Question

Emulsifiers used in ice-cream for following purpose.
A. Improve whipping quality of ice-cream
B. Produce a dry and stiff ice-cream
C. Increase resistance to shrinkage and rapid meltdown
D. Decrease resistance to development of coarse and sandy texture
E. Smooth texture in the finished ice-cream
Choose the correct answer.

• A. A, B, D, E only
• B. A, B, C, E only
• C. A, D, B, E only
• D. A, B, C, D only

Hint:

Emulsifiers = better air incorporation + smoother ice-cream.

Answer 1

The Correct Option is B

Concept: Emulsifiers improve fat destabilization and structure in ice-cream.

Step 1: Whipping quality.

• Emulsifiers reduce surface tension
• Improve incorporation of air

Step 2: Body and texture.

• Produce stiff and stable foam structure

Step 3: Melting resistance.

• Improve fat network
• Delay melting and shrinkage

Step 4: Texture improvement.

• Provide smooth texture

Step 5: Incorrect statement.

• Emulsifiers prevent coarse texture (not decrease resistance) Conclusion: A, B, C, E correct.