Stabilising Properties
Stabilisation allow consistency, avoiding or reducing the  seperation of the whole system. Therefore, prolonging the shelf life of the homogenous condition.

Stabilisation can occurs from 2 possibilities:

  1. The viscosity generated from the thickening effects will provide suspension. However, if the density of the suspended particle is heavier, the gravity will causes sedimentation.
  2. A weak gel or a semi gel properties, that can holds the particles in suspension. However, the gellation can breaks easily if the shear forces is higher than the gellation strength.
A thixotropic properties has a unique factor that it forms a high viscosity or gel under normal condition, but becomes liquid (less viscous or broken gel) when agitated. It can recover back its high viscosity or gel, given sufficient time. A typical example is the LM pectin and also iota carrageenan in dairy application like chocolate milk. Pseudoplastic or shear-thinning fluids have a lower apparent viscosity at higher shear rates, and are usually solutions of large, polymeric molecules in a solvent with smaller molecules. The large molecular chains tumble at random and affect large volumes of fluid under low shear, but that they gradually align themselves in the direction of increasing shear and produce less resistance.
A common character of this property is the Xanthan gum.

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