What are food stabilisers?
· Oleksii Tovstenko · 4 min read
Why are stabilisers used?
- Improved texture: they give products the desired texture, making them more uniform, creamy or gel-like.
- Preserved appearance: they help to retain colour, shape and volume.
- Extended shelf life: thanks to stabilisers, products stay fresh for longer and do not spoil.
- Improved taste: some stabilisers can enhance flavour and add new nuances.
What types of stabilisers are there?
There are many different stabilisers, each with its own characteristics and used in particular types of products.
Types of food stabilisers and their functions
Polysaccharides:
- Pectin gives a jelly-like structure: jam, marmalade, yoghurts.
- Agar-agar is obtained from seaweed. It forms strong gels that are resistant to high temperatures: jellies, marmalade, vegan desserts.
- Guar gum provides viscosity and stability: ice cream, sauces, bakery products.
Proteins:
- Gelatine is obtained from collagen. It forms soft gels: jellies, marmalade, yoghurt, desserts.
- Casein – a milk protein for stabilising emulsions: cheeses, yoghurts, ice cream.
Others:
- Xanthan gum – a microbial polysaccharide for viscosity and stability: sauces, salad dressings, ice cream.
- Carrageenan is obtained from red seaweed and forms gels of varying density: dairy products, desserts, sauces.
- Salts: Salts of certain acids (for example, citrates and tartrates) act as chelating agents, binding metal ions and preventing undesirable reactions.
Use of stabilisers in the food industry
- Dairy industry: preventing separation in yoghurts, cheeses and ice cream, and giving them the required consistency.
- Meat industry: in sausage products to retain moisture and improve texture.
- Confectionery industry: for creating gels, mousses and creams, and stabilising fillings.
- Beverages: juices, smoothies, yoghurts – to provide viscosity and stability.
- Bakery products: increasing bread volume, improving its texture and extending shelf life.
Safety of food stabilisers
Most food stabilisers are considered safe for human health. However, they should be consumed in the recommended amounts.
Factors that affect the safety of stabilisers:
- Type of stabiliser: Different types may have different levels of safety.
- Quantity: Exceeding the recommended dose leads to negative health effects.
- Individual intolerance: Some people may be allergic to certain components.
Prodservis's specialist technologists will always help you to:
- Choose the right stabilisers, because each type of product needs its own stabilisers.
- Solve production problems: if a product separates or changes its consistency, using the right stabiliser will help to correct the situation.
- Develop new products: a wide choice of additives and 30 years of experience in the food industry allow us to offer you food ingredients and recipe development to expand your product range.
Food stabilisers play an important role in the modern food industry. They allow manufacturers to create products with the desired properties, extend their shelf life and make them more attractive to consumers. However, when choosing products, it is worth remembering to be moderate in the consumption of food additives and to give preference to natural products.
FAQ
How does a stabiliser differ from a thickener?
Although stabilisers and thickeners are often used together and have similar functions, there are certain differences between them.
Thickener: its main function is to increase viscosity. It gives a thicker consistency.
Stabiliser: Has a wider range of action. In addition to thickening, it also:
- Prevents separation (for example, sediment in yoghurts).
- Stabilises emulsions (mixing immiscible liquids, as in mayonnaise).
- Protects the structure from breaking down during storage and processing.
Thus, a stabiliser is a more versatile substance that not only thickens but also performs other important functions.
Is it safe to consume food stabilisers?
Most food stabilisers that are approved for use are considered safe for human health when the recommended consumption limits are observed. They undergo thorough testing before being approved for use in the food industry.
However, like any other substance, stabilisers can cause allergic reactions in some people. It is therefore important to pay attention to the composition of products, especially if you are allergic to certain components.
In which products are stabilisers most often found?
- Dairy: yoghurts, cheeses, ice cream.
- Meat: sausages, pâtés.
- Confectionery: cakes, jellies, marmalade.
- Beverages: juices, smoothies.
- Sauces and dressings: mayonnaise, ketchup.
Can food stabilisers cause allergic reactions?
Yes, they can cause allergic reactions in some people. Allergies most often occur with natural stabilisers of plant origin, such as pectin, agar-agar or nut oil.
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