Stabilizers are used to prevent the formation of objectionable large ice crystals in ice cream. They have high water-holding capacity; in addition, they prevent ice crystal formation in storage, give uniformity of product, give desired resistance to melting, and improve handling properties. The effect of stabilizers on flavor is indirect. They increase viscosity, have no effect on the freezing point, and generally decrease whipping ability. The amount of stabilizers to use varies with its properties, with the solids content of the mix, with the type of processing equipment, and other factors. Generally, stabilizers are added at the rate of 0.2–0.3% of the mix. Stabilizers commonly used are sodium alginate, sodium carboxymethyl cellulose (CMC), guar gum, locust bean gum, carrageenan, gelatin, and pectin. It is not necessary to age the mix when alginates are used. CMC produces a chewy characteristic in the finished product. Gelatin produces a thin mix and requires an aging period. Pectin is used alone or in combination with gums as a sherbet or ice stabilizer. The addition of excessive amounts of stabilizers results in soggy or heavy body and high resistance to melting in the finished product. A stabilizer is an extension added to the side of the shoe, including both the sole and upper (Fig. 28-12). Made from rigid foam or crepe, it provides more extensive stabilization than a flare and is used for a hindfoot or midfoot with severe medial or lateral instability, for example, a medially collapsed Charcot foot. Before the stabilizer is added, the patient must wear the shoe for a few weeks until it is “broken in” (i.e., has taken on the shape of the deformed foot). Adding a stabilizer to a new shoe can lead to serious skin breakdown in the diabetic foot.
