Stabilizer (food additive)

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According to Annex VII Part C of the Food Information Ordinance , previously regulated in Appendix 2 of the Ordinance on the labeling of foodstuffs , stabilizer is a class of ingredients that - referred to as such - can be added to food . Stabilizers are subject to labeling and, like all other food additives , must be tested before they can be approved on the basis of the results.

Stabilizers are not a uniform class of substances in the sense of chemical compounds , but can be very different chemical substances (or mixtures of chemical substances). The common property of stabilizers is that when they are added to a metastable system, they preserve - stabilize - its nature, manageability, aroma or other parameters in a defined manner . A stabilizer can have one or more functions.


Individual evidence

  1. Saehun Mun, David Julian McClements and Jeonghee Surh: Influence of maltodextrin addition on the freeze-dry stability of β-lactoglobulin-based emulsions with controlled electrostatic and / or steric interactions , Food Science and Biotechnology, Volume 20 (4), p. 1143-1150 (2011).
  2. B. SIVASANKAR: Food Processing and Preservation . PHI Learning Pvt. Ltd., January 1, 2002, ISBN 978-81-203-2086-4 , p. 285.
  3. ^ Samuel A. Matz: Chemistry and Technology of Cereals as Food and Feed . Springer Science & Business Media, April 30, 1991, ISBN 978-0-442-30830-8 , p. 671.