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Which of these emulsifers acts at air-water interface for promoting overrun in ice cream?
EXPLANATION
Ice Cream & Frozen Desserts Technology
- Emulsifier Functionality in Ice Cream:
- Mono- and Diglycerides (MDGs): Small-molecule, lipophilic/amphiphilic surfactants that readily orient at the air-water and fat-water interfaces.
- During dynamic freezing and whipping:
- MDGs displace milk proteins from the fat globule surface, promoting controlled fat destabilization and partial coalescence.
- At the air-water interface, they lower surface tension, facilitate fine air cell incorporation, and strengthen bubble elasticity, directly promoting high overrun and a smooth, stable foam structure.
- Polysorbate 80 and Tweens are highly hydrophilic ethoxylated sorbitan esters primarily acting at fat interfaces for strong deemulsification.
- Correct Option: Option 1 (Mono-di-glycerides of fatty acids).
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