Stabilizing Agents

Different foods have different textures so stabilisers and thickeners are also not the same. Only those stabilizers are used in a particular food which is effective in creating the kind of consistency that is required. Gelatin and agar both produces different textures when used on foods. Different methods of food processing are also used on different foods so the stabilizers used also differ. If the food is to be hot set then stabilizer used will normally be pectin and for cold gelling alginate is used. Certain foods are treated with gum stabilizers, some with starch, phosphates etc. For pasteurisation of milk a different stabilizer will be used unlike for chocolate milk which will require a stabiliser to ensure that the cocoa particles in the chocolate milk do not separate. Phosphates are used in casein protein when it is being thermally processed as retorted milk because that improves the quality and shelf life of the product. Phosphates are also used with other dairy products as it mixes with the gelatin in the milk to have a gelling effect even without heat treatment and so they are also used for instant pudding formulas. In ice-cream manufacture generally a mixture of stabilisers are used as that is more effective than a single stabiliser. In meat processed products stabilisers have the ability to bind muscle portions, particles and moisture to form a stable processed meat. This is specially required for finely ground or comminuted meat, poultry and seafood to make nuggets, sausages; so that even when cooked they remain intact and do not separate. FSSAI has not discussed the stabilising agents individually in the regulations but stabilizing agents have been discussed along with the emulsifying agents under Regulation no. 3.1.6 of FSS (Food Products Standards & Food Additives) Regulations, 2011 as “Emulsifying and Stabilising agents” so the limits, restrictions and permits will be the same as for emulsifying agents.