One of the functions of food additives is to maintain product
consistency and also improve mouth-feel. Such as emulsifiers give
products a consistent texture and prevent them from separating, while
stabilizers and thickeners give smooth uniform texture to deliver on
consumer expectation.
Stabilizers are indispensable substances in food items and categorized
as food additives. The purpose of emulsifiers & stabilizers is to
facilitate the mixing together of ingredients that normally would not
mix namely fat and water. Stabilizers are used customarily to improve
thickening, mouthfeel, product structure stability water-binding
capacity, creamy consistency, and viscosity.
The stabilizers used to enhance the shelf life of food product by
preventing them from the microbial attack are called food grade
stabilizers.
Stabilizer are substances that can stabilize, retain or intensify an
existing colour of a foodstuff and substances that increase the binding
capacity of the food to allow the binding of food pieces into
reconstituted food.
Xanthan gum is often used in drinks made with citrus and in
fruit-flavored drinks to create a satisfactory texture and as a
stabilizer for odor and flavor. Because it dissolves quickly and
completely at low pH, xanthan gum helps with the suspension of insoluble
components.
Functions of stabilizers in food and beverages