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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:
Cyanuric Acid, otherwise known as Chlorine Pool Stabilizer or Conditioner, is what protects your chlorine from being eaten away by the sunâs ultraviolet rays. The sun can eat up to 1 ppm (part per million) of chlorine every hour if itâs not protected. Most chlorine that you find in tablet, stick or granular form, have cyanuric acid as an ingredient, which is why you only need to add it at the beginning of the year.