Stabiliser (food)

Pectin is used as a stabiliser in foods such as yogurt

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

1. Alan Imeson (2011), Food Stabilisers, Thickeners and Gelling Agents, John Wiley & Sons, ISBN 978-1-4443-6033-2