用AI分析四种添加剂对冰淇淋融化的影响，找性价比最优配方。

The stability of ice cream during melting is a critical factor for consumer's acceptance and product quality. With the commonly added stabilizer to improve texture, structure and slower melting as the factors to analyze. This report explores the effects of locust bean gum, guar gum, maltodextrin, and carrageenan on the melting behavior of homemade ice cream. The main objective was to assess how these additives influence melting resistance and to identify a more cost-effective recipe formulation. Ice cream samples incorporating each additive were prepared and subjected to melting tests under controlled conditions. Timelapse recordings were used to capture and analyze the progression of melting over time. Python and OpenCV is used for process and analysis. Observations revealed that all samples retained a foam-like structure even after melting, suggesting the stabilizers contributed to the formation of a stable air-cell matrix. Furthermore, when the melted samples were re-frozen and subsequently melted again, they displayed increased sturdiness, indicating improved resilience of the ice cream structure. Comparative analysis of the different stabilizers highlighted variations in their effectiveness, with some offering stronger melting resistance and structural support than others. Overall, the findings provide insights into the functional roles of commonly used food additives in ice cream formulation. By evaluating both performance and cost, this study demonstrates the potential for developing recipes that balance durability with economic efficiency, contributing to practical applications in both small-scale and commercial ice cream production.