Question:
Which of the following food additive used in ice cream functions not only as 'stabilizer' but functions best as an 'emulsifier' too?
Which of the following food additive used in ice cream functions not only as 'stabilizer' but functions best as an 'emulsifier' too?
Show Hint
Protein-based stabilizers like gelatin possess dual functionality because of their amphiphilic amino acid chains, allowing them to lower interfacial tension and stabilize emulsions while binding water.
Updated On: Jul 23, 2026
- Gum acacia
- Furcellaran
- Pectin
- Gelatin
Show Solution
Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Ice cream stabilizers are hydrocolloids that increase the viscosity of the mix, retard ice crystal growth, and improve melt-resistance.
Emulsifiers are surface-active agents that promote fat destabilizationpartial coalescence during whipping and freezing, improving air cell structure and dryness.
Step 2: Detailed Explanation:
Let us analyze the chemical nature and dual functionality of the listed additives:
- Gelatin is a unique protein-based stabilizer derived from the partial hydrolysis of collagen.
- Because gelatin is a protein, its polypeptide chains possess both hydrophilic (water-loving) and hydrophobic (fat-loving) amino acid residues.
- This amphiphilic structure gives gelatin excellent surface-active properties.
- When incorporated into an ice cream mix, gelatin adsorbs at the fat-water interface to emulsify fat globules, while simultaneously binding free water to act as a highly effective stabilizer.
- Polysaccharide stabilizers like Gum acacia, Furcellaran, and Pectin lack this balanced proteinaceous amphiphilic structure, meaning they cannot function effectively as emulsifiers in ice cream.
Therefore, gelatin is the additive that acts as both a stabilizer and an emulsifier.
Step 3: Final Answer:
Gelatin is the food additive that functions both as a stabilizer and an emulsifier.
Ice cream stabilizers are hydrocolloids that increase the viscosity of the mix, retard ice crystal growth, and improve melt-resistance.
Emulsifiers are surface-active agents that promote fat destabilizationpartial coalescence during whipping and freezing, improving air cell structure and dryness.
Step 2: Detailed Explanation:
Let us analyze the chemical nature and dual functionality of the listed additives:
- Gelatin is a unique protein-based stabilizer derived from the partial hydrolysis of collagen.
- Because gelatin is a protein, its polypeptide chains possess both hydrophilic (water-loving) and hydrophobic (fat-loving) amino acid residues.
- This amphiphilic structure gives gelatin excellent surface-active properties.
- When incorporated into an ice cream mix, gelatin adsorbs at the fat-water interface to emulsify fat globules, while simultaneously binding free water to act as a highly effective stabilizer.
- Polysaccharide stabilizers like Gum acacia, Furcellaran, and Pectin lack this balanced proteinaceous amphiphilic structure, meaning they cannot function effectively as emulsifiers in ice cream.
Therefore, gelatin is the additive that acts as both a stabilizer and an emulsifier.
Step 3: Final Answer:
Gelatin is the food additive that functions both as a stabilizer and an emulsifier.
Was this answer helpful?
0
0
Top ICAR AIEEA Dairy Technology Questions
- As per legal standards (FSSR, 2011), the acidity (%LA) of chakka should not be more than:
- Which of the following food additive is permitted as preservative in paneer?
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - With regard to temperature of operation, place the following unit operations in sequence in an increasing order of temperature:
(i) Sterilisation
(ii) Thermisation
(iii) Homogenisation
(iv) Bactofugation and
(v) HTST pasteurization.
Choose the correct answer from the options given below : - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
View More Questions
Top ICAR AIEEA Dairy Product Technology Questions
- Given below are four statements:
Statement (I) : Homogenisation breaks down fat globules in milk into smaller entities.
Statement (II) : Homogenisation breaks down fat globules and casein micelles in milk into smaller entities.
Statement (III) : Homogenisation slightly increases viscosity of milk.
Statement (IV) : Homogenisation improves the appearance of milk.
In light of the above statements, choose the most appropriate answer from the options given below. - “Narampak” and “karapak” refer to varieties of sandesh with reference to which of the following parameters ?
- In sensory evaluation of dairy products, maximum marks are allotted to which of the following attribute ?
- Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A) : During paneer manufacture, pressing of coagulum in hot condition is essential.
Reason (R) : Pressing in hot condition can fuse the coagulum into a firm single block.
In light of the above statements, choose the correct answer from the options given below. - Match List-I with List-II
\begin{tabular{ll} List-I (Name of the cheese) & List-II (Country of origin)
(A) Limburger & (I) Portugal
(B) Queso-Blanco & (II) Germany
(C) Requeijao & (III) Peru
(D) Ziger & (IV) Belgium
Match the name of the cheese with its country of origin :
View More Questions
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions