Gelatine is mostly used in making ice creams in order to

Options

A. prevent forming the colloidal sol
B. enrich the fragrance
C. prevent crystallisation and stabilise the mix
D. modify the taste

Explanation

**Step-by-Step Solution:**

1. **Understanding Gelatin:**
- Gelatin is a substance derived from collagen, which is found in animal connective tissues. It is commonly used in food products, particularly in desserts and ice creams.

2. **Role of Gelatin in Ice Cream:**
- The primary function of gelatin in ice cream is to act as a protective colloid. This means it helps to stabilize the mixture of ingredients in the ice cream.

3. **Preventing Crystallization:**
- One of the key benefits of using gelatin is that it prevents the formation of large ice crystals during the freezing process. This is crucial because large ice crystals can lead to a grainy texture in ice cream, which is undesirable.

4. **Stabilizing the Mixture:**
- Gelatin also helps to maintain a smooth and creamy texture by stabilizing the mixture. This ensures that the ingredients remain evenly distributed and do not separate.

5. **Evaluating Options:**
- Now, let’s evaluate the provided options:
- **Option 1:** Prevents forming the colloidal salt - Incorrect, as this is not the function of gelatin.
- **Option 2:** Enrich the fragrance - Incorrect, as gelatin does not enhance fragrance.
- **Option 3:** Prevent crystallization and stabilize the mixture - Correct, as this accurately describes the role of gelatin in ice cream.
- **Option 4:** Modify the taste - Incorrect, as gelatin does not alter the taste of ice cream.

6. **Conclusion:**
- The correct answer is **Option 3: Prevent crystallization and stabilize the mixture**.

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