS 273-1968
CS 13-1981
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 319-2015
CS 309R-2011
CS 117-1981
CS 256-2007
CS 275-1973
501(ii) Potassium hydrogen carbonate
CS 221-2001
CS 281-1971
CS 251-2006
CS 290-1995
CS 87-1981
CS 105-1981
CS 282-1971
CS 250-2006
CS 207-1999
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 117-1981
CS 256-2007
CS 252-2006
CS 141-1983
CS 306-2011
CS 273-1968
CS 291-2010
CS 319-2015
CS 275-1973
525 Potassium hydroxide
CS 141-1983
CS 306-2011
CS 290-1995
CS 87-1981
CS 105-1981
CS 291-2010
CS 319-2015
CS 309R-2011
CS 117-1981
CS 256-2007
326 Potassium lactate
CS 306-2011
CS 290-1995
CS 273-1968
CS 253-2006
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 319-2015
CS 309R-2011
CS 117-1981
CS 256-2007
CS 275-1973
283 Potassium propionate
CS 221-2001
CS 291-2010
CS 306-2011
CS 262-2006 (see functional class table in CXS 262-2006)
CS 273-1968
CS 117-1981
CS 256-2007
CS 275-1973
515(i) Potassium sulfate
CS 291-2010
CS 306-2011
CS 57-1981
CS 319-2015
CS 309R-2011
CS 13-1981
CS 117-1981
CS 256-2007
460(ii) Powdered cellulose
CS 221-2001
CS 306-2011
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 327-2017 (anticaking agents in ground cumin only)
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
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 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 309R-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
407a Processed eucheuma seaweed (PES)
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
CS 70-1981 (for use in packing media only)
CS 250-2006
CS 262-2006 (as anticaking agent only, see functional class table in CXS 262-2006)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 275-1973
CS 252-2006
280 Propionic acid
CS 221-2001
CS 291-2010
CS 306-2011
CS 262-2006 (see functional class table in CXS 262-2006)
CS 273-1968
CS 117-1981
CS 256-2007
CS 275-1973
1101(i) Protease from Aspergillus orizae var.
CS 306-2011
CS 117-1981
CS 256-2007
1204 Pullulan
CS 117-1981
CS 256-2007
470(i) Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium
CS 309R-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 275-1973
470(ii) Salts of oleic acid with calcium, potassium and sodium
CS 309R-2011
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
CS 275-1973
551 Silicon dioxide, amorphous
CS 251-2006
CG 95-2022 (For use at 10 mg/kg as carrier)
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
350(ii) Sodium DL-malate
CS 306-2011
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 319-2015
CS 309R-2011
CS 302-2011
CS 117-1981
CS 249-2006
CS 256-2007
CS 275-1973
262(i) Sodium acetate
CS 306-2011
CS 290-1995
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 319-2015
CS 309R-2011
CS 117-1981
CS 249-2006
CS 256-2007
CS 275-1973
401 Sodium alginate
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 96-1981
CS 97-1981
CS 306-2011
CS 273-1968
CS 70-1981 (for use in packing media only)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 275-1973
301 Sodium ascorbate
CS 97-1981
CS 96-1981
CS 306-2011
CS 251-2006
CS 89-1981
CS 291-2010
CS 88-1981
CS 319-2015 (canned mangoes only)
CS 117-1981
CS 256-2007
CS 98-1981
CS 275-1973
500(i) Sodium carbonate
