| WhoYOUgle

Index	Name of food additives	Technological function
E220	Диоксид серы (sulphur dioxide)	preservative, antioxidant
E221	Сульфит натрия (sodium sulphite)	preservative, antioxidant
E222	Гидросульфит натрия (sodium hydrogen sulphite)	preservative, antioxidant
E223	Пиросульфит натрия (sodium metabisulphite)	preservative, antioxidant, bleach
E224	Пиросульфит калия (potassium metabisulphit)	preservative, antioxidant
E225	Сульфит калия (potassium sulphite)	preservative, antioxidant
E226	Сульфит кальция (calcium sulphite)	preservative, antioxidant
E227	Гидросульфит кальция (calcium hydrogen sulphite)	preservative, antioxidant
E228	Гидросульфит (бисульфит) калия (potassium bisulphite)	preservative, antioxidant
E300	Аскорбиновая кислота, L- (ascorbic asid, L-)	antioxidant
E301	Аскорбат натрия (sodium ascorbate)	antioxidant
E302	Аскорбат кальция (calcium ascorbate)	antioxidant
E303	Аскорбат калия (potassium ascorbate)	antioxidant
E304	Аскорбилпальмитат (ascorbyl palmitate)	antioxidant
E305	Аскорбилстеарат (ascorbyl stearate)	antioxidant
E306	Токоферолы, концентрат смеси (mixed tocopherols concentrate)	antioxidant
E307	Альфа-токоферол (alpha-tocopherol)	antioxidant
E308	Гамма-токоферол синтетический (syntethic gamma-tocopherol)	antioxidant
E309	дельта-токоферол синтетический (syntethic delta-tocopherol)	antioxidant
E310	Пропилгаллат (propyl gallate)	antioxidant
E311	Октилгаллат (octyl gallate)	antioxidant
E312	Додецилгаллат (dodecyl gallate)	antioxidant
E314	Гваяковая смола (guaiac resin)	antioxidant
E315	Изоаскорбиновая (эриторбовая) кислота (isoascorbic acid, erythorbic acid)	antioxidant
E316	Изоаскорбат натрия (sodium isoascorbate)	antioxidant
E317	Изоаскорбат калия (potassim isoascorbate)	antioxidant
E318	Изоаскорбат кальция (calcium isoascorbate)	antioxidant
E319	Трет-бутилгидрохинон (tertiary butylhydroquinone)	antioxidant
E320	Бутилгидроксианизол (butylated hydroxyanisole)	antioxidant
E321	Бутилгидрокситолуол, «Ионол» (butylated hydroxytoluene)	antioxidant
E322	Лецитины, фосфатиды (lecithins) эмульгатор	antioxidant
E323	Аноксомер (anoxomer)	antioxidant
E330	Лимонная кислота (citric acid)	acidity regulator, antioxidant, complex binder
E385	Этилендиаминтетраацетат кальциянатрия (calcium disodium ethylene diamine-tetra-acetate)	antioxidant, preservative, complex binder
E387	Оксистеарин (oxystearjn) комплексообразователь	antioxidant
E539	Тиосульфат натрия (sodium thiosulphate)	antioxidant, complex binder
E586	4-Гексилрезорцин (4-hexylresorcinol) (введено 26 мая 2008)	antioxidant

Data are given in accordance with the resolution of the chief state sanitary inspector of the Russian Federation № 59 on April 18, 2003 'About bringing into effect sanitary and epidemiological rules and norms' 2.3.2.1293-03 (edited by Ammedments N 1 approved by the Resolution of the Chief state sanitary inspector of the Russian Federation 26.05.2008 № 32, № 2, approved by the Resolution of the Chief state sanitary inspector of the Russian Federation 27.04.2009 № 24)

Food colours: A group of natural or synthetic food colours that are suitable for coloring foods.
Stabilizers: Components (additives) that reduce the change of physical or chemical characteristics of the substance during its storing or application.
Emulsifiers: Define consistency of the food product, its plastic characteristics, viscosity and a feeling of 'fullness' in a mouth.
Preservatives: Substances that restrain the growth of microbes in the product. As a rule the producr is protected from the unpleasant taste and smell, molding and forming toxins of the microbal origin.
Antioxidants (antioxidations): Oxidation inhibitors, natural or synthetic substances that can restrain the oxidation of products during interaction with oxygen.

Teksturatory: The substances responsible for the texture of the food.
Leavening agents: Substances used to make a paste looser and puffier.
Anti-foaming agents: Substances that reduce the amount of foam (E900-E999 E1000-E1521).
Propellant: Gas that is under pressure.
Dispersants: Substances that are added to suspensions in order to improve the separation of suspended particles and prevent their deposition or aggregation.