What is a stabiliser?
In food production, a stabiliser is an additive used to preserve the physical and chemical state of a food product, maintaining its texture and consistency over time. These substances prevent ingredients from separating, such as oil and water in a salad dressing, or inhibit ice crystal formation in frozen desserts. Stabilisers are typically hydrocolloids, which are substances that form a gel when mixed with water. Common examples include natural gums like guar gum, xanthan gum, and locust bean gum, derived from plants and fermentation. While some stabilisers are derived from natural sources, the industrial processes used to extract, purify, and formulate them are key to their ultra-processed status.
The NOVA classification and ultra-processed foods
The NOVA classification system, developed by Brazilian researchers, categorises foods based on the extent and purpose of industrial processing, not just nutritional content. The system defines four distinct groups:
- NOVA Group 1: Unprocessed or minimally processed foods. This group includes whole foods like fruits, vegetables, grains, and meat that have been minimally altered by processes such as washing, peeling, or freezing.
- NOVA Group 2: Processed culinary ingredients. These are substances like oils, salt, and sugar derived from Group 1 foods through pressing or refining. They are not meant to be consumed on their own.
- NOVA Group 3: Processed foods. Created by combining Group 1 and 2 foods. Examples include canned fish in brine or vegetables in syrup.
- NOVA Group 4: Ultra-processed foods (UPF). These are industrial formulations made mostly or entirely from food substances, often using additives and industrial processes. This is where stabilisers play a defining role.
Why stabilisers mark a food as ultra-processed
According to the NOVA system, the presence of stabilisers is a strong indicator that a food product belongs in the ultra-processed category. The logic is simple: stabilisers are industrial additives rarely, if ever, used in home cooking. Their inclusion signifies a complex, multi-stage industrial process designed to create a product with specific, controlled characteristics like extended shelf life, uniform texture, and palatable consistency.
For example, a traditional yogurt made at home contains milk and live cultures (NOVA Group 1). A store-bought, flavoured yogurt with added stabilisers, thickeners, and flavourings is categorised as ultra-processed because these industrial additives are necessary to achieve its commercial texture and longevity. The addition fundamentally transforms the original food, moving it from a minimally processed state to an ultra-processed one.
Common examples of stabilisers
Many consumers might not recognise stabilisers on an ingredients list by their chemical names or E-numbers. However, they are prevalent in many common products. Here is a non-exhaustive list of typical stabilisers:
- Guar gum: Extracted from guar beans, often used in ice cream, sauces, and gluten-free products.
- Xanthan gum: Produced by fermentation, key for thickening and stabilising salad dressings and baked goods.
- Carrageenan: Derived from red algae, found in many dairy alternatives, ice creams, and some processed meats.
- Pectin: A carbohydrate extracted from citrus fruits, commonly used in jams, jellies, and yogurts.
- Locust bean gum (carob gum): Sourced from the carob tree's seeds, used to add viscosity and improve texture in dairy products.
- Cellulose and its derivatives: Often derived from wood or cotton, used in a variety of baked goods and processed foods.
- Lecithin: Though a natural emulsifier, its refined, industrial form acts as both an emulsifier and stabiliser in products like chocolate and margarine.
Comparing processed vs. ultra-processed food with stabilisers
It is important to distinguish between foods that are simply processed and those that are ultra-processed, as stabilisers can be the key differentiating factor. The table below illustrates how the addition of stabilisers and other industrial ingredients pushes a product from a lower to a higher processing category.
| Feature | Processed Food (NOVA Group 3) | Ultra-Processed Food (NOVA Group 4) |
|---|---|---|
| Core Ingredients | Recognizable foods from NOVA Group 1 and 2 (e.g., fruit, salt, sugar). | Formulations made from food derivatives and industrial additives. |
| Example | Canned fruit in syrup (fruit + sugar + water). | Fruit-flavoured drink with added sweeteners, stabilisers, and artificial flavours. |
| Stabilisers Present? | Generally, no. Simple preservation techniques are used. | Yes, typically added to achieve desired texture and shelf life. |
| Purpose of Processing | Simple preservation or enhancement. | Palatability enhancement, shelf-life extension, and texture modification. |
| Additives | Limited or absent, usually only salt or sugar. | Multiple additives including stabilisers, emulsifiers, colourings, and flavours. |
| Consumer Recognition | Ingredients are familiar and can be found in a home kitchen. | Ingredient list often includes unfamiliar substances. |
The takeaway on stabilisers and UPF
The debate around ultra-processed foods and their health implications is complex, but the role of stabilisers is relatively clear within the most common classification system. While stabilisers themselves are not inherently toxic (and are generally recognised as safe by regulatory bodies), their presence signals that a food product has undergone extensive industrial processing. This processing often involves combining the stabilisers with other industrial ingredients, which can create a final product high in fat, sugar, and salt, with lower nutritional density than its minimally processed counterparts. The primary issue is not the stabiliser alone but what its presence represents: a food product engineered for commercial appeal rather than nutritional benefit.
For health-conscious consumers, learning to recognise stabilisers on a food label is a practical step towards identifying ultra-processed foods. Focusing on a diet rich in minimally processed foods (NOVA Group 1) and limiting the consumption of products containing a long list of unfamiliar additives remains a widely accepted dietary recommendation.
Conclusion
To summarise, the question of 'are stabilisers ultra-processed?' is not quite right. Stabilisers are not ultra-processed themselves, but their addition is a key marker of a food that is ultra-processed under the NOVA classification. These industrial additives are essential for creating the consistent textures, extended shelf life, and appealing mouthfeel of many modern commercial food products. The presence of stabilisers is a signal that the food has been through extensive industrial processes, moving it into the highest processing category regardless of its other ingredients. Therefore, while a stabiliser may be naturally derived, its industrial application in a food product is the key factor in determining that product's ultra-processed classification. Consumers concerned about ultra-processed foods should pay close attention to the ingredient list for these tell-tale additives.
One authoritative source on the NOVA classification system can be found on the Food and Agriculture Organization website.
