Stabilizers

Definition

Stabilizers are additives used in food products to help maintain the consistency and texture, preventing them from separating or changing over time.

Scientific / Technical Definition

Stabilizers are compounds that enhance the stability and function of processed foods by maintaining their physical or chemical state. They often prevent disruptions caused by temperature fluctuations, physical handling, or shelf life that can lead to separation of emulsions, crystallization, or other forms of physical destabilization.

Benefits

• Help maintain the desired texture and appearance of food products.
• Extend the shelf life of products by preventing separation.
• Improve the consistency of food, making it more appealing to consumers.

Examples

• Ice cream: Stabilizers prevent the formation of large ice crystals.
• Salad dressings: Maintain the emulsion to prevent oil and water separation.
• Yogurts: Enhance texture and prevent water separation (syneresis).

Additional Information

• sideEffects: While most stabilizers are generally recognized as safe when used in appropriate amounts, some people may experience sensitivities or allergic reactions to specific additives.

Related Terms

• Emulsifiers

References

• Food Additives & Ingredients Association
• Codex Alimentarius: Guideline on the Safety Evaluation of Food Additives