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Index	Name of food additives	Technological function
E620	Глутаминовая кислота, L(+)- (glutamic acid, L(+)-)	flavour enchancer
E621	Глутамат натрия 1-замещенный (monosodium glutamate)	flavour enchancer
E622	Глутамат калия 1-замещенный (monopotassium glutamate)	flavour enchancer
E623	Глутамат кальция (calcium glutamate)	flavour enchancer
E624	Глутамат аммония 1-замещенный (monoammonium glutamate)	flavour enchancer
E625	Глутамат магния (magnesium glutamate)	flavour enchancer
E626	Гуаниловая кислота (guanylic acid)	flavour enchancer
E627	5'-Гуанилат натрия 2-замещенный (disodium 5'-guanylate)	flavour enchancer
E628	5'-Гуанилат калия 2-замещенный (dipotassium 5'-guanylate)	flavour enchancer
E629	5'-Гуанилат кальция (calcium 5'-guanylate)	flavour enchancer
E630	Инозиновая кислота (inosinic acid)	flavour enchancer
E631	5'-Инозинат натрия 2-замещенный (disodium 5'-inosinate)	flavour enchancer
E632	Инозинат калия (potassium inosinate)	flavour enchancer
E633	5'-Инозинат кальция (calcium 5'-inosinate)	flavour enchancer
E634	5'-Рибонуклеотиды кальция (calcium 5'-ribonucleotides)	flavour enchancer
E635	5'-Рибонуклеотиды натрия 2-замещенные (disodium 5'-ribonucleotides)	flavour enchancer
E636	Мальтол (maltol)	flavour enchancer
E637	Этилмальтол (ethyl maltol)	flavour enchancer
E640	Глицин и его натриевая соль (glycineand its sodium salt) (в ред. от 26 мая 2008)	flavour enchancer
E642	Лизин гидрохлорид (lysin hydrochlorid)	flavour enchancer
E650	Ацетат цинка (zinc acetate) (введено 26 мая 2008)	flavour enchancer
E951	Аспартам (aspartame)	sweetener, flavour enchancer
E957	Тауматин (thaumatin)	sweetener, flavour enchancer

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.