Syuhairah+and+Her+Food+World

Gums and Stabilizers
 * 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.

1) Stabilizers are polymeric carbohydrates such as gums, fibers and starches, as well as select proteins, that can stabilize a food system which help minimize water migration, prevent oil from separating, improve mouthfeel, provide suspension, increase viscosity, prevent ice-crystal development and more. Although manufacturing processes render stabilizers “unnatural, they are called natural stabilizer because by default, the generally held industry claim if a stabilizer is not man-made and does not involve significant change in the chemical structure of the ingredient, it must be natural stabilizers.  ﻿2) Because the consumer expects the food to look good and taste like homemade when it is served and that’s when stabilizers come into play.

3) ~ High-gelling whey protein concentrates that work well to stabilize yogurts at addition levels of 1% to 2%.” ~ Guar gum shows high low-shear [|viscosity] but is strongly shear-thinning. It is very [|thixotropic] above concentration 1%, but below 0.3% the thixotropy is slight  4) ~ gelatin ~ chitosan may be a suitable phosphate replacement that can stabilize fish proteins during the product's frozen storage. ([])

