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

Food Category Details

Food Category Hierarchy

Semi-preserved fish and fish products, including mollusks, crustaceans, and echinoderms (e.g. fish paste), excluding products of food categories 09.3.1 - 09.3.3 (09.3.4)

Description:
Examples include fish or crustacean pates and traditional Oriental fish paste. The latter is produced from fresh fish or the residue from fish sauce production, which is combined with other ingredients such as wheat flour, bran, rice or soybeans. The product may be further fermented.1 Cooked fish or crustacean pastes (surimi-like products) are found in 09.2.4.1 and 09.2.4.2, respectively.

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 09.3.4
INS No. Food Additive or Group Max Level Notes Defined In
950 Acesulfame potassium 200 mg/kg 09.3
969 Advantame 3 mg/kg 09.3
129 Allura red AC 300 mg/kg 09.3.4
951 Aspartame 300 mg/kg 09.3
962 Aspartame-acesulfame salt 200 mg/kg 09.3
BENZOATES 2,000 mg/kg 09.3
320 Butylated hydroxyanisole (BHA) 200 mg/kg 09.3
321 Butylated hydroxytoluene (BHT) 200 mg/kg 09.3
CAROTENES, BETA- 20 mg/kg 09.3
CHLOROPHYLLS AND CHLOROPHYLLINS, COPPER COMPLEXES 75 mg/kg 09.3.4
150c Caramel III - ammonia caramel 30,000 mg/kg 09.3
150d Caramel IV - sulfite ammonia caramel 30,000 mg/kg 09.3
120 Carmines 100 mg/kg 09.3.4
160e Carotenal, beta-apo-8'- 20 mg/kg 09.3
160a(ii) beta-Carotenes, vegetable 20 mg/kg 09.3
163(ii) Grape skin extract 1,500 mg/kg 09.3.4
HYDROXYBENZOATES, PARA- 1,000 mg/kg 09.3
IRON OXIDES 50 mg/kg 09.3.4
132 Indigotine (Indigo carmine) 300 mg/kg 09.3.4
243 Lauric arginate ethyl ester 200 mg/kg 09.3.4
961 Neotame 10 mg/kg 09.3
PHOSPHATES 2,200 mg/kg 09.3.4
124 Ponceau 4R (Cochineal red A) 100 mg/kg 09.3.4
SACCHARINS 160 mg/kg 09.3.4
SORBATES 1,000 mg/kg 09.3
955 Sucralose (Trichlorogalactosucrose) 120 mg/kg 09.3
110 Sunset yellow FCF 300 mg/kg 09.3.4

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

  1. Asian Foods: Science and Technology, C.Y.W. Ang, K.S. Liu, & Y.-W. Huang, Eds., Chapter 9: Traditional Oriental Seafood Products, Y.-W. Huang & C.-Y Huang, Technomic Publishing Co., Lancaster PA 1999, p. 264.

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