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Is it true that some ice is melting more slowly than others because of chemical differences?

I researched online and types flavors of ice cream melted the slowest faster (or). There was an experiment with three different brands of vanilla ice cream, and one brand had the ingredients: guar gum, locust bean gum and carrageenan. This brand of ice cream was found to melt more slowly the other two and felt that these ingredients have been added for its effectiveness in reducing or slowing the melting ice cream. A Another online survey, I found that chocolate States and the rate of melting vanilla are the same (which I can not believe that the chemicals are different). And then another search I found that states strawberries thoroughly faster because of its chemical makeup!

destabilization of fat, the size of ice crystals, and the consistency coefficient of mixture were found to affect the rate of melting ice, while the hardness was influenced by the volume phase of ice, the ice crystal size, overrun, fat destabilization and rheological properties of the mixture. http://jds.fass.org/cgi/content/abstract/87/1/1 only slight effects of fat on the rate of flavor release and flavor intensity were collected. A press slightly faster flavor of the vegetable fat compared to milk fat was noticed. Polydextrose and maltodextrin as thickeners in ice cream without fat significantly increased flavor release and melting rate of ice. Increasing of fat content slightly retarded melting of ice cream in the mouth. No significant effect of the quality of the fat melting perceived was noticed. Significant differences in aroma and flavor of fat-free samples and other have been collected. The intensity and sharpness of the strawberry aroma and flavor are greater in fat-free samples and they were perceived as nontypical. Fattiness and smoothness are strongly correlated. Maltodextrin and polydextrose increased perceived fattiness and smoothness of the free ice cream fat. http://cat.inist.fr/?aModele=afficheN&cpsidt=14705593

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