Discussion :: Chemistry
- Gelatin is mostly used in making ice-creams in order to
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A.
Prevent making a colloid |
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B.
Stabilise the colloid and prevent crystallisation |
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C.
Stabilise mixture |
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D.
Enrich the aroma |
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Answer : Option B
Explanation :
Gelatine, being a colloid, has the property of preventing crystallization. In ice lollies and ice-cream this is demonstrated by the formation of a very fine crystal structure on freezing. This goes much further in that gelatine stabilized ice-cream does not become grainy or sandy due to the slow crystallisation of lactose with time.
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