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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:
Modified corn starch is used in many products to make it thicker, especially when a liquid is added like a pudding. It can also be used as a stabilizer to thicken or gel the product. Stabilizers actually prevent another reaction from happening, for example, one that would make the product thinner.odified means that the corn starch has been processed to change its physical properties â to change its texture, how quickly it dissolves, or its behavior when it is heated or frozen. It can be processed so that it swells but doesnât fall apart.