Do not turn it for 1 hour at room temperature at 31 ° C at 31 ° C?A response is here

Recently, some netizens posted that a sea salt -flavored ice cream under the room temperature of 31 ° C was still not completely melted at room temperature at 31 ° C. Related topics rushed to the hot search first, causing many netizens to discuss.

On June 25, some netizens torn off a sea salt -flavored Zhong Xue Gao ice cream to open the plastic bag, and placed it at the condition of 31 ° C at room temperature. Half an hour later, the ice cream surface was opened and creamy. After 50 minutes, the ice cream in the box is in a relatively sticky milk, not a water -shaped object, and the overall shape is intact.

(Left) After half an hour after the ice cream is placed under the condition of 31 ° C, the surface of the surface of the surface is melted; (right) The ice cream is still not completely melted after the ice cream is placed at a room temperature of 31 ° C. )

In this regard, many netizens speculated that the ice cream will not melt, and it has added preservatives, coagulants and other components. Another netizen is worried that it can still be eaten by the ice cream that will not be turned?

In response to this question, Zhong Xuegao's customer service said that the sea salt flavored ice cream tested by netizens, in addition to water, milk, coconut milk, etc., in order to improve the viscosity of ice cream, a small amount of carah rubber and other additives will be added. Therefore, it will appear sticky after melting.

On the evening of July 2nd, Zhong Xuegao officially responded that there was no non -melting ice cream, just because the main ingredients in this product's formula were milk, rare cream, coconut milk, alfalfa, whole milk powder, and fat milk powder. Ice egg yolk, etc., the product itself has a solid -shaped content of about 40%. Except for some raw materials itself contains a small amount of water, the formula does not add additional drinking water. The solid object is high, the water is small, and the water is naturally viscous after it is completely melted. It will not completely spread into a pool of water, and the solid can not become water no matter how it melts.

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.

(Source: Surging News, Jimu News, rule of law network)

Edit: Hu Kaiyu

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