A stabiliser is an additive to food which helps to preserve its structure.

Typical uses include preventing oil, water emulsions from separating in products such as salad dressing; preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam, yogurt and jellies.

Stablisers are in fact hydrocolloids preserving a mixture of different fluids or suspended unsoluble parts.