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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 and yogurt.The following hydrocolloids are the most common ones used as stabilisers:ypical 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 and yogurt. The following hydrocolloids are the most common ones used as stabilisers:
In addition, additives are added to vaccines to prevent immunogens from adhering to the side of the vial. The types of stabilizers used in vaccines include sugars (eg, sucrose, lactose), amino acids (eg, glycine, monosodium salt of glutamic acid), and proteins (eg, gelatin or human serum albumin).