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
Correct Answer: Stabilise the colloid and prevent crystallisation
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.