Explore M-W. 1  Trend Watch: Total Eclipse. 2  Trending: NYT Op-Ed: The 'Skeeviness' of the 1990s Is Alive in 2017. ' 3 Contactless': A New Way To Shop. 4  How to Pronounce the Trickiest Menu Items. 5  Trend Watch: Total Eclipse. 6  Trending: NYT Op-Ed: The 'Skeeviness' of the 1990s Is Alive in 2017. ' 7 Contactless': A New Way To Shop.
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:
1 Agar is used as a stabilizer for emulsions, and as a constituent of cosmetic skin preparations, ointments, and lotions. 2  It is used in photographic film, shoe polish, dental impression molds, shaving soaps, hand lotions, and in the tanning industry.ed algae (Rhodophyta) Agar is made from Gelidium, Gracilaria, Pterocladia and Ahnfeltia. Agar is another colloidal agent used for thickening, suspending, and stabilizing. However, it is best noted for its unique ability to form thermally reversible gels at low temperatures.