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-
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-
* Denotes no longer in use as an additive
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