Stabilizing systems

Stabilizers – food additives, the main purpose of which – the formation of a certain consistency of the product and its subsequent preservation for the long term. The preservation of form, a certain level of viscosity and texture of the product depends on them. The most common additives-stabilizers are used in bakery, dairy, confectionery and meat processing industries.

The most popular types of stabilizers are carrageenans, pectins and gums. All these types are generally made of natural substances (based on apple, wheat, corn, citrus fruits, and tar of plants or seaweed). However, in some cases, stabilizers are synthesized by commercial methods.

These supplements are mostly not dangerous to health. Their labeling system according to the European Union digital codification of food additives, are in the range of E400 to E499.