Title: Food Chemicals Codex (5th Edition)

Table: Interactive Table - Monographs

No. material or substance name CAS Registry No. mol. formula mol. weight (g/mol) lead content (mg/kg) function
Nonnutritive
sweetener;
1 Acesulfame Potassium 55589-62-3 C4H4KNO4S 201.24 <= 1 flavor
enhancer
Acidifier;
2 Acetic Acid, Glacial 64-19-7 C2H4O2 60.05 <= 0.5 flavoring agent
Extraction
3 Acetone 67-64-1 C3H6O 58.08 <= 1 solvent
Bleaching
agent;
4 Acetone Peroxides 1336-17-0 <= 4 maturing
agent; dough
conditioner
Emulsifier;
coating agent;
texture-
5 Acetylated Monoglycerides <= 2 modifying
agent; solvent;
lubricant

6 N-Acetyl-L-Methionine 65-82-7 C7H13NO3S 191.25 <= 5 Nutrient

Flavoring
7 Acid Hydrolysates of Proteins <= 3 agent; flavor
enhancer
Antimicrobial
agent in
processing
water used to
spray, dip,
rinse, or store
food before
processing, to
be followed by
rinsing in
potable water
Acidified Sodium Chlorite
8 <= 1 or by
Solutions blanching,
cooking, or
canning;
sanitizer for
hard surfaces;
broad-
spectrum
bactericide,
virucide,
fungicide, and
sporicide
Flavoring
9 Aconitic Acid 499-12-7 C6H6O6 174.11 <= 0.5 substance and
adjuvant

page 1. Food Chemicals Codex (5th Edition) &copy; 2003

 Buffer;
10 Adipic Acid 124-04-9 C6H10O4 146.14 <= 2 neutralizing
agent
Stabilizer;
11 Agar 9002-18-0 <= 5 emulsifier;
thickener

12 DL-Alanine 302-72-7 C3H7NO2 89.09 <= 5 Nutrient

13 L-Alanine 56-41-7 C3H7NO2 89.09 <= 5 Nutrient

Stabilizer;
14 Alginic Acid 9005-32-7 (C6H8O6)n 176.13 (calculated) <= 5 thickener;
emulsifier
Stabilizer;
15 Alginic Acid 9005-32-7 (C6H8O6)n 200.00 (avg) <= 5 thickener;
emulsifier

C18H14N2O8S2
16 Allura Red (1) 25956-17-6 496.43 <= 10 Color
Na2

Flavoring
17 Almond Oil, Bitter, FFPA 8013-76-1 agent
Buffer;
AlNH4(SO4)2 ·
18 Aluminum Ammonium Sulfate 7784-25-0 453.32 <= 3 neutralizing
12H2O agent
Buffer;
AlK(SO4)2 · neutralizing
19 Aluminum Potassium Sulfate 7784-24-9 474.38 <= 3
12H2O agent; firming
agent
Buffer;
Aluminum Sodium Sulfate neutralizing
20 10102-71-3 AlNa(SO4)2 242.09 <= 3
(anhydrous) agent; firming
agent
Buffer;
Aluminum Sodium Sulfate AlNa(SO4)2 · neutralizing
21 7784-28-3 458.29 <= 3
(dodecahydrate) 12H2O agent; firming
agent

22 Aluminum Sulfate (anhydrous) 10043-01-3 Al2(SO4)3 342.14 <= 3 Firming agent

Aluminum Sulfate Al2(SO4)3 ·

23 7784-31-8 666.41 <= 3 Firming agent
(octadecahydrate) 18H2O

Flavoring
24 Ambrette Seed Oil 8015-62-1 agent
pH control
agent; surface
25 Ammonia Solution 7664-41-7 NH3 17.03 <= 0.5 finishing
agent; boiler
water additive
Flavoring
26 Ammoniated Glycyrrhizin 1407-03-0 agent; flavor
enhancer
Stabilizer;
27 Ammonium Alginate 9005-34-9 (C6H7O6NH4)n 193.16 (calculated) <= 5 thickener;
emulsifier

page 2. Food Chemicals Codex (5th Edition) &copy; 2003

 Stabilizer;
28 Ammonium Alginate 9005-34-9 (C6H7O6NH4)n 217.00 (avg) <= 5 thickener;
emulsifier
Alkali;
29 Ammonium Bicarbonate 1066-33-7 NH4HCO3 79.06 <= 3 leavening
agent
Buffer;
leavening
30 Ammonium Carbonate 10361-29-2 <= 3 agent;
neutralizing
agent
Yeast food;
31 Ammonium Chloride 12125-02-9 NH4Cl 53.49 <= 4 dough
conditioner
Buffer; dough
conditioner;
32 Ammonium Phosphate, Dibasic 7783-28-0 (NH4)2HPO4 132.06 <= 4 leavening
agent; yeast
food
Buffer; dough
conditioner;
Ammonium Phosphate,
33 7722-76-1 NH4H2PO4 115.03 <= 4 leavening
Monobasic agent; yeast
food
Nonnutritive
34 Ammonium Saccharin C7H8N2O3S 200.21 <= 2 sweetener
Dough
35 Ammonium Sulfate 7783-20-2 (NH4)2SO4 132.14 <= 3 conditioner;
yeast nutrient
Flavoring
36 Amyris Oil, West Indian Type agent
Flavoring
37 Angelica Root Oil 8015-64-3 agent
Flavoring
38 Angelica Seed Oil agent
Flavoring
39 Anise Oil 8007-70-3 agent
40 Annatto Extracts 1393-63-1 <= 10 Color

41 β-Apo-8'-Carotenal 1107-26-2 C30H40O 416.65 <= 10 Color

Dietary fiber;
42 Arabinogalactan 9036-66-2 <= 0.1 humectant;
stabilizer

43 L-Arginine 74-79-3 C6H14N4O2 174.20 <= 5 Nutrient

C6H14N4O2 ·
44 L-Arginine Monohydrochloride 1119-34-2 210.66 <= 5 Nutrient
HCl

Antioxidant;
45 Ascorbic Acid 50-81-7 C6H8O6 176.13 <= 2 meat-curing
aid; nutrient

46 Ascorbyl Palmitate 137-66-6 C22H38O7 414.54 <= 2 Antioxidant

page 3. Food Chemicals Codex (5th Edition) &copy; 2003

 47 L-Asparagine (anhydrous) 70-47-3 C4H8N2O3 132.12 <= 5 Nutrient

C4H8N2O3 ·
48 L-Asparagine (monohydrate) 5794-13-8 150.13 <= 5 Nutrient
H2O

Sweetener;
sugar
49 Aspartame 22839-47-0 C14H18N2O5 294.31 <= 1 substitute;
flavor
enhancer

50 Aspartame-Acesulfame Salt 106372-55-8 C18H23O9N3S 457.45 <= 1 Sweetener

page 4. Food Chemicals Codex (5th Edition) &copy; 2003

Title: Food Chemicals Codex (5th Edition)

Table: Interactive Table - Monographs

No. material or substance name CAS Registry No. mol. formula mol. weight (g/mol) lead content (mg/kg) function
Bulking agent;
451 Polydextrose Solution <= 0.5 humectant;
texturizer
Masticatory
substance in
452 Polyethylene 9002-88-4 <= 3 chewing gum
base
Dispersing,
coating,
binding,
plasticizing
453 Polyethylene Glycols 25322-68-3 <= 1 agent;
lubricant;
flavoring
adjuvant
Polyglycerol Esters of Fatty
454 <= 2 Emulsifier
Acids
455 Polyglycerol Polyricinoleic Acid <= 1 Emulsifier
Masticatory
substance in
456 Polyisobutylene 9003-27-4 <= 3 chewing gum
base
Defoaming
457 Polypropylene Glycol 25322-69-4 <= 1 agent
Emulsifier;
458 Polysorbate 20 9005-64-5 <= 2 stabilizer
Emulsifier;
459 Polysorbate 60 9005-67-8 <= 2 stabilizer
Emulsifier;
460 Polysorbate 65 9005-71-4 <= 2 stabilizer
Emulsifier;
461 Polysorbate 80 9005-65-6 <= 2 stabilizer
Masticatory
substance in
462 Polyvinyl Acetate 9003-20-7 <= 3 chewing gum
base
Clarifying
463 Polyvinylpolypyrrolidone <= 2 agent;
stabilizer

page 1. Food Chemicals Codex (5th Edition) &copy; 2003

 Clarifying
agent;
separation/filtr
ation aid;
stabilizer;
464 Polyvinylpyrrolidone 9003-39-8 (C6H9NO)x ~40,000 <= 2 bodying agent;
tableting aid;
dispersant;
coating on
fresh fruit
Clarifying
agent;
separation/filtr
ation aid;
stabilizer;
465 Polyvinylpyrrolidone 9003-39-8 (C6H9NO)x ~360,000 <= 2 bodying agent;
tableting aid;
dispersant;
coating on
fresh fruit
Binder; purge
466 Pork Collagen <= 1 reduction
Acidifier;
467 Potassium Acid Tartrate 868-14-4 C4H5KO6 188.18 <= 2 buffer
Stabilizer;
468 Potassium Alginate 9005-36-1 (C6H7O6K)n 214.22 (calculated) <= 5 thickener;
gelling agent
Stabilizer;
469 Potassium Alginate 9005-36-1 (C6H7O6K)n 238.00 (avg) <= 5 thickener;
gelling agent
Preservative;
470 Potassium Benzoate 582-25-2 C7H5KO2 160.22 <= 2 antimicrobial
agent
pH control;
471 Potassium Bicarbonate 298-14-6 KHCO3 100.12 <= 2 leavening
agent
Maturing
agent;
472 Potassium Bromate 7758-01-2 KBrO3 167.00 <= 4 oxidizing
agent
Potassium Carbonate
473 584-08-7 K2CO3 138.21 <= 2 pH control
(anhydrous)

K2CO3 ·
474 Potassium Carbonate (hydrated) 584-08-7 165.23 <= 2 pH control
1&#189;H2O

<= 2 , calculated on the

basis of potassium
475 Potassium Carbonate Solution carbonate (K2CO3) pH control
determined in the Assay
(below)
Nutrient;
gelling agent;
476 Potassium Chloride 7447-40-7 KCl 74.55 salt substitute;
yeast food

page 2. Food Chemicals Codex (5th Edition) &copy; 2003

 Buffer;
C6H5K3O7 ·
477 Potassium Citrate 6100-05-6 324.41 <= 2 sequestrant;
H2O stabilizer
Enzyme
478 Potassium Gibberellate 125-67-7 C19H21KO6 384.47 <= 5 activator
Potassium Gluconate Nutrient;
479 299-27-4 C6H11KO7 234.25 <= 2
(anhydrous) sequestrant

Potassium Gluconate C6H11KO7 · Nutrient;

