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Index	Name of food additives	Technological function
E339	Фосфаты натрия (sodium phosphates) 1) ортоФосфат натрия 1-замещенный(Monosodium orthophosphate) 2) орто-Фосфат натрия 2-замещенный (Disodium orthophosphate) 3) орто-Фосфат натрия 3-замещенный (Trisodium orthophosphate)	acidity regulator, emulsifier, texturator, humectant, stabilizer, complex binder
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
E420	Сорбит и сорбитовый сироп (sorbitol and sorbitol syrup)	sweetener, humectant, complex binder, texturator, emulsifier
E451	Трифосфаты (triphosphates) 1) Трифосфат натрия (5-замещенный) (Pentasodium triphosphate) 2) Трифосфат калия (5-замещенный) (Pentapotassium triphosphate)	complex binder, acidity regulator, texturator
E452	Полифосфаты (polyphosphates) 1) Полифосфат натрия(Sodium polyphosphate) 2) Полифосфат калия(Potassium polyphosphate) 3) Полифосфат натриякальция (Sodium calcium polyphosphate) 4) Полифосфаты кальция (Calcium polyphosphates) 5) Полифосфаты аммония (Ammonium polyphosphates)	emulsifier, stabilizer, complex binder, texturator, humectant
E460	Целлюлоза (cellulose) 1) Целлюлоза микрокристаллическая (Microcrystalline cellulose) 2) Целлюлоза в порошке (Powdered cellulose)	emulsifier, anti caking agent, texturator
E927B	Карбамид (мочевина) (carbamide (urea))	texturator
E966	Лактит (lactitol)	sweetener, texturator
E1200	Полидекстрозы А и N (polydextroses A and N)	filler, stabilizer, thickening agent, humectant, texturator

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.