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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:
Functions: Water binding in bread, in baked goods it increases the dough yield. It is a stabiliser in fine foods like sauces and dressings. In canned soup, it is used as a thickener. It is also used in dry soups, instant oatmeal, sweet desserts, frozen food items, and animal feed. In Dairy it thickens milk and cheese products. In Ice cream it is used to improve the texture. Guar meal/ Korma is used to replace soya protein in animal feed as it has no allergen concerns.