Description
A candy stabilizer is a food additive, often a hydrocolloid, used in confectionery to maintain product consistency and texture, control sugar crystallization, and extend shelf life. By binding to water molecules, stabilizers prevent the separation of ingredients and the formation of unwanted ice or sugar crystals, which can create a grainy or undesirable texture. This results in candies, such as gummies, hard candies, and toffees, that have a smoother mouthfeel, improved gloss, and enhanced overall quality throughout their shelf life.
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