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Index	Name of food additives	Technological function
E383	Глицерофосфат кальция (calcium glycerophosphate)	thickening agent, stabilizer
E400	Альгиновая кислота (alginic acid)	thickening agent, stabilizer
E401	Альгинат натрия (sodium alginate)	thickening agent, stabilizer
E402	Альгинат калия (potassium alginate)	thickening agent, stabilizer
E403	Альгинат аммония (ammonium alginate)	thickening agent, stabilizer
E404	Альгинат кальция (calcium alginate)	thickening agent, stabilizer, anti-foaming agent
E405	Пропиленгликольальгинат (propylene glycol alginate)	thickening agent, emulsifier
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
E410	Камедь рожкового дерева (carob bean gum)	thickening agent, stabilizer
E411	Овсяная камедь (oat gum)	thickening agent, stabilizer
E412	Гуаровая камедь (guar gum)	thickening agent, stabilizer
E413	Трагакант камедь (tragacanth gum)	thickening agent, stabilizer, emulsifier
E414	Гуммиарабик (gum arabic (acacia gum))	thickening agent, stabilizer
E415	Ксантановая камедь (xantan gum)	thickening agent, stabilizer
E416	Карайи камедь (karaya gum)	thickening agent, stabilizer
E417	Тары камедь (tara gum)	thickening agent, stabilizer
E418	Геллановая камедь (gellan gum)	thickening agent, stabilizer, gelling agent
E419	Гхатти камедь (gum ghatti)	thickening agent, stabilizer, gelling agent
E422	Глицерин (glycerol)	thickening agent, humectant
E425	Конжак (Конжаковая мука) (konjac (konjac flour)) 1) Конжаковая камедь (konjac gum) 2) Конжаковый глюкоманнан (konjac glucomannane)	thickening agent
E426	Гемицеллюлоза сои (soybean hemicellulose) (введено 26 мая 2008)	thickening agent, stabilizer
E440	Пектины (pectins)	thickening agent, stabilizer, gelling agent
E461	Метилцеллюлоза (methyl cellulose) эмульгатор, стабилизатор	thickening agent
E463	Гидроксипропилцеллюлоза (hydroxypropyl cellulose)	thickening agent, emulsifier, stabilizer
E464	Гидроксипропилметилцеллюлоза (hydroxypropyl methyl cellulose) стабилизатор	thickening agent, emulsifier
E465	Метилэтилцеллюлоза (methyl ethyl cellulose)	thickening agent, emulsifier, stabilizer, foaming agent
E466	Карбоксиметилцеллюлоза натриевая соль (sodium carboxymethyl cellulose)	thickening agent, stabilizer
E467	Этилгидроксиэтилцеллюлоза (ethyl hydroxyethyl cellulose) стабилизатор	emulsifier, thickening agent
E469	Карбоксиметилцеллюлоза ферментативно гидролизованная	thickening agent, stabilizer
E1200	Полидекстрозы А и N (polydextroses A and N)	filler, stabilizer, thickening agent, humectant, texturator
E1201	Поливинилпирролидон (polyvinylpyrrolidone)	thickening agent, stabilizer, brightener, dispersing agent
E1204	Пуллулан (pullulan) (введено 26 мая 2008)	glazing agent, thickening agent
E1400	Декстрины, крахмал, обработанный термически, белый и желтый (dextrins, roasted starch white and yellow)	stabilizer, thickening agent, vehicle
E1401	Крахмал, обработанный кислотой (acidtreated starch)	stabilizer, thickening agent, vehicle
E1402	Крахмал, обработанный щелочью (alkaline treated starch)	stabilizer, thickening agent, vehicle
E1403	Крахмал отбеленный (bleached starch)	stabilizer, thickening agent, vehicle
E1404	Крахмал окисленный (oxidized starch)	emulsifier, thickening agent, vehicle
E1405	Крахмал, обработанный ферментными препаратами (starches enzimetreated)	thickening agent
E1410	Монокрахмалфосфат (monostarch phosphate)	stabilizer, thickening agent, vehicle
E1411	Дикрахмалглицерин «сшитый» (distarh glicerol)	stabilizer, thickening agent
E1412	Дикрахмалфосфат, этерифицированныйтринатрийметафосфатом; этерифицированный хлорокисью фосфора (distarch phosphate esterified with sodium trimetasphosphate; esterified with phosphorus oxychloride)	stabilizer, thickening agent, vehicle
E1413	Фосфатированный дикрахмалфосфат «сшитый» (phosphated distarch phosphate)	stabilizer, thickening agent, vehicle
E1414	Дикрахмалфосфат ацетилированный «сшитый» (acetylated distarch phosphate)	emulsifier, thickening agent
E1420	Крахмал ацетатный, этерифицированныйуксусным ангидридом (starch acetate esterified with acetic anhydride)	stabilizer, thickening agent
E1421	Крахмал ацетатный, этерифицированныйвинилацетатом (starch acetate esterified with vinyl acetate)	stabilizer, thickening agent
E1422	Дикрахмаладипат ацетилированный (acetylated distarch adipate)	stabilizer, thickening agent, vehicle
E1423	Дикрахмалглицерин ацетилированный (acetylated distarch glycerol)	stabilizer, thickening agent, vehicle
E1440	Крахмал оксипропилированный (hydroxypropyl starch)	emulsifier, thickening agent, vehicle
E1442	Дикрахмалфосфат оксипропилированный «сшитый» (hydroxypropyl distarch phosphate)	stabilizer, thickening agent
E1443	Дикрахмалглицерин оксипропилированный (hydroxypropyl distarch glycerol)	stabilizer, thickening agent
E1450	Крахмала и натриевой солиоктенилянтарной кислоты эфир (starch sodium octenyl succinate)	stabilizer, thickening agent, vehicle, emulsifier
E1451	Крахмал ацетилированный окисленный (acetilated oxydised starch)	emulsifier, thickening 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.