480 35398-15-3 252.26 <= 2
(monohydrate) H2O sequestrant

C3H7K2O6P ·
481 Potassium Glycerophosphate 1319-70-6 302.30 <= 4 Nutrient
3H2O

482 Potassium Hydroxide 1310-58-3 KOH 56.11 <= 2 pH control

<= 2 , calculated on the
basis of Potassium
483 Potassium Hydroxide Solution pH control
Hydroxide (KOH)
determined in the Assay
Maturing
agent;
484 Potassium Iodate 7758-05-6 KIO3 214.00 <= 4 oxidizing
agent; dough
conditioner
485 Potassium Iodide 7681-11-0 KI 166.00 <= 4 Nutrient
Emulsifier;
flavor
enhancer;
486 Potassium Lactate Solution 996-31-6 C3H5KO3 128.17 <= 2 flavoring agent
or adjuvant;
humectant; pH
control agent
Preservative;
antioxidant;
487 Potassium Metabisulfite 16731-55-8 K2S2O5 222.31 <= 2 bleaching
agent
Antimicrobial
488 Potassium Nitrate 7757-79-1 KNO3 101.10 <= 4 agent;
preservative
Color fixative
in meat and
meat
489 Potassium Nitrite 7758-09-0 KNO2 85.10 <= 4 products;
antimicrobiala
gent
Buffer;
490 Potassium Phosphate, Dibasic 7758-11-4 K2HPO4 174.18 <= 2 sequestrant;
yeast food
Buffer;
Potassium Phosphate,
491 7778-77-0 KH2PO4 136.09 <= 2 sequestrant;
Monobasic yeast food

492 Potassium Phosphate, Tribasic 7778-53-2 K3PO4 <= 2 Emulsifier

page 3. Food Chemicals Codex (5th Edition) &copy; 2003

 Emulsifier;
moisture-
493 Potassium Polymetaphosphate 7790-53-6 (KPO3)n <= 2 retaining
agent
Emulsifier;
494 Potassium Pyrophosphate 7320-34-5 K4P2O7 330.34 <= 2 texturizer
Antimicrobial
495 Potassium Sorbate 590-00-1 C6H7KO2 150.22 <= 2 agent;
preservative

496 Potassium Sulfate 7778-80-5 K2SO4 174.26 <= 2 pH control

Preservative;
497 Potassium Sulfite 10117-38-1 K2SO3 158.26 <= 2 antioxidant
498 Potassium Tripolyphosphate 13845-36-8 448.41 <= 2 Texturizer

499 L-Proline 147-85-3 C5H9NO2 115.13 <= 5 Nutrient

Propellant;
500 Propane 74-98-6 C3H8 44.10 aerating agent

page 4. Food Chemicals Codex (5th Edition) &copy; 2003

Title: Food Chemicals Codex (5th Edition)

Table: Interactive Table - Monographs

No. material or substance name CAS Registry No. mol. formula mol. weight (g/mol) lead content (mg/kg) function
Preservative;
501 Propionic Acid 79-09-4 C3H6O2 74.08 <= 2 mold inhibitor
Solvent;
502 Propylene Glycol 57-55-6 C3H8O2 76.10 <= 1 wetting agent;
humectant
Stabilizer;
(C9H14O7)n
503 Propylene Glycol Alginate 9005-37-2 234.21 (calculated) <= 5 thickener;
(esterified) emulsifier
Propylene Glycol Mono- and Emulsifier;
504 <= 2
Diesters stabilizer

505 Propyl Gallate 121-79-9 C10H12O5 212.20 <= 1 Antioxidant

Preservative;
506 Propylparaben 94-13-3 C10H12O3 180.20 <= 2 antimicrobial
agent

507 Pyridoxine Hydrochloride 58-56-0 C8H11NO3 · HCl 205.64 <= 2 Nutrient

C20H24N2O2 · Flavoring
508 Quinine Hydrochloride 130-89-2 396.91
HCl · 2H2O agent

(C20H24N2O2)2 Flavoring
509 Quinine Sulfate (anhydrous) 804-63-7 782.96
· H2SO4 · 2H2O agent

Cooking or
salad oil;
component of
margarine or
shortening;
Rapeseed Oil, Fully
510 84681-71-0 <= 0.1 coating agent;
Hydrogenated emulsifying
agent;
stabilizer;
thickener;
texturizer
Cooking or
salad oil;
component of
margarine or
Rapeseed Oil,
511 <= 0.1 shortening;
Superglycerinated coating agent;
emulsifying
agent;
texturizer.

512 Riboflavin 83-88-5 C17H20N4O6 376.37 Nutrient

C17H20N4NaO9
513 Riboflavin 5'-Phosphate Sodium 130-40-5 514.36 <= 2 Nutrient
P · 2H2O

page 1. Food Chemicals Codex (5th Edition) &copy; 2003

 Masticatory
substance in
514 Rice Bran Wax 8016-60-2 <= 3 chewing gum
base; coating
agent
Flavoring
515 Rosemary Oil 8000-25-7 agent
Flavoring
516 Rose Oil 8007-01-0 agent
Flavoring
517 Rue Oil 8014-29-7 agent
Nonnutritive
518 Saccharin 81-07-2 C7H5NO3S 183.18 <= 2 sweetener
Coating agent;
519 Safflower Oil (Unhydrogenated) 8001-23-8 <= 0.1 texturizer
Flavoring
520 Sage Oil, Dalmatian Type 8022-56-8 agent
Flavoring
521 Sage Oil, Spanish Type 8016-65-7 agent
Reduced-
energy fat
replacement
522 Salatrim 177403-56-4 <= 0.1 for
conventional
fats and oils
Sandalwood Oil, East Indian Flavoring
523 84787-70-2
Type agent
Flavoring
524 Savory Oil (Summer Variety) 8016-68-0 agent

525 DL-Serine 302-84-1 C3H7NO3 105.09 <= 5 Nutrient

526 L-Serine 56-45-1 C3H7NO3 105.09 <= 5 Nutrient

Component of
a mixture of
oils used as a
cocoa butter
527 Sheanut Oil, Refined <= 0.1 substitute; as
a coating
agent; and in
margarine and
shortening
Coating agent;
surface-
528 Shellac, Bleached 9000-59-3 <= 2 finishing
agent; glaze
Coating agent;
surface-
529 Shellac, Bleached, Wax-Free 9000-59-3 <= 2 finishing
agent; glaze

page 2. Food Chemicals Codex (5th Edition) &copy; 2003

 Anticaking
agent;
defoaming
agent; carrier;
conditioning
530 Silicon Dioxide 7631-86-9 SiO2 60.08 <= 5 agent;
chillproofing
agent in malt
beverages;
filter aid

531 Sodium Acetate (anhydrous) 127-09-3 C2H3NaO2 82.03 <= 2 Buffer

C2H3NaO2 ·
532 Sodium Acetate (trihydrate) 6131-90-4 136.08 <= 2 Buffer
3H2O

Buffer;
emulsifier;
533 Sodium Acid Pyrophosphate 7758-16-9 Na2H2P2O7 221.94 <= 2 leavening
agent;
sequestrant
Stabilizer;
thickener;
534 Sodium Alginate 9005-38-3 (C6H7O6Na)n 198.11 (calculated) <= 5 emulsifier;
gelling agent
Stabilizer;
thickener;
535 Sodium Alginate 9005-38-3 (C6H7O6Na)n 222.00 (avg) <= 5 emulsifier;
gelling agent
Anticaking
536 Sodium Aluminosilicate 1344-00-9 <= 5 agent

Sodium Aluminum Phosphate, Na3Al2H15(PO4) Leavening

537 7785-88-8 897.82 <= 2
Acidic (anhydrous) 8 agent

Sodium Aluminum Phosphate, Na3Al3H14(PO4) Leavening

538 15136-87-5 959.83 <= 2
Acidic (dihydrate) 8 · 2H2O agent

Sodium Aluminum Phosphate, Na3Al3H14(PO4) Leavening

539 10305-76-7 993.84 <= 2
Acidic (tetrahydrate) 8 · 4H2O agent

Sodium Aluminum Phosphate,

540 7785-88-8 <= 2 Emulsifier
Basic
Sodium Aluminum Phosphate,
541 10279-59-1 <= 2 Emulsifier
Basic
Antioxidant;
542 Sodium Ascorbate 134-03-2 C6H7NaO6 198.11 <= 2 meat curing
aid; nutrient
Preservative;
543 Sodium Benzoate 532-32-1 C7H5NaO2 144.11 <= 2 antimicrobial
agent
pH control
agent;
544 Sodium Bicarbonate 144-55-8 NaHCO3 84.01 <= 2 leavening
agent

545 Sodium Bisulfate 7681-38-1 NaHSO4 120.06 <= 2 Acidifier

page 3. Food Chemicals Codex (5th Edition) &copy; 2003

 546 Sodium Bisulfite 7631-90-5 NaHSO3 104.06 <= 2 Preservative

547 Sodium Carbonate (anhydrous) 497-19-8 Na2CO3 105.99 <= 4 pH control

Sodium Carbonate
548 5968-11-6 Na2CO3 · H2O 124.00 <= 4 pH control
(monohydrate)
Sodium Carbonate
549 6132-02-1 Na2CO3 · 10H2O 286.14 <= 4 pH control
(decahydrate)
Nutrient;
preservative;
flavoring agent
550 Sodium Chloride 7647-14-5 NaCl 58.44 and intensifier;
curing agent;
dough
conditioner

page 4. Food Chemicals Codex (5th Edition) &copy; 2003

Title: Food Chemicals Codex (5th Edition)

Table: Interactive Table - Monographs

No. material or substance name CAS Registry No. mol. formula mol. weight (g/mol) lead content (mg/kg) function
Buffer;
sequestrant;
emulsion
551 Sodium Citrate (anhydrous) 68-04-2 C6H5Na3O7 258.07 <= 2 stabilizer;
nutrient for
cultured
buttermilk
Buffer;
sequestrant;
emulsion
C6H5Na3O7 ·
552 Sodium Citrate (dihydrate) 6132-04-3 294.10 <= 2 stabilizer;
2H2O nutrient for
cultured
buttermilk

C8H7NaO4 ·
553 Sodium Dehydroacetate 4418-26-2 208.15 <= 2 Preservative
H2O

Sequestrant;
preservative;
C4H7NaO4 ·
554 Sodium Diacetate (anhydrous) 126-96-5 142.09 <= 2 antimicrobial
xH2O agent; mold
inhibitor

C6H7NaO6 · Preservative;
555 Sodium Erythorbate 6381-77-7 216.12 <= 5
H2O antioxidant

