stabilizer

Emulsifiers are closely related to stabilizers, which are substances that maintain the emulsified state. The consistency of food products may also be improved by the addition of thickeners, used to add body to sauces and other liquids, and texturizers. These various additives serve a dual purpose: they make food more…

Stabilizers and thickeners have many functions in foods. Most stabilizing and thickening agents are polysaccharides, such as starches or gums, or proteins, such as gelatin. The primary function of these compounds is to act as thickening or gelling agents that increase the viscosity of the…

…milk, cream, sugar, flavouring, and stabilizer. Cheaper ingredients such as dry whey, corn syrup, and artificial flavourings may be substituted to create a lower-cost product.

In order for a plastic to have a long and useful life in any application, the properties of that plastic should change as little as possible with time. Stabilizers are added, usually in small quantities, to counter the effects of aging.