Introduction:
A food stabilizer is a food ingredient used to increase the stability and thickness of foods by connecting their larger molecules. They are most commonly used to prevent the spilling and separation of oil and water emulsions like salads, but also used in ice creams to avoid ice crystallization. Certain compounds like agar, alginate, cellulose and its derivatives, carrageenan, guar gum, gelatin, locust bean gum, gum Arabic, starch, pectin, and xanthan gum are the best examples of food stabilizers.
Here is what every food manufacturer must know about this key food ingredient
Purpose of using Food Stabilizers
The foremost reason behind the ample use of stabilizers in foods is their ability to maintain the viscosity and texture, which helps to modify food’s sensory properties, hence, it is evident that food stabilizing agents are used as permitted food ingredients in many countries worldwide.
Common food stabilizers:
1. Alginic acid is one of the most popular dietary stabilizers derived from brown algae, used in ice creams, syrups, and desserts.
2. Agar-agar is a jelly-like substance obtained from red algae, primarily used as a food stabilizer in food products such as canned meats and pudding.
3. Carrageenan, which resembles agar, is also obtained from red seaweed and used as a thickener in nut milk, meat products, and yogurt.
4. Then there is gelatin, a translucent, colorless, flavorless food ingredient commonly derived from the tissues of animals. Most widely used as a food stabilizer in foods such as yogurts, cream cheese, and margarine. It is also used to create volume and stimulate mouth feel in fat-reduced foods to make them more appealing. Food manufacturing companies also use gelatin to clarify juices, such as apple juice and vinegar manufacturing.
5. Pectin is a gelling substance extracted from ripe fruits used as a setting agent in jams, jellies, and marmalades. It is also commercially used in flavored milk and yogurt as a stabilizer.
6. Lecithin, mono, and diglycerides are used as emulsifiers in bread, fat spreads, and ice creams.
Market Dynamics for Food Stabilizers:
The global market for food stabilizers is fueled by growing demand for prepared and organic foods. As food stabilizers have many benefits like stability, shelf life, texture, and visual appeal, hence food processing companies are looking for the best food ingredient suppliers to meet consumer demands.
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