Stabilizer: An ingredient (usually a protein or plant product) that is added to an emulsion to prevent it from separating (for example, egg yolks, cream, and mustard).
All-purpose stabilizer
A versatile product used to stabilize egg whites. I use it in buttercream icing to prevent the butter from separating out.
this cheese is usually factory made, with stabilizers added to keep the whey from draining further, but there are many versions throughout the world.
cream puff pastry See pate a choux.
sweet frozen dessert, made from milk fat and solids, sugar, flavoring, a stabilizer (usually gelatin), and sometimes eggs, fruits, or nuts. The mix is churned at freezing temperature to attain a light, smooth texture.
Whipped Cream: Made of heavy cream and sugar and usually has some type of stabilizer to prevent it from separating. Whipped cream must be kept refrigerated. Not recommended for outdoor parties and weddings.
Cream cheese made without stabilizers is also disappointing in cheesecakes, though it makes for a more acidic and flavorful spread. Store in the refrigerator.
It is most commonly used as a stabilizer, emulsifier and thickener. Xanthan Gum is made from a tiny microorganism call Xanthomonas Carmpestris and is a natural carbohydrate.
Frequently, less expensive brands will add stabilizers like guar gum to get the necessary firmness, because the high fat content of the milk products is prone to separating.
Mastic appears to have myriad applications ranging from the medicinal to the functional, including use as a stabilizer in paints and making varnishes, especially for musical instruments.
YOGURT CHEESE: 4 cups nonfat plain yogurt without stabilizers. Line a large strainer with either flat coffee filters or cheesecloth. Pour in yogurt and place strainer in a large bowl or pan to catch yogurt drippings.
A French processed cheese, made from cow's milk that is combined with other ingredients typical of processed cheese such as emulsifiers, stabilizers, and vegetable-based gums.
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Xanthan Gum - Produced from the fermentation of corn sugar. It is most commonly used as a stabilizer, emulsifier and thickener in foods such as yogurt, sour cream and salad dressings.
XXX; XXXX - Label symbols used for confectioners' sugar.
guar gum - A substance made from the seeds of the guar plant which acts as a stabilizer in food systems. Is found as a food additive in cheese, including processed cheese, ice cream and dressings.
A mixture of oil and liquid in which tiny globules of one are suspended in the other. Stabilizers, such as egg or mustard may be used. Classic example is vinaigrette salad dressing.
Entrée ...
Sherbet: Sherbet refers to a frozen low-fat dessert made from fruit, fruit juices, sugar, stabilizers and flavorings. In the United States, sherbet often contains milk solids.
Think again. Food manufacturers often use processed sea vegetables as thickeners or stabilizers in all types of common products, from instant pudding to toothpaste. (Agar agar is commonly used this way.) ...
Carrageenan - a gum extracted from the seaweed Irish Moss. It is used in ice cream and puddings as a stabilizer.
Catechins - a flavanoid found in tea.
Processed cheese: Some amount of cheese cooked together with dyes, gums, emulsifiers and stabilizers (American cheese, Laughing Cow, rambol).
cream of tartar: A byproduct of winemaking, also known as potassium acid tartare, used to leaven baked goods or as a stabilizer for whipped egg whites.
A modified food starch undergoes one or more chemical modifications that allow it to function properly under high heat and/or shear frequently encountered during food processing. Food starches are typically used as thickeners and stabilizers in foods ...
Some amount of cheese cooked together with dyes, gums, emulsifiers and stabilizers (American cheese, Laughing Cow, rambol).
Processor (food industry term): ...
and flavorless mixture of proteins from animal bones, connective tissues and other parts as well as from certain algae (agar agar); when dissolved in a hot liquid and then cooled it forms a jelly-like substance used as a thickener and stabilizer in ...
Xanthan gum Produced from the fermentation of corn sugar, xanthan gum is used as a thickener, emulsifier and stabilizer in foods such as dairy products, ice cream, and salad dressings.
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Carrageenan is a derivative of Irish moss, a type of seaweed found along the west coast of Ireland and the east coast of North America. It is used as a thickener, emulsifier, and stabilizer in many foods and drinks.
 See also: Flavor, Cooking, Cream, Water, Texture
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