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Index	Name of food additives	Technological function
E459	Бета-циклодекстрин (beta-cyclodextrin)	stabilizer, vehicle
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
E1410	Монокрахмалфосфат (monostarch phosphate)	stabilizer, thickening agent, vehicle
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
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
E1450	Крахмала и натриевой солиоктенилянтарной кислоты эфир (starch sodium octenyl succinate)	stabilizer, thickening agent, vehicle, emulsifier

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.