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Gelatin is used in icecream because
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A
it stabilises the colloid and prevents crystallisation
💡 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.