Emulsifiers and stabilizers play a very important role in the production of industrial ice cream. The emulsifiers incorporate greater air, generating a higher over-run and making the ice cream lighter and providing a better mouthfeel. Emulsifiers also allow the usage of lower levels of fat and ensure that the fat in the recipe disperses uniformly into the water phase during production.

Stabilizers ensure stability during the freeze-thaw process of the ice cream. They control the fat and water molecules from separating and retard the possibility of the formation of ice crystals once the ice cream is stored.