12 MINUTE READ Stabilizers used in ice cream production fall into the following categories: seed gums; microbial gums; seaweed extracts; proteins; plant exudates; pectins; and cellulosics. In this post, we’ll be looking at locust bean gum, a seed gum. Along with guar gum, carboxymethyl cellulose (also known cellulose gum), and carrageenan, it is the most frequently used stabilizer for regular ice…