Ice cream and ice cream markets have low sugar and low -fat winds

In the summer, it has become a good solution for consumers. In the supermarket and convenience stores, the variety of ice cream is becoming increasingly abundant. JD ice cream and ice cream big data show that since May of this year, domestic brands such as Zero Penguin, Zhong Xue Gao, and Xisha have increased by 173%month -on -month, far higher than the average sales of ice cream and ice cream increased by 138%month -on -month.

The reporter found that with the popularity of the concept of healthy life, in the face of the different taste preferences of consumers, whether it is chocolate, milk or fruit -flavored ice cream products, it has begun to take low sugar and low -fat routes.

A variety of sugar -free, low -sugar ice cream still detects sugar content

0 sucrose is not equal to 0 sugar

Recently, the consumer assessment room initiated by the Consumer Daily carried out consumer testing of 6 low -sugar and low -fat ice cream products in the entire network, and invited a registered nutritionist and well -known popular science writer Wu Jia to professional interpretation of the product ingredients. The evaluation activity is divided into three links: "technical testing", "consumer blind test" and "nutrition expert popular science". The evaluation aims to guide consumers to eat "ice" scientifically and healthy.

In the "Technical Inspection" session, the consumer evaluation room commissioned Beijing Nutrition Source Research Institute Co., Ltd. Taste Ice Cream three low -sugar products for sugar -containing detection, and the three low -fat products of Zhongxue's high and low fat pomegranate coconut ice cream, road snow light, low -fat gold diamond pineapple flavor ice cream, simplified mango snow mud three low -fat products for fat content testing Essence

The test results show that whether it is low sugar or sugar -free products, it is measured that it contains 5 kinds of sugar, and even the products that are labeled as sucrose are also detected. The total sugar content is higher than that of low sugar products.

In this regard, Wu Jia explained, "Sugar is a particularly large type, such as glucose, fructose, lactose, sucrose, and maltose, which are classified as sugar. Testing of food can definitely detect sugar. Equal to 0 sugar. "

For the "low sugar and low fat" marked on the outer packaging of ice cream and ice cream, Wu Jia said that according to the current standards, as long as the sugar content is below 5.0g/100g, it can be claimed to be low sugar products. The fat is below 3.0g/100g. It belongs to low -fat products. "Fat is a very important ingredient for ice cream. Advanced ice cream and ice cream, the first ingredients are milk, raw milk or cream. road.

Can you distinguish ice cream and ice cream?

Ingredients and manufacturing processes are different

In addition to the packaging of low sugar and low fat, the reporter learned that products and other products such as ice cream, snow mud, ice cream have different before the name.

From the perspective of product composition, according to national standards, ice cream and ice cream protein content standards are different. Ice cream requires the protein content of more than 2.2 grams per 100 grams of product. The ice cream requirements are more than 0.8 grams per 100 grams of product protein. In fact, in recent years, domestic ice cream is working on the quality of ice cream comprehensively. At present, many high -quality ice cream products on the market have achieved more than 2.3 grams per 100 grams of product protein.

From the perspective of production technology, most of the ice cream, snow mud, and ice cream products are mostly drinking water, milk, milk powder, cream (or vegetable oil), sugar, etc., add an appropriate amount of food additives, through mixing, sterilization, average, aging, aging, and aging. The production of frozen, hardening, hardening and other processes are frozen foods. It is worth mentioning that compared with ice cream and snow mud, ice cream products require a process of swelling. "The earliest people will add ice under the product when making ice cream handmade, and then beat it on it to make the air constantly mix in and achieve the process of volume expansion. . "Wu Jia said.

Fruit taste to see fruit milk content milk flavor.

Learn to look at the ingredient table to pick ice cream

In the face of the variety of ice cream and ice cream products on the market, how should consumers make choices?

In this regard, Wu Jia suggested that consumers first look at the ingredients when purchasing products. "First of all, determine the products you want to choose. If you like milk -flavored products, you must choose the front of the ingredient table as milk, raw milk, and cream. If you love fruit products, you can choose the first place in the ingredient table as fruit juice or fruit. The pulp content is ranked first. Consumers with special needs can choose products with low sugar or low -fat products on the packaging. "

Wu Jia took the most popular Zhong Xuexueyan pomegranate coconut ice cream in the "Consumer Blind Blind" session as an example to interpret the ingredients of the product. "The first place on the ingredients of this product shows the guava pulp with more than 35%of the addition, which indicates that it belongs to a fruit -flavored product. Fresh fruit tastes while providing a dense feeling of dairy products. "

In the end, Wu Jia said that as a enjoyable product, ice cream and ice cream are the most important. Consumers do not need to deliberately pursue the ultimate value and choose on demand.

Text | Photo Reporter Wang Xuezi

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