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Index	Name of food additives	Technological function
E341	Фосфаты кальция (calcium phosphates) 1) ортоФосфат кальция 1-замещенный (Monocalcium orthophosphate) 2) орто-Фосфат кальция 2-замещенный (Dicalcium orthophosphate) 3) орто-Фосфат кальция 3-замещен-ный (Tricalcium orthophosphate)	acidity regulator, improving agent, stabilizer, firming agent, texturator, leavening agent, anti caking agent, humectant
E509	Хлорид кальция (calcium chloride)	firming agent
E511	Хлорид магния (magnesium chloride)	firming agent
E516	Сульфаты кальция (calcium sulphate)	improving agent, complex binder, firming agent
E518	Сульфаты магния (magnesium sulphate)	firming agent
E520	Сульфат алюминия (aluminium sulphate)	firming agent
E521	Сульфат алюминиянатрия, Квасцы алюмонатриевые (aluminium sodium sulphate)	firming agent
E523	Сульфат алюминияаммония, Квасцы алюмоаммиачные (aluminium ammonium sulphate)	stabilizer, firming agent
E526	Гидроксид кальция (calcium hydroxide)	acidity regulator, firming agent
E578	Глюконат кальция (calcium gluconate)	acidity regulator, firming agent
E580	Глюконат магния (magnesium gluconate)	acidity regulator, firming agent

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.