Recent Advances in Extraction, Techno-functional Properties, Food and Therapeutic Applications as Well as Safety Aspects of Natural and Modified Stabilizers

ABSTRACT

Stabilizers are used to enhance the textural properties and shelf-life of the foods without altering their nutritional properties. The availability of a wide array of stabilizers makes the selection of suitable stabilizers a tedious job. The purpose of this review is to provide a comprehensive picture of the extraction/production, chemistry, techno-functional properties, stability, safety and food and therapeutic applications of natural, microbial and modified stabilizers. The cost and safety aspects have also been discussed. This review also appraises and provides insights on the potential suitability of different stabilizers in diverse food sectors viz., bakery, dairy, meat and fruit and vegetables.

KEYWORDS:

• Stabilizers
• natural gums
• gelatine
• microbial gums
• modified cellulose
• therapeutic applications
• safety concern

Acknowledgments

The authors are thankful to the Lovely Professional University to provide adequate infrastructure to carry out the work.

Disclosure Statement

The authors have no conflict of interest.