Sodium Ferric Pyrophosphate Na8Fe4(P2O7)5 ·

556 1332-96-3 1277.02 <= 4 Nutrient
(anhydrous) xH2O

Anticaking
Na4Fe(CN)6 · agent for
557 Sodium Ferrocyanide 13601-19-9 484.07
10H2O sodium
chloride
Nutrient;
558 Sodium Gluconate 527-07-1 C6H11NaO7 218.14 <= 2 sequestrant
pH control
559 Sodium Hydroxide 1310-73-2 NaOH 40.00 <= 2 agent
<= 2 , calculated on the pH control
560 Sodium Hydroxide Solutions basis of NaOH determined agent
in the Assay
Preservative;
561 Sodium Hypophosphite 7681-53-0 NaH2PO2 · H2O 105.99 <= 4 antioxidant
Emulsifier;
flavor
enhancer;
Sodium Lactate Solution
562 72-17-3 C3H5NaO3 112.06 <= 2 flavoring agent
(anhydrous) or adjuvant;
humectant; pH
control agent

page 1. Food Chemicals Codex (5th Edition) &copy; 2003

 Surface-active
563 Sodium Lauryl Sulfate 151-21-3 <= 2 agent
Binder;
dispersant;
564 Sodium Lignosulfonate 8061-51-6 <= 1 boiler water
additive
Sodium Magnesium Anticaking
565 12040-43-6 <= 5
Aluminosilicate agent
Preservative;
566 Sodium Metabisulfite 7681-57-4 Na2S2O5 190.11 <= 2 antioxidant
Emulsifier;
Sodium Metaphosphate,
567 50813-16-6 <= 4 sequestrant;
Insoluble texturizer
Saponifying
Na2O · SiO2 ·
568 Sodium Metasilicate (anhydrous) 6834-92-0 122.06 <= 5 agent; boiler
xH2O water additive
Catalyst for
the
569 Sodium Methylate 124-41-4 CH3ONa 54.02 <= 5 transesterificat
ion of fats
Antimicrobial
570 Sodium Nitrate 7631-99-4 NaNO3 85.00 <= 4 agent;
preservative
Color fixative
in meat and
meat
571 Sodium Nitrite 7632-00-0 NaNO2 69.00 <= 4 products;
antimicrobial
agent;
preservative
Emulsifier;
Sodium Phosphate, Dibasic
572 7558-79-4 Na2HPO4 141.96 <= 4 texturizer;
(anhydrous) buffer; nutrient
Emulsifier;
Sodium Phosphate, Dibasic Na2HPO4 ·
573 10028-24-7 177.99 <= 4 texturizer;
(dihydrate) 2H2O buffer; nutrient
Buffer;
Sodium Phosphate, Monobasic
574 7558-80-7 NaH2PO4 119.98 <= 4 emulsifier;
(anhydrous) nutrient
Buffer;
Sodium Phosphate, Monobasic
575 10049-21-5 NaH2PO4 · H2O 137.99 <= 4 emulsifier;
(monohydrate) nutrient
Antimicrobial;
Sodium Phosphate, Tribasic buffer;
576 7601-54-9 Na3PO4 163.94 <= 4
(anhydrous) emulsifier;
nutrient
Antimicrobial;
Sodium Phosphate, Tribasic buffer;
577 10101-89-0 Na3PO4 · 12H2O 380.12 <= 4
(dodecahydrate) emulsifier;
nutrient
Emulsifier;
578 Sodium Polyphosphates, Glassy 68915-31-1 <= 4 sequestrant;
texturizer

page 2. Food Chemicals Codex (5th Edition) &copy; 2003

 Emulsifier;
579 Sodium Polyphosphates, Glassy 10361-03-2 <= 4 sequestrant;
texturizer

C4H4KNaO6 · Buffer;
580 Sodium Potassium Tartrate 304-59-6 282.22 <= 2
4H2O sequestrant

Sodium Potassium Texturizer;

581 24315-83-1 Na3K2P3O10 400.08 <= 2
Tripolyphosphate sequestrant
Preservative;
582 Sodium Propionate 137-40-6 C3H5NaO2 96.06 <= 2 mold inhibitor
Emulsifier;
buffer;
Sodium Pyrophosphate
583 7722-88-5 Na4P2O7 265.90 <= 4 nutrient;
(anhydrous) sequestrant;
texturizer
Emulsifier;
buffer;
Sodium Pyrophosphate Na4P2O7 ·
584 13472-36-1 446.06 <= 4 nutrient;
(decahydrate) 10H2O sequestrant;
texturizer

C7H4NNaO3S · Nonnutritive
585 Sodium Saccharin 128-44-9 241.19 <= 2
2H2O sweetener

pH control
agent;
Na2CO3 ·
586 Sodium Sesquicarbonate 533-96-0 226.03 <= 2 neutralizer in
NaHCO3 · 2H2O dairy products;
buffer
Emulsifier;
dough
conditioner;
587 Sodium Stearoyl Lactylate 25383-99-7 <= 2 stabilizer;
whipping
agent
Dough
588 Sodium Stearyl Fumarate 4070-80-8 C22H39NaO4 390.54 <= 2 conditioner
Agent in
589 Sodium Sulfate (anhydrous) 7757-82-6 Na2SO4 142.04 <= 2 caramel
production
Agent in
590 Sodium Sulfate (decahydrate) 7727-73-3 Na2SO4 · 10H2O 322.19 <= 2 caramel
production
Preservative;
antioxidant;
591 Sodium Sulfite 7757-83-7 Na2SO3 126.04 <= 2 bleaching
agent

C4H4Na2O6 ·
592 Sodium Tartrate 868-18-8 230.08 <= 2 Sequestrant
2H2O

Sequestrant;
593 Sodium Thiosulfate 10102-17-7 <= 2 antioxidant
Starch-
594 Sodium Trimetaphosphate 7785-84-4 (NaPO3)3 305.89 <= 4 modifying
agent

page 3. Food Chemicals Codex (5th Edition) &copy; 2003

 Sodium Tripolyphosphate Emulsifier;
595 7758-29-4 Na5P3O10 367.86 <= 2
(anhydrous) sequestrant

Sodium Tripolyphosphate Na5P3O10 · Emulsifier;

596 15091-98-2 475.96 <= 2
(hexahydrate) 6H2O sequestrant

Coating agent;
597 Solin Oil <= 0.1 texturizer
Preservative;
598 Sorbic Acid 110-44-1 C6H8O2 112.13 <= 2 mold inhibitor
Emulsifier;
stabilizer;
599 Sorbitan Monostearate 1338-41-6 <= 2 defoaming
agent
Humectant;
texturizing
600 Sorbitol 50-70-4 C6H14O6 182.17 <= 2 agent; nutritive
sweetener

page 4. Food Chemicals Codex (5th Edition) &copy; 2003

Title: Food Chemicals Codex (5th Edition)

Table: Interactive Table - Monographs

No. material or substance name CAS Registry No. mol. formula mol. weight (g/mol) lead content (mg/kg) function
Humectant;
<= 2 , calculated on the texturizing
601 Sorbitol Solution anhydrous basis agent; nutritive
sweetener
Coating agent;
602 Soybean Oil (Unhydrogenated) 8001-22-7 <= 0.1 texturizer
Protein
supplement;
water and fat
binder;
603 Soy Protein Concentrate 9010-10-0 <= 1 stabilizer and
thickener;
texturizing
agent
Flavoring
604 Spearmint Oil 8008-79-5 agent
Flavoring
agent; color
605 Spice Oleoresins (oleoresins
paprika and
turmeric only)
Flavoring
606 Spike Lavender Oil 84837-04-7 agent
Reducing
607 Stannous Chloride (anhydrous) 7772-99-8 SnCl2 189.60 <= 4 agent;
antioxidant
Reducing
608 Stannous Chloride (dihydrate) 10025-0969-091 SnCl2 · 2H2O 225.63 <= 4 agent;
antioxidant
Flavoring
609 Starter Distillate agent
Component in
the
manufacture
of other food-
610 Stearic Acid 57-11-4 C18H36O2 284.48 <= 2 grade
additives;
lubricant;
defoaming
agent
Emulsion
611 Stearyl Monoglyceridyl Citrate <= 2 stabilizer
Buffer;
612 Succinic Acid 110-15-6 C4H6O4 118.09 <= 2 neutralizing
agent

page 1. Food Chemicals Codex (5th Edition) &copy; 2003

 Emulsifier;
613 Succinylated Monoglycerides <= 2 dough
conditioner
Nonnutritive
sweetener;
614 Sucralose 56038-13-2 C12H19Cl3O8 397.64 <= 1 flavor
enhancer
Nutritive
sweetener;
615 Sucrose 57-50-1 C12H22O11 342.30 <= 0.1 formulation
and texturizing
aid

616 Sucrose Acetate Isobutyrate 27216-37-1 C40H62O19 846.9 (832-856) <= 1 Stabilizer

617 Sucrose Acetate Isobutyrate 123-13-6 C40H62O19 846.9 (832-856) <= 1 Stabilizer

Emulsifier;
618 Sucrose Fatty Acid Esters <= 2 stabilizer;
texturizer
Anticaking
agent; binding
agent; bulking
agent;
dispersing
agent; source
of dietary
619 Sugar Beet Fiber <= 1 fiber;
stabilizing
agent;
texturizing
agent;
thickening
agent
Antioxidant;
bleaching
620 Sulfur Dioxide 7446-09-5 SO2 64.06 <= 2 by weight agent;
preservative

621 Sulfuric Acid 7664-93-9 H2SO4 98.07 <= 5 Acidifier

Coating agent;
622 Sunflower Oil (Unhydrogenated) 8008-31-9 <= 0.1 texturizer

C16H10N2O7S2
623 Sunset Yellow (1) 2783-94-0 452.38 <= 10 Color
Na2

Anticaking
agent; coating
agent;
lubricating and
release agent;
624 Talc 14807-96-6 <= 5 surface-
finishing
agent;
texturizing
agent
Coating agent;
625 Tallow <= 0.1 texturizer

page 2. Food Chemicals Codex (5th Edition) &copy; 2003

 Flavoring
626 Tangerine Oil, Coldpressed 8008-31-9 agent
Clarifying
agent;
flavoring
627 Tannic Acid 1401-55-4 <= 2 agent; flavor
enhancer;
flavoring
adjuvant
Flavoring
628 Tarragon Oil 8016-88-4 agent
Acidifier;
629 Tartaric Acid 87-69-4 C4H6O6 150.09 <= 2 sequestrant;
flavoring agent

C16H9N4O9S2N
630 Tartrazine (1) 1934-21-0 534.37 <= 10 Color
a3

631 TBHQ 1948-33-0 C10H14O2 166.22 <= 2 Antioxidant

Masticatory
substance in
632 Terpene Resin, Natural 9003-74-1 <= 3 chewing gum
base
Masticatory
substance in
633 Terpene Resin, Synthetic <= 3 chewing gum
base

C12H17ClN4OS ·
634 Thiamine Hydrochloride 67-03-8 337.27 <= 2 Nutrient
HCl

635 Thiamine Mononitrate 532-43-4 C12H17N5O4S 327.36 <= 2 Nutrient

636 L-Threonine 72-19-5 C4H9NO3 119.12 <= 5 Nutrient

Flavoring
637 Thyme Oil 8007-46-3 agent

638 Titanium Dioxide 13463-67-7 TiO2 79.90 <= 10 Color

Nutrient;
639 All-rac-a-Tocopherol 10191-41-0 C29H50O2 430.71 <= 2 antioxidant
Nutrient;
640 RRR-α-Tocopherol Concentrate 59-02-9 C29H50O2 430.71 <= 2 antioxidant
High-Alpha
Type: Nutrient;
RRR-Tocopherols Concentrate, antioxidant.
641 <= 2
Mixed Low-Alpha
Type:
Antioxidant

