Stabilizer dosages across frozen dessert categories:

• Frozen yoghurt contains milk proteins and milk fat that provide substantial natural water-binding capacity, requiring normal stabilizer levels ($0.2\text{--}0.3\%$).
• Water ices (fruit ices) contain no milk solids or fat (only water, sugar, fruit acids, flavour, and colour); because they have extremely high water content ($70\text{--}80\%$) with no protective proteins, they require the maximum level of stabilizer ($0.4\text{--}0.5\%$ or higher) to prevent coarse ice crystal growth and bleed-out of syrup.
• Chocolate ice cream has high total solids ($40\text{--}42\%$) due to cocoa, requiring reduced stabilizer ($0.15\text{--}0.2\%$) to avoid heavy/gummy body.
• Plain pineapple ice cream contains milk solids and requires standard stabilizer dosage ($0.25\text{--}0.35\%$).