Stabilizers
Different foods have different consistencies and textures. No two stabilizers, thickeners or gelling agents are exactly the same and one will generally be more effective in a particular application than another. For example, gelatin produces a soft elastic texture, whereas agar produces a short brittle texture.
Processing conditions also vary widely from one food to another. For example, some foods require a hot setting gelling agent, e.g. pectin; others a cold setting agent, e.g. alginate.
Gums will also interact with other food components which will make them suitable for certain applications. Carrageenan, for example, will react uniquely with milk proteins to form a soft gel, effective in preventing cocoa particles settling out in chocolate milk. In acidic milk products, pectin and carboxymethylcellulose will stabilize the milk proteins during pasteurization.
A mixture of stabilizers is frequently more effective than any one used alone, especially in ice cream manufacture.
In addition to carbohydrate-based stabilizers and gelling agents, sodium and potassium phosphates can also provide and enable stabilization and gelation of various food systems. In dairy systems, phosphates providing a stabilization impact on the casein protein (ex. retorted milk) during heat-treatment and storage, improving the quality and shelf-life.
The iron and copper sequestering properties of ortho and di-phosphates provide foam stabilization and improved volume (whippability) for frozen or dried egg products.
Phosphates also have an impact on gelation of dairy-based products. They are able to form a gelly with milk without heat-treatement and are an essential part of instant-pudding formulas to provide this gelling-effect.
Stabilizers have the ability via both muscle protein extraction and hydration to bind both muscle portions/ particles and moisture to form a stable processed meat product, and the capability to provide an emulsification impact in a wide range of foodstuffs including dairy, egg, and meat-based products. Water and fat-separation can be prevented.
Phosphates in particular play an important role in providing an emulsification / stablization function in comminuted (finely ground) meat, poultry, and seafood products such as bologna, frankfurters, mettwurst, nuggets, etc. Soluble diphosphates are used to provide a meat protein ̎cutter̎ function whereby the pyrophosphate interacts with the actomyosin muscle protein complex to cause a cleaving of the 2 meat proteins, actin and myosin. This action coupled with the synergistic impact of salt and the phosphates results in an unfolding of the the muscle or myoproteins. It is the extracted myosin protein that provides an emulsification function between the fat and water phase of the meat batter. When cooked, the stabilized emulsion complex remains intact with no fat rendering and minimal moisture loss.
This means that sausages produced with suitable stabilizers will have less fat and water separation compared to products without stabilizers.
Starch is a carbohydrate extracted from agricultural raw materials which is widely present in everyday food applications. It is the most important carbohydrate in the human diet.
The starch molecule consists of a large number of glucose units joined by glycosidic bonds. It is produced by all vegetables as an energy store. In Europe starch is extracted almost exclusively from potatoes, wheat and maize.
Starch products fall broadly into three categories:
- Native starch
Pure starch (native starch) is a food ingredient that is insoluble in cold water or alcohol and it is used widely in the food industry primarily for binding and thickening purposes.
- Modified starches
Pure starch can then be modified to create ‘modified starches’ which are food additives with the main function of adapting the starch to the technological constraints resulting from food processing such as e.g. cooking, freezing/thawing, canning or sterilisation, and from food preparation (microwavable foods, instant preparations, etc). The various modifications of starch make it possible to obtain:
- Easier food preparation
- Better preservation of food
- Better stability of processed food
- Starch sweeteners/Glucose Syrups
Starch is also frequently converted into starch sweeteners and sugars, such as malotdextrins, glucose syrups and dextrose. These food ingredients are widely used in the food, beverage and confectionery industries. They contribute sweetness, texture, colour stability and flavour to foods.