642 RRR-α-Tocopheryl Acetate 58-95-7 C31H52O3 472.75 <= 2 Nutrient

643 All-rac-a-Tocopheryl Acetate 7695-91-2 C31H52O3 472.75 <= 2 Nutrient

RRR-α-Tocopheryl Acetate
644 <= 2 Nutrient
Concentrate

page 3. Food Chemicals Codex (5th Edition) &copy; 2003

 RRR-α-Tocopheryl Acid
645 4345-03-3 C33H54O5 530.79 <= 2 Nutrient
Succinate
Stabilizer;
646 Tragacanth 9000-65-1 <= 2 thickener;
emulsifier
Humectant;
nutritive
C12H22O11 · sweetener;
647 Trehalose (anhydrous) 99-20-7 378.33 <= 0.1
2H2O stabilizer;
thickener;
texturizer
Humectant;
nutritive
C12H22O11 · sweetener;
648 Trehalose (dihydrate) 6138-23-4 378.33 <= 0.1
2H2O stabilizer;
thickener;
texturizer
Humectant;
649 Triacetin 102-76-1 C9H14O6 218.21 <= 1 solvent
Extraction
650 Trichloroethylene 79-01-6 C2HCl3 131.39 <= 1 solvent

page 4. Food Chemicals Codex (5th Edition) &copy; 2003

Title: Food Chemicals Codex (5th Edition)

Table: Interactive Table - Monographs

No. material or substance name CAS Registry No. mol. formula mol. weight (g/mol) lead content (mg/kg) function

651 Triethyl Citrate 77-93-0 C12H20O7 276.29 <= 2 Solvent

652 DL-Tryptophan 54-12-6 C11H12N2O2 204.22 <= 5 Nutrient

653 L-Tryptophan 73-22-3 C11H12N2O2 204.22 <= 5 Nutrient

654 L-Tyrosine 60-18-4 C9H11NO3 181.19 <= 5 Nutrient

Fermentation
655 Urea 57-13-6 CH4N2O 60.06 <= 5 aid

656 L-Valine 72-18-4 C5H11NO2 117.15 <= 5 Nutrient

Source of
657 Vegetable Oil Phytosterol Esters <= 0.1 phytosterols
658 Vitamin A 68-26-8 <= 2 Nutrient

C63H88CoN14O
659 Vitamin B12 68-19-9 1355.38 Nutrient
14P
660 Vitamin D2 50-14-6 C28H44O 396.66 Nutrient

661 Vitamin D3 67-97-0 C27H44O 384.65 Nutrient

662 Vitamin K 84-80-0 C31H46O2 450.71 <= 2 Nutrient

Dough
strengthener;
nutrient;
stabilizer and
thickener;
663 Wheat Gluten 8002-80-0 <= 1 surface-
finishing
agent; and
texturizing
agent
Texturizer;
nutrient;
emulsifier;
664 Wheat Protein Isolate <= 0.5 water-binding
aid; gelling
agent;
foaming agent
Texturizer;
665 Whey <= 0.5 nutrient
Texturizer;
nutrient;
emulsifier;
666 Whey Protein Concentrate <= 0.5 water-binding
aid; gelling
agent

page 1. Food Chemicals Codex (5th Edition) &copy; 2003

 Source of high
-quality
protein; gelling
agent; water-
binding aid;
foaming or
667 Whey Protein Isolate <= 0.5 whipping aid;
emulsifier;
edible coating
used as a
moisture
barrier
Texturizer;
668 Whey, Reduced Lactose <= 0.5 nutrient;
emulsifier
Texturizer;
669 Whey, Reduced Minerals <= 0.5 nutrient
Flavoring
670 Wintergreen Oil 68917-75-9 agent
Stabilizer;
thickener;
emulsifier;
671 Xanthan Gum 11138-66-2 <= 2 suspending
agent; bodying
agent; foam
enhancer
Nutritive
672 Xylitol 87-99-0 C5H12O5 152.15 <= 1 sweetener
Flavoring
agent; flavor
673 Yeast, Autolyzed <= 2 enhancer;
protein
source; binder
Carrier; flavor
674 Yeast, Dried <= 1 enhancer
Flavoring
675 Yeast Extract <= 2 agent; flavor
enhancer
Surface-
finishing
676 Zein 9010-66-6 <= 2 agent;
texturizing
agent

677 Zinc Gluconate 4468-02-4 C12H22O14Zn 455.68 <= 2 Nutrient

678 Zinc Oxide 1314-13-2 ZnO 81.38 <= 10 Nutrient

679 Zinc Sulfate (monohydrate) 7446-19-7 ZnSO4 · H2O 179.45 <= 4 Nutrient

680 Zinc Sulfate (heptahydrate) 7446-20-0 ZnSO4 · 7H2O 287.54 <= 4 Nutrient

page 2. Food Chemicals Codex (5th Edition) &copy; 2003

Title: Food Chemicals Codex (5th Edition)

Table: Interactive Table - Monographs

No. material or substance name CAS Registry No. mol. formula mol. weight (g/mol) lead content (mg/kg) function

51 DL-Aspartic Acid 617-45-8 C4H7NO4 133.10 <= 5 Nutrient

52 L-Aspartic Acid 56-84-8 C4H7NO4 133.10 <= 5 Nutrient

Maturing
53 Azodicarbonamide 123-77-3 C2H4N4O2 116.08 <= 5 agent for flour
Flavoring
54 Balsam Peru Oil 8007-00-9 agent
Flavoring
55 Basil Oil, Comoros Type agent
Flavoring
56 Basil Oil, European Type 8015-73-4 agent
Flavoring
57 Bay Oil agent
Surface-
finishing
(glazing)
58 Beeswax, White <= 5 agent; release
agent; raw
material for
flavoring agent
Candy glaze
and polish;
59 Beeswax, Yellow 8012-89-3 <= 5 raw material
for flavoring
agent
Clarifying,
60 Bentonite 1302-78-9 <= 0.004% filter agent
Preservative;
61 Benzoic Acid 65-85-0 C7H6O2 122.12 <= 2.0 antimicrobial
agent
Bleaching
62 Benzoyl Peroxide 94-36-0 C14H10O4 242.23 <= 4 agent
Flavoring
63 Bergamot Oil, Coldpressed 8007-75-8 agent

64 BHA 25013-16-5 C11H16O2 180.25 Antioxidant

65 BHT 128-37-0 C15H24O 220.35 Antioxidant

66 Biotin 58-85-5 C10H16N2O3S 244.31 <= 2 Nutrient

Flavoring
67 Birch Tar Oil, Rectified agent
Flavoring
68 Black Pepper Oil 8006-82-4 agent

page 1. Food Chemicals Codex (5th Edition) &copy; 2003

 Tempering aid
and antibloom
agent in the
69 Bohenin <= 0.5 manufacture
of chocolate
and chocolate
coatings
Flavoring
70 Bois de Rose Oil agent

C37H34N2O9S3
71 Brilliant Blue (1) 3844-45-9 792.86 <= 10 Color
Na2

Flavoring
agent;
72 Brominated Vegetable Oil beverage
stabilizer
Masticatory
substance in
73 Butadiene-Styrene Rubber <= 3 chewing gum
base
Propellant;
74 Butane 106-97-8 C4H10 58.12 aerating agent

75 Butylated Hydroxymethylphenol C15H24O2 236.35 Antioxidant

Solvent for
76 1,3-Butylene Glycol 107-88-0 C4H10O2 90.12 <= 2 flavoring
agents
Flavoring
77 Caffeine (anhydrous) 58-08-2 C8H10N4O2 194.19 <= 1 agent

C8H10N4O2 · Flavoring
78 Caffeine (monohydrate) 58-08-2 212.21 <= 1
H2O agent

Buffer;
79 Calcium Acetate 62-54-4 Ca(C2H3O2)2 158.17 <= 2 stabilizer;
firming agent
Leavening
80 Calcium Acid Pyrophosphate 35405-51-7 CaH2P2O7 216.04 <= 2 agent; nutrient
Stabilizer;
81 Calcium Alginate 9005-35-0 [(C6H7O6)2Ca]n 195.16 (calculated) <= 5 thickener;
emulsifier
Stabilizer;
82 Calcium Alginate 9005-35-0 [(C6H7O6)2Ca]n 219.00 (avg) <= 5 thickener;
emulsifier

C12H14CaO12 ·
83 Calcium Ascorbate 5743-27-1 426.34 <= 2 Antioxidant
2H2O

Maturing
agent;
84 Calcium Bromate 10102-75-7 Ca(BrO3)2 · H2O 313.90 <= 4 oxidizing
agent

page 2. Food Chemicals Codex (5th Edition) &copy; 2003

 pH control
agent;
nutrient;
85 Calcium Carbonate 471-34-1 CaCO3 100.09 <= 3 dough
conditioner;
firming agent;
yeast nutrient

86 Calcium Chloride (anhydrous) 10043-52-4 CaCl2 110.98 <= 5 Firming agent

87 Calcium Chloride (dihydrate) 10035-04-8 CaCl2 · 2H2O 147.01 <= 5 Firming agent

<= 4 , calculated on the Sequestrant;

88 Calcium Chloride Solution amount of CaCl2 as firming agent
determined in the Assay
Sequestrant;
Ca3(C6H5O7)2 ·
89 Calcium Citrate 5785-44-4 570.50 <= 2 buffer; firming
4H2O agent

C10H12CaN2Na Preservative;
90 Calcium Disodium EDTA 23411-34-9 410.30 <= 4
2O8 · 2H2O sequestrant

Firming agent;
91 Calcium Gluconate (anhydrous) 299-28-5 C12H22CaO14 430.38 <= 2 stabilizer;
texturizer
Firming agent;
Calcium Gluconate C12H22CaO14 ·
92 448.39 <= 2 stabilizer;
(monohydrate) H2O texturizer

93 Calcium Glycerophosphate 27214-00-2 C3H7CaO6P 210.14 <= 4 Nutrient

Buffer;
neutralizing
94 Calcium Hydroxide 1305-62-0 Ca(OH)2 74.10 <= 2 agent; firming
agent
Maturing
95 Calcium Iodate 7789-80-2 Ca(IO3)2 · H2O 407.90 <= 4 agent; dough
conditioner
Buffer; dough
C6H10CaO6 ·
96 Calcium Lactate (anhydrous) 814-80-2 218.22 <= 2 conditioner;
xH2O yeast nutrient
Firming agent
Calcium Lactobionate
97 5001-51-4 C24H42CaO24 754.66 <= 2 in dry pudding
(anhydrous) mixes; nutrient
Binder;
98 Calcium Lignosulfonate 8061-52-7 <= 1 dispersant
pH control
agent;
nutrient;
99 Calcium Oxide 1305-78-8 CaO 56.08 <= 2 dough
conditioner;
yeast food

C18H32CaN2O1
100 Calcium Pantothenate 137-08-6 476.54 <= 2 Nutrient
0

page 3. Food Chemicals Codex (5th Edition) &copy; 2003

Title: Food Chemicals Codex (5th Edition)

