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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
E450	Пирофосфаты (diphosphates) 1) Дигидропирофосфат натрия (Disodium diphosphate) 2) Моногидропирофосфат натрия (Trisodium diphosphate) 3) Пирофосфат натрия(Tetrasodium diphosphate) 4) Дигидропирофосфат калия (Dipotassium diphosphate) 5) Пирофосфат калия (Tetrapotassium diphosphate) 6) Пирофосфат кальция (Dicalcium diphosphate) 7) Дигидропирофосфат кальция (Calcium dihydrogen diphosphate) 8) Пирофосфат магния (Dimagnesium diphosphate)	emulsifier, stabilizer, acidity regulator, leavening agent, complex binder, humectant
E500	Карбонаты натрия (sodium carbonates) 1) Карбонат натрия (Sodium carbonate) 2) Гидрокарбонат натрия (Sodium hydrogen carbonate) 3) Смесь карбоната и гидрокарбоната натрия (Sodium sesquicarbonate)	acidity regulator, leavening agent, anti caking agent
E503	Карбонаты аммония (ammonium carbonates) 1) Карбонат аммония (Ammonium carbonate) 2) Гидрокарбонат аммония (Ammonium hydrogen carbonate)	acidity regulator, leavening agent
E574	Глюконовая кислота (D-) (gluconic acid (D-))	acidity regulator, leavening agent
E575	Глюконодельта лактон (glucono delta-lactone)	acidity regulator, leavening 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.