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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:
Bread, breakfast cereal, mayonnaise, peanut butter, ketchup, spaghetti sauce and a plethora of frozen foods made for microwaving include sugar, and the amount continues to increase at an alarming rate. One of sugar's major drawbacks is the manner in which it upsets the blood-sugar balance. The more sugar consumed, the more likely the incidence of illness.