In industrial chemistry, a stabilizer is a chemical that is used to prevent degradation.[1] Heat and light stabilizers are added to plastics and elastomers because they ensure safe processing and protect products against aging and weathering. The trend is towards fluid systems, pellets, and increased use of masterbatches. There are monofunctional, bifunctional, and polyfunctional stabilizers. In economic terms the most important product groups on the market for stabilizers are compounds based on calcium (calcium-zinc and organo-calcium), lead, and tin stabilizers as well as liquid and light stabilizers (HALS, benzophenone, benzotriazole). Cadmium-based stabilizers largely vanished in the last years due to health and environmental concerns.[2]


Some kinds of stabilizers are:



In foods, stabilizers prevent spoilage. Classes of food stabilizers include "emulsifiers, thickeners and gelling agents, foam stabilizers, humectants, anticaking agents, and coating agents."[4]

See also


  1. ^ Rainer Wolf; Bansi Lal Kaul (2000). "Plastics, Additives". Ullmann's Encyclopedia Of Industrial Chemistry. doi:10.1002/14356007.a20_459. 
  2. ^ Ceresana, Market Study Stabilizers, March 2014, http://www.ceresana.com/en/market-studies/additives/stabilizers/
  3. ^ Dabelstein, W.; Reglitzky A.; Schutze A.; Reders, K. (2005), "Automotive Fuels", Ullmann's Encyclopedia of Industrial Chemistry, Weinheim: Wiley-VCH 
  4. ^ Erich Lück, Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in Ullmann's Encyclopedia of Industrial Chemistry, 2002, Wiley-VCH, Weinheim. doi: 10.1002/14356007.a11_561