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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:
Lean Meats and Low-Fat Dairy. Lean meat and low-fat dairy is a form of protein that can help with blood sugar and weight loss. Revolution Health states that protein serves as a blood sugar stabilizer. The best combination for weight loss and glucose control is to pair protein with other foods. This will leave you feeling full and prevent your blood sugar levels from rising too high or falling too low.