Storing ice creams presents a problem in the form of “heat shock.” You must have noticed, when ice cream is removed from the freezer, its surface melts. When we refroze it, ice crystals form, resulting in a crunchy texture that terrifies ice cream lovers if it happens on a marketing level in case of companies which sell ice creams. The problem can be countered by adding microcrystalline cellulose, a highly purified wood derivative that sops up water as ice cream melts and prevents it from refreezing into crystals. Cellulose is indigestible and comes out in the wash, as it were. Guar gum, locust bean gum, or carageenan, all from plant resources, can also be used for the same purpose. 
These are all additives which are used for preserving and storing ice creams, specially on a higher level, like in the ice cream manufacturing industries. Some people use them at their home also.
Other additives used in ice creams include emulsifiers such as lecithin, mono- and diglycerides, or polysorbates that make for a smooth texture by dispersing the fat globules.
These are all additives which are used for preserving and storing ice creams, specially on a higher level, like in the ice cream manufacturing industries. Some people use them at their home also.Other additives used in ice creams include emulsifiers such as lecithin, mono- and diglycerides, or polysorbates that make for a smooth texture by dispersing the fat globules.
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