What specific function do stabilizers perform in frozen desserts?
Answer
Ensuring they do not form large ice crystals
Stabilizers are additives included to maintain or enhance the texture profile of food products, particularly those undergoing temperature fluctuations. In the context of frozen desserts, the primary goal of stabilizers is to manage the crystallization process during freezing and storage. Specifically, they work to prevent the formation of large, noticeable ice crystals, which can severely degrade the desirable smooth mouthfeel of the product, thus preserving the expected textural quality throughout its shelf life.
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