guar gum as an emulsifier? I often freeze cream so it frequently go through oil break when reheated.
I searched the web and found lecithin, gums, and cornstarch can be emulsifier. Though I've got the impression that lecithin works well, I'm considering to buy a guar gum rather than lecithin because of its versatility. 

The only tiny concern is how effective guar gum is as an emulsifier. 
I have already failed with corn starch and ended up being a bit traumatic about oil break of cream pasta. 
Never want to go through it again but I still have over 1.5L of frozen cream. Thanks. 