Food stabilizers and emulsifiers.

Food stabilizers are a group of additives that are used in the manufacture of confectionery, dairy, bakery and meat products. These substances are used to give products the necessary consistency and texture. They also maintain a stable shape of products throughout the shelf life. Substance markers according to the EU classification correspond to the group from E400 to E499.
Food stabilizers are added to confectionery products to maintain a stable consistency
The introduction of natural and synthetic stabilizers into the composition of products solves a number of problems.
Increase the resistance of finished food products to liquid release (important in the manufacture of marmalade and jelly).
Reduce moisture evaporation, prolonging the freshness of products (bread, confectionery).
Increase the resistance of semi-finished products and frozen products to thawing-freezing cycles.
Prevent particles of bulk products (starch, flour) from sticking together.
Prevent foam from settling in whipped products.
Reduce the cost of raw materials and increase profits from finished products.
The use of food stabilizers in production consists of preparing aqueous solutions based on them. The introduced mixtures must be safe for humans and the environment.
Types of food stabilizers
The most common stabilizing substances are gums, pectins and carrageenans. All gums are also divided into 3 types:
Locust bean gum (from pods);
Guar gum (source - guar beans);
Xanthan gum (source - fermented sugar).
Xanthan gum is obtained by fermenting sugar
Other types of natural stabilizers are also obtained from plant materials, including apples, beets, corn, citrus fruits, seaweed, and conifers.
Unfortunately, the use of only natural stabilizing additives does not cover the needs of the food industry. For this reason, synthetic compounds are often introduced into the composition of products. Most of these additives do not harm the body. But their use requires a responsible attitude and the ability to comply with dosages.
All stabilizing substances are also divided into two main groups.
Food stabilizers (in accordance with GOST 33782-2016). Provide a given shape and homogeneity of the structure of ingredients. This group includes fatty acids that are beneficial to health.
Stabilizing agents. Perform a wide range of functions. Regulate acidity, prevent lumping and settling of particles, stabilize color, and extinguish foam. The category also includes texturizers, fillers, hardeners and flour improvers.
Below we will describe the main types of stabilizing substances that are most often used by food manufacturers.
E407, carrageenan
Carrageenan (E407) is an additive based on seaweed.
E407 is a food stabilizer and thickener based on carrageenan and its sodium, potassium and ammonium salts. The substance is added to canned vegetables, marmalades, jellies and jams, fermented milk and dairy products (milk, processed cheese, cream), margarine.
Is there any harm? If the content of products with the thickener E407 in the diet is exceeded, gastrointestinal diseases develop: ulcerative lesions of the intestinal and stomach walls and gastritis. At the same time, carrageenan also has a useful property - it removes heavy metals from the body and prevents the proliferation of viruses and bacteria.
E410, locust bean gum
Locust bean gum is a natural source of the stabilizer E410.
Stabilizer E410, also known as locust bean gum, acts as a thickener when added to canned fish, vegetables and fruits, margarine, processed cheese, yogurts and creams, baby food, ice cream and dough.
Is there any harm? Locust bean gum is dangerous for people who suffer from individual intolerance to stabilizing substances. As well as for people with gastrointestinal diseases. The consumption rate of additive E410 for an adult is no more than 20 mg / kg per day.
E450, pyrophosphate
Additive E450 is used to stabilize the color of meat delicacies.
Pyrophosphate E450 performs emulsifying and stabilizing functions, regulates acidity, retains moisture. The stabilizer is found in processed cheese, meat and fish products, French fries, broths and soups, sports and mineral drinks, jams and preserves, dairy products, alcoholic beverages, pasta, tea, flour, salt, bread, and breakfast cereals. The component is often used in the production of dietary supplements.
Is there any harm? Food additive E450 in large doses disrupts the calcium and phosphorus ratio in the body. With excessive consumption of products with a stabilizing agent, the ability to absorb calcium decreases. In the distant future, this threatens osteoporosis. In addition, food stabilizer E450 increases blood cholesterol levels.
E471, fatty acids
Fatty acid-based additives pare good for health.
Additive E471 - mono- and diglycerides of fatty acids. It is added to margarines and chocolate, soups and broths, breast milk substitutes, jams and preserves, vegetable oils (except olive oil), dough, mayonnaise, confectionery creams, meat and dairy products, desserts.
Is there any harm? Fatty acids in adequate quantities are good for humans. The additive is easily digestible and does not cause allergies. But, since E471 is added mainly to fatty foods and dry mixes, the amount of such food should not be abused. Heavy foods are prohibited for people with liver disease.
E481, sodium lactylate
Food stabilizer E481 performs an emulsifying function. It is added to bakery and flour products, alcoholic beverages (with an alcohol content of up to 15%), dry breakfasts, canned meat, chewing gum, powders for making drinks, dietary supplements.
Is there any harm? Sodium lactylate is non-toxic and does not cause allergies. The norm of its maximum consumption is not limited, since the same substance that is contained in the additive is naturally formed in the human body. It is recommended to limit the use of the stabilizer E481 only to children and people with liver and gastrointestinal diseases.
E466, carboxymethyl cellulose
Carboxymethyl cellulose is a stabilizing additive that is added to canned fish, mayonnaise and sauces based on it, margarine, cheese and cream, yoghurts with fruit fillings, creams and pastes, casings of meat delicacies and sausages, confectionery and nuts.
Stabilizer E466 can cause harm in large doses to people with gastrointestinal diseases. It is recommended to limit the use of the additive to diabetics and patients with metabolic disorders.