Multiple choice

Gelatin is used in icecream because

  1. it enriches the aroma

  2. it stabilises the colloid and prevents crystallisation

  3. it prevents the formation of colloid

  4. None of these
Reveal answer Fill a bubble to check yourself
B Correct answer
Explanation

Gelatin is added to ice cream as a stabilizing agent that prevents crystallization of water molecules and maintains the smooth colloid structure. It forms a gel network that inhibits ice crystal growth during freezing and storage. Gelatin does not enrich aroma, and preventing colloid formation would be counterproductive to ice cream's structure.

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