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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 this review, the role of inulin as a fat replacer and its effect on the probiotic culture survival in low-fat-probiotic ice cream are discussed. Lactic Acid Bacteria (LAB) In the food industry in general and in the dairy industry specifically, microorganisms are of great importance.hoto showing the formation of ice crystals in ice cream (Clarke, 2003) Use of inulin as a protective agent for the survival of lactic acid bacteria in food. Ice cream and frozen desserts have the potential to be carriers of probiotic bacteria.