Question:
The addition of which of the following in ice cream helps in controlling the lactose crystallization?
The addition of which of the following in ice cream helps in controlling the lactose crystallization?
Show Hint
Lactose crystallization: sandy texture.
Maltodextrin: controls crystallization.
Improves ice cream quality.
Maltodextrin: controls crystallization.
Improves ice cream quality.
Updated On: Aug 18, 2026
- Maltodextrin
- Ammonia compounds
- Glucose
- Sucrose
Show Solution
Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Lactose crystallization causes sandy texture in ice cream.
Certain additives control this crystallization.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the additives used in ice cream.
Step 3: Detailed Explanation:
Maltodextrin helps in controlling lactose crystallization.
It reduces the amount of free lactose.
Glucose and sucrose are sweeteners.
Ammonia compounds are not used.
Thus, maltodextrin controls lactose crystallization.
Step 4: Final Answer:
Maltodextrin helps control lactose crystallization.
Hence, the correct option is (A). \bigskip
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