Question

A stabilizer used in ice cream is -

• A. Mono - glycerides
• B. Sodium alginate
• C. Di - glycerides
• D. Glycol esters

Hint:

Remember that stabilizers are typically "gums" or long-chain polymers (like alginate, guar gum, CMC), while emulsifiers are "glycerides" or "esters" (like mono/di-glycerides, polysorbate 80).

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
The question asks to differentiate between a stabilizer and an emulsifier from a given list of food additives used in ice cream.
Step 2: Detailed Explanation:
Stabilizers are large molecules (polysaccharides or proteins) that bind water and increase viscosity, preventing the formation of large ice crystals. Examples include various gums (guar, locust bean), carboxymethyl cellulose (CMC), and alginates.
Emulsifiers are smaller molecules with both a water-loving (hydrophilic) and a fat-loving (lipophilic) part. They help mix fat and water. Examples include mono- and di-glycerides and polysorbates.
Let's classify the options:
(A) Mono - glycerides: This is a classic emulsifier.
(B) Sodium alginate: This is a polysaccharide salt extracted from seaweed. It is a well-known stabilizer.
(C) Di - glycerides: This is a classic emulsifier, often found in combination with mono-glycerides.
(D) Glycol esters: For example, Propylene Glycol Monostearate (PGMS), is an emulsifier.
Step 3: Final Answer:
Among the given options, only Sodium alginate is a stabilizer. The rest are emulsifiers.