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Stabilizer. Any substance that improves the stability of food systems whose components may be incompatible or immiscible or which readily undergo alterations caused by internal or external influences. Examples of stabilizers include surfactants (q.v.) that are effective in stabilizing oil and water emulsions (q.v.) and certain gums (q.v.) that prevent the separation of the liquid and solid phases in icings (q.v.) and fillings (q.v.).