Question

Function of stabilizers in ice cream is:

• A. Limit the growth of ice crystals
• B. Increases the growth of ice crystals
• C. Acts as surface active agent
• D. Destabilizes the fat globules

Hint:

While stabilizers bind water to control ice crystal growth, emulsifiers interact with fat and proteins to control fat structure and air incorporation.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Stabilizers are macromolecules (typically hydrocolloids like gelatin, sodium alginate, or guar gum) added to ice cream mixes in small quantities to improve product texture and stability.

Step 2: Detailed Explanation:
The primary function of stabilizers in ice cream is to limit the growth of ice crystals during freezing and subsequent storage:
- They absorb and bind large amounts of free water in the mix, increasing the viscosity of the unfrozen phase.
- This reduced water mobility restricts the migration of water molecules to existing crystal nuclei, preventing the formation of large, coarse ice crystals.
- Consequently, stabilizers maintain a smooth, creamy mouthfeel and prevent the development of a gritty, icy texture during temperature fluctuations (heat shock) in storage.

Step 3: Final Answer
The function of stabilizers in ice cream is to limit the growth of ice crystals.