Which texture defect is described as a 'gummy' texture in ice cream?

• A. Sandiness
• B. Gummy texture in ice cream
• C. Coagulated
• D. Tallowy

Answer: (B)

Gummy texture in ice cream is the exact descriptor for this defect, so it’s the best match. It presents as a sticky, chewy, rubbery mouthfeel rather than smooth and creamy, which is what people notice and associate with a problem in texture. This distinguishes it from sandiness, which is a gritty sensation from ice or sugar crystals; coagulated, which involves clumps of proteins; and tallowy, which is a waxy, greasy feel. Understanding this helps you identify the specific texture issue just from the mouthfeel description.