topic+Gum+&+stabilizer~azhana+mat+sapak

Most processed foods need some sort of stabilization at some point during production, transportation, storage and serving. Luckily, all-natural stabilizers help formulators develop such meal-time masterpieces. Read this article (Stabilization from Nature ) about food stabilizers (gums/hydrocolloids) and look for the answer for the following questions:
 * What are stabilizers? Why are they called "natural stabilizers"?
 * Why there is a growing demand for natural stabilizers?
 * What is the typical usage level (amount) of gums in foods?
 * Proteins can also be used as food stabilizers. Give some examples.

My Answer :
 * 1) Stabilizers are polymeric carbohydrates such as gums, fibers and starches, as well as select proteins, that can stabilize a food system. Stabilizing ingredients can help minimize water migration, prevent oil from separating, improve mouthfeel, provide suspension, increase viscosity, prevent ice-crystal development and more. they called natural stabilizers because
 * 2) because most processed foods need some sort of stabilization at some point during production, transportation, storage and serving.
 * 3) usage level <2 %
 * 4) gelatin