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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:
Whey Protein Shakes. Meal replacement shakes should contain protein, and whey protein is known for its ability to prevent the development of diabetes in individuals who are insulin resistant. Whey protein not only functions as an appetite suppressant, it also decreases blood-glucose levels. A study in the American Journal of Clinical Nutrition concluded that long-and short-term use of whey protein decreases insulin resistance by increasing glucose tolerance.