Stabiliser (food)

A stabiliser is an additive to food which helps to preserve its structure. Typical uses include preventing oil, water emulsions from separating in products such as salad dressing; preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam, yoghurt and jellies. The following hydrocolloids are the most common ones used as stabilisers:[1]

Pectin is used as a stabiliser in foods such as yogurt

See also

References

  1. Alan Imeson (2011), Food Stabilisers, Thickeners and Gelling Agents, John Wiley & Sons, ISBN 978-1-4443-6033-2
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.