Rush on the hot search!Can Zhong Xuegao still eat at the high temperature "non -turquoise"?

Author:Published by Hubei Time:2022.07.03

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Some netizens posted a statement

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 have caused many netizens to discuss

After half an hour after the ice cream is placed at 31 ° C, signs of melting the surface of the surface of the surface (left); the ice cream has not completely melted after nearly 1 hour at a room temperature of 31 ° C.

Many netizens speculate

Ice cream will not melt

It is added with preservatives and coagulants

Another netizen is worried about

Can I still eat the ice cream?

This

Zhong Xuegao's official response

The explanation given by the official Zhong Xue Gao

Is it reliable?

"Nothing" ice cream

What is going on?

The more additives and thickeners in ice cream, the more difficult it is to melt?

Liu Rui, an associate researcher at the Food and Nutrition Development Research Institute of the Ministry of Agriculture and Rural Ministry, said that most of the ice cream on the market with water as the main raw material, which is much faster than ice cream with high dairy products, because of the low content of solids, which is related to it. There is no inevitable relationship with thickening agent.

Ma Zhiying, the director of the Food Safety Science Popularization of Food Society and the Director of the Expert Committee of the Shanghai Food Association, said that the more additives in the ice cream, the more difficult it is to melt. In addition to the environmental temperature, the degree of freezing drinks is also related to their product raw materials. Ice cream or ice cream is essentially mixture of moisture, fat, protein and sugar. In fact, the ice cream has melted half an hour at the moment of normal temperature, but the product has a large viscosity with a lot of solids. It looks like there is no "melting". For example, only 11%of the popsicles are solid, and the rest are water. After melting, it will quickly become thin liquid like ice cubes.

At the same time, food additives such as thickeners can make the moisture in the ice cream and other solids forming viscous substances. The moisture is not easy to swim out. When the temperature changes in the outside world, the original shape can be relatively better. melt". However, it is not enough to rely on thickeners, and it also requires the high content of the solid objects in ice cream. For example, the rare cream of 35%solids, as the 11%solid milk, adds the same thickener after adding the same year -on -year example. The same volume of cream samples are far stronger than milk samples.

Therefore, the more additives, the more difficult it is to melt.

What are the usually in ice cream

Add agent, thickener?

Are they safe?

Professor Ma Zhiying said that according to the GB2760 "National Standard Food Additives of Food Safety", common thickeners that can be added to ice cream are: sodium carboxymethyl cellulose sodium, sodium alginate, locust bean gum, Huangyuan glue, melon, melon, melon, melon, melon, melon, melon, melon, melon, melon, melon Erja and Kara gum. Thicker can improve the formation of ice cream ice crystals and make it more moist and suitable. The above thickeners are widely used in cold drinks such as ice cream.

Zhong Kai, a doctor of Nutrition and Food Safety of the China Disease Prevention and Control Center, Director of the Food and Nutritional Information Exchange Center of the Food and Nutrition Information Exchange, said that except for the deepest agent and other thickened agents from the animal, such as Kara gums come from plants, seaweed, and microorganisms fermentation They are all natural substances, belonging to polysaccharides, soluble dietary fibers. Production companies will not increase the amount of thickening agent too much, and the results will be frozen. Like 1 percent of Kara gum and Huangyuan glue, it is too thick to stir. As long as the manufacturer meets the standards of food additives prescribed by the state, it is not harmful to human health according to the scope of use and limited use.

Chen Huaixia, a professor at the School of Chemistry and Chemical Engineering of Hubei University, said that not all food additives and thickeners are harmful or harmless. It depends on the amount of added, and it is necessary to add within the scope of national standards or European standards.

Ice cream does not turn into water

Is it too much Kara Glotten?

is it safe?

Liu Rui, an associate researcher at the Food and Nutrition Development Research Institute of the Ministry of Agriculture and Rural Ministry, said that the Kara gum in the food ingredient table is a hydrophilic colloid from the red algae seagrass such as Kirin, Stone cauliflower, and antlers. Create jelly, ice cream, pastry, fudge, cans, meat products, eight treasure porridge, Tremella bird's nest, soup food, cold food, and so on. In the consideration of comprehensive costs and taste, general ice cream companies will control the dosage of the use of the Kara glue monomer to about 5 thousandth.

Fan Zhihong, a doctor of food science from China Agricultural University, pointed out that whether food is worth eating is not whether there are additives, but about its nutritional value. As for whether it becomes a liquid state, nor is it an evaluation indicator for whether food is safe. Jelly does not turn into liquid at room temperature, and the skin jelly does not turn into liquid at room temperature, which does not mean that they are not safe.