Stabilizers for ice cream

Stabilizers for ice cream are added to ice cream mixes in order to improve their texture and thickness. They bind part of free water within mixes, increase their viscosity and whipping properties, enhance the fineness of air bubbles. All this contributes to the formation of smaller ice crystals in the ice cream, to a better preservation of the initial structure of the product during storage, and it also enhances the resistance of ice cream to melting.