Question

HLB number helps in the selection of which ingredient of ice-cream?

• A. Sweetener
• B. Emulsifier
• C. Stabilizer
• D. Colorant

Hint:

HLB System: HLB (Hydrophilic-Lipophilic Balance) is used exclusively to select EMULSIFIERS (GMS, Polysorbate 80). Stabilizers are hydrocolloids (Locust bean gum, Guar gum, Carrageenan).

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Colloid interfacial science: the Hydrophilic-Lipophilic Balance (HLB scale, Griffin 1949, 0--20) determines the surface-active molecular affinity of food emulsifiers for water-in-oil vs oil-in-water emulsions.
Key Formula or Approach:
\[ \text{HLB Value} = 20 \times \frac{M_h}{M} \quad \implies \quad \begin{cases} \text{Low HLB } (3 - 6) \& \text{W/O Emulsifiers (Glycerol Monostearate)} \text{High HLB } (10 - 16) \& \text{O/W Emulsifiers (Polysorbate 80 / Tween 80)} \end{cases} \]

Step 2: Detailed Explanation:
In food interfacial chemistry and ice cream mix formulation:
- Hydrophilic-Lipophilic Balance (HLB Number): An empirical rating system developed by William C. Griffin (1949) to quantify the balance between the hydrophilic (water-loving) polar head and lipophilic (fat-loving) non-polar tail of surface-active molecules.
- It is used specifically in the selection and optimization of Emulsifiers (B) (such as Mono- and Diglycerides [GMS, HLB $3.8 - 5.5$] and Polysorbate 80 [Tween 80, HLB $15$]) for ice cream mix:
1. Blending low and high HLB emulsifiers (target HLB $\approx 8 - 12$) controls fat globule destabilization during freezing.
2. Promotes partial coalescence to trap air cells, optimizing overrun, dryness, and meltdown resistance.

Step 3: Final Answer:
Therefore, HLB number helps in the selection of Emulsifier, corresponding to option (B).