Question:
Which of the following source of emulsifier or emulsifiers are desirable in ice cream mixes prepared with butter or butter oil as a main source of fat?
Which of the following source of emulsifier or emulsifiers are desirable in ice cream mixes prepared with butter or butter oil as a main source of fat?
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Butter-based ice cream: egg yolk solids as emulsifier.
Natural source of lecithin.
Natural source of lecithin.
Updated On: Aug 18, 2026
- Tween 80
- Egg yolk solids
- Glycerol mono stearate
- Sodium stearoyl lactylate
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Verified By Collegedunia
The Correct Option is B
Solution and Explanation
Step 1: Understanding the Concept:
Emulsifiers are used in ice cream for specific functions.
The choice of emulsifier depends on the fat source.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the emulsifiers for butter-based ice cream.
Step 3: Detailed Explanation:
Egg yolk solids are desirable emulsifiers for butter or butter oil mixes.
They contain natural emulsifiers (lecithin).
Tween 80, glycerol monostearate, and sodium stearoyl lactylate are synthetic.
Thus, egg yolk solids are the preferred source.
Step 4: Final Answer:
Egg yolk solids are desirable as emulsifiers for butter-based ice cream.
Hence, the correct option is (B).
Emulsifiers are used in ice cream for specific functions.
The choice of emulsifier depends on the fat source.
Step 2: Key Formula or Approach:
No specific formula.
Need to know the emulsifiers for butter-based ice cream.
Step 3: Detailed Explanation:
Egg yolk solids are desirable emulsifiers for butter or butter oil mixes.
They contain natural emulsifiers (lecithin).
Tween 80, glycerol monostearate, and sodium stearoyl lactylate are synthetic.
Thus, egg yolk solids are the preferred source.
Step 4: Final Answer:
Egg yolk solids are desirable as emulsifiers for butter-based ice cream.
Hence, the correct option is (B).
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