As the new Food Technologist in a small ice-cream manufacturing company, you have been assigned to improve a low-quality

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As the new Food Technologist in a small ice-cream manufacturing
company, you have been assigned to improve a low-quality ice-cream
product. You decide to add (1) a mono- and di-
glyceride/Polysorbate 80 mixture and (2) Guar gum to the ice-cream
formulation, however the business owner is sceptical. Explain to
the owner how the chemistry of these ingredients will improve the
quality of the ice-cream in terms of its meltdown characteristics
and texture. (Please provide a detailed explanation)