“…Due to its enhancing effect on fat destabilization (Davies, Dickinson, & Bee, ; Méndez‐Velasco & Goff, ; Munk, Larsen, Van Den Berg, Knudsen, & Andersen, ; Zhang & Goff, ), unsaturated monoglyceride (GMU) was initially selected as the preferred emulsifier for the ice cream mixes. Fat destabilization is a general term to describe disruption of fat globules and covers both coalescence and partial coalescence.…”