Table: Interactive Table - Monographs

No. material or substance name CAS Registry No. mol. formula mol. weight (g/mol) lead content (mg/kg) function

Calcium Pantothenate, Calcium C18H32CaN2O1

101 6363-38-8 587.52 <= 2 Nutrient
Chloride Double Salt 0 · CaCl2
C18H32CaN2O1
102 Calcium Pantothenate, Racemic 6381-63-1 476.54 <= 2 Nutrient
0
Dough
conditioner;
103 Calcium Peroxide 1305-79-9 CaO2 72.08 <= 4 oxidizing
agent
Leavening
agent; dough
Calcium Phosphate, Dibasic
104 7757-93-9 CaHPO4 136.06 <= 2 conditioner;
(anhydrous) nutrient; yeast
food
Leavening
agent; dough
Calcium Phosphate, Dibasic
105 7789-77-7 CaHPO4 · 2H2O 172.09 <= 2 conditioner;
(dihydrate) nutrient; yeast
food
Buffer; dough
conditioner;
firming agent;
Calcium Phosphate, Monobasic leavening
106 7758-23-8 Ca(H2PO4)2 234.05 <= 2
(anhydrous) agent;
nutrient; yeast
food;
sequestrant
Buffer; dough
conditioner;
firming agent;
Calcium Phosphate, Monobasic Ca(H2PO4)2 · leavening
107 10031-30-8 252.07 <= 2
(monohydrate) H2O agent;
nutrient; yeast
food;
sequestrant
Anticaking
agent; buffer;
108 Calcium Phosphate, Tribasic 7758-87-4 Ca3(PO4)2 310.18 <= 2 nutrient;
clouding agent
Anticaking
agent; buffer;
109 Calcium Phosphate, Tribasic 1306-06-5 Ca5OH(PO4)3 502.31 <= 2 nutrient;
clouding agent
Anticaking
Ca10(OH)2(PO4) agent; buffer;
110 Calcium Phosphate, Tribasic 62974-97-4 1004.61 <= 2
6 nutrient;
clouding agent
Preservative;
111 Calcium Propionate 4075-81-4 C6H10CaO4 186.22 <= 2 mold inhibitor

page 1. Food Chemicals Codex (5th Edition) &copy; 2003

 Buffer;
112 Calcium Pyrophosphate 7790-76-3 Ca2P2O7 254.10 <= 2 neutralizing
agent; nutrient

C14H8CaN2O6S Nonnutritive
113 Calcium Saccharin (anhydrous) 6485-34-3 467.48 <= 2
2 · 3&#189;H2O sweetener

Anticaking
114 Calcium Silicate 1344-95-2 <= 5 agent; filter aid
Antimicrobial
115 Calcium Sorbate 7492-55-9 C12H14CaO4 262.32 <= 2 agent;
preservative
Anticaking
116 Calcium Stearate 1592-23-0 <= 2 agent; binder;
emulsifier
Dough
conditioner;
117 Calcium Stearoyl Lactylate 5793-94-2 <= 2 stabilizer;
whipping
agent
Nutrient; yeast
food; dough
118 Calcium Sulfate (anhydrous) 7778-18-9 CaSO4 136.14 <= 2 conditioner;
firming agent;
sequestrant
Nutrient; yeast
food; dough
119 Calcium Sulfate (dihydrate) 10101-41-4 CaSO4 · 2H2O 172.18 <= 2 conditioner;
firming agent;
sequestrant
Flavoring
120 Cananga Oil 68606-83-7 agent
Masticatory
substance in
121 Candelilla Wax 8006-44-8 <= 3 chewing gum
base; surface-
finishing agent
Cooking or
salad oil;
component of
122 Canola Oil 120962-03-0 <= 0.1 margarine or
shortening;
coating agent;
texturizer

123 Canthaxanthin 514-78-3 C40H52O2 564.85 <= 10 Color

124 Caramel 8028-89-5 <= 2 Color

Flavoring
125 Caraway Oil 8000-42-8 agent

page 2. Food Chemicals Codex (5th Edition) &copy; 2003

 Decolorizing
agent; taste-
and odor-
removing
126 Carbon, Activated <= 10 agent;
purification
agent in food
processing
Propellant and
aerating
agent;
127 Carbon Dioxide 124-38-9 CO2 44.01 carbonating
agent; direct-
contact
freezing agent
Flavoring
128 Cardamom Oil 8000-66-6 agent

129 Carmine 1390-65-4 C22H20O13 492.39 <= 2 Color

Anticaking
agent; surface
-finishing
130 Carnauba Wax 8015-86-9 <= 5 (glazing)
agent; release
agent; carrier
for flavors

131 L-Carnitine 541-15-1 C7H15NO3 161.20 <= 1 Nutrient

132 β-Carotene 7235-40-7 C40H56 536.88 <= 5 Nutrient; color

Flavoring
133 Carrot Seed Oil 8015-88-1 agent
Flavoring
134 Cascarilla Oil 8007-06-5 agent
Binder;
extender;
clarifying
135 Casein and Caseinate Salts 9000-71-9 <= 1 agent;
emulsifier;
stabilizer
Flavoring
136 Cassia Oil 8007-80-5 agent
Antisticking
agent; release
agent;
137 Castor Oil 8001-79-4 <= 0.1 component of
protective
coatings
Flavoring
138 Cedar Leaf Oil 8007-20-3 agent
Flavoring
139 Celery Seed Oil agent

page 3. Food Chemicals Codex (5th Edition) &copy; 2003

 Anticaking
agent; binding
140 Cellulose Gel 9004-34-6 <= 2 agent;
dispersing
agent
Thickener;
141 Cellulose Gum 9004-32-4 <= 3 stabilizer
Anticaking
agent; binding
agent; bulking
agent;
dispersing
142 Cellulose, Powdered 9004-34-6 <= 3 agent; filter
aid; texturizing
agent;
thickening
agent
Flavoring
143 Chamomile Oil, English Type 8015-92-7 agent
Flavoring
144 Chamomile Oil, German Type agent
Antimicrobial
agent;
bleaching
145 Chlorine 7782-50-5 Cl2 70.91 <= 10 agent;
oxidizing
agent

146 Cholic Acid 81-25-4 C24H40O5 408.58 <= 4 Emulsifier

147 Choline Bitartrate 87-67-2 C9H19NO7 253.25 <= 2 Nutrient

148 Choline Chloride 67-48-1 C5H14ClNO 139.65 <= 2 Nutrient

Flavoring
149 Cinnamon Bark Oil, Ceylon Type 8015-91-6 agent
Flavoring
150 Cinnamon Leaf Oil 8015-91-6 agent

page 4. Food Chemicals Codex (5th Edition) &copy; 2003

Title: Food Chemicals Codex (5th Edition)

Table: Interactive Table - Monographs

No. material or substance name CAS Registry No. mol. formula mol. weight (g/mol) lead content (mg/kg) function
Sequestrant;
dispersing
151 Citric Acid (anhydrous) 77-92-9 C6H8O7 192.13 <= 0.5 agent;
acidifier;
flavoring agent
Sequestrant;
dispersing
152 Citric Acid (monohydrate) 5949-29-1 C6H8O7 · H2O 210.14 <= 0.5 agent;
acidifier;
flavoring agent
Flavoring
153 Clary Oil 8016-63-5 agent
Flavoring
154 Clove Leaf Oil 8015-97-2 agent
Flavoring
155 Clove Oil 8000-34-8 agent
Flavoring
156 Clove Stem Oil 8015-98-3 agent
Coating agent;
157 Cocoa Butter Substitute <= 0.1 texturizer
Coating agent;
emulsifying
158 Coconut Oil (Unhydrogenated) 8001-31-8 <= 0.1 agent;
texturizer
Flavoring
159 Cognac Oil, Green 8016-21-5 agent
Flavoring
160 Copaiba Oil 8013-97-6 agent

161 Copper Gluconate 527-09-3 C12H22CuO14 453.84 <= 5 Nutrient

162 Copper Sulfate (anydrous) 7758-98-7 CuSO4 159.6 <= 4 Nutrient

163 Copper Sulfate (pentahydrate) 7758-99-8 CuSO4 · 5H2O 249.68 <= 4 Nutrient

Flavoring
164 Coriander Oil 8008-52-4 agent
Coating agent;
emulsifying
165 Corn Oil (Unhydrogenated) 8001-30-7 <= 0.1 agent;
texturizer
Flavoring
166 Costus Root Oil 8023-88-9 agent

page 1. Food Chemicals Codex (5th Edition) &copy; 2003

 Cooking or
salad oil;
component of
margarine or
shortening;
Cottonseed Oil
167 8001-29-4 <= 0.1 tenderizer;
(Unhydrogenated) carrier;
stabilizer;
thickener;
coating agent;
texturizer
Flavoring
168 Cubeb Oil 8007-87-2 agent
Flavoring
169 Cumin Oil 8014-13-9 agent
Firming agent;
gelling agent;
170 Curdlan 54724-00-4 (C6H10O5)n <= 0.5 stabilizer;
thickener
Encapsulating
171 beta-Cyclodextrin 7585-39-9 (C6H10O5)7 1135.0 <= 1 agent;
stabilizer
Stabilizer;
172 gamma-Cyclodextrin 17465-86-0 (C6H10O5)8 1297.14 <= 1 emulsifier;
carrier
L-Cysteine Monohydrochloride
173 52-89-1 C3H7NO2S · HCl 157.62 <= 5 Nutrient
(anhydrous)

L-Cysteine Monohydrochloride C3H7NO2S · HCl

174 7048-04-6 175.63 <= 5 Nutrient
(monohydrate) · H2O

175 L-Cystine 56-89-3 C6H12N2O4S2 240.30 <= 5 Nutrient

Stabilizer;
176 Dammar Gum 9000-16-2 <= 5 glazing agent
Component in
the
manufacture
of other food-
177 Decanoic Acid 334-48-5 C10H20O2 172.27 grade
additives;
defoaming
agent;
flavoring agent
Antimicrobial
178 Dehydroacetic Acid 520-45-6 C8H8O4 168.15 <= 0.5 agent;
preservative

179 Desoxycholic Acid 83-44-3 C24H40O4 392.58 <= 4 Emulsifier

180 Dexpanthenol 81-13-0 C9H19NO4 205.25 <= 5 Nutrient

Thickener;
colloidal
stabilizer;
181 Dextrin 9004-53-9 <= 1 binder;
surface-
finishing agent

page 2. Food Chemicals Codex (5th Edition) &copy; 2003

 Nutritive
sweetener;
182 Dextrose 50-99-7 180.16 <= 0.1 humectant;
texturizing
agent
Diacetyl Tartaric Acid Esters of
183 91052-83-4 <= 2 Emulsifier
Mono- and Diglycerides
Diacetyl Tartaric Acid Esters of
184 100085-39-0 <= 2 Emulsifier
Mono- and Diglycerides
Filter aid in
Diatomaceous Earth (natural
185 61790-53-2 <= 10 food
powder and calcined powder) processing
Filter aid in
Diatomaceous Earth (flux-
186 68855-54-9 <= 10 food
calcined powder) processing

