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]
- alginate
- agar
- carrageen
- cellulose and cellulose derivatives
- gelatin
- guar gum
- gum Arabic
- locust bean gum
- pectin
- starch
- xanthan gum
See also
- Gums and Stabilisers for the Food Industry, a conference series about title subject
References
- 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.