Stabilizers and Thickeners

Stabilizers work with emulsifiers to prevent the fats and oils from separating. They can be emulsifiers themselves, or they can be large molecules, such as vegetable gums, that lock up the water in gels. 

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M. Ash and I. Ash, Plasticizers, Stabilizers and Thickeners What Every Chemical Technologist Wants to Know, Edward Arnold Publishers, London (1989), Vol. 3. 

A stable emulsion requires balancing of hydrophobic and hydrophilic components into a uniform suspension. The suspension may be a multicomponent system of emulsifiers, surfactants, stabilizers, and thickeners that are included only to make an aesthetically pleasing product — not for their clinical significance. 

Adhesives formulated from tile 2-cyanoacrylic esters typically contain stabilizers and thickeners, and may also contain tougheners, colorants, and other special property-enhancing additives. 

Stabilizers and Thickeners. Many food products receive their textural properties from a group of compounds known as hydrocolloids. Hydrocolloids fall into Iwo classes polysaccharides and proteins. They include loeust bean gum. guar gum, gum arabic. carrageenan, xanthan gum. cellulose. agar, starch, pectin, alginates, and gelatin. See also Stablizer. 

Function Firming agent stabilizer and thickener surface-active agent surface-finishing agent. 

Function Protein supplement water and fat binder stabilizer and thickener texturizing agent. 

Function Dough strengthener nutrient stabilizer and thickener surface-finishing agent and texturizing agent. 

With low protein level and with stabilizer and thickener (fat replacer) added... 

Concentrated aqueous solutions are used to prepare pastilles since on drying they form solid rubbery or glasslike masses depending upon the concentration used. Foreign policy changes and politically unstable conditions in Sudan, which is the principal supplier of acacia, has created a need to find a suitable replacement. Poloxamer 188 (12-15% w/w) can be used to make an oil/water emulsion with similar rheological characteristics to acacia. Other natural by-products of foods can also be used. Acacia is also used in the food industry as an emulsifier, stabilizer, and thickener. A specification for acacia is contained in the Food Chemicals Codex (FCC). 

Use Oil-well drilling muds stabilizers and thickeners in liquid detergents, cosmetics, paints textile sizes printing inks suspending agents ceramic binders. 

Profan. [Sanyo Chem. Industries] Fatty acid albmolamide foam stabilizer and thickener for shanqroo. 

USE Used with boric acid in the manuf of dry electrolytic condensers for radio applications in making artificial resins and plasticizers in pharmacy as excipient and diluent for solids and liqs in analytical chemistry for boron determinations in the manuf of mannitol hexanitrate. Used in the food industry as anticaking and free f]ow agent flavoring agent, Lubricant and release agent, stabilizer and thickener and nutritive sweetener,... 

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