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Stabilizers are substances added to foods to preserve consistency or maintain a solution, mixture or suspension. Stabilizers are food additives and are used by the food industry for processed foods. Stabilizers may for example inhibit the separation of emulsions (see also: emulsifiers) or prevent the colour of foods from changing (see antioxidants). They may furthermore bind suspended solids in a liquid (see gelling agents and thickeners) or maintain an acidic environment (see: acidifier).

Here a list of some stabilizers important for the food industry:

  • Ascorbic acid (E 300)
  • Carbamide (E 927b, Urea)
  • Iron lactate (E 585)
  • Iron gluconate E 579
  • Glycerol esters of wood rosin (E 445)
  • Lecithin (E 322)
  • Metatartaric acid (E 353)
  • Pectin (E 440)
  • Sucrose acetate isobutyrate (E 444)
  • Stannous chloride (E 512)

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