A food additive, which forms or maintains a uniform emulsion of two or more phases in a food. Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaise, ice cream, and homogenized milk. It stops fats from clotting together.
A food additive, which makes it possible to maintain a uniform dispersion of two or more components. Stabilizers, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions.
Thickeners are substances which, when added to the mixture, increase its viscosity without substantially modifying its other properties. These include modified starches.
Gelling agents are food additives used to thicken and stabilize various foods, like jellies, desserts, and candies. The agents provide the foods with texture through formation of a gel. Some stabilizers and thickening agents are gelling agents
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