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

Food Category Details

Food Category Hierarchy

Soybean curd (tofu) (06.8.3)

Description:
Soybean curd is prepared from dried soybeans that are soaked in water, pureed, and strained to produce soybean-based beverage, which is then made into a curd with a coagulant, and placed in a mould. Soybean curds may be of a variety of textures (e.g. soft, semi-firm, firm).1,2

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 06.8.3
INS No. Food Additive or Group Max Level Notes Defined In
PHOSPHATES 100 mg/kg 06.8.3

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

  1. The Joy of Japanese Cooking, K. Takahashi, Shufunomoto Col., Ltd., Japan, 1996, pp. 17-18 et 123-131.
  2. Taste of Japan, D. Richie, Kodansha International, Tokyo, Japon, 1992, pp, 34-35.

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