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

Food Category Details

Food Category Hierarchy

Thick gravy-stewed semi-dehydrated soybean curd (06.8.4.1)

Description:
Partially dehydrated soybean curd that is cooked (stewed) with a thick sauce (e.g. miso sauce). The partially dehydrated soybean curd typically absorbs the sauce, and so regains its original texture. 1

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

GSFA Table 3 Provisions

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

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

  1. The Joy of Japanese Cooking, K. Takahashi, Shufunomoto Col., Ltd., Japan, 1996, pp. 17-18 et 123-131.

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