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2. Stabiliser (food) - Wikipedia

   en.wikipedia.org/wiki/Stabiliser_(food)

   Pectin is used as a stabiliser in foods such as yogurt. A stabiliser or stabilizer is an additive to food which helps to preserve its structure. Typical uses include preventing oil-water emulsions from separating in products such as salad dressing; preventing ice crystals from forming in frozen food such as ice cream; and preventing fruit from settling in products such as jam, yogurt and jellies.

3. Ice cream - Wikipedia

   en.wikipedia.org/wiki/Ice_cream

   "Ice cream" must be at least 10 percent milk fat, and must contain at least 180 grams (6.3 oz) of solids per litre. When cocoa, chocolate syrup, fruit, nuts, or confections are added, the percentage of milk fat can be 8 percent. [68] "Ice cream mix" is defined as the pasteurized mix of cream, milk and other milk products that are not yet frozen ...

4. Guar gum - Wikipedia

   en.wikipedia.org/wiki/Guar_gum

   In canned soup, it is used as a thickener and stabilizer. It is also used in dry soups, instant oatmeal, sweet desserts, canned fish in sauce, frozen food items, and animal feed. The FDA has banned guar gum as a weight loss pill due to reports of the substance swelling and obstructing the intestines and esophagus. [21]

5. Methyl cellulose - Wikipedia

   en.wikipedia.org/wiki/Methyl_cellulose

   This is also done for foods, for example ice cream [5] or croquette. Methyl cellulose is also an important emulsifier, preventing the separation of two mixed liquids because it is an emulsion stabilizer. [citation needed]

6. 12 Grocery Store 'Ice Creams' That Aren't Actually Ice Cream

   www.aol.com/12-grocery-store-ice-creams...

   Ice cream. Frozen yogurt. Gelato. Sorbet. These are just a few frozen treats occupying your supermarket's freezer aisle. However, if you take a closer look at the ice cream options, you may notice ...

7. What to use when you're out of heavy cream - AOL

   www.aol.com/news/youre-heavy-cream-232719932.html

   Find the best heavy cream substitutes including half-and-half, Greek yogurt, cottage cheese and more. ... in mousse recipes or as a base for dairy-free ice cream,” says Vickers. You don’t have ...

8. Milk protein concentrate - Wikipedia

   en.wikipedia.org/wiki/Milk_protein_concentrate

   This stabilizes meringues, mousses, cakes, ice creams, whipped cream and soufflés. [3] The proteins in MPC act at the oil/water interface to form and stabilize fat emulsions in sausages and other processed meats, dairy drinks, soups, vinaigerettes, sauces and bakery products. [ 3 ]

9. The Absolute Best Ice Cream to Buy From the Grocery Store

   www.aol.com/finance/absolute-best-ice-cream-buy...

   Gifford's Famous Ice Cream $4 per quart. The official ice cream of the Boston Celtics, New England Patriots and Boston Bruins, Gifford's has been churning out quality ice cream since the late 1800s.