Question

Gelatin is added in manufacture of ice cream in order to :
A. prevent formation of a colloid
B. stabilise the colloid and prevent crystallisation
C. cause the mixture to solidify easily
D. improve flavour

Answer 1

Hint: Gelatin is a Reversible colloidal solution (Colloidal solutions in which the substances have a great affinity towards the dispersion medium so they easily form colloidal solution and they can be reversed back to the colloidal state when coagulated are called Reversible colloidal solution).

Complete step by step solution:

Gelatin is used as a gelling agent in food, pharmaceuticals. It is also added in the manufacture of ice-cream to stabilize the colloid and prevent crystal growth and works as a protective colloid. This action, protection of solution that is lyophilic colloids to prevent the coagulation of lyophobic colloids by addition of electrolyte is called Protection of Colloidal Solution for this purpose protective colloids are used in food items.
The Lyophilic colloidal solution who’s golden number is smaller and their protective power is greater. Gelatin has a small gold number and it has effective protective power. In the preparation of ice cream, gelatin is used as a protecting agent to the colloidal particles of ice cream and stabilise the colloid and prevent crystallisation. The stability of a colloidal system means that particles remain suspended in solution at equilibrium. Gelatin prevents crystallisation means Gelatin absorbs free water in the ice cream and prevents the formation of large crystals so we get a thick taste of ice cream rather than the watery taste. So Gelatin is added in the manufacture of ice cream in order to stabilise the colloid and prevent crystallization.

Note: We know about Reversible colloidal solution, Lyophilic colloidal solution and protective colloids. When we studied the properties of gelatin we came to know that it is a reversible and lyophilic colloidal solution and used as a protective colloid so we found an option stabilise the colloid and prevent crystallisation.