187 Dilauryl Thiodipropionate 123-28-4 C30H58O4S 514.85 <= 10 Antioxidant

Flavoring
188 Dill Seed Oil, European Type agent
Flavoring
189 Dill Seed Oil, Indian Type agent
Flavoring
190 Dillweed Oil, American Type 8006-75-5 agent
Preservative;
191 Dimethyl Dicarbonate 4525-33-1 C4H6O5 134.09 <= 1 antimicrobial
Defoaming
192 Dimethylpolysiloxane 9006-65-9 <= 5 agent
Emulsifier;
193 Dioctyl Sodium Sulfosuccinate 577-11-7 C20H37NaO7S 444.56 <= 2 wetting agent
Preservative;
C10H14N2Na2O
194 Disodium EDTA 6381-92-6 372.24 <= 10 sequestrant;
8 · 2H2O stabilizer

C10H12N5Na2O Flavor
195 Disodium Guanylate (anhydrous) 5550-12-9 407.19 <= 5
8P · xH2O enhancer

C10H11N4Na2O Flavor
196 Disodium Inosinate (anhydrous) 4691-65-0 392.17 <= 5
8P · xH2O enhancer

Flavoring
197 Enzyme-Modified Fats <= 1 agent
Enzyme (see
discussion
198 Enzyme Preparations <= 5 under
Classification,
below)
Preservative;
199 Erythorbic Acid 89-65-6 C6H8O6 176.13 <= 2 antioxidant

page 3. Food Chemicals Codex (5th Edition) &copy; 2003

 Flavor
enhancer;
humectant;
nutritive
200 Erythritol 149-32-6 C4H10O4 122.12 <= 1 sweetener;
texturizing
agent;
stabilizer

page 4. Food Chemicals Codex (5th Edition) &copy; 2003

Title: Food Chemicals Codex (5th Edition)

Table: Interactive Table - Monographs

No. material or substance name CAS Registry No. mol. formula mol. weight (g/mol) lead content (mg/kg) function

201 Erythrosine (1) 16423-68-0 C20H6O5I4Na2 879.86 <= 10 Color

Dough
Ethoxylated Mono- and
202 <= 1 conditioner;
Diglycerides emulsifier

203 Ethoxyquin (monomer) 91-53-2 C14H19NO 217.31 <= 2 Antioxidant

Extraction
204 Ethyl Alcohol 64-17-5 C2H6O 46.07 <= 0.5 solvent; carrier
solvent
Protective
205 Ethyl Cellulose 9004-57-3 <= 3 coating;
binder; filler
Extraction
206 Ethylene Dichloride 107-06-2 C2H4Cl2 98.96 <= 1 solvent
Flavoring
207 Ethyl Maltol 4940-11-8 C7H8O3 140.14 agent; flavor
enhancer
Flavoring
208 Eucalyptus Oil 8000-48-4 agent

C37H34N2O10S
209 Fast Green (1) 2353-45-9 808.86 <= 10 Color
3Na2
C37H34N2O9S3
210 FD&C Blue No. 1 (1) 3844-45-9 792.86 (as Pb) <= 10 Color
Na2

C16H8N2O8S2N
211 FD&C Blue No. 2 (1) 860-22-0 466.36 (as Pb) <= 10 Color
a2

C37H34N2O10S
212 FD&C Green No. 3 (1) 2353-45-9 808.86 (as Pb) <= 10 Color
3Na2
213 FD&C Red No. 3 (1) 16423-68-0 C20H6O5I4Na2 879.86 (as Pb) <= 10 Color

C18H14N2O8S2
214 FD&C Red No. 40 (1) 25956-17-6 496.43 <= 10 Color
Na2

C16H9N4O9S2N
215 FD&C Yellow No. 5 (1) 1934-21-0 534.37 <= 10 Color
a3

C16H10N2O7S2
216 FD&C Yellow No. 6 (1) 2783-94-0 452.37 <= 10 Color
Na2

Flavoring
217 Fennel Oil 8006-84-6 agent
218 Ferric Ammonium Citrate, Brown 1185-57-5 <= 2 Nutrient

page 1. Food Chemicals Codex (5th Edition) &copy; 2003

 Nutrient;
anticaking
219 Ferric Ammonium Citrate, Green 1185-57-5 <= 2 agent for
sodium
chloride

FeC6H5O7 ·
220 Ferric Citrate (anhydrous) 2338-05-8 244.95 <= 2 Nutrient
xH2O

221 Ferric Phosphate (anhydrous) 10045-86-0 FePO4 · xH2O 150.82 <= 4 Nutrient

Ferric Pyrophosphate Fe4(P2O7)3 ·

222 10058-44-3 745.22 <= 4 Nutrient
(anhydrous) xH2O

223 Ferrous Citrate 23383-11-1 FeC6H6O7 245.95 <= 2 Nutrient

224 Ferrous Fumarate 141-01-5 C4H2FeO4 169.90 <= 2 Nutrient

C12H22FeO14 · Nutrient; color

225 Ferrous Gluconate 299-29-6 482.18 <= 2
2H2O adjunct

Fe(OH2)2(OOCC Source of
226 Ferrous Glycinate 20150-34-9 239.99 <= 1
H2NH2)2 dietary iron

C6H10FeO6 ·
227 Ferrous Lactate (anhydrous) 5905-52-2 233.99 <= 1 Nutrient
xH2O

228 Ferrous Sulfate 7782-63-0 FeSO4 · 7H2O 278.02 <= 2 Nutrient

Ferrous Sulfate, Dried

229 7720-78-7 FeSO4 · xH2O 151.91 <= 2 Nutrient
(anhydrous)
Flavoring
230 Fir Needle Oil, Canadian Type agent
Flavoring
231 Fir Needle Oil, Siberian Type agent

232 Folic Acid 59-30-3 C19H19N7O6 441.40 <= 2 Nutrient

Thickener;
colloidal
233 Food Starch, Modified <= 1 stabilizer;
binder
Thickener;
colloidal
234 Food Starch, Unmodified <= 1 stabilizer;
binder
Flavoring
235 Formic Acid 64-18-6 CH2O2 46.03 adjunct;
preservative
Nutritive
236 Fructose 57-48-7 C6H12O6 180.16 <= 0.1 sweetener
Acidifier;
237 Fumaric Acid 110-17-8 C4H4O4 116.07 <= 2 flavoring agent
Stabilizer;
238 Furcelleran 9000-21-9 <= 5 thickener;
gelling agent

page 2. Food Chemicals Codex (5th Edition) &copy; 2003

 Flavoring
239 Garlic Oil 8000-78-0 agent
Firming agent;
stabilizer and
thickener;
240 Gelatin 9000-70-8 <= 1.5 surface-active
agent; surface
-finishing
agent
Stabilizer;
241 Gellan Gum 71010-52-1 <= 2 thickener
Flavoring
242 Geranium Oil, Algerian Type 8000-46-2 agent
Enzyme
243 Gibberellic Acid 77-06-5 C19H22O6 346.38 <= 5 activator
Flavoring
244 Ginger Oil 8007-08-7 agent
Acidifier;
leavening
245 Glucono Delta-Lactone 90-80-2 C6H10O6 178.14 <= 4 agent;
sequestrant
Nutritive
246 Glucose Syrup <= 0.1 sweetener
Nutritive
247 Glucose Syrup, Dried <= 0.1 sweetener
Salt substitute;
248 L-Glutamic Acid 56-86-0 C5H9NO4 147.13 <= 5 nutrient
Salt substitute;
249 L-Glutamic Acid Hydrochloride 138-15-8 C5H9NO4 · HCl 183.59 <= 5 flavoring
agent; nutrient

250 L-Glutamine 56-85-9 C5H10N2O3 146.15 <= 5 Nutrient

page 3. Food Chemicals Codex (5th Edition) &copy; 2003

Title: Food Chemicals Codex (5th Edition)

Table: Interactive Table - Monographs

No. material or substance name CAS Registry No. mol. formula mol. weight (g/mol) lead content (mg/kg) function
Fixing agent in
the
immobilization
of enzyme
preparations;
cross-linking
251 Glutaraldehyde 111-30-8 C5H8O2 100.12 <= 2 agent for
microencapsul
ating flavoring
substances;
antimicrobial
for sugar
milling
Humectant;
solvent;
252 Glycerin 56-81-5 C3H8O3 92.09 <= 1 bodying agent;
plasticizer
Masticatory
substance in
253 Glycerol Ester of Gum Rosin <= 1 chewing gum
base
Masticatory
Glycerol Ester of Partially substance in
254 <= 1
Dimerized Rosin chewing gum
base
Masticatory
Glycerol Ester of Partially substance in
255 <= 1
Hydrogenated Gum Rosin chewing gum
base
Masticatory
Glycerol Ester of Partially substance in
256 <= 1
Hydrogenated Wood Rosin chewing gum
base
Masticatory
Glycerol Ester of Polymerized substance in
257 <= 1
Rosin chewing gum
base
Masticatory
substance in
258 Glycerol Ester of Tall Oil Rosin <= 1 chewing gum
base
Masticatory
substance in
chewing gum
259 Glycerol Ester of Wood Rosin 8050-30-4 <= 1 base;
beverage
stabilizer
Emulsifier;
260 Glyceryl Behenate 30233-64-8 C69H134O6 1059.83 <= 1 texturizer

page 1. Food Chemicals Codex (5th Edition) &copy; 2003

 Glyceryl-Lacto Esters of Fatty Emulsifier;
261 <= 0.5
Acids stabilizer
Emulsifier;
262 Glyceryl Monooleate 25496-72-4 C21H40O4 356.54 <= 1 flavoring agent
263 Glyceryl Monostearate 31566-31-1 <= 1 Emulsifier
264 Glyceryl Palmitostearate <= 1 Emulsifier
Crystallization
accelerator;
265 Glyceryl Tristearate 555-43-1 C57H110O6 891.49 <= 1 lubricant;
surface-
finishing agent

266 Glycine 56-40-6 C2H5NO2 75.07 <= 5 Nutrient

Flavoring
267 Grapefruit Oil, Coldpressed 8016-20-4 agent
268 Grape Skin Extract 11029-12-2 <= 5 Color
Stabilizer;
269 Guar Gum 9000-30-0 <= 2 thickener;
emulsifier
Stabilizer;
270 Gum Arabic 9000-01-5 <= 5 emulsifier
271 Gum Ghatti 9000-28-6 <= 5 Emulsifier
272 Gum Guaiac 9000-29-7 <= 2 Antioxidant
273 Helium 7440-59-7 He 4.00 Processing aid
Preservative;
274 Heptylparaben 1085-12-7 C14H20O3 236.31 <= 2 antimicrobial
agent
Extraction
275 Hexanes 110-54-3 C6H14 86.18 <= 1 solvent
Color
stabilizer;
276 4-Hexylresorcinol 136-77-6 C12H18O2 194.27 <= 2 enzymatic
browning
inhibitor
Nutritive
277 High-Fructose Corn Syrup <= 0.1 sweetener

