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(By Examveda Team)

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.