TWL+Questions+&+Answers

//__**﻿ ﻿ QUESTIONS & ANSWERS **__//


 * = //**Questions**// ||= //**Answers**// ||
 * < # What are the distinctive properties of gelling hydrocolloids that create characteristic texture?


 * 1) What is the surfactant in egg yolks?


 * 1) What does surfactant do in ice cream?


 * 1) How does gelatin work as a stabilizer? ||< * Agar gel is firm and brittle. It develops turbidity due to the microfibrillar structure of the gel network.
 * Different degree of elasticity give different characteristic to carageenan gel, from firm to soft.Alginates form gels in the presence of calcium ions. These gels can be soft or firm, depending on alginate type and calcium content, and tend to be very elastic.


 * Phospholipids, lipoproteins and proteins found in egg yolks are the surfactant that stabilize a system.


 * Surfactant stabilize the ice cream system by disersing milkfat throughout the ice cream mix. This prevents clumping.


 * Gelatin binds water. It provides a smooth, creamy texture. This will then increases the viscosity of the product and contribute an attractive surface sheen. ||