Question

Stabilizers in ice cream _A_ the viscosity and _B_ the melting rate. A and B, respectively are -

• A. Decrease, decrease
• B. Increase, decrease
• C. Increase, increase
• D. Decrease, increase

Hint:

A slow melting rate and good heat-shock resistance are highly desirable quality attributes in commercial ice creams, preventing the product from turning into a watery liquid too rapidly during consumption.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Stabilizers (such as gelatin, sodium alginate, locust bean gum, guar gum, and CMC) are hydrocolloids added to ice cream formulations in small quantities (\(0.1\text{ to }0.5\%\)).
Their primary function is to bind free water molecules and inhibit the growth of large, icy crystals during storage and heat-shock cycles.

Step 2: Detailed Explanation:
When stabilizers are hydrated in the ice cream mix:
- They bind water and form a three-dimensional network, which increases the viscosity (A) of the unfrozen liquid phase of the mix.
- This increased viscosity and water-binding capacity restrict the mobility of water molecules, significantly decreasing (slowing down) the melting rate (B) of the ice cream when exposed to room temperature.

Step 3: Final Answer:
Therefore, stabilizers increase viscosity and decrease the melting rate, which corresponds to option (B).