During homogenization of the ice cream mix, fat droplets are formed and stabilized by proteins (available in large amounts). Thereby, a thick protein layer forms around the droplets. During ageing, low molecular weight emulsifiers (e.g., polysorbates, monoglycerides) will progressively replace part of the adsorbed proteins, because they are more surface-active. This “weakens” the interfacial layer surrounding the droplets, and favours the protrusion of fat crystals at the droplet surface, and hence partial coalescence.