What are the stabilizers used in ice cream?

* Guar gum: A polysaccharide derived from the guar bean. It is used as a thickener and stabilizer in ice cream, preventing the formation of ice crystals and providing a smooth texture.

* Xanthan gum: A polysaccharide produced by the bacterium Xanthomonas campestris. It is used as a thickener and stabilizer in ice cream, providing a smooth texture and preventing the formation of ice crystals.

* Locust bean gum: A galactomannan derived from the seeds of the carob tree. It is used as a thickener and stabilizer in ice cream, providing a smooth texture and preventing the formation of ice crystals.

* Tara gum: A galactomannan derived from the seeds of the tara tree. It is used as a thickener and stabilizer in ice cream, providing a smooth texture and preventing the formation of ice crystals.

* Gum arabic: A complex polysaccharide derived from the hardened sap of various Acacia species. It is used as an emulsifier and stabilizer in ice cream, preventing the formation of ice crystals and providing a smooth texture.

* Tragacanth gum: A water-soluble polysaccharide derived from the sap of certain Astragalus species. It is used as an emulsifier and stabilizer in ice cream, providing a smooth texture and preventing the formation of ice crystals.

* Pectin: A polysaccharide derived from the cell walls of plants, particularly citrus fruits. It is used as a gelling agent and stabilizer in ice cream, providing a smooth texture and preventing the formation of ice crystals.