Virtually all frozen desserts have a need for stabilization. Stabilizers extend the shelf life of products subjected to heat shock during distribution, sale and home storage. This functionality is related to the limitation of water mobility, which, unchecked, can negatively affect the growth of ice and other crystals in the product.
Although no stabilizer may be needed under certain composition and overrun considerations, (that is, products containing high fat, high solids and low overruns), classical hydrocolloids (primarily high-viscosity and/or gelling polysaccharides) have been used to stabilize ice cream. These include guar gum, locust bean gum, tara gum, cellulose gum and microcrystalline cellulose. In most instances they are used in combination to match the stabilization need to the specific products at issue at attractive cost. These type of hydrocolloids have been selected due to their ability at low use levels to manage viscosities of mixes and to immobilize water or otherwise interfere with ice crystal growth during heat shock.