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Q. |
Gelatin is mostly used in making icecreams in order to - |
A. | prevent making a colloid |
B. | stabilise the colloid and prevent crystallisation |
C. | stabilise mixture |
D. | enrich the aroma |
Answer» B. stabilise the colloid and prevent crystallisation | |
Explanation: Gelatine, being a colloid, has the property of preventing crystallization. In ice lollies and icecream this is demonstrated by the formation of a very fine crystal structure on freezing. This goes much further in that gelatine stabilized icecream does not become grainy or sandy due to the slow crystallisation of lactose with time. |
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