Stabilizers are an indispensable substance in food items. When added to the food items, they smoothen the texture of the food & give a definite body to the food. They are added in relatively small amount which gives aggravates the effect of emulsifiers. They give a uniform nature to the product & hold the flavoring compounds in dispersion. Perfect binders for the varied conflicting components, stabilizers are a must. The common stabilizers are gelatin and carrageenan.