The integrity of a food product is essential in delivering an outstanding experience to the customer. Over time, certain foods tend to lose their original structure: Oils will separate, ingredients will degrade, and some foods may actually change in shape.
To ensure food products maintain the highest possible quality in transit to the customer, manufacturers rely on food stabilizers. These substances extend the shelf life of many foods, and can be found in both cupboards and refrigerators across the nation.
Below is a look at the function of a stabilizer in food and an example of the breadth of PacMoore’s contract food ingredient manufacturing services.
What Is a Food Stabilizer?
A food stabilizer is an agent added to food products to help maintain or enhance their original texture, physical and chemical characteristics. They serve both the practical purpose of preservation while also making products far more appetizing to consumers.
What are stabilizers in the food manufacturing industry? They are a group of compounds in the same family as thickeners and gelling agents. Both manufactured and found in nature, these substances work at a particle level to maintain and intentionally alter a product’s viscosity. Some common examples of food stabilizers include pectin, lecithin and carrageenan. Many stabilizers resemble other common powders and liquids and can be easily blended into a food product.
What Food Products Use Food Stabilizers?
As noted above, one of the primary functions of a food stabilizer is to prevent oil and water separation. If you’ve ever had to vigorously mix a salad dressing, you’ve seen firsthand what oil and water separation looks like in a packaged food product. For salad eaters, it might simply be a nuisance, but on a larger scale, excessive separation could lead to product degradation.
For that reason, you’ll find stabilizers — sodium pyrophosphate, for example —in foods such as instant pudding or canned fish. Within those products, the stabilizer helps prevent a sludge-like build-up at the bottom of the container.
Another common stabilizer is carrageenan, which is extracted from moss and algae and commonly used in dairy products. It’s also a key stabilizer that gives ice cream its appetizing consistency.
These examples just scratch the surface. PacMoore’s ability to protect food from losing its shape and consistency makes it possible to feed consumers en masse.
PacMoore Is Your Source for Food Stabilizer Services
The professionals at PacMoore have been in this business for a long time, and we know which food stabilizers are best to use for any number of food products. Our expertise helps ensure your food products reach the customer as intended, while sufficiently extending the shelf life. Learn more about the food stabilization process and the wide range of food manufacturing services offered at PacMoore. Contact us today.
is an agent added to food products to help maintain or enhance their original texture, physical and chemical characteristics. They serve both the practical purpose of preservation while also making products far more appetizing to consumers.
Stabilizers are used in a variety of food products, including ice cream, sauces, beverages, and dressings, to improve their sensory attributes and to prevent separation. Hydrocolloids, proteins, emulsifiers, and antioxidants are the four main types of stabilizers used in the food industry.
Put simply: stabilizers are ingredients that add viscosity. The more viscous a liquid is, the “thicker” it is. In other words, they thicken water. The most common ones used in ice creams are guar gum, cellulose gum and carob bean gum.
Carrageenans, agar, pectins, tara gum, and konjac are some of the other natural gums used as stabilisers. Food stabilising agents are used in foods for a variety of purposes, the most important of which is to act as a thickening agent, allowing foods to gel to the desired consistency.
Egg white emulsifies due to its albumin protein component, while for egg yolk it is its lecithoprotein content. Specifically the egg as emulsifier: Acts as a stabilizing agent by reducing surface tension.
sta·bi·liz·er ˈstā-bə-ˌlī-zər. plural stabilizers. : one that stabilizes something: such as. a. : a substance added to another substance (such as an explosive or plastic) or to a system (such as an emulsion) to prevent or delay an unwanted alteration of physical state.
Stabilizers are polymeric carbohydrates such as gums, fibers and starches, as well as select proteins, that can—as the term suggests—stabilize a food system.
This increases the stability and viscosity of the food by binding its large molecules. Widely-used stabilizers include agar, carrageenan and pectin, which are used in dairy products, dressings, syrups and mayonnaise.
Are there stabilizers in Häagen-Dazs® products? In keeping with our philosophy of using only the purest ingredients, we only use eggs to stablize Häagen-Dazs® products that are made with dairy milk.
Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.
Adding thickening agents, such as egg yolks, cornstarch, gelatin, tapioca starch, or even Junket tablets, enhances the texture and elevates the overall ice cream experience. Remember, making homemade ice cream is as much an art as it is a science.
Some common examples of food stabilizers include pectin, lecithin and carrageenan. Many stabilizers resemble other common powders and liquids and can be easily blended into a food product.
Lecithin, agar-agar, carrageenan and pectin are common in ice cream, margarine, dairy products, salad dressings and mayonnaise. Gelling agents also function as stabilizers and thickeners to provide thickening without stiffness through the formation of gel in jellies, jams, desserts, yogurts and candies.
The use of stabilizers in food products is strictly regulated to ensure that they are safe for human consumption. The function of stabilizers as food additives is to improve the quality, texture, and flavor of food products.
Joint Health: Stabilizer muscles help stabilize the joints, protecting them from excessive stress and reducing the risk of joint injuries and degenerative conditions such as osteoarthritis. This is particularly important for older adults and individuals with joint-related issues or previous injuries.
Xanthan gum is a popular additive for thickening, suspending and stabilizing. It's found in many foods and products, and appears to be safe for most people.
A stabilizer is an electrical device that protects electrical appliances from voltage fluctuations. In the case of refrigerators, voltage fluctuations can damage the compressor and other electrical components, leading to costly repairs or replacement.
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