The well -known ice cream is not discharged for 1 hour at 31 ° C, causing doubts!A response is here

Recently, some netizens posted a statement saying

Zhong Xuegao's ice cream with a sea salt flavor

Place nearly 1 hour at room temperature at 31 ° C

Still not completely melted

Related topics rush to hot search first

Treatment of many netizens discuss

On June 25, some netizens will taste a sea salt flavor

Zhong Xue Gao ice cream to tear the plastic bag

Place it under the condition of 31 ° C

After half an hour, the ice cream surface is opened on the surface of the ice cream

Creamy

After 50 minutes, the ice cream in the box

Being sticky milk

Instead of water, the overall shape is intact

According to positive news

Some netizens used other ice cream to compare experiments:

A milk ice cream is placed at room temperature

Forty minutes an hour later

Has been fully opened

It is easy to push away with a popsicle stick

A "green mood" ice cream

Put it at room temperature for 18 minutes

Most of them have melted into water

In this regard, many netizens speculate

Ice cream will not melt

It is added with preservatives, coagulants and other ingredients

Another netizen is worried about

Can I still eat the ice cream?

Zhong Xuegao's customer service

When in response to the questioning of the surging news

The kind of sea salt flavored ice cream tested by netizens

In addition to water, milk, coconut milk, etc.

To improve the viscosity of ice cream

Also add a small amount of carah glue and other additives

Therefore, it will appear sticky after melting

July 2nd

Zhong Xuegao's official Weibo officially responded, saying:

First of all, there is no non -melting ice cream, just because the main ingredients in this product formula are milk, cream, coconut milk, alcoholic milk powder, ice egg yolk, etc. The raw material itself contains a small amount of water, and the formula does not add additional drinking water. The solid objects are high, the water is small, and the water is naturally viscous after it is completely melted. It will not completely spread into a stalling water, and the solid can not become water anyway.

Regarding the problem of additives, Zhong Xue Gao said that in order to maintain the good flavor and form of the product during the shelf period, the product only used a very small amount of food emulsion thickening agent, which were added strictly in accordance with relevant national standards.

The faster the ice cream and ice cream melted?

According to the Red Star Capital Bureau, some people in the industry said that it was nothing wrong with the slowing down, but it was easy to misunderstand.

According to the Chinese Food Safety Network, the higher the total solid and protein content, the higher the quality of the ice cream, the high solid content, and the relatively small proportion of water, and the melting speed is slow.

According to the national standard "GB/T 31119-2014 Frozen Drinks Ice Cream", the requirements for solids are greater than equal to 20%. The content of solid objects is about 40%, which is much higher than that of national standards, and it may also affect the melting speed of ice cream.

In response to the problem of additives reflected by netizens, Ruan Guangfeng, a member of the Master of Nutrition and Food Safety, and a member of the China Internet Joint Ballad Platform, publicly stated that the saying "more additives, the more difficult it is melting" inaccurate.

Ruan Guangfeng analyzed that there were studies analyzed the anti -fusion of ice cream that added different amounts of emulsifiers and stabilizers, respectively. When the concentration of stabilizer additives was 0.40%, 0.45%, and 0.50%, the concentration was 0.45%anti -ice cream anti The best integration.

The scope and usage of food additives in the national standards clearly stipulate that the use of food additives within the scope specified in the standard is safe.

Picture source: China Food Safety Network

For example, the Kara gum often used in ice cream, according to the requirements of the GB 2760-2014 "Food Additives Use Standards", in ice cream and ice cream frozen drinks, can be "used in moderation according to production."

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