Codex General Standard for Food Additives (GSFA) Online Database

A food additive, which controls the acidity or alkalinity of a food.

Reduces the tendency of particles of food to adhere to one another.

A food additive, which prevents or reduces foaming.

A food additive, which prolongs the shelf-life of foods by protecting against deterioration caused by oxidation.

A food additive (non-flour use) used to decolourize food. Bleaching agents do not include pigments.

A food additive, which contributes to the bulk of a food without contributing significantly to its available energy value.

A food additive used to provide carbonation in a food.

A food additive used to dissolve, dilute, disperse or otherwise physically modify a food additive or nutrient without altering its function (and without exerting any technological effect itself) in order to facilitate its handling, application or use of the food additive or nutrient.

A food additive, which adds or restores colour in a food.

A food additive, which stabilizes, retains or intensifies the colour of a food.

A food additive, which forms or maintains a uniform emulsion of two or more phases in a food.

A food additive, which, in the manufacture of processed food, rearranges proteins in order to prevent fat separation.

A food additive, which makes or keeps tissues of fruit or vegetables firm and crisp, or interacts with gelling agents to produce or strengthen a gel.

A food additive, which enhances the existing taste and/or odour of a food.

A food additive, which is added to flour or dough to improve its baking quality or colour.

A food additive, which makes it possible to form or maintain a uniform dispersion of a gaseous phase in a liquid or solid food.

A food additive, which gives a food texture through formation of a gel.

A food additive, which when applied to the external surface of a food, imparts a shiny appearance or provides a protective coating.

A food additive, which prevents food from drying out by counteracting the effect of a dry atmosphere.

A food additive gas, which is introduced into a container before, during or after filling with food with the intention to protect the food, for example, from oxidation or spoilage.

A food additive, which prolongs the shelf-life of a food by protecting against deterioration caused by microorganisms.

A food additive gas, which expels a food from a container.

A food additive or a combination of food additives, which liberate(s) gas and thereby increase(s) the volume of a dough or batter.

A food additive, which controls the availability of a cation.

A food additive, which makes it possible to maintain a uniform dispersion of two or more components.

A food additive (other than a mono- or disaccharide sugar), which imparts a sweet taste to a food.

A food additive, which increases the viscosity of a food.