Stabilisers
Stabilisers maintain the structure, texture, and consistency of food over time and through processing. They include hydrocolloids like agar (E406), gelatin, pectins (E440), and various gums. Many stabilisers overlap with emulsifiers and thickeners in function, and the EU regulatory system often groups them together. Stabilisers are widely used in dairy products, dressings, frozen foods, and confectionery. Most have long safety records and well-established ADI values from JECFA and EFSA.
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
All Stabilisers (29 additives)
Frequently Asked Questions
What is the difference between a stabiliser and an emulsifier?
Emulsifiers specifically help mix oil and water by reducing interfacial tension between the two phases. Stabilisers more broadly maintain the physical structure of food over time — preventing crystallisation, controlling viscosity, or maintaining a foam or gel. Many additives serve both functions and are classified differently across jurisdictions. In practice, the EU groups them under a shared "emulsifiers, stabilisers, thickeners and gelling agents" category for regulatory purposes.
Is pectin (E440) natural?
Pectin is extracted from citrus peel or apple pomace using hot dilute acid — it is a naturally occurring polysaccharide found in plant cell walls. Its food additive form is obtained through an industrial extraction process, but the substance itself is considered natural origin. Pectin is approved in all major jurisdictions, widely used in jams, jellies, and dairy products, and has no established ADI (considered safe at food-use levels).
Are stabilisers in infant formula subject to stricter regulation?
Yes. Most jurisdictions apply stricter positive lists for food additives permitted in infant formula, reflecting the vulnerability of the intended population. Carob bean gum (E410) and guar gum (E412) are among the limited number of stabilisers permitted in infant formula in the EU. EFSA evaluates additives for infant formula separately from general food applications.