278 L-Histidine 71-00-1 C6H9N3O2 155.16 <= 5 Nutrient

C6H9N3O2 · HCl
279 L-Histidine Monohydrochloride 5934-29-2 209.63 <= 5 Nutrient
· H2O

Flavoring
280 Hops Oil 8007-04-3 agent
281 Hydrochloric Acid 7647-01-0 HCl 36.46 <= 1 Acidifier

page 2. Food Chemicals Codex (5th Edition) &copy; 2003

 Humectant;
texturizing
agent;
Hydrogenated Starch stabilizer;
282 68425-17-2 C6H14O6 182.17 <= 1
Hydrolysate (Sorbitol) thickener;
crystal
modification
agent
Humectant;
texturizing
agent;
Hydrogenated Starch stabilizer;
283 68425-17-2 C12H24O11 344.31 <= 1
Hydrolysate (Maltitol) thickener;
crystal
modification
agent
Humectant;
texturizing
agent;
Hydrogenated Starch stabilizer;
284 Hydrolysate (Dextrose C12H24O11 plus 162.14 <= 1 thickener;
Monomer) crystal
modification
agent
Humectant;
texturizing
agent;
Hydrogenated Starch stabilizer;
285 C6H10O5 162.14 <= 1
Hydrolysate thickener;
crystal
modification
agent
Bleaching,
oxidizing
agent; starch
286 Hydrogen Peroxide 7722-84-1 H2O2 34.01 <= 4 modifier; anti-
microbial
agent
Emulsifier;
287 Hydroxylated Lecithin 8029-76-3 <= 1 clouding agent
Emulsifier; film
coating;
protective
colloid;
288 Hydroxypropyl Cellulose 9004-64-2 <= 3 stabilizer;
suspending
agent;
thickener
Thickening
agent;
289 Hydroxypropyl Methylcellulose 9004-65-3 <= 3 stabilizer;
emulsifier

C16H8N2O8S2N
290 Indigotine (1) 860-22-0 466.36 <= 10 Color
a2

291 Inositol 87-89-8 C6H12O6 180.16 <= 4 Nutrient

page 3. Food Chemicals Codex (5th Edition) &copy; 2003

 Nutritive
292 Invert Sugar 8013-17-0 <= 0.5 sweetener
293 Iron, Carbonyl 37220-42-1 Fe 55.85 <= 4 Nutrient
294 Iron, Electrolytic 7439-89-6 Fe 55.85 <= 4 Nutrient
295 Iron, Reduced 7439-89-6 Fe 55.85 <= 10 Nutrient
Propellant;
296 Isobutane 75-28-5 C4H10 58.12 aerating agent
Masticatory
substance in
297 Isobutylene-Isoprene Copolymer 9010-85-9 <= 3 chewing gum
base

298 DL-Isoleucine 443-79-8 C6H13NO2 131.17 <= 5 Nutrient

299 L-Isoleucine 73-32-5 C6H13NO2 131.17 <= 5 Nutrient

Extraction
300 Isopropyl Alcohol 67-63-0 C3H8O 60.10 <= 1 solvent

page 4. Food Chemicals Codex (5th Edition) &copy; 2003

Title: Food Chemicals Codex (5th Edition)

Table: Interactive Table - Monographs

No. material or substance name CAS Registry No. mol. formula mol. weight (g/mol) lead content (mg/kg) function
Flavoring
301 Juniper Berries Oil 8012-91-7 agent
Anticaking
302 Kaolin 1332-58-7 <= 10 agent
Stabilizer;
303 Karaya Gum 9000-36-6 <= 2 thickener;
emulsifier
Nutrient
304 Kelp <= 2 (source of
iodine)
Gelling agent;
thickener; film
305 Konjac Flour 37220-17-0 <= 2 former;
stabilizer
Flavoring
306 Labdanum Oil 8016-26-0 agent

307 Lactic Acid (L(+)-Lactic Acid) 79-33-4 C3H6O3 90.08 <= 0.5 Acidifier

308 Lactic Acid (DL-Lactic Acid) 598-82-3 C3H6O3 90.08 <= 0.5 Acidifier

Nutritive
sweetener;
processing
309 Lactose (anhydrous) 63-42-3 C12H22O11 342.30 <= 0.5 aid; humectant
(anhydrous
form);
texturizer
Nutritive
sweetener;
processing
C12H22O11 ·
310 Lactose (monohydrate) 5989-81-1 360.32 <= 0.5 aid; humectant
H2O (anhydrous
form);
texturizer
Emulsifier;
stabilizer;
Lactylated Fatty Acid Esters of
311 <= 2 whipping
Glycerol and Propylene Glycol agent;
plasticizer
Emulsifier;
312 Lactylic Esters of Fatty Acids surface-active
agent
Masticatory
substance in
313 Lanolin, Anhydrous 8006-54-0 <= 3 chewing gum
base
Coating agent;
314 Lard (Unhydrogenated) <= 0.1 texturizer

page 1. Food Chemicals Codex (5th Edition) &copy; 2003

 Flavoring
315 Laurel Leaf Oil 8006-78-8 agent
Component in
the
manufacture
of other food-
316 Lauric Acid 143-07-7 C12H24O2 200.32 <= 0.1 grade
additives;
defoaming
agent
Flavoring
317 Lavandin Oil, Abrial Type 8022-15-9 agent
Flavoring
318 Lavender Oil 8000-28-0 agent
Antioxidant;
319 Lecithin 8002-43-5 <= 1 emulsifier
Flavoring
320 Lemongrass Oil 8007-02-1 agent
Flavoring
321 Lemon Oil, Coldpressed 8008-56-8 agent
Lemon Oil, Desert Type, Flavoring
322 Coldpressed agent
Flavoring
323 Lemon Oil, Distilled agent

324 DL-Leucine 328-39-2 C6H13NO2 131.17 <= 5 Nutrient

325 L-Leucine 61-90-5 C6H13NO2 131.17 <= 5 Nutrient

Flavoring
326 Lime Oil, Coldpressed 8008-26-2 agent
Flavoring
327 Lime Oil, Distilled agent
Texturizing
and release
agent and
328 Limestone, Ground <= 3 modifier for
chewing gum
base and
chewing gum
Flavoring
329 Linaloe Wood Oil 8006-86-8 agent
Flavoring
330 Linoleic Acid 60-33-3 C18H32O2 280.45 <= 2 adjuvant;
nutrient
Stabilizer;
331 Locust (Carob) Bean Gum 9000-40-2 <= 5 thickener
Flavoring
332 Lovage Oil 8016-31-7 agent

C6H14N2O2 ·
333 L-Lysine Monohydrochloride 657-27-2 182.65 <= 5 Nutrient
HCl

page 2. Food Chemicals Codex (5th Edition) &copy; 2003

 Flavoring
334 Mace Oil 8007-12-3 agent
pH control;
drying agent;
Magnesium Carbonate color-retention
335 546-93-0 MgCO3 84.31 <= 2
(anhydrous) agent;
anticaking
agent; carrier
pH control;
drying agent;
4MgCO3 · color-retention
336 Magnesium Carbonate (basic) 39409-82-0 485.65 <= 2
Mg(OH)2 · 5H2O agent;
anticaking
agent; carrier
pH control;
drying agent;
Magnesium Carbonate color-retention
337 23389-33-5 MgCO3 · H2O 102.33 <= 2
(monohydrate) agent;
anticaking
agent; carrier
Color-
retention
338 Magnesium Chloride 7791-18-6 MgCl2 · 6H2O 203.30 <= 4 agent; firming
agent
Magnesium Gluconate
339 3632-91-5 C12H22MgO14 414.60 <= 2 Nutrient
(anhydrous)

Magnesium Gluconate C12H22MgO14 ·

340 59625-89-7 450.63 <= 2 Nutrient
(dihydrate) 2H2O

pH control;
drying agent;
341 Magnesium Hydroxide 1309-42-8 Mg(OH)2 58.32 <= 2 color-retention
agent
pH control;
neutralizer;
anticaking
342 Magnesium Oxide 1309-48-4 MgO 40.30 <= 4 agent; free-
flowing agent;
firming agent
Nutrient;
Magnesium Phosphate, Dibasic, leavening
343 MgHPO4 · xH2O <= 2
Mixed Hydrates agent; pH
control agent
Nutrient;
Magnesium Phosphate, Dibasic, leavening
344 7782-75-4 MgHPO4 · 3H2O 174.33 <= 2
Trihydrate agent; pH
control agent

Magnesium Phosphate, Tribasic Mg3(PO4)2 ·

345 7757-87-1 262.86 <= 2 Nutrient
(anhydrous) xH2O

Anticaking
346 Magnesium Silicate 1343-88-0 <= 5 agent; filter aid
Anticaking
347 Magnesium Stearate 557-04-0 <= 5 agent; binder;
emulsifier

page 3. Food Chemicals Codex (5th Edition) &copy; 2003

 Magnesium Sulfate
348 14168-73-1 MgSO4 · xH2O 138.38 <= 4 Nutrient
(monohydrate)
Magnesium Sulfate
349 10034-99-8 MgSO4 · xH2O 246.47 <= 4 Nutrient
(heptahydrate)

350 Magnesium Sulfate (dried) 15244-36-7 MgSO4 · xH2O <= 4 Nutrient

page 4. Food Chemicals Codex (5th Edition) &copy; 2003

Title: Food Chemicals Codex (5th Edition)

Table: Interactive Table - Monographs

No. material or substance name CAS Registry No. mol. formula mol. weight (g/mol) lead content (mg/kg) function
Acidifier;
351 Malic Acid 617-48-1 C4H6O5 134.09 <= 2 flavoring agent
Color;
enzyme;
flavoring
agent;
humectant;
352 Malt Syrup 8002-48-0 <= 0.5 nutritive
sweetener;
stabilizer;
thickener; and
texturizer
Sweetener;
353 Maltitol 585-88-6 C12H24O11 344.31 <= 1 humectant;
stabilizer
Humectant;
texturizing
<= 1 , calculated on the
354 Maltitol Syrup agent;
anhydrous basis stabilizer;
sweetener
Anticaking and
free-flowing
agent; bulking
agent;
355 Maltodextrin 9050-36-6 <= 0.5 stabilizer and
thickener;
surface-
finishing agent
Flavoring
356 Maltol 118-71-8 C6H6O3 126.11 agent
Flavoring
357 Mandarin Oil, Coldpressed 8008-31-9 agent
Manganese Chloride
358 7773-01-5 MnCl2 125.84 <= 4 Nutrient
(anhydrous)
Manganese Chloride
359 13446-34-9 MnCl2 · 4H2O 197.91 <= 4 Nutrient
(tetrahydrate)

Manganese Citrate Mn3(C6H5O7)2 ·

360 10024-66-5 723.17 <= 2 Nutrient
(decahydrate) 10H2O

361 Manganese Citrate (anhydrous) 10024-66-5 Mn3(C6H5O7)2 543.02 <= 2 Nutrient

Manganese Gluconate C12H22MnO14 ·

362 6485-39-8 481.27 <= 2 Nutrient
(dihydrate) 2H2O

Manganese Gluconate
363 6485-39-8 C12H22MnO14 445.24 <= 2 Nutrient
(anhydrous)

