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Index	Name of food additives	Technological function
E570	Жирные кислоты (fatty acids)	foam stabilizer, glazing agent, anti-foaming agent
E901	Воск пчелиный, белый и желтый (beeswax, white and yellow)	glazing agent, splitter
E902	Воск свечной (canpelilla wax)	glazing agent
E903	Воск карнаубский (carnauba wax)	glazing agent
E904	Шеллак (shellac)	glazing agent
E905D	Минеральное масло (высокой вязкости) — mineral oil (high viscosity) (введено 26 мая 2008)	glazing agent
E905E	Минеральное масло (средней и низкой вязкости, класс I) - mineral oil (medium and low viscosity, class I) (введено 26 мая 2008)	glazing agent
E907	Поли-1-децен гидрогенизированный (hydrogenated poly-1-decene) (введено 26 мая 2008)	glazing agent
E908	Воск рисовых отрубей (rice bran wax)	glazing agent
E909	Спермацетовый воск (spermaceti wax)	glazing agent
E910	Восковые эфиры (wax esters)	glazing agent
E911	Жирных кислот метиловые эфиры (methyl esters of fatty acids)	glazing agent
E912	Монтановой (октакозановой) кислоты эфиры (montanic acid esters) (введено 26 мая 2008)	glazing agent
E913	Ланолин (lanolin)	glazing agent
E914	Полиэтиленовый воск окисленный (oxidized polyethylene wax) (введено 26 мая 2008)	glazing agent
E1203	Исключено 26 мая 2008. Поливиниловый спирт (POLYVINYLALCOHOL) (в ред. от 26 мая 2008)	humectant, glazing agent
E1204	Пуллулан (pullulan) (введено 26 мая 2008)	glazing agent, thickening agent
E1452	Крахмала и алюминиевой солиоктенилянтарной кислоты эфир (STARCH ALUMINIUM OCTENYL SUCCINATE) (введено 26 мая 2008)	stabilizer, glazing agent
E905C1	Микрокристаллический воск (microcrystalline wax) пеногаситель (в ред. от 26 мая 2008)	glazing agent, filler

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.