Most of your favorite ice creams are thickened and stabilized a seaweed extract.
Food scientists use this seaweed extract because:
- They thicken things: Ice cream, marshmallow fluff, pancake syrup, etc., all benefit from thickening.
- They emulsify things: They help liquids to stay mixed together without separating.
- They change the texture: Generally, a gum will make something thicker or chewier.
- They stabilize crystals: A gum might help prevent sugar or ice from crystallizing.