CS 221-2001
CS 281-1971
CS 251-2006
CS 290-1995
CS 87-1981
CS 105-1981
CS 282-1971
CS 250-2006
CS 207-1999
CS 327-2017 (anticaking agents in ground cumin only)
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 252-2006
CS 141-1983
CS 306-2011
CS 273-1968
CS 117-1981 (anticaking agents in dehydrated products only)
CS 291-2010
CS 319-2015
CS 249-2006
CS 275-1973
466 Sodium carboxymethyl cellulose (Cellulose gum)
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
CS 105-1981
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 319-2015 (canned mangoes only)
CS 309R-2011
CS 302-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
469 Sodium carboxymethyl cellulose, enzymatically hydrolysed (Cellulose gum, enzymatically hydrolyzed)
CS 306-2011
CS 117-1981
CS 256-2007
331(i) Sodium dihydrogen citrate
CS 221-2001
CS 97-1981
CS 281-1971
CS 251-2006
CS 290-1995
CS 282-1971
CS 13-1981
CS 250-2006
CS 207-1999
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 252-2006
CS 96-1981
CS 57-1981
CS 306-2011
CS 89-1981
CS 273-1968
CS 291-2010
CS 319-2015
CS 302-2011
CS 98-1981
CS 275-1973
316 Sodium erythorbate (Sodium isoascorbate)
CS 97-1981
CS 291-2010
CS 96-1981
CS 88-1981
CS 306-2011
CS 89-1981
CS 117-1981
CS 256-2007
CS 98-1981
365 Sodium fumarates
CS 291-2010
CS 306-2011
CS 319-2015
CS 309R-2011
CS 117-1981
CS 249-2006
CS 256-2007
576 Sodium gluconate
CS 221-2001
CS 306-2011
CS 117-1981
CS 256-2007
350(i) Sodium hydrogen DL-malate
CS 306-2011
CS 273-1968
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 319-2015
CS 309R-2011
CS 302-2011
CS 256-2007
CS 275-1973
CS 98-1981
500(ii) Sodium hydrogen carbonate
CS 221-2001
CS 281-1971
CS 251-2006
CS 290-1995
CS 87-1981
CS 105-1981
CS 282-1971
CS 250-2006
CS 207-1999
CS 327-2017 (anticaking agents in ground cumin only)
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 252-2006
CS 141-1983
CS 306-2011
CS 273-1968
CS 117-1981 (anticaking agents in dehydrated products only)
CS 291-2010
CS 319-2015
CS 249-2006
CS 275-1973
514(ii) Sodium hydrogen sulfate
CS 291-2010
CS 306-2011
CS 319-2015
CS 309R-2011
CS 117-1981
CS 256-2007
524 Sodium hydroxide
CS 141-1983
CS 306-2011
CS 290-1995
CS 87-1981
CS 105-1981
CS 291-2010
CS 319-2015
CS 309R-2011
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
325 Sodium lactate
CS 306-2011
CS 290-1995
CS 273-1968
CS 253-2006
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 319-2015
CS 309R-2011
CS 302-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
281 Sodium propionate
CS 221-2001
CS 291-2010
CS 306-2011
CS 262-2006 (see functional class table in CXS 262-2006)
CS 273-1968
CS 117-1981
CS 256-2007
CS 275-1973
500(iii) Sodium sesquicarbonate
CS 221-2001
CS 281-1971
CS 251-2006
CS 290-1995
CS 282-1971
CS 250-2006
CS 207-1999
CS 327-2017 (anticaking agents in ground cumin only)
CS 262-2006 (for use in cheese mass only)
CS 309R-2011
CS 256-2007
CS 252-2006
CS 306-2011
CS 273-1968
CS 117-1981 (anticaking agents in dehydrated products only)
CS 253-2006
CS 291-2010
CS 319-2015
CS 275-1973
514(i) Sodium sulfate
CS 291-2010
CS 306-2011
CS 57-1981
CS 319-2015
CS 309R-2011
CS 13-1981
CS 117-1981
CS 256-2007
420(i) Sorbitol
CS 306-2011
CS 87-1981
CS 105-1981
CS 117-1981
