Stabilizers and emulsifiers are only used in beverages made from milk (chocolate or strawberry milk) and heavy whipping creams. They are not used in normal dairy products, even homogenized ones.
See: https://en.wikipedia.org/wiki/Milk#Creaming_and_homogenizati...
That said, I’d still like to see a source that specifically addresses the entire content of what’s sold in a US grocery store. The link simply refers to homogenization via the mechanical process. I don’t see anything in the article stating unequivocally that no chemical is used in the final product.
For example, this producer states it outright: https://www.strausfamilycreamery.com/faq/ (look under allergens section)