kl+gum+and+stabilizer

= 1. What are stabilizers? Why are they called "natural stabilizers" = = 2. Why there is a growing demand for natural stabilizers? = = 3. What is the typical usage level (amount) of gums in foods? = = 4. Proteins can also be used as food stabilizers. Give some examples. =

My Answers:
Stabilizers are polymeric carbohydrates such as gums, fibers and starches, as well as select proteins, that can—as the term suggests—stabilize a food system. Stabilizing ingredients help minimize water migration, prevent oil from separating, improve mouthfeel, provide suspension, increase viscosity, prevent ice-crystal development and more. Most of the stabilizers does not significantly altered from their original form. Thus, if the process does not chemically modify the stabilizer or mix it with foreign material, it is considered as natural stabilizer.
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 Nowaday the consumer always expect the food to look nice and taste like homemade when it is served. Thus, the natural stabilizers play vital role in helping to maintain the type of viscosity a consumer expects when it is warmed and served. One of the example is starch can help the food products to to maintain its water retention and not separate or gel.
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 * 4)** collagen, gelatin