Table 1.

List of Codex-approved yogurt additives, including their functions and maximum allowable level.

Additive class	Functions	Codex-approved additive in yogurt	Maximum level
Acidity regulators	Controls and adjusts the pH level of yogurt to maintain the desired level of tartness, texture, and flavor while ensuring the stability and safety of the product during production and storage.	Tartaric acid L(+)- Monosodium tartrate Sodium L(+)-tartrate Monopotassium tartrate Dipotassium tartrate Potassium sodium L(+)-tartrate	2000 mg/kg
Color	Enhance the visual appeal of yogurt by adding or intensifying its color.	Curcumin Riboflavin, synthetic Riboflavin 5′-phosphate, sodium Tartrazine Quinoline yellow Sunset yellow FCF Carmines	100–300 mg/kg
Emulsifiers	Evenly disperse fat throughout the yogurt to improve its texture and creaminess while preventing fat separation.	Polyoxyethylene (20) sorbitan monolaurate Polyoxyethylene (20) sorbitan monooleate Polyoxyethylene (20) sorbitan monopalmitate Polyoxyethylene (20) sorbitan monostearate Polyoxyethylene (20) sorbitan tristearate	3,000 mg/kg
Flavor enhancers	Improve the taste of yogurt by intensifying natural flavors, masking undesirable off-notes, or creating unique and appealing flavor profiles.	Magnesium gluconate Glutamic acid Monosodium L-glutamate Monopotassium L-glutamate Calcium di-L-glutamate Monoammonium L-glutamate Magnesium di-L-glutamate Guanylic acid, 5’	-
Stabilizers and thickeners	Maintain a consistent yogurt texture by preventing the separation of whey and fat while giving yogurt its desired thickness.	Calcium carbonate Trisodium citrate Gellan gum Konjac flour Pectins	-
Sweeteners	Increase the taste and sensory qualities of yogurt, making it more palatable and appealing to consumers	Sorbitol Mannitol Acesulfame potassium Aspartame Cyclamates Isomalt (Hydrogenated isomaltulose) Saccharin	GMP; 100–1,000 mg/kg