Final answer:
Carrageenan, guar gum, xanthan gum, and whey protein concentrate are the four additives used as stabilizers in ice creams and egg-based ice creams.
Step-by-step explanation:
The four additives used as stabilizers in ice creams and egg-based ice creams are carrageenan, guar gum, xanthan gum, and whey protein concentrate. These stabilizers help keep the ice cream texture smooth and prevent crystal formation. For example, carrageenan is a type of seaweed extract that acts as a gelling agent, while guar gum and xanthan gum are vegetable gums that improve texture and consistency. Whey protein concentrate helps maintain the structure of the ice cream.