USE OF STABILIZERS IN FOOD INDUSTRY AND THEIR BIOSYNTHESIS PATHWAYS WITH HEALTH IMPACT

Abstract

The use of stabilizers in the food industry has revolutionized food production by enhancing the texture, consistency, and shelf life of food products. The increasing demand for high-quality, convenient food products has led to an upsurge in the use of stabilizers. Stabilizers are used in a variety of food products, including ice cream, sauces, beverages, and dressings, to improve their sensory attributes and to prevent separation. Hydrocolloids, proteins, emulsifiers, and antioxidants are the four main types of stabilizers used in the food industry. Recent research has focused on developing new and improved stabilizers that are safe and effective for use in food products. However, safety and regulatory concerns must also be taken into account for health impacts. This review article provides a comprehensive overview of the use of stabilizers in the food industry, including their functional properties, applications in various food products, regulatory aspects, safety concerns, and recent research. It offers valuable insights into the impact of stabilizers on the quality and safety of food products.

Keywords: Stabilizers, Food Additives, Thickening agent, Hydrocolloids, Emulsifiers