CS 249-2006
CS 256-2007
420(ii) Sorbitol syrup
CS 306-2011
CS 87-1981
CS 105-1981
CS 117-1981
CS 249-2006
CS 256-2007
134 Spirulina Extract
CS 306-2011
CS 117-1981
CS 256-2007
1420 Starch acetate
CS 221-2001
CS 306-2011
CS 94-1981
CS 273-1968
CS 70-1981
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
CS 119-1981
1450 Starch sodium octenyl succinate
CS 309R-2011
CS 306-2011
CS 249-2006
CS 117-1981
CS 256-2007
1405 Starches, enzyme treated
CS 221-2001
CS 306-2011
CS 273-1968
CS 105-1981
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
CS 253-2006 (see functional class table and footnote)
553(iii) Talc
CS 306-2011
CS 251-2006
CS 105-1981
CS 117-1981 (anticaking agents in dehydrated products only)
CS 256-2007
CS 327-2017 (anticaking agents in ground cumin only)
437 Tamarind seed polysaccharide
CS 273-1968 (in cheese mass only)
CS 306-2011
CS 296-2009
CS 94-1981
CS 115-1981
CS 243-2003
CS 275-1973 (in cheese mass only)
CS 309R-2011
CS 249-2006
CS 288-1976
CS 117-1981
CS 256-2007
CS 66-1981 (as a thickener in table olives with stuffing only)
CS 119-1981
417 Tara gum
CS 221-2001
CS 262-2006 (for use in cheese mass only)
CS 306-2011
CS 273-1968
CS 105-1981
CS 249-2006
CS 117-1981
CS 256-2007
CS 275-1973
957 Thaumatin
CS 87-1981
CS 105-1981
CS 306-2011
CS 117-1981
CS 256-2007
171 Titanium dioxide
CS 221-2001
CS 306-2011
CS 262-2006 (see functional class table in CXS 262-2006)
CS 272-1968 (for use in cheese mass only for these standards)
CS 319-2015 (special holiday pack canned pears only)
CS 262-2006 (for use in cheese mass only)
CS 283-1978
CS 117-1981
CS 256-2007
CS 275-1973
413 Tragacanth gum
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
CS 105-1981
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 275-1973
1518 Triacetin
CS 309R-2011
CS 117-1981
CS 256-2007
380 Triammonium citrate
CS 291-2010
CS 306-2011
CS 57-1981
CS 319-2015
CS 290-1995
CS 309R-2011
CS 13-1981
CS 117-1981
CS 256-2007
333(iii) Tricalcium citrate
CS 221-2001
CS 57-1981
CS 306-2011
CS 281-1971
CS 290-1995
CS 273-1968
CS 13-1981
CS 282-1971
CS 250-2006
CS 291-2010
CS 262-2006 (for use in cheese mass only)
CS 319-2015
CS 309R-2011
CS 117-1981
CS 256-2007
CS 275-1973
CS 252-2006
332(ii) Tripotassium citrate
CS 221-2001
CS 57-1981
CS 306-2011
CS 251-2006
CS 281-1971
CS 290-1995
CS 13-1981
CS 282-1971
CS 250-2006
CS 207-1999
CS 291-2010
CS 319-2015
CS 309R-2011
CS 302-2011
CS 117-1981
CS 256-2007
CS 252-2006
331(iii) Trisodium citrate
CS 221-2001
CS 97-1981
CS 251-2006
CS 281-1971
CS 290-1995
CS 13-1981
CS 282-1971
CS 250-2006
CS 207-1999
CS 309R-2011
CS 117-1981
CS 256-2007
CS 252-2006
CS 96-1981
CS 57-1981
CS 306-2011
CS 89-1981
CS 291-2010
CS 319-2015
CS 302-2011
CS 249-2006
CS 98-1981
415 Xanthan gum
CS 221-2001
CS 94-1981 (for use in packing media only)
CS 306-2011
CS 273-1968
CS 105-1981
CS 70-1981 (for use in packing media only)
CS 262-2006 (for use in cheese mass only)
CS 119-1981 (for use in packing media only)
CS 309R-2011
CS 249-2006
CS 117-1981
CS 256-2007
CS 253-2006 (see functional class table and footnote)
CS 275-1973
967 Xylitol
CS 306-2011
CS 87-1981
CS 309R-2011
CS 105-1981
CS 117-1981
CS 256-2007

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