A smooth texture in frozen desserts is enhanced by the presence of

Question

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Small, fine ice crystals contribute to a smoother texture in frozen desserts because when ice crystals are too large, the texture can become icy and unpleasant. The presence of milk fat (A) and milk solids-not-fat (B) can contribute to a richer flavor, but they do not directly contribute to a smoother texture. Water in the crystal lattice (D) is a necessary component of frozen desserts, but it does not enhance the texture. Stabilizers (E) can help prevent ice crystal formation, but they do not directly contribute to a smoother texture.

A Smooth Texture in Frozen Desserts Is Enhanced by the Presence