A substance added to food products to maintain or enhance their physical and chemical characteristics is known as a food stabilizer. These additives function to prevent separation of ingredients, maintain desired texture, and control crystal growth, thereby contributing to a consistent and appealing product. Common examples include gums, starches, and proteins used in products like sauces, ice cream, and processed meats.
The inclusion of these additives provides several advantages. They extend shelf life by preventing undesirable changes in consistency and appearance. Furthermore, they allow manufacturers to achieve specific sensory attributes that consumers expect in certain food items. Historically, the use of such compounds dates back centuries, with early applications focused on preserving and improving the quality of food during storage and transportation.
