Preservative stabilizers: These stabilizers are commonly used in the food industry to prevent food spoilage. Common examples include sodium benzoate and potassium sorbate. They achieve their preservative effect by inhibiting the growth of microorganisms, thus extending the shelf life of food.
Antioxidant stabilizers: These stabilizers are mainly used to prevent the oxidation of substances. Common examples include vitamin E and butylated hydroxyanisole (BHA). They can absorb or neutralize free radicals generated during oxidation, thereby slowing down or preventing oxidation reactions. The role of antioxidants is particularly important in easily oxidized substances such as oils and rubber.
Emulsifying stabilizers: These stabilizers are commonly used in emulsion systems, such as dairy products and cosmetics. They help form stable emulsions and prevent oil-water separation. Common emulsifying stabilizers include glyceryl stearate and polyglycerol esters.
Suspension stabilizers: These stabilizers are mainly used to prevent particle sedimentation and maintain the homogeneity of the system. They are widely used in suspension beverages and coatings. Common suspension stabilizers include sodium silicate and carboxymethyl cellulose. They stabilize the system by altering the interactions between particles. The above is a brief introduction to several commonly used stabilizers, which play important roles in various fields.