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Index	Name of food additives	Technological function
E406	Агар (agar)	stabilizer, thickening agent, gelling agent
E407	Каррагинан и его натриевая, калиевая, аммонийная соли, включая фурцеллеран (carrageenan and its Na, К, NH4 salts (includes furcellaran))	thickening agent, gelling agent, stabilizer
E407A	Каррагинан из водорослей Euchema (carrageenan pesprocessedeuchema seaweed)	thickening agent, gelling agent, stabilizer
E409	Арабиногалактан (arabinogalactan) стабилизатор	thickening agent, gelling agent
E418	Геллановая камедь (gellan gum)	thickening agent, stabilizer, gelling agent
E419	Гхатти камедь (gum ghatti)	thickening agent, stabilizer, gelling agent
E440	Пектины (pectins)	thickening agent, stabilizer, gelling agent
E508	Хлорид калия (potassium chloride)	gelling 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.