Question

The component which increase the overrun in ice cream:

• A. Stabilizers
• B. Fat
• C. Emulsifiers
• D. MSNF

Hint:

Overrun: incorporation of air.
Emulsifiers increase overrun.
Improve texture and creaminess.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Overrun is the incorporation of air in ice cream.
Certain components increase overrun.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the factors affecting overrun.
Step 3: Detailed Explanation:
Emulsifiers increase overrun in ice cream.
They help in air incorporation and stabilization.
Stabilizers affect texture.
Fat and MSNF contribute to body but not overrun.
Thus, emulsifiers increase overrun.
Step 4: Final Answer:
Emulsifiers increase overrun.
Hence, the correct option is (C). \bigskip