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Chemical Stabilizers

In chemistry the Chemical Stabilizers are known as chemicals, which incline to suppress the reaction between two or more than two chemicals. These can inhibit the separation of emulsions, suspensions and foams. The main function of these compounds is to work as gelling or thickening agents, which enhance the viscosity and consistency of the final product. Offered agents stabilize emulsions, either by taking up to the outer surface of oil driblets. The Chemical Stabilizers are the additives to food that assist in preserving their structure. Regular uses include preventing water emulsion and oil, from abstracting in products.

Key Points :
  • Prevent the ice crystals from being frozen food such as ice cream.
  • Preventing fruit from sinking in products such as yoghurt, jam and jelly.
  • Prevent the excess oxidation of materials.
  • Effectively boost the texture, jellying, binding, palatability or dispersion.

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