I know the chemistry of emulsifiers but am not convinced by Walmart's explanation.<quoted text>
If you read the article (or have any experience with food chem) the properties of emulsifiers are well known. Emulsifiers are also a cheap way to bulk up the food.
Walmart made the claim that it was the cream content, not the guar. Obviously they are idiots for assuming people would buy that explanation.
A normal ice-cream is made with a specific ratio of ingredients or else it will not have the desired consistency.
I think Walmart, given its shady rep and destructive tendencies against which many protests have been launched in many parts of the world including India, is secretly adding a certain percentage of synthetics to the ice-cream mix which ups the adhesive forces over the cohesive forces of the various ingredients thereby making it relatively more thermally stable than a normal ice-cream.