3. Ice Cream. Ever fought to run your scoop through a tub of ice-cream fresh from the freezer? If the answer is “I only buy the soft stuff”, you’ll have stabilizers to thank. These compounds (usually polysaccharide gums) stop ice cream hardening and also separating into gritty ice-crystals. And let’s not forget emulsifiers, there to make your ice-cream smooth and whippy.