Substances that stabilize emulsions of fat and water, e.g. gums
, egg albumin, cellulose
ethers; used to produce the texture of meringues and marshmallow, lecithin
for crumb‐softening in bread and confectionery, glyceryl monostearate and polyoxyethylene stearate for crumb‐softening. Other compounds include superglycerinated fats
, propylene glycol alginate and stearate carboxymethyl‐celluloses derivatives, stearyl tartrate, and sorbitan esters of fatty acids. Bread may contain only superglycerinated fats and stearyl tartrate.
See also emulsifying agents
a thing used to keep something steady or stable, in particular:
another term for horizontal stabilizer.
a gyroscopically controlled system used to reduce the rolling of a ship.
a substance that prevents the breakdown of emulsions, esp. in foods and paints.
a financial mechanism that prevents unsettling fluctuation in an economic system.