Manganese Glycerophosphate C3H7MnO6P ·

364 1320-46-3 225.00 <= 4 Nutrient
(anhydrous) xH2O

page 1. Food Chemicals Codex (5th Edition) &copy; 2003

 Manganese Hypophosphite Mn(H2PO2)2 ·
365 10043-84-2 184.92 <= 4 Nutrient
(anhydrous) xH2O

366 Manganese Sulfate 7785-87-7 MnSO4 · H2O 169.02 <= 4 Nutrient

Nutritive
sweetener;
367 Mannitol 69-65-8 C6H14O6 182.17 <= 1 texturizing
agent
Flavoring
368 Marjoram Oil, Spanish Type 8015-01-8 agent
Flavoring
369 Marjoram Oil, Sweet agent
Masticatory
substance in
370 Masticatory Substances, Natural <= 3 chewing gum
base
Coating agent;
crystal
stabilizer.
371 Menhaden Oil, Hydrogenated 8016-14-6 <= 0.1 Used as a
blend with
other fats and
oils
A source of
long-chain
(greater than
C18) ω-3
polyunsaturate
372 Menhaden Oil, Refined 8002-50-4 <= 0.1 d fatty acids. It
is used as a
blend with
other fats and
oils
Mentha Arvensis Oil, Partially Flavoring
373 68919-18-0
Dementholized agent

374 DL-Methionine 59-51-8 C5H11NO2S 149.21 <= 5 Nutrient

375 L-Methionine 63-68-3 C5H11NO2S 149.21 <= 5 Nutrient

Extraction
376 Methyl Alcohol 67-56-1 CH3OH 32.04 <= 1 solvent
Thickener;
stabilizer;
emulsifier;
377 Methylcellulose 9004-67-5 <= 3 bodying agent;
bulking agent;
binder; film
former
Extraction
378 Methylene Chloride 75-09-2 CH2Cl2 84.93 <= 1 solvent
Masticatory
Methyl Ester of Rosin, Partially substance in
379 <= 1
Hydrogenated chewing gum
base

page 2. Food Chemicals Codex (5th Edition) &copy; 2003

 Emulsifier;
380 Methyl Ethyl Cellulose 9004-69-7 <= 3 stabilizer;
foaming agent
Preservative;
381 Methylparaben 99-76-3 C8H8O3 152.15 <= 2 antimicrobial
agent
Defoaming
agent;
lubricant;
release agent;
382 Mineral Oil, White 8042-47-5 <= 1 protective
coating;
glazing agent;
sealing agent
Flavor
C5H12N2O4 ·
383 Monoammonium L-Glutamate 7558-63-6 182.18 <= 5 enhancer; salt
H2O substitute

Monoammonium Glycyrrhizinate C42H65NO16 · Flavoring

384 839.98
(anhydrous) 5H2O agent

Emulsifier;
385 Mono- and Diglycerides <= 2 stabilizer
Solubilizer for
386 Monoglyceride Citrate 36291-32-4 <= 2 antioxidants
Flavor
Monopotassium L-Glutamate C5H8KNO4 ·
387 19473-49-5 203.24 <= 5 enhancer; salt
(anhydrous) H2O substitute

C5H8NNaO4 · Flavor
388 Monosodium L-Glutamate 6106-04-3 187.13 <= 5
H2O enhancer

Boiler water
additive;
component of
389 Morpholine 110-91-8 C4H9NO 87.12 <= 1 coatings for
fruits and
vegetables
Flavoring
390 Mustard Oil agent
Component in
the
manufacture
of other food-
391 Myristic Acid 544-63-8 C14H28O2 228.37 <= 2 grade
additives;
defoaming
agent
Flavoring
392 Myrrh Oil 9000-45-7 agent

393 Natamycin 7681-93-8 C33H47NO13 665.73 <= 2 Antimycotic

394 Niacin 59-67-6 C6H5NO2 123.11 Nutrient

395 Niacinamide 98-92-0 C6H6N2O 122.13 <= 2 Nutrient

396 Niacinamide Ascorbate 1987-71-9 <= 2 Nutrient

page 3. Food Chemicals Codex (5th Edition) &copy; 2003

 Catalyst for
397 Nickel 7440-02-0 Ni 58.69 hydrogenation
reactions

C143H230O37N Antimicrobial
398 Nisin Preparation 1414-45-5 ~3348 <= 2
42S7 agent

Gas: air and

oxygen
displacer;
propellant and
aerating
399 Nitrogen 7727-37-9 N2 28.01 agent;
packaging
gas; Liquid:
direct-contact
freezing agent
Air and
400 Nitrogen Enriched Air N2 28.01 oxygen
displacer

page 4. Food Chemicals Codex (5th Edition) &copy; 2003

Title: Food Chemicals Codex (5th Edition)

Table: Interactive Table - Monographs

No. material or substance name CAS Registry No. mol. formula mol. weight (g/mol) lead content (mg/kg) function
Propellant;
aerating
401 Nitrous Oxide 10024-97-2 N2O 44.01 agent;
packaging gas
Flavoring
402 Nutmeg Oil 8008-45-5 agent
Component in
the
manufacture
of other food-
403 Octanoic Acid 124-07-2 C8H16O2 144.21 <= 0.1 grade
additives;
defoaming
agent;
flavoring agent
Component in
the
manufacture
of other food-
grade
404 Oleic Acid 112-80-1 C18H34O2 282.47 <= 0.1 additives;
defoaming
agent;
lubricant;
binder
Calorie-free
405 Olestra <= 0.1 substitute for
fats and oils
Flavoring
406 Olibanum Oil 8016-36-2 agent
Flavoring
407 Onion Oil 8002-72-0 agent
Flavoring
408 Orange Oil, Bitter, Coldpressed agent
Flavoring
409 Orange Oil, Coldpressed 8028-48-6 agent
Flavoring
410 Orange Oil, Distilled agent
Flavoring
411 Origanum Oil, Spanish Type 8007-11-2 agent
Flavoring
412 Orris Root Oil agent

413 Ox Bile Extract C24H39NaO5 430.56 Surfactant

page 1. Food Chemicals Codex (5th Edition) &copy; 2003

 Crystallization
inhibitor in
salad and
414 Oxystearin 8028-45-3 <= 2 cooking oils;
sequestrant;
defoaming
agent
Antimicrobial
in the
treatment,
processing,
and storage or
display of fish,
meat, and
poultry and in
preparing,
415 Ozone 10028-15-6 O3 48.00 packing, or
holding raw
agricultural
commodities.
Disinfectant
for water to be
used for direct
consumption
or to make ice
Flavoring
416 Palmarosa Oil 8014-19-5 agent
Component in
the
manufacture
of other food-
417 Palmitic Acid 57-10-3 C16H32O2 256.43 <= 0.1 grade
additives;
defoaming
agent
Palm Kernel Oil Coating agent;
418 8023-79-8 <= 0.1
(Unhydrogenated) texturizer
Coating agent;
emulsifying
419 Palm Oil (Unhydrogenated) 8002-75-3 <= 0.1 agent;
texturizer

420 DL-Panthenol 16485-10-2 C9H19NO4 205.25 <= 2 Nutrient

Masticatory
substance in
421 Paraffin, Synthetic 8002-74-2 <= 3 chewing gum
base
Flavoring
422 Parsley Herb Oil 8000-68-8 agent
Flavoring
423 Parsley Seed Oil 8000-68-8 agent

page 2. Food Chemicals Codex (5th Edition) &copy; 2003

 Binder; dough
conditioner;
emulsifier and
emulsifier salt;
flavoring
agent; flavor
424 Partially Hydrolyzed Proteins <= 2 enhancer;
nutrient;
fermentation
aid; surface-
active agent;
texturizer
Coating agent;
425 Peanut Oil (Unhydrogenated) 8002-03-7 <= 0.1 texturizer
Gelling agent;
426 Pectins 9000-69-5 <= 5 thickener;
stabilizer
Flavoring
427 Pennyroyal Oil 8013-99-8 agent
Masticatory
Pentaerythritol Ester of Partially substance in
428 <= 1
Hydrogenated Wood Rosin chewing gum
base
Masticatory
Pentaerythritol Ester of Wood substance in
429 <= 1
Rosin chewing gum
base
Flavoring
430 Peppermint Oil 8006-90-4 agent
Filter aid in
431 Perlite <= 10 food
processing
Flavoring
432 Petitgrain Oil, Paraguay Type 8014-17-3 agent
Defoaming
agent;
lubricant;
433 Petrolatum 8009-03-8 <= 1 protective
coating;
release agent
Defoaming
agent;
lubricant;
434 Petrolatum 92045-77-7 <= 1 protective
coating;
release agent
Defoaming
agent;
lubricant;
435 Petrolatum 100684-33-1 <= 1 protective
coating;
release agent

page 3. Food Chemicals Codex (5th Edition) &copy; 2003

 Masticatory
substance in
chewing gum
base;
protective
coating;
436 Petroleum Wax 8002-74-2 <= 1 defoaming
agent;
microcapsules
for spices and
flavoring
agents
Masticatory
substance in
chewing gum
base;
protective
Petroleum Wax (Hydrotreated coating;
437 64742-51-4 <= 1
Paraffin Wax) defoaming
agent;
microcapsules
for spices and
flavoring
agents
Masticatory
substance in
chewing gum
base;
protective
Petroleum Wax (Hydrotreated coating;
438 64742-60-5 <= 1
Microcrystalline Wax) defoaming
agent;
microcapsules
for spices and
flavoring
agents
Masticatory
substance in
chewing gum
base;
protective
Petroleum Wax (Microcrystalline coating;
439 63231-60-7 <= 1
Wax) defoaming
agent;
microcapsules
for spices and
flavoring
agents
Masticatory
substance in
chewing gum
base;
440 Petroleum Wax, Synthetic <= 1 protective
coating;
defoaming
agent

441 DL-Phenylalanine 150-30-1 C9H11NO2 165.19 <= 5 Nutrient

442 L-Phenylalanine 63-91-2 C9H11NO2 165.19 <= 5 Nutrient

page 4. Food Chemicals Codex (5th Edition) &copy; 2003

 Acidifier;
443 Phosphoric Acid 7664-38-2 H3PO4 98.00 <= 3 sequestrant
Flavoring
444 Pimenta Leaf Oil 8016-45-3 agent
Flavoring
445 Pimenta Oil agent
Flavoring
446 Pine Needle Oil, Dwarf 8000-26-8 agent
Flavoring
447 Pine Needle Oil, Scotch Type 8023-99-2 agent
Solubilizing
and stabilizing
448 Poloxamer 331 3800 (avg) <= 2 agent in flavor
concentrates
Solubilizing
and stabilizing
449 Poloxamer 407 12,500 (avg) <= 2 agent in flavor
concentrates
Bulking agent;
450 Polydextrose 68424-04-4 <= 0.5 humectant;
texturizer

page 5. Food Chemicals Codex (5th Edition) &copy; 2003