A stabiliser is a food additive used to keep a product’s structure, texture, or appearance unchanged during storage, transport, and sale. Common examples include xanthan gum, guar gum, carrageenan, pectin, and modified starches, many of which carry E numbers in Europe. They work by thickening the water phase, binding free water, or forming networks that stop droplets, particles, or ice crystals from moving and merging. You find stabilisers in ice cream, yoghurt, sauces, soft drinks, and processed cheese. Used at low levels, they are considered safe, but overuse can give an unpleasant gummy or slimy mouthfeel, so formulators balance stability against eating quality.