Why is gelatine is added to ice-creams?
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Gelatin or gelatine is a translucent, colourless, brittle , flavourless foodstuff, derived from collagen obtained from various animal by-products.Gelatin is an irreversibly hydrolyzed form of collagen and added to ice cream. to avoid crystal formation
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A) The gelatin tends to bond all of the ingredients together
[even though the solids content of the extended product (Ice-cream) is less than that of the original product Ice- milk). (Thus extends the product - i.e Ice cream)]
B) The gelatin acts as a stabilizer for the butter fat however, thereby creating an artificial solids effect.
C) Gelatin also enhances the flavor of the product and counteracts the normal adverse affects to flavor caused by
1) changes in 1)temperature (low & high) and
2) by the mechanical action on the product which occurs in soft serve mixing and dispensing machines
[even though the solids content of the extended product (Ice-cream) is less than that of the original product Ice- milk). (Thus extends the product - i.e Ice cream)]
B) The gelatin acts as a stabilizer for the butter fat however, thereby creating an artificial solids effect.
C) Gelatin also enhances the flavor of the product and counteracts the normal adverse affects to flavor caused by
1) changes in 1)temperature (low & high) and
2) by the mechanical action on the product which occurs in soft serve mixing and dispensing machines
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