[Scientific Power] Surprising!Crack the mystery of "burning"

Summer is a good time to eat ice cream. However, many hot topics about ice cream recently -ice cream assassins, ice cream burning, etc. have made everyone a little discouraged about ice cream. Especially the "burning" ice cream, do you dare to eat it?

A few days ago, a brand of ice cream was encountered such a problem: Some netizens found that the brand's ice cream would not put it in an environment above 30 ° C for 1 hour. After that, some netizens used the lighter to burn the ice cream and found that it was not easy to burn. Therefore, everyone asked: Is there any mystery or problem with this ice cream that does not melt so much? Everyone doubts the food additives added in the ice cream.

There is a substance called Kara gum in this breed of ice cream. Carah is a kind of natural polysaccharide, a kind of hydrophilic colloid from the red algae door and plants from unicorn, stone cauliflower, and antlers. Suspensiters, emulsifiers, stabilizers, etc., are widely used in the manufacture of jelly, ice cream, pastry, cotton, canned sugar, cans, meat products, eight treasure porridge, etc.

Carah's name comes from Irish "Carragin", which means "small stones". In the 4th century AD, the ancient Irish used moss on the coast to mix with food and other foods to make milk frozen. In terms of chemical structure, Kara gum is calcium, potassium, sodium, and ammonium salt of polysulous sulfate composed of semi -lactose and dehydrated semi -lactose.

There are three types of structure types in Carla glue, namely κ, ι type, and λ type. κ κ and potassium form hard gels. The ι ι κ κ and calcium form a soft gel, while the λ type and κ type kara gel can form cream -like gel in milk. From a nutritional perspective, Kara gum cannot be metabolized, but it belongs to polysaccharides and soluble dietary fibers. A small amount of intake is beneficial to human health.

Experts said that although Kara Glossoms affects the rate of melting and burning to a certain extent, in general, as long as the right amount and proper use are not harmful to the human body.

In fact, it is unscientific to judge whether the ice cream is healthy with ice cream without burning. Experts said that the reasons for burning ice cream with very high temperature fire are because the milk fat content inside is relatively high, and there are food additives such as thickening agents, gelgents, etc. Therefore It will be carbonized when baked, so the ice cream becomes black after roasting.

We have always eaten a lot of ice cream, but rarely pay attention to its composition table. Therefore, if you are worried about the safety of ice cream, you should pay attention to its composition table and related food materials. Those who meet national standards, everyone can still eat with confidence.

Author: Mai Wanhua

Edit: Zhao Dina

Review: Gong Zimo

Vision: Long Hao

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