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Index	Name of food additives	Technological function
E170	Карбонаты кальция (calcium carbonates) 1) Карбонат кальция (Calcium carbonate) 2) Гидрокарбонат кальций (Calcium hydrogen carbonate)	surface colouring agent, anti caking agent, stabilizer
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
E343	Фосфаты магния (magnesium phosphates) 1) ортоФосфат магния 1-замещенный (Monomagnesium orthophosphate) 2) орто-Фосфат магния 2-замещенный (Dimagnesium orthophosphate) 3) орто-Фосфат магния 3-замещенный (Trimagnesium orthophosphate)	acidity regulator, anti caking agent
E384	Изопропилцитратная смесь (isopropyl citrates)	anti caking agent
E421	Маннит (mannitol)	anti caking agent, sweetener
E460	Целлюлоза (cellulose) 1) Целлюлоза микрокристаллическая (Microcrystalline cellulose) 2) Целлюлоза в порошке (Powdered cellulose)	emulsifier, anti caking agent, texturator
E470	Жирные кислоты, соли алюминия, кальция, натрия, магния, калия и аммония (salts of fatty acids (with base Al, Ca, Na, Mg, К and NH4))	emulsifier, stabilizer, anti caking agent
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
E504	Карбонаты магния (magnesium carbonates) 1) Карбонат магния(Magnesium carbonate) 2) Гидрокарбонат магния (Magnesium hydrogen carbonate)	acidity regulator, anti caking agent, colour stabilizer
E530	Оксид магния (magnesium oxide)	anti caking agent
E535	Ферроцианид натрия (sodium ferrocyanide)	anti caking agent
E536	Ферроцианид калия (potassium ferrocyanide)	anti caking agent
E538	Ферроцианид кальция (calcium ferrocyanide)	anti caking agent
E542	Фосфат костный (фосфат кальция) (bone phosphate (essentiale Calciumphosphate, tribasic)	emulsifier, anti caking agent, humectant
E550	Силикаты натрия (sodium silicates) 1) Силикат натрия (Sodium silicate) 2) Мета-силикат натрия (Sodium metasilicate)	anti caking agent
E551	Диоксид кремния аморфный (silicon dioxide amorphous)	anti caking agent
E552	Силикат кальция (calcium silicate)	anti caking agent
E553	Силикаты магния (magnesium silicates) 1) Силикат магния (Magnesium silicate) 2) Трисиликат магния (Magnesium trisilicate) 3) Тальк (Talc)	anti caking agent, carrier powder
E554	Алюмосиликат натрия (sodium aluminosilicate)	anti caking agent
E555	Алюмосиликат калия (potassium aluminium silicate)	anti caking agent
E556	Алюмосиликат кальция (calcium aluminium silicate)	anti caking agent
E558	Бентонит (bentonite)	anti caking agent
E559	Алюмосиликат (aluminium silicate)	anti caking agent
E560	Силикат калия (potassium silicate)	anti caking agent
E900	Полидиметилсилоксан (polydimethylsiloxane)	anti-foaming agent, emulsifier, anti caking agent
E953	Изомальт, изомальтит (isomalt, isomaltitol)	sweetener, anti caking agent, filler, candying 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.