Which chemical method is involved in formation of ice cream?

Making ice cream is mainly a matter of making a successful emulsion – the process of combining different substances which under normal circumstances would separate from each other (like oil and vinegar) and instead turn them into a smooth, lightly thickened mixture – the ice cream base!

To bring about this emulsion, emulsifiers are usually added to the ice cream base – one or more ingredients that help the other “unwilling” ingredients to combine.  “Emulsifiers” may give frightful associations to various strange artificial chemical products, but in your kitchen they probably most often come in the mundane form of egg yolk. In commercial ice cream production, the emulsifiers are often various extractions from oils. Monoglycerides and Diglycerides (E) are such examples. Another popular commercial emulsifier is Polysorbate (“Tween”), derived from sorbitol.

EMULSIFICATION PROCESS OCCUR IN ICE CREAM PRODUCTION.