| WhoYOUgle

Index	Name of food additives	Technological function
E420	Сорбит и сорбитовый сироп (sorbitol and sorbitol syrup)	sweetener, humectant, complex binder, texturator, emulsifier
E421	Маннит (mannitol)	anti caking agent, sweetener
E950	Ацесульфам калия (acesulfame potassium)	sweetener
E951	Аспартам (aspartame)	sweetener, flavour enchancer
E952	Цикламовая кислота и ее натриевая, калиевая и кальциевая соли (cyclamic acid and Na, К, Са salts)	sweetener
E953	Изомальт, изомальтит (isomalt, isomaltitol)	sweetener, anti caking agent, filler, candying agent
E954	Сахарин (натриевая, калиевая, кальциевая соли) (saccharin and Na, К, Са salts)	sweetener
E955	Сукралоза (трихлоргалактосахароза) (sucralose (trichlorogalactosucrose))	sweetener
E957	Тауматин (thaumatin)	sweetener, flavour enchancer
E959	Неогесперидин дигидрохалкон (neohesperidine dihydrochalcone)	sweetener
E960	Стевиозид (stevioside)	sweetener
E962	Аспартамацесульфама соль (salt of AS-partame-acesulfame) (в ред. от 26 мая 2008)	sweetener
E965	Мальтит и мальтитный сироп (maltitol and maltitol syrup)	sweetener, stabilizer, emulsifier
E966	Лактит (lactitol)	sweetener, texturator
E967	Ксилит (xylitol)	sweetener, emulsifier, stabilizer, humectant
E968	Эритрит (erythritol) (в ред. от 26 мая 2008)	sweetener, stabilizer, humectant

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.