The correct answer is: B. Stabilise the colloid and prevent crystallisation.
Gelatin is a protein that is extracted from collagen, which is found in animal bones and skin. It is a white, tasteless, and odorless powder that is soluble in hot water. Gelatin is used in a variety of food products, including ice cream, to stabilize the colloid and prevent crystallisation.
A colloid is a mixture of two or more substances that are not chemically combined. The particles in a colloid are too small to be seen with the naked eye, but they are large enough to scatter light. This is why colloids often have a cloudy or milky appearance.
In ice cream, the colloid is the mixture of milk fat, milk solids, and water. The gelatin helps to stabilize this colloid by preventing the fat and water from separating. It also helps to prevent the formation of ice crystals, which would make the ice cream grainy.
In addition to stabilizing the colloid, gelatin also contributes to the texture of ice cream. It helps to make the ice cream smooth and creamy. Gelatin also helps to improve the mouthfeel of ice cream by making it more chewy.
Overall, gelatin is an important ingredient in ice cream. It helps to stabilize the colloid, prevent crystallisation, and improve the texture and mouthfeel of the ice cream.
Here is a brief explanation of each option:
- Option A: Prevent making a colloid. This is not the correct answer because gelatin is used to stabilize a colloid, not prevent it from forming.
- Option B: Stabilise the colloid and prevent crystallisation. This is the correct answer because gelatin helps to prevent the fat and water in ice cream from separating and forming ice crystals.
- Option C: Stabilise mixture. This is not the correct answer because gelatin is used to stabilize a colloid, not a mixture.
- Option D: Enrich the aroma. This is not the correct answer because gelatin does not affect the aroma of ice cream.