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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:
Food Additives. Food additives are substances that become part of a food product when they are added during the processing or making of that food. Direct food additives are often added during processing to: 1  Add nutrients. 2  Help process or prepare the food.3  Keep the product fresh.ood additives serve five main functions. Give the food a smooth and consistent texture: 1  Emulsifiers prevent liquid products from separating. 2  Stabilizers and thickeners provide an even texture. 3  Anticaking agents allow substances to flow freely.