cht+gum+&+stabilizer+(hydrocolloid)


 * 1. What are stabilizers? Why are they called "natural stabilizers" **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. Some ingredients are significantly altered from their original form and, as a result, are considered artificial or synthetic. So, by default, the generally held industry consensus is: If a stabilizer is not man-made, it must be natural. KS. “As long as the process does not chemically modify the stabilizer or blend it with any foreign material, it is considered natural by most authorities

Because the consumer expects the food to look and taste like homemade when it is served. For example, starch allows the sauce to maintain its water retention and not separate or gel. It also helps maintain the type of viscosity a consumer expects when it is warmed and served.
 * 2. Why there is a growing demand for natural stabilizers?**

Gelatin is a protein which can be used as food stabilizer.
 * 3. What is the typical usage level (amount) of gums in foods?**
 * 4. Proteins can also be used as food stabilizers. Give some examples.**