Stabiliser (food): Difference between revisions
Content deleted Content added
m Open access bot: hdl updated in citation with #oabot. |
mNo edit summary |
||
| Line 1: | Line 1: | ||
{{Short description|Food additive}} |
{{Short description|Food additive}} |
||
[[File:Pectin.jpg|thumb|right|[[Pectin]] is used as a stabiliser in foods such as [[yogurt]]]] |
[[File:Pectin.jpg|thumb|right|[[Pectin]] is used as a stabiliser in foods such as [[yogurt]]]] |
||
A '''stabiliser''' is an [[food additive|additive]] to food which helps to preserve its structure. Typical uses include preventing oil-water [[emulsion]]s 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, yogurt and jellies. Some of these food additives may promote the growth of specific microorganisms in the gastrointestinal tract that can ferment them.<ref>{{cite journal |last1=Ostrowski |first1=Matthew P. |last2=La Rosa |first2=Sabina Leanti |last3=Kunath |first3=Benoit J. |last4=Robertson |first4=Andrew |last5=Pereira |first5=Gabriel |last6=Hagen |first6=Live H. |last7=Varghese |first7=Neha J. |last8=Qiu |first8=Ling |last9=Yao |first9=Tianming |last10=Flint |first10=Gabrielle |last11=Li |first11=James |last12=McDonald |first12=Sean P. |last13=Buttner |first13=Duna |last14=Pudlo |first14=Nicholas A. |last15=Schnizlein |first15=Matthew K. |last16=Young |first16=Vincent B. |last17=Brumer |first17=Harry |last18=Schmidt |first18=Thomas M. |last19=Terrapon |first19=Nicolas |last20=Lombard |first20=Vincent |last21=Henrissat |first21=Bernard |last22=Hamaker |first22=Bruce |last23=Eloe-Fadrosh |first23=Emiley A. |last24=Tripathi |first24=Ashootosh |last25=Pope |first25=Phillip B. |last26=Martens |first26=Eric C. |title=Mechanistic insights into consumption of the food additive xanthan gum by the human gut microbiota |journal=Nature Microbiology |date=April 2022 |volume=7 |issue=4 |pages=556–569 |doi=10.1038/s41564-022-01093-0|pmid=35365790 |s2cid=247866305 |hdl=11250/3003739 |hdl-access=free }}</ref> |
A '''stabiliser''' or '''stabilizer''' is an [[food additive|additive]] to food which helps to preserve its structure. Typical uses include preventing oil-water [[emulsion]]s 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, yogurt and jellies. Some of these food additives may promote the growth of specific microorganisms in the gastrointestinal tract that can ferment them.<ref>{{cite journal |last1=Ostrowski |first1=Matthew P. |last2=La Rosa |first2=Sabina Leanti |last3=Kunath |first3=Benoit J. |last4=Robertson |first4=Andrew |last5=Pereira |first5=Gabriel |last6=Hagen |first6=Live H. |last7=Varghese |first7=Neha J. |last8=Qiu |first8=Ling |last9=Yao |first9=Tianming |last10=Flint |first10=Gabrielle |last11=Li |first11=James |last12=McDonald |first12=Sean P. |last13=Buttner |first13=Duna |last14=Pudlo |first14=Nicholas A. |last15=Schnizlein |first15=Matthew K. |last16=Young |first16=Vincent B. |last17=Brumer |first17=Harry |last18=Schmidt |first18=Thomas M. |last19=Terrapon |first19=Nicolas |last20=Lombard |first20=Vincent |last21=Henrissat |first21=Bernard |last22=Hamaker |first22=Bruce |last23=Eloe-Fadrosh |first23=Emiley A. |last24=Tripathi |first24=Ashootosh |last25=Pope |first25=Phillip B. |last26=Martens |first26=Eric C. |title=Mechanistic insights into consumption of the food additive xanthan gum by the human gut microbiota |journal=Nature Microbiology |date=April 2022 |volume=7 |issue=4 |pages=556–569 |doi=10.1038/s41564-022-01093-0|pmid=35365790 |s2cid=247866305 |hdl=11250/3003739 |hdl-access=free }}</ref> |
||
The following [[hydrocolloid]]s are the most common ones used as stabilisers:<ref>{{citation |title=Food Stabilisers, Thickeners and Gelling Agents |author=Alan Imeson |publisher=John Wiley & Sons |year=2011 |isbn=978-1-4443-6033-2}}</ref> |
The following [[hydrocolloid]]s are the most common ones used as stabilisers:<ref>{{citation |title=Food Stabilisers, Thickeners and Gelling Agents |author=Alan Imeson |publisher=John Wiley & Sons |year=2011 |isbn=978-1-4443-6033-2}}</ref> |
||
Latest revision as of 13:12, 15 April 2024
A stabiliser or stabilizer 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, yogurt and jellies. Some of these food additives may promote the growth of specific microorganisms in the gastrointestinal tract that can ferment them.[1] The following hydrocolloids are the most common ones used as stabilisers:[2]
- alginate
- agar
- carrageen
- cellulose and cellulose derivatives
- gelatin
- guar gum
- gum Arabic
- locust bean gum
- pectin
- starch
- xanthan gum
See also[edit]
- Gums and Stabilisers for the Food Industry, a conference series about title subject
References[edit]
- ^ Ostrowski, Matthew P.; La Rosa, Sabina Leanti; Kunath, Benoit J.; Robertson, Andrew; Pereira, Gabriel; Hagen, Live H.; Varghese, Neha J.; Qiu, Ling; Yao, Tianming; Flint, Gabrielle; Li, James; McDonald, Sean P.; Buttner, Duna; Pudlo, Nicholas A.; Schnizlein, Matthew K.; Young, Vincent B.; Brumer, Harry; Schmidt, Thomas M.; Terrapon, Nicolas; Lombard, Vincent; Henrissat, Bernard; Hamaker, Bruce; Eloe-Fadrosh, Emiley A.; Tripathi, Ashootosh; Pope, Phillip B.; Martens, Eric C. (April 2022). "Mechanistic insights into consumption of the food additive xanthan gum by the human gut microbiota". Nature Microbiology. 7 (4): 556–569. doi:10.1038/s41564-022-01093-0. hdl:11250/3003739. PMID 35365790. S2CID 247866305.
- ^ Alan Imeson (2011), Food Stabilisers, Thickeners and Gelling Agents, John Wiley & Sons, ISBN 978-1-4443-6033-2
 | This food ingredient article is a stub. You can help Wikipedia by expanding it. |