Zhong Xuegao responded to "ice cream can not burns": The surface turning black is carbonized, and this test is not scientific.

Jimu Journalist Yao Gang

Video editing Yao Gang

After the "Zhong Xue Gao's 31 degrees at room temperature for 1 hour" became a hot topic, Zhong Xue Gao ice cream suspected that it was suspected of burning and caught the attention of netizens again. On July 6, the relevant person in charge of Zhong Xuegao explained to Jimu Journalists that Zhong Xue Gao ice cream in the online video was not completely melted. The surface of the ice cream turned black is organic carbonization.

A online video showed that netizens used the lighter to ignite a Zhong Xue Gao ice cream, the ice cream rose to cigarette, and the burned place had turned black. The man in the video said that the ice cream was roasted.

This video has attracted a lot of attention. The Shanghai Market Supervision and Administration Bureau responded to the media that it had paid attention to this matter. "Everyone just judges through the naked eye, and the testing agency's testing will be more authoritative."

On July 6, the relevant person in charge of Zhong Xuegao told Jimu Journalists that it was more common in some dessert shops in some dessert shops. The Zhong Xue Gao ice cream in the video was not completely melted. The surface of the ice cream turned black is organic carbonization. Zhong Xuegao also paid attention to this and conducted relevant tests.

Zhong Xuegao official statement

At 10:11 am on the 6th, Zhong Xuegao's official Weibo issued a statement saying that Zhong Xue Gaohai Salt Coconut Coconut ice cream protein and solid content was higher than national standards. The appropriate amount of Kara gum helps to maintain a relatively stable state of milk protein in ice cream. Carah gum is derived from red algae plants and is widely used in ice cream, ice cream and drinks. Zhong Xuegao's statement also mentioned that "the method of roasting ice cream, drying ice cream or heating ice cream is not scientific to judge the quality of ice cream."

- END -