Ice cream stabilizers provide several functions. They maintain homogeneity and control ice-crystal growth during the freezing/aeration process. During storage, stabilizers play a role in resisting structural changes during heat shock, the inevitable temperature-cycling during storage and distribution that creates ice-crystal growth and other types of deterioration, due to structural changes. During serving and consumption, stabilizers contribute to uniform meltdown, mouthfeel and texture. A stabilized ice cream is one that resists or retards structural changes in a dynamic environment.