Question

Select the correct option from the list of stabilizers that are commonly used in the manufacture of ice cream.

• A. Alginate, Carrageenan, Pectin, Guar gum, Xanthan, Carboxymethylcellulose.
• B. Alginate, Carrageenan, Guar gum, Sorbitan esters, Xanthan.
• C. Alginate, Carrageenan, Pectin, Guar gum, Xanthan, Monoglycerides.
• D. Alginate, Carrageenan, Pectin, Guar gum, Xanthan, Citric acid and Monoglycerides.

Hint:

Ice cream stabilizers:
Alginate, carrageenan, pectin, guar gum, xanthan, CMC.
Emulsifiers: sorbitan esters, monoglycerides.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Stabilizers are used in ice cream for texture.
Common stabilizers are specific compounds.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the stabilizers used in ice cream.
Step 3: Detailed Explanation:
Common stabilizers include:
- Alginate
- Carrageenan
- Pectin
- Guar gum
- Xanthan gum
- Carboxymethylcellulose (CMC)
Sorbitan esters and monoglycerides are emulsifiers.
Citric acid is not a stabilizer.
Thus, Option A is the correct list.
Step 4: Final Answer:
The correct stabilizers are alginate, carrageenan, pectin, guar gum, xanthan, and CMC.
Hence, the correct option is (A). \bigskip