stabilisants

Stabilizers are additives used to preserve a material's original state by slowing or preventing detrimental changes such as phase separation, crystallization, chemical degradation, or color change. They are employed in a wide range of systems, including foods, plastics and polymers, fuels, lubricants, cosmetics, and industrial processes.

In the food industry, stabilizers, emulsifiers, thickeners and gelling agents help maintain texture and uniform dispersion of ingredients, prevent separation in emulsions, and improve shelf life. Examples include xanthan gum, carrageenan, guar gum, pectin, starches, lecithin, and alginates. Regulatory agencies assess their safety and usage limits.

In plastics and polymers, stabilizers protect against heat, light, and oxidation during processing and service life. Thermal stabilizers such as calcium and zinc soaps; UV stabilizers like HALS or benzotriazole derivatives; and antioxidants such as BHT or BHA are common. In PVC, stabilizers have shifted from lead-based compounds to calcium–zinc and organic stabilizers.

In other sectors, stabilizers include antioxidants in cosmetics and oils, anti-oxidants in fuels to slow aging, and processing aids that prevent sedimentation in suspensions. They are chosen to balance effectiveness, cost, and safety considerations, and to minimize environmental impact.

Safety and regulation: Stabilizers can introduce toxicity or environmental concerns if mishandled or improperly disposed of. Labeling, allowable concentrations, and consumer exposure are governed by food safety, chemical, and environmental agencies, which periodically reassess approved substances as new data emerge.