What is the term for an additive that prevents a compound from changing its chemical nature?

The term that best describes an additive that prevents a compound from changing its chemical nature is a stabilizer. Stabilizers are used in various food applications to maintain the physical and chemical properties of food products over time. They work by preventing undesirable changes such as separation, sedimentation, or degradation of ingredients, ensuring that the food remains consistent and reliable in quality.

For example, in emulsions like mayonnaise or salad dressings, stabilizers help keep oil and water mixed together, preventing separation. They can also inhibit the chemical reactions that may lead to spoilage or changes in flavor and color. Utilizing stabilizers is crucial in food science because they directly contribute to the product's shelf life and consumer appeal.

Antioxidants, while important in their own right, specifically target the prevention of oxidation in foods, which can lead to rancidity and loss of quality, but are not classified as stabilizers. Buffers are used primarily to maintain pH levels, which is important for maintaining flavor and texture but do not prevent chemical changes in the broad sense like stabilizers do. Preservatives, on the other hand, are aimed at inhibiting microbial growth and decay rather than altering the inherent chemical nature of food compounds. Thus, the role of stabilizers aligns perfectly