Question 1
Which of the following is NOT usually an important role for a stabilizer in a frozen dessert?
◦ To bind water
◦ To increase viscosity
◦ To lower to freezing point
◦ To interfere with crystal formation and growth
Question 2
Which of the following promotes fine ice crystals and a smooth texture?
◦ Fat
◦ Protein
◦ Agitation
◦ All of above