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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:
Acids. Food acids are added to make flavors sharper, and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, fumaric acid, and lactic acid.Acidity regulators. Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods.Anticaking agents. Anticaking agents keep powders such as milk powder from caking or sticking.ulking agents. Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value. Food coloring. Colorings are added to food to replace colors lost during preparation, or to make food look more attractive.