Stabilizers

What is a food stabilizer?

Food stabilizers are additives that are used to allow homogeneous mixtures of ingredients that are practically impossible under natural conditions. The most common example is the mixture of water and oil. Among the most common are locust bean gum, carob flour and alginates. Among its main functions are:
1. Improve viscosity.
2. Modification of the texture, improving the incorporation of air in the food.
3. Avoid ice crystal formation for ultra freezing process.

Are stabilizers preservatives?

No, the function of preservatives is to reduce or eliminate microbial activity so that food can last longer. On the other hand, the function of food stabilizers is to allow the mixing of ingredients that normally would not mix in their natural state, maintaining a homogeneous consistency.

Are stabilizers gluten free?

Many of the food additives are made from wheat, which makes some stabilizers contain gluten. One way to identify if they are gluten-free is by their code: If the identification code after the letter E contains only 3 digits, it is possible that they have little or no gluten content. However, if you are a celiac person, it is better that you check the ingredients of each manufacturer's product.

What are the best stabilizers?

The best stabilizers most used by the food industry are alginates, carrageenans, caseins, sodium carboxymethylcellulose, and xanthan, guar and jatai gums.

What kind of stabilizers can I find at mySibi?

Here at mySibi, you can find Gelatin used for ice cream; Pectin, which is important for yogurt and sour milk drinks; Whey Proteins; Guar Gum considered a natural additive extracted from seeds and St Jhons Bread (Carob).