why Gelatin is used in ice cream & ice cream cones?
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Answer:
Gelatin is an emulsifier that is added to ice cream to stabilize the emulsion and give it a soft texture and a fresh look. In the emulsifying action, it prevents the crystallization in ice cream by reducing the water content. Hence, the emulsion ice cream is stabilized by adding gelatin to it.
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Explanation:
The next ingredient, gelatin (or similar substance) assists in absorbing some of the free water in the ice cream mix and helps prevent the formation of large crystals in the ice cream. It also gives substance or a less watery taste when the ice cream is consumed.
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