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

Food Category Details

Food Category Hierarchy

Semi-dehydrated soybean curd, other than food categories 06.8.4.1 and 06.8.4.2 (06.8.4.3)

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

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

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