Ice cream is a delicious emulsified food with high nutritional value. With the continuous improvement of people's dietary requirements, the processing technology of ice cream is also increasing. In order to better enrich the variety of ice cream and let people taste more delicious and healthy ice cream, the application of emulsifiers and stabilizers has attracted more and more attention. Ice cream is made of drinking water dairy products, edible oils and fats, eggs, sweeteners, etc. as the main raw materials, and some food additives such as spices, stabilizers, emulsifiers, colorants, etc. are appropriately added. After mixing, sterilization, homogenization, cooling, and aging, freezing, forming and hardening and other processes to produce volume-expanded ice cream. In the ice cream processing process, emulsifiers and stabilizers must be used to keep the fat in the ice cream in a stable opacity state, so that the fat globules in the ice cream can be further aggregated during the freezing process.