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 jellys. 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
References
This article is issued from Wikipedia - version of the 4/11/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.