Stabilisers

Stabilisers are substances that help to maintain the physical and chemical properties of food, preventing ingredients from separating and ensuring a consistent texture and appearance. They can be derived from natural sources like plants (e.g., gums, pectins) or produced synthetically. Their production often involves extraction, purification, and sometimes chemical modification to achieve desired functional properties.

Stabilisers are added to food products to prevent ingredients from separating, such as oil and water in sauces or ice crystals in frozen desserts. They contribute to a smooth and uniform texture, improving the overall eating experience. Common examples include their use in dairy products like ice cream and yogurts, sauces, dressings, baked goods, and processed meats.

Stabilisers are authorised food additives in Great Britain and listed on the Register of Food Additive Authorisations. These evaluations typically conclude that they are safe for consumption at typical dietary intake levels. While generally considered safe, some individuals may experience mild digestive upset from excessive consumption of certain types, though this is not a widespread concern.