40. Gelatin is mostly used in making ice-creams in order to A.Prevent making a colloid B.Stabilise the colloid and prevent crystallisation C.Stabilise mixture D.Enrich the aroma
Answer: Option B Solution: Gelatine, being a colloid, has the property of preventing crystallization. In ice lollies and ice-cream this is demonstrated by the formation of a very fine crystal structure on freezing. This goes much further in that gelatine stabilized ice-cream does not become grainy or sandy due to the slow crystallisation of lactose with time.
