Question

Slow melting quality of ice cream is due to -
A. Excessive stabilizer content.
B. Inadequate homogenization.
C. Excessive overrun
D. Excessive emulsifier content.
Choose the correct answer from the options given below:

• A. C and D only
• B. A and B only
• C. A and D only
• D. B and C only

Hint:

Think about what holds ice cream together: a gel network from stabilizers and a fat network from emulsifiers. Too much of either will make the structure too strong and resistant to melting. Air (overrun) acts as an insulator, also slowing melting.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
The question asks to identify the causes of a specific ice cream defect: slow or delayed melting. This defect is undesirable as it makes the ice cream seem unnatural.
Step 2: Detailed Explanation:
Let's analyze the potential causes:
A. Excessive stabilizer content: Stabilizers form a gel network that binds water and increases viscosity. Too much stabilizer creates a very strong gel that resists melting, causing a "gummy" texture and slow meltdown. This is a primary cause.
B. Inadequate homogenization: This typically leads to a weak emulsion, which can cause churning and a curdy meltdown, but it is not a primary cause of slow melting.
C. Excessive overrun: A high volume of air bubbles acts as an insulator, slowing down the transfer of heat into the ice cream, which in turn slows the melting rate. This is also a valid cause.
D. Excessive emulsifier content: High levels of emulsifiers can lead to excessive fat agglomeration, creating a strong internal fat network that can hold the shape of the ice cream even as the ice melts, resulting in a slow, foamy meltdown. This is also a cause.
We have identified A, C, and D as valid causes. Since the options are pairs, we must choose the best combination. In many formulations, stabilizers and emulsifiers (A and D) work together (or against each other) to control the meltdown properties. Their excessive use is a very direct cause of poor melting characteristics. While high overrun (C) also contributes, the combination of excessive stabilizer and emulsifier is a classic cause of this defect. Option (A, D) combines two strong, direct causes related to the mix formulation.
Step 3: Final Answer:
Excessive stabilizer content and excessive emulsifier content are major causes of slow melting quality in ice cream. Therefore, option (C) is the most appropriate answer.