Stabiliser (food)

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Pectin is used as a stabiliser in foods such as yogurt

A stabiliser 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, yoghurt and jellys. The following hydrocolloids are the most common ones used as stabilisers:[1]

See also[edit]


  1. ^ Alan Imeson (2011), Food Stabilisers, Thickeners and Gelling Agents, John Wiley & Sons, ISBN 978-1-4443-6033-2