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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 is processed to produce many of the sugars in processed foods. Dissolving starch in warm water gives wheatpaste, which can be used as a thickening, stiffening or gluing agent.The biggest industrial non-food use of starch is as adhesive in the papermaking process.hese starch sugars are by far the most common starch based food ingredient and are used as sweetener in many drinks and foods. They include: 1  Maltodextrin, a lightly hydrolyzed (DE 10â20) starch product used as a bland-tasting filler and thickener.