Which term describes a defect characterized by hard particles in ice cream?

• A. Sandiness
• B. Gummy
• C. Gelation
• D. Tallowy

Answer: (A)

The main idea here is texture defects in ice cream, specifically a gritty, sand-like mouthfeel caused by hard particles. This defect is described as sandiness, which occurs when particles such as ice crystals or other solids are large or remain undissolved, giving a gritty sensation when eaten or melted in the mouth. Factors that contribute include slow freezing, temperature fluctuations during storage, or inadequate stabilizers that allow crystals to recrystallize or grow.

Gummy describes a chewy, elastic texture, not gritty. Gelation refers to the formation of a gel network, which isn’t typical for standard ice cream textures. Tallowy suggests a greasy, fat-derived off-flavor/texture, not a gritty particle issue.

So, the term that best fits hard, sand-like particles in ice cream is sandiness.