Explore M-W. 1  Trend Watch: Total Eclipse. 2  Trending: NYT Op-Ed: The 'Skeeviness' of the 1990s Is Alive in 2017. ' 3 Contactless': A New Way To Shop. 4  How to Pronounce the Trickiest Menu Items. 5  Trend Watch: Total Eclipse. 6  Trending: NYT Op-Ed: The 'Skeeviness' of the 1990s Is Alive in 2017. ' 7 Contactless': A New Way To Shop.
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:
Acidic foods often contain potassium benzoate as a preservative. Potassium benzoate, the potassium salt of benzoic acid, is typically used by food manufacturers as a chemical preservative. It's sometimes used in place of a related preservative -- sodium benzoate -- to reduce the food's sodium content. Potassium benzoate helps fight food spoilage, and it can contribute to food's flavor, but like any food additive, it can cause allergic reactions in some people.