stabilizer
STAY-buh-lye-zur
/ˈsteɪbəlaɪzər/
An additive used to maintain the physical and chemical state of a food, preventing it from changing or breaking down.
Often used in conjunction with emulsifiers to keep a mixture uniform over time.
The story behind the word. From the Latin 'stare' (to stand), a stabilizer helps a food product 'stand' its ground. It prevents the ingredients from running away from each other or falling apart.
Word relationships
- fixative: A fixative is more commonly used in dyes or perfumes, whereas stabilizer is the standard food term.
- destabilizer: Something that causes a mixture to separate or break down.
Commonly confused with
- preservative: A preservative prevents rot; a stabilizer prevents physical separation or texture changes.
Word family
- stable (adj): Not likely to change or fail.
- stabilize (verb): To make or become stable.
Collocations
- food stabilizer
- texture stabilizer
- chemical stabilizer
Example sentences
- "Guar gum is frequently used as a stabilizer in ice cream to prevent the formation of large ice crystals during storage." Ice cream production.
- "A stabilizer is often added to fruit juices to keep the pulp suspended rather than settling at the bottom." Beverage industry.
Memory hook
A STABIL-izer keeps the food STABLE so it doesn't fall apart. Keep it together.
When not to use
Do not use when referring to something that only changes flavor.
Fun facts
- Gelatin, a common stabilizer, was once so difficult to prepare that it was a status symbol for the wealthy.
- Stabilizers are what allow low-fat foods to have the same 'mouthfeel' as full-fat versions.
Related words
Also appears in
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