Tag: Natural stabilizers

According to the American Society of Baking, consumer demand for 'clean label' products with simpler ingredient lists has driven the search for alternatives to synthetic additives like mono- and diglycerides. In response, manufacturers and home cooks are increasingly seeking natural substitutes to perform the same emulsifying and stabilizing functions.

Despite what the “natural” label might suggest, studies show that food additives are a mix of both natural and artificial substances. So, are stabilizers natural? The answer is more complex than a simple yes or no, relying heavily on their source and processing method.