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Food Science and Technology QUESTION #5955
Question 1
Which of the following is NOT a function of water in ice cream?
  • Acts as solvent for sugar, minerals, and other water-soluble components
  • Participates in the freezing process forming ice crystals that contribute to texture (\(40\text{–}70\%\) of water frozen at \(-14^{\circ}\text{C}\))
  • Acts as an emulsifying agent for fat globules✔️
  • Determines the final ice crystal size distribution and texture of ice cream
Correct Answer Explanation
Water in ice cream dissolves sugars, proteins, and minerals, and freezes to form ice crystals (\(40\text{–}70\%\) of water frozen at serving temperature \(-14^{\circ}\text{C}\)). Water does NOT act as an emulsifier — that function is performed by emulsifiers (lecithin, mono/diglycerides) and proteins.