Food Stabilizers

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, yogurt and jellies. Some of available stabilisers are :
alginate , agar, carrageen , cellulose and cellulose derivatives , gelatin , guar gum , gum Arabic , locust bean gum , pectin , starch , xanthan gum.
Available Stabilizers are produced naturally or artificially and can be derived from various sources such as plant-based, animal-based, or microbial sources. These additives may be used for controlling and preventing phase separation, creating gel-like properties, increasing creaminess, enhancing firmness, reducing flexibility, controlling viscosity, increasing shelf life, controlling appearance and colour, as well as preventing changes in temperature and pH.