There are various kinds and functions of stabilisers like: antioxidants, preventing unwanted oxidation of materials, sequestrants, forming chelate complexes and inactivating traces of metal ions that would otherwise act as catalysts or emulsifiers and surfactants, for stabilization of emulsions.
By definition, Stabilisers are substances or chemicals that allow food ingredients, which do not mix well, to remain in a homogenous state after blending and also, which make it possible to maintain the physico-chemical state of a foodstuff; stabilizers include substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff and include also substances which stabilize, retain or intensify an existing colour of a foodstuff.
Food stabilisers are confused with preservatives. But there is a difference between the two. Stabilisers are used to retain the physical characteristics of the food whereas preservatives prevent the spoilage of the food. Food stabilisers increases the stability and thickness of the food by binding its large molecules.
Stabilisers are used in many foods, including, Ice Cream , Margarine, Low-fat spreads, Salad dressings and Mayo.
Wotzinurfood, as a food, health and food news site, does not impose any copyright, “freely ye have received, freely give” Matt 10:8. Made by Aim Day Co. Terms of Use | Privacy Policy