Question:medium

Function of Emulsifier in ice cream is:

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Although it sounds counterintuitive, emulsifiers are added to ice cream to promote fat destabilization (partial coalescence) during freezing, which is essential for a stable foam structure.
Updated On: Jul 8, 2026
  • Limit the growth of ice crystals.
  • Increases the growth of ice crystals.
  • Acts as surface active agent
  • Destabilizes the fat globule
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The Correct Option is D

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