We often comment as to whether frozen desserts actually need emulsifiers or stabilizers. After all, for many years, some of the most notable ice creams have been produced completely without the use of any added stabilization. Plus, frozen dessert mixes already have a minimum level of emulsification and stabilization via their naturally inherent content of phospholipids and milk proteins from the classical dairy ingredients used.
Yet often we prefer a higher level of stability, creaminess, shelf life, ease of processing and overall improved eating quality, which can be accomplished only by giving a little help to Mother Nature.