Food stabilizers are substances or chemicals that allow unblended food ingredients to remain homogenous. It maintains the physio-chemical state of a foodstuff to ensure homogeneous dispersion. It helps to retain the colour, shape, texture, consistency, and stability of food products. The benefits have increased the use of food stabilizers, in a wide range of food products such as, bakery, confectionery, dairy product, beverage & convenience food, sauce, and Beverages. Pectin, carrageenan, gelatin, agar-agar, and calcium chloride are some of the commonly used stabilizers used in food products.