Question No.  19323 :
Why are stabilisers added to ice-cream? What others food is also added stabilisers? Why is it needed? Will it cause any harm, side effect or even get cancer if overdosed?

A food stabiliser is defined as an ingredient that contributes to the uniformity or consistency of a product under a variety of conditions encountered during processing, storage or use. In this context, food additives traditionally considered as stabilisers fall into one or more categories: Thickener or gelling agent: A product that prevents separation by slowing or preventing the movement of particles, either droplets of immiscible liquids, air or insoluble solids. Thickening occurs when individual hydrated molecules cause an increase in viscosity, slowing the separation. Gelation occurs when the hydrated molecules link to form a three-dimensional network that traps the particles, thereby immobilizing them. Emulsifier: An ingredient that prevents the separation of emulsions. Emulsions can consist of oil-in-water, where the droplet or dispersed phase is oil and the continuous phase is water; or water-in-oil, where the water becomes the dispersed phase and the continuous phase is oil. Binders: An ingredient that binds the product together through a physical or chemical reaction. Binders can absorb other liquids, such as oils, holding them within the product. Binders are typically used in solid or low-moisture products. Cereals and vegetable fibers are frequently used for this purpose. Crystal modification: A product that affects the crystallization of either fat or water. Stabilization of ice crystals is important for two reasons. The first is directly related to the product stability from a separation standpoint. The more freeze/thaw cycles a product encounters, the larger the ice crystals become. Secondly, in the case of a product that is consumed frozen, these large crystals result in an undesirable, gritty mouthfeel. In order to select the appropriate stabiliser for a particular food, the product designer must first identify all functions a stabilizer needs to provide. Common considerations include suspension of solids or particulates, freeze/thaw stability, foam stability, prevention of oil or water migration or separation, and maintaining emulsions. Ice cream stabilisers provide several functions. They maintain homogeneity and control ice-crystal growth during the freezing/aeration process. The most common ice cream stabilizing ingredients include: carboxymethylcellulose, locust bean gum, guar gum, carrageenan and sodium alginate. Stabilizers help add viscosity to unfrozen ice cream base. The stabilizers' affinity for water is also useful in the finished ice cream because it helps reduce migration of any free moisture. Smaller ice crystals are less detectable on the tongue. Immobilizing water maintains the ice cream's smooth texture by slowing ice crystal growth. During storage, stabilisers play a role in resisting structural changes during "heat shock", the inevitable temperature-cycling during storage and distribution that creates ice-crystal growth and other types of deterioration, due to structural changes. During serving and consumption, stabilisers contribute to uniform meltdown, mouthfeel and texture. A stabilized ice cream is one that resists or retards structural changes in a dynamic environment. Various government agencies are responsible for the control of food additives in different countries. The use of an additive is not allowed if it is considered a hazard in the amounts that it would be present in food. Additives are also being continually reviewed by the relevant agencies. The studies and data required for the evaluation of an additive often include biochemical and physiological tests, subacute and chronic toxicity studies and reproduction studies. Question Asked By:

Name: Hwee Meng

Age Group: 13 to 20

Occupation Type: Student

Education Level: N/O Level's