Stabilizer Additives

Albumin is a naturally-occurring protein derived primarily from egg whites or blood plasma that functions as a stabilizer, thickener, and texturizing agent in food products. It is FDA GRAS (Generally Recognized As Safe) and serves multiple technological functions including firming, formulation aid, and nutrient supplementation in various food applications.

CAS 977005-72-3View

Arrowroot Starch

Arrowroot starch is a natural carbohydrate extracted from the rhizomes of arrowroot plants, primarily Maranta arundinacea. It functions as a stabilizer and thickener in food products, helping maintain texture and consistency in various applications.

CAS 977000-09-1View

Bentonite

Bentonite is a naturally occurring clay mineral composed primarily of montmorillonite that functions as a stabilizer, thickener, and processing aid in food production. It is used to clarify beverages, strengthen dough, and treat flour by improving texture and shelf stability.

CAS 1302-78-9View

Calcium Glycerophosphate

Calcium glycerophosphate is an organic compound combining calcium with glycerophosphoric acid, functioning as both a nutrient supplement and stabilizer in food products. It is used to fortify foods with bioavailable calcium while providing textural stability and thickening properties.

CAS 27214-00-2View

Calcium Oleate

Calcium oleate is an inorganic salt derived from oleic acid and calcium, functioning as a stabilizer and thickening agent in food products. It helps maintain consistency and prevent separation in various food formulations.

CAS 142-17-6View

Calcium Phosphate, Monobasic

Calcium phosphate, monobasic (CAS 7758-23-8) is an inorganic salt used in food processing as a multi-functional additive. It serves primarily as a dough strengthener, leavening agent, and nutrient supplement, with applications across baking, dairy, and processed foods.

CAS 7758-23-8View

Calcium Sulfate

Calcium sulfate (CAS 7778-18-9) is a naturally occurring mineral compound approved as a food additive by the FDA with GRAS status. It functions primarily as a stabilizer, anticaking agent, and leavening agent in various food products, with multiple regulatory applications across food processing.

CAS 7778-18-9View

Chymosin Preparation, Aspergillus Niger Var. Awamori

Chymosin Preparation, Aspergillus Niger Var. Awamori is an enzyme derived from the fungus Aspergillus niger that functions as a processing aid and stabilizer in food manufacturing. It is primarily used in cheese production and other fermentation processes to aid in protein coagulation and texture development.

CAS 977165-51-7View

Chymosin Preparation, Escherichia Coli K-12

Chymosin Preparation from Escherichia coli K-12 is a genetically engineered enzyme used as a processing aid and stabilizer in food production. It is primarily utilized in cheese manufacturing as a milk-clotting agent, serving as a biotechnological alternative to animal-derived rennet.

CAS 977165-50-6View

Cornstarch, Waxy

Waxy cornstarch is a modified starch derived from corn that contains primarily amylopectin, a branched glucose polymer. It functions as a stabilizer, thickener, and texturizer in processed foods, providing improved viscosity and texture stability compared to regular cornstarch.

CAS 977050-52-4View

Curdlan

Curdlan is a natural polysaccharide produced by bacterial fermentation that functions as a stabilizer, thickener, and texturizer in food products. It is used to improve texture and maintain consistency in various food applications, though it is not currently approved as a food additive in the United States.

CAS 54724-00-4View

Dextrans (avg M W Less Than 100,000)

Dextrans with average molecular weight below 100,000 are polysaccharides derived from sucrose through bacterial fermentation. They function as stabilizers, thickeners, and processing aids in food formulations to improve texture and shelf stability.

CAS 9004-54-0View

Disodium Citrate

Disodium Citrate is a disodium salt of citric acid, commonly used in the food industry as a stabilizer and thickener. Its primary function is to maintain the desired texture and consistency of food products, as well as to regulate pH and act as an emulsifying agent.

CAS 144-33-2View

Edta, Disodium Iron

Disodium iron EDTA is a chelate compound that binds iron to improve stability and prevent oxidation in food products. It functions as a sequestrant and stabilizer, commonly used in fortified foods and beverages to enhance shelf life while delivering bioavailable iron.

CAS 14729-89-6View

Ethylene Oxide Polymer

Ethylene Oxide Polymer (CAS 9002-90-8) refers to a broad class of synthetic polymers formed from ethylene oxide monomers, with Polyethylene Glycols (PEGs) being the most common food-relevant examples. These polymers are primarily used in food as stabilizers or thickeners, contributing to product texture, consistency, and shelf-life.

CAS 9002-90-8View

Caution

Ethylene Oxide/propylene Oxide Copolymer

Ethylene Oxide/propylene Oxide Copolymer (CAS 9003-11-6) is a synthetic polymer functioning as a stabilizer, thickener, drying agent, and surface-active agent in various applications. In food contexts, it can act as a dough strengthener or emulsifier, improving texture and stability. While possessing these functional properties, it is not currently listed as Generally Recognized as Safe (GRAS) by the U.S. FDA for food use.

CAS 9003-11-6View

Ethylene Oxide/propylene Oxide Copolymer (avg M W 14,000)

Ethylene Oxide/Propylene Oxide Copolymer (avg M W 14,000) is a synthetic polymer functioning as a multifaceted food additive, primarily categorized as a stabilizer. It is utilized in food processing for its properties as a dough strengthener, leavening agent, processing aid, thickener, and surface-active agent to improve product texture, stability, and manufacturing efficiency.

CAS 977057-87-6View

Ethylene Oxide/propylene Oxide Copolymer (avg M W 3,500-4,125)

Ethylene Oxide/propylene Oxide Copolymer (avg M W 3,500-4,125) is a synthetic polymer used in food primarily as a stabilizer. It also functions as a dough strengthener, leavening agent, processing aid, thickener, and surface-active agent to influence texture, stability, and processing characteristics. This additive has not received FDA GRAS (Generally Recognized As Safe) status for food use.

CAS 977057-83-2View

Ethylene Oxide/propylene Oxide Copolymer (avg M W 9,760 - 13,200)

Ethylene Oxide/Propylene Oxide Copolymer (avg M W 9,760 - 13,200) is a synthetic polymer used in food products as a multi-functional additive. It primarily acts as a stabilizer, dough strengthener, processing aid, and surface-active agent. Its varied functions contribute to improving the texture, consistency, and processing characteristics of various food items.

CAS 977057-91-2View

Ethylene Oxide/propylene Oxide Copolymer (min Avg M W 1,900)

Ethylene Oxide/propylene Oxide Copolymer (min Avg M W 1,900) is a synthetic polymer primarily utilized in food applications for its surface-active properties. It functions as a stabilizer, dough strengthener, leavening agent, processing aid, thickener, and surface-active agent. Its role is to enhance food texture, stability, and processing efficiency in various products.

CAS 977057-63-8View

Ferrous Sulfate

Ferrous sulfate is an iron compound used as a nutrient supplement and processing aid in food products. It fortifies foods with iron to address nutritional deficiencies and is recognized as safe for consumption at approved levels.

CAS 7782-63-0View

Gellan Gum

Gellan gum is a polysaccharide produced by bacterial fermentation used as a stabilizer and thickener in food products. It creates gel-like textures and prevents ingredient separation in beverages, dairy products, and other foods.

CAS 71010-52-1View

Invertase From Saccharomyces Cerevisiae

Invertase from Saccharomyces cerevisiae is an enzyme derived from baker's yeast that catalyzes the breakdown of sucrose into glucose and fructose. It functions as a processing aid and stabilizer in food manufacturing, particularly in confectionery and beverage production.

CAS 977122-97-6View

Magnesium Phosphate, Dibasic