Watch the Danish Association Ingredients Forum’s video about Stabilizers:
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Gelatine
Adhesive,
Complexing agent,
Emulsifiers,
Film forming,
Foaming agents,
Gelling agents,
Stabilizers,
Texturizer,
Thickeners,
Warm and cold water soluble,
Water binding/swelling
-
E 263
Calcium acetate
Acidity regulators,
Preservatives,
Stabilizers
-
E 331
Sodium citrates
Acidity regulators,
Emulsifiers,
Emulsifying salts,
Sequestrants,
Stabilizers
-
E 332
Potassium citrates
Acidity regulators,
Emulsifiers,
Emulsifying salts,
Sequestrants,
Stabilizers
-
E 333
Calcium citrates
Acidity regulators,
Emulsifiers,
Emulsifying salts,
Sequestrants,
Stabilizers
-
E 338
Phosphoric acid
Acidity regulators,
Food acids,
Stabilizers
-
E 339
Sodium phosphates
Acidity regulators,
Emulsifying salts,
Food acids,
Micronutrients and related products,
Stabilizers
-
E 340
Potassium phosphates
Acidity regulators,
Emulsifying salts,
Food acids,
Micronutrients and related products,
Stabilizers
-
E 400
Alginic acid
Bulking agents,
Carriers,
Emulsifiers,
Foaming agents,
Gelling agents,
Glazing agents,
Humectants,
Sequestrants,
Stabilizers,
Thickeners
-
E 401
Sodium alginate
Bulking agents,
Carriers,
Emulsifiers,
Foaming agents,
Gelling agents,
Glazing agents,
Humectants,
Sequestrants,
Stabilizers,
Thickeners
-
E 402
Potassium alginate
Bulking agents,
Carriers,
Emulsifiers,
Foaming agents,
Gelling agents,
Glazing agents,
Humectants,
Sequestrants,
Stabilizers,
Thickeners
-
E 403
Ammonium alginate
Bulking agents,
Carriers,
Emulsifiers,
Foaming agents,
Gelling agents,
Glazing agents,
Humectants,
Sequestrants,
Stabilizers,
Thickeners
-
E 404
Calcium alginate
Bulking agents,
Carriers,
Emulsifiers,
Foaming agents,
Gelling agents,
Glazing agents,
Humectants,
Sequestrants,
Stabilizers,
Thickeners
-
E 405
Propane-1,2-diol alginate
Bulking agents,
Carriers,
Emulsifiers,
Foaming agents,
Gelling agents,
Stabilizers,
Thickeners
-
E 406
Agar
Bulking agents,
Carriers,
Emulsifiers,
Gelling agents,
Glazing agents,
Humectants,
Stabilizers,
Thickeners
-
E 407
Carrageenan
Bulking agents,
Carriers,
Emulsifiers,
Gelling agents,
Glazing agents,
Humectants,
Stabilizers,
Thickeners
-
E 407a
Processed eucheuma seaweed
Bulking agents,
Carriers,
Emulsifiers,
Gelling agents,
Glazing agents,
Humectants,
Stabilizers,
Thickeners
-
E 410
Locust bean gum
Emulsifiers,
Gelling agents,
Stabilizers,
Thickeners
-
E 412
Guar gum
Bulking agents,
Emulsifiers,
Stabilizers,
Thickeners
-
E 413
Tragacanth
Emulsifiers,
Stabilizers,
Thickeners
-
E 414
Acacia gum (gum arabic)
Bulking agents,
Carriers,
Emulsifiers,
Glazing agents,
Stabilizers,
Thickeners
-
E 415
Xanthan gum
Emulsifiers,
Foaming agents,
Stabilizers
-
E 416
Karaya gum
Emulsifiers,
Stabilizers,
Thickeners
-
E 418
Gellan gum
Gelling agents,
Stabilizers,
Thickeners
-
E 421
Mannitol
Anti-caking agents,
Bulking agents,
Humectants,
Stabilizers,
Sweeteners,
Thickeners
-
E 425
Konjac
Carriers,
Emulsifiers,
Gelling agents,
Glazing agents,
Humectants,
Stabilizers,
Thickeners
-
E 436
Polysorbate 65
Emulsifiers,
Stabilizers
-
E 440
Pectins
Emulsifiers,
Gelling agents,
Glazing agents,
Stabilizers,
Thickeners
-
E 445
Glycerol esters of wood rosin
Emulsifiers,
Stabilizers
-
E 450
Diphosphates
Acidity regulators,
Emulsifying salts,
Food acids,
Humectants,
Raising Agents,
Sequestrants,
Stabilizers
-
E 451
Triphosphates
Emulsifying salts,
Food acids,
Humectants,
Sequestrants,
Stabilizers
-
E 452
Polyphosphates
Emulsifying salts,
Sequestrants,
Stabilizers
-
E 459
Beta-cyclodextrine
Carriers,
Stabilizers,
Thickeners
-
E 460
Cellulose
Anti-caking agents,
Bulking agents,
Carriers,
Gelling agents,
Stabilizers,
Thickeners
-
E 461
Methylcellulose
Emulsifiers,
Gelling agents,
Glazing agents,
Stabilizers,
Thickeners
-
E 463
Hydroxypropylcellulose
Emulsifiers,
Gelling agents,
Stabilizers,
Thickeners
-
E 464
Hydroxypropyl methyl cellulose
Emulsifiers,
Gelling agents,
Glazing agents,
Stabilizers,
Thickeners
-
E 466
Sodium carboxy methyl cellulose, cellulose gum
Bulking agents,
