The good news: most authorized for use thickeners found in nature. Although, of course, most of the

Stabilizers allow to obtain products with the desired texture and structure by preventing the mixing of the ingredients. These include thickeners, gelling agents, history of meat preservation humectants history of meat preservation and seals. Due to the fact that the thickening retain moisture in foods, they significantly raise its "output", that it is advantageous for manufacturers. In addition, their use does not require any special equipment, which makes stabilizers one of the most commonly used dietary supplements.
The good news: most authorized for use thickeners found in nature. Although, of course, most of them still produced chemically.) When used many of these substances in small quantities, they work as a weak laxative. Accordingly, when excess doses can cause stomach upset. Table thickeners and stabilizers: Name: Notes: What made: E 400 alginic acid remove heavy metals (lead, mercury, etc.), and radionuclides. Extracted history of meat preservation from brown algae (especially large kelp and fucus). E-401 Sodium alginate is the alginic acid salt E-402 Potassium alginate salt an alginic acid ** E-403 Ammonium alginate not have permission to use in RF E-404 Calcium alginate Alginic history of meat preservation acid salt E-405 Propane-1 ,2-diol alginate Harmful Health E-406 Agar from red-purple algae family Rhodophyceae. E-407 Carrageenan and salts thereof obtained by isolation from alkali red algae (mainly Eucheuma). E-407a # Processed seaweed Eucheuma (this additive was added by an amendment in December 1996) The additive is not mentioned in the doc-tion of the Russian Federation E-408 ** glycan baker's yeast does not have permission to use in the Russian Federation E-409 E-arabinogalactan ** 410 Carob bean gum from acacia pods Mediterranean. E-411 Oat gum E-412 Guar gum (Guarana) is obtained by extraction from the seeds of C tetragonoloba. E-413 E-414 Tragakait Gum arabic is obtained from acacia species history of meat preservation and Senegal Seyal as yellow exudates, which are reduced to a white powder. E-415 Xanthan gum is obtained by fermentation of glucose or sucrose bacteria Xanthomonas campestris. E-416 karaya gum E-417 Tara gum milled endosperm of seeds of the plant species Caesalpinia spinosa, or wood containers. E-418 ** Gellan gum is not permitted for use in the Russian Federation E-419 ** ghatti E-420 sorbitol, sorbitol syrup E-421 E-422 Mannitol Glycerine E-425 # Cognac gum, glucomannan (under discussion ) The additive is not mentioned in the doc-tion of the Russian Federation E-429 ** Peptones history of meat preservation not have permission to use in the Russian Federation ** E-430 Polyoxyethylene (8) stearate ** E-431 Polyoxyethylene (40) stearate, E-432 ** sorbitan monolaurate ( Polysorbate 20, Tween 20) E-433 **, polyoxyethylene sorbitan monooleate (polysorbate 80, Tween 80) E-434 **, polyoxyethylene sorbitan monopalmitate (polysorbate 40, Tween 40) E-435 **, polyoxyethylene sorbitan monostearate (polysorbate 60, Tween 60) E 436 ** sorbitan tristearate (polysorbate 65) E-440 Pectin: Pectin, amidopektin refined history of meat preservation hydrocarbons obtained history of meat preservation by extraction of citrus, apple and beet pulp. E-441 ** Rapeseed Oil Hydrogenated glycerol not have permission to use in the Russian Federation E-442 ** phosphatidyl ammonium salts of E-443 ** Brominated Vegetable Oil E-444 ** butiratatsetat Iso-E-445 sucrose esters of glycerol and resin acids E-446 ** Suktsistearin not have permission to use RF-450 E Pyrophosphates: dibasic sodium pyrophosphate, trisodium pyrophosphate, tetrasodium pyrophosphate, disodium pyrophosphate, tetrakaliydifosfat, dikaltsiypirofosfat, kaltsiydigidropirofosfat Harmful. Salts and esters of pyrophosphoric history of meat preservation acid H4P2O7. E-451 Trifosfaty: sodium triphosphate 5-substituted history of meat preservation potassium triphosphate 5-substituted Harmful. E-452 Polyphosphates sodium polyphosphate, potassium polyphosphate, sodium calcium polyphosphate, calcium can cause indigestion E-459 # b-cyclodextrin (under discussion) Addition of not mentioned in the docking tion RF E-460 Cellulose microcrystalline cellulose , cellulose powder used as a filler and a thickener, reducing calorie intake. E-461 Methyl cellulose may cause indigestion methyl ether cellulose. E-462 ** Ethyl cellulose is not approved for use in the Russian Federation ** E-463 E-464 Hydroxypropyl methylcellulose Hydroxypropyl E-465 ** ethylmethylcellulose not have permission to use RF-466 E carboxymethylcellulose, sodium can cause indigestion E-467 ** ethylhydroxyethylcellulose not have permission to use RF-468 E # Crosslinked Sodium Carboxymethyl Cellulose (under discussion) Additive is not mentioned in the dock-tion of the Russian Federation # 469-E Enzymically Hydrolysed carboxymethylcellulose (under discussion) Addition of not mentioned dock-tion of the Russian Federation # E 470a Sodium, potassium and calcium salts of fatty acids E-470b # Magni