Stabilizing additives
The Food Additives, as its name suggests, would be compounds or substances that are added to processed and packaged foods, and also to certain beverages, in order to improve their organoleptic properties (ie, taste, aroma, appearance ...), or extend the expiration period to increase the possible consumption time.
To realize if the food product or the food that we are consuming usually have their food additives or not, it is only necessary to take a look at the labeling of the product in question, since it declares the different additives used in its elaboration.
What are stabilizing additives and what are they for?
The so-called stabilizing additives are food additives that maintain or improve the structure of food, making possible the fine and unitary distribution of those substances that are not combinable.
Depending on its use, a stabilizer can be classified as an emulsifier, thickener or gelling agent:
- Emulsifying additives: added to food products its purpose is to maintain the uniform dispersion of two or more non-miscible phases.
- Thickening additives: as its name suggests, added to food products increase its viscosity, but without modifying its other properties, such as taste.
- Gelling additives: like the thickener additives, it maintains or improves the physical properties of the food, such as its viscosity or texture.
In what foods can we find stabilizing additives?
It is very common to find them in hypocaloric food products; for example, in type foods Light, thanks to their hydrophilic quality, they have to reduce the caloric concentration.
Image | miss.libertine This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist.