Emulsifiers,
Firming agents,
Gelling agents,
Glazing agents,
Humectants,
Stabilizers,
Thickeners
-
E 468
Cross-linked Na CMC
Stabilizers,
Thickeners
-
E 471
Mono-and diglycerides of fatty acids
Emulsifiers,
Foaming agents,
Stabilizers
-
E 472a
Acetic acid esters of mono- and diglycerides of fatty acids
Emulsifiers,
Foaming agents,
Sequestrants,
Stabilizers
-
E 472 b
Lactic acid esters of mono- and diglycerides of fatty acids
Emulsifiers,
Foaming agents,
Sequestrants,
Stabilizers
-
E 472c
Citric acid esters of mono- and diglycerides of fatty acids
Antioxidants,
Emulsifiers,
Flour treatment agents,
Sequestrants,
Stabilizers
-
E 472d
Tartaric acid esters of mono- and diglycerides of fatty acids
Emulsifiers,
Sequestrants,
Stabilizers
-
E 472e
Mono and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids
Antioxidants,
Emulsifiers,
Flour treatment agents,
Sequestrants,
Stabilizers
-
E 473
Sucrose esters of fatty acids
Emulsifiers,
Foaming agents,
Glazing agents,
Stabilizers
-
E 475
Polyglycerol esters of fatty acids
Antifoaming agents,
Emulsifiers,
Flour treatment agents,
Foaming agents,
Humectants,
Stabilizers
-
E 477
Propan-1,2-diol esters of fatty acids
Emulsifiers,
Foaming agents,
Stabilizers
-
E 479b
Thermally oxidised soya bean oil interacted with mono and diglycerides of fatty acids
Emulsifiers,
Stabilizers
-
E 481
Sodium stearoyl-2-lactylate
Emulsifiers,
Flour treatment agents,
Foaming agents,
Stabilizers
-
E 482
Calcium stearoyl-2-lactylate
Emulsifiers,
Flour treatment agents,
Foaming agents,
Stabilizers
-
E 491
Sorbitan monostearate
Emulsifiers,
Stabilizers
-
E 492
Sorbitan tristearate
Emulsifiers,
Stabilizers
-
E 493
Sorbitan monolaurate
Emulsifiers,
Stabilizers
-
E 494
Sorbitan monooleate
Emulsifiers,
Stabilizers
-
E 500
Sodium carbonates
Acidity regulators,
Anti-caking agents,
Raising Agents,
Stabilizers,
Thickeners
-
E 500 i
Sodium carbonate
Acidity regulators,
Anti-caking agents,
Raising Agents,
Stabilizers,
Thickeners
-
E 500 ii
Sodium hydrogen carbonate
Acidity regulators,
Anti-caking agents,
Raising Agents,
Stabilizers,
Thickeners
-
E 500 iii
Sodium sesquicarbonate
Acidity regulators,
Anti-caking agents,
Raising Agents,
Stabilizers,
Thickeners
-
E 501
Potassium carbonates
Acidity regulators,
Stabilizers
-
E 508
Potassium chloride
Firming agents,
Flavour enhancers,
Stabilizers,
Thickeners
-
E 509
Calcium chloride
Firming agents,
Stabilizers,
Thickeners
-
E 570
Fatty acids
Antifoaming agents,
Glazing agents,
Stabilizers
-
E 576
Sodium gluconate
Sequestrants,
Stabilizers,
Thickeners
-
E 953
Isomalt
Anti-caking agents,
Bulking agents,
Glazing agents,
Stabilizers,
Sweeteners,
Thickeners
-
E 965
Maltitol
Bulking agents,
Emulsifiers,
Humectants,
Stabilizers,
Sweeteners,
Thickeners
-
E 967
Xylitol
Emulsifiers,
Humectants,
Stabilizers,
Sweeteners,
Thickeners
-
E 1103
Invertase
Stabilizers
-
E 1200
Polydextrose
Bulking agents,
Glazing agents,
Humectants,
Stabilizers,
Thickeners
-
E 1202
Polyvinylpolypyrrolidone
Colour retention agents,
Stabilizers
-
E 1404
Oxydised starch
Binder,
Emulsifiers,
Stabilizers,
Thickeners
-
E 1410
Monostarch phosphate
Binder,
Emulsifiers,
Stabilizers,
Thickeners
-
E 1412
Distarch phosphate
Binder,
Emulsifiers,
Stabilizers,
Thickeners
-
E 1413
Phosphated distarch phosphate
Binder,
Emulsifiers,
Stabilizers,
Thickeners
-
E 1414
Acetylated distarch phosphate
Emulsifiers,
Stabilizers,
Thickeners
-
E 1420
Acetylated starch
Binder,
Emulsifiers,
Stabilizers,
Thickeners
-
E 1422
Acetylated distarch adipate
Binder,
Emulsifiers,
Stabilizers,
Thickeners
-
E 1440
Hydroxy propyl starch
Binder,
Emulsifiers,
Stabilizers,
Thickeners
-
E 1442
Hydroxy propyl distarch phosphate
Binder,
Emulsifiers,
Stabilizers,
Thickeners
-
E 1450
Starch sodium octenyl succinate
Binder,
Emulsifiers,
Stabilizers,
Thickeners
-
E 1451
Acetylated oxidised starch
Binder,
Emulsifiers,
Stabilizers,
Thickeners
-
E 1452
Starch aluminium octenyl succinate
Binder,
Emulsifiers,
Stabilizers,
Thickeners
-
E 1505
Triethyl citrate
Carriers,
Emulsifiers,
Sequestrants,
Stabilizers