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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:
STARCH PROCESSING. Starch is widely used for the production of glucose, maltose, high fructose and other syrups, which are used in multiple food processing sectors. Starch itself is also used as an ingredient in various food processes, such as baking and alcohol production.nzymes are very useful catalysts in industrial processes: they perform specific reactions essential for the production process â but have no technological function in the final food â while ensuring the quality of the end product.