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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:
There is a wide variety of food preservatives used by cooks and food manufacturers to extend shelf life and improve storage of both cooked and raw foods. Many natural preservatives, like salt and sugar, are often used in preserving canned fruits, processed meats as well as various types of canned or jarred vegetables.