FOOD TECHNOLOGY

Detailed explanation-1: -2 Emulsifiers are added during the freezing process, to promote a smoother texture and ensure the ice-cream does not melt rapidly after serving. They also improve freeze-thaw stability. Mono and diglycerides of fatty acids (E471), lecithin (E322) and polysorbates (E432, E436) are commonly used in ice-cream production.

Detailed explanation-2: -Lecithin is often used as an emulsifier, improving the texture and shelf-stability of food products. For example, lecithin helps ensure that salad dressing has a consistent creamy texture and prevents cheese slices from sticking together in the package. Lecithin also enhances the elasticity and quality of baking dough.

Detailed explanation-3: -More commonly, the term stabilizer refers to blends of select hydrocolloids that manage water/ice. Emulsifiers manage fat so to improve body (bite/chew), texture (smoothness, creaminess) and resistance to heat shock across the full intended shelf life of the ice cream.

Detailed explanation-4: -Emulsifiers commonly used in ice cream include mono-diglycerides (E471), lactic acid esters (E472b), propylene glycol esters (E477) and blends of these. Mono-and diglyceride emusifiers: Provide optimum fat globular membrane composition.