Is ice cream slowly related to ingredients?

Rumors: The brand's ice cream has not been completely melted for 1 hour at about 31 ° C. It is because the "glue" (thickener) is added. If you consume too much, it will cause gastrointestinal diseases, etc. Development.

Truth: There are many factors that affect the melting speed of ice cream, mainly related to ingredients.

The ice cream, which is 1 hour in 31 ° C, must be melted, just because the protein and thickeners (soluble fibers) in the dry material of the ice cream are large molecules. They can form a scaffold -like space structure, so it can help them melt after melting Keep "shape".

The use of thickeners in ice cream and ice cream is very common. The main role is to participate in the formation of a soft taste by changing the ice crystal structure. At the same time, thickeners can also enhance the stability of the quality of the product and delay the melting speed. As long as it is added reasonably, there is no need to worry.

Among the thickeners approved by the state, there are about 20 types of "glue", of which the most from plants (especially the seeds of beanic plants). Most of these "glue" ingredients are still "polysaccharides" and "soluble dietary fiber" that are beneficial to healthy. However, it is not enough to add a little more than these "glue" manufacturers, because it is not ice cream, ice cream, but jelly, so "long -term" and "excessive intake" is not realistic.

Source: Shaanxi Science and Technology News

- END -