Gelatin has been widely used as a stabilizer in the frozen confectionery sector, particularly in the manufacturing of ice cream, due to its traditional nature.

· Ice cream can be described as a complex mixture of different phases, including liquids, gases, and solids.

· The air bubbles present in the ingredients are evenly distributed throughout a continuous liquid phase that comprises ice crystals, milk proteins,solid fat globules, lactose crystals, and soluble salts, resulting in the formation of a stable dispersed system.

· Gelatin is a highly effective stabilizer for frozen desserts as it can withstand thermal changes in free water that can cause product deterioration.

· If ice cream is melted and subsequently refrozen, the addition of gelatin works to minimize the formation of ice crystals and prevents the creation of a rough, unpleasant texture that can be characterized by the presence of ice chips.

This ensures that the product maintains a desirable, smooth and creamy consistency.