Frozen dairy cream 35% fat

I am working on Dairy frozen cream pasteurized only not UHT. Issue/ problem of phase seperation when the cream is thawing at ambient temperature.

Can any one suggest me which stabilizes/gums and emulsifier help to control the phase seperation on thawing.

Note: specifically suggest which single/ combination gum ratios/ dosages ℅ gives better stability in Frozen conditions.

Looking forward to hear from you.

Locust bean gum is the simplest one , About 0.5 to 2.0%level in end product…