syafi's+hydrocolloids

answers from questions (STABILIZATION FROM NATURE):

-->Stabilizers are polymeric carbohydrates that stabilize a food system which helps minimize water migration, prevent oil from separating, improve mouthfeel, provide suspension, increase viscosity, prevent ice-crystal development and more. -->They are called 'natural stabilizers' because they are not man-made
 * **What are stabilizers? Why are they called "natural stabilizers"? **

-->because nowadays, consumers are more educated and aware of foods that they eat and believes that going for 'natural ingredients' can be one of the preventive ways from getting diseases.
 * **Why there is a growing demand for natural stabilizers?**

-->between the range of 0.5% to 1.0% only
 * **What is the typical usage level (amount) of gums in foods?**

-->proteins in eggs can function as stabilizers in various food systems as a result of their ability to coagulate. the coagulation of egg is influenced by time and temperature, as well as the presence of other ingredients. -->the use of gelatin as natural food stabilizer
 * **Proteins can also be used as food stabilizers. Give some examples.**