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Gelatin is mostly used in making ice–creams in order to
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- prevent making a colloid
- stabilise the colloid and prevent crystallisation
- stabilise mixture
- enrich the aroma
- prevent making a colloid
Correct Option: B
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.
