Stabilization is the process of making or becoming stable: in foods, the prevention of separation, settling, creaming, or breakdown during storage. Food stabilization uses stabilizers such as agar, alginates, carrageenans, and gums, which act by thickening, gelling, or emulsifying. Common uses include stabilization of the oil and water components in emulsions such as salad dressings, of air incorporation into foams such as whipped cream, and of proteins in beer, where precipitation of proteins produces cloudiness. Good stabilization extends shelf life, protects appearance and texture, and keeps the product the way the consumer expects to the last serving.