Do you know why experts said that "One gram of gums & stabilizers is much more important for the texture and mouthfeel of frozen desserts than is 20 grams of any other ingredients"?
The stabilizers are the compounds of hydrocolloids and other ingredients, that aim to be responsible for providing functional benefits, reducing the cost, and extending the shelf life.
As a result, there has been a huge increase in the consumption of gums and stabilizers in the food industry in recent years. Even though its use level is lower than 1%, they could contribute a very significant influence on the texture and other functional properties of the foods.