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Index	Name of food additives	Technological function
E325	Лактат натрия (sodium lactate)	antioxidant synergist, humectant, filler
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
E340	Фосфаты калия (potassium phosphates) 1) ортоФосфат калия 1-замещенный (Monopotassium orthophosphate) 2) орто-Фосфат калия 2-замещенный (Dipotassium orthophosphate) 3) орто-Фосфат калия 3-замещенный (Tripotassium orthophosphate)	acidity regulator, emulsifier, 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
E350	Малаты натрия (sodium malates) 1) Малат натрия 1-замещенный (Sodium hydrogen malate) 2) Малат натрия (Sodium malate)	acidity regulator, humectant
E420	Сорбит и сорбитовый сироп (sorbitol and sorbitol syrup)	sweetener, humectant, complex binder, texturator, emulsifier
E422	Глицерин (glycerol)	thickening agent, humectant
E450	Пирофосфаты (diphosphates) 1) Дигидропирофосфат натрия (Disodium diphosphate) 2) Моногидропирофосфат натрия (Trisodium diphosphate) 3) Пирофосфат натрия(Tetrasodium diphosphate) 4) Дигидропирофосфат калия (Dipotassium diphosphate) 5) Пирофосфат калия (Tetrapotassium diphosphate) 6) Пирофосфат кальция (Dicalcium diphosphate) 7) Дигидропирофосфат кальция (Calcium dihydrogen diphosphate) 8) Пирофосфат магния (Dimagnesium diphosphate)	emulsifier, stabilizer, acidity regulator, leavening agent, complex binder, humectant
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
E542	Фосфат костный (фосфат кальция) (bone phosphate (essentiale Calciumphosphate, tribasic)	emulsifier, anti caking agent, humectant
E967	Ксилит (xylitol)	sweetener, emulsifier, stabilizer, humectant
E968	Эритрит (erythritol) (в ред. от 26 мая 2008)	sweetener, stabilizer, humectant
E1200	Полидекстрозы А и N (polydextroses A and N)	filler, stabilizer, thickening agent, humectant, texturator
E1203	Исключено 26 мая 2008. Поливиниловый спирт (POLYVINYLALCOHOL) (в ред. от 26 мая 2008)	humectant, glazing agent
E1517	Диацетин (глицерилдиацетат) -DIACETIN (GLYCERYL DIACETAT) (введено 26 мая 2008)	humectant, filler
E1518	Триацетин (triacetin)	humectant
E1520	Пропиленгликоль (propylene glycol)	humectant,

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.