Search again!Can Zhong Xue Gao ice cream burns?Market supervision department response

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Zhong Xue high at 31 ℃ at room temperature for 1 hour to not turn off

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Zhong Xue Gao ice cream is suspected to burned, and the Shanghai Municipal Supervision Bureau responded

According to China News Weekly, on July 5th, a netizen lit the videos of Xue Gao ice cream suspected of burning with a lighter. In the video, a man tried to burn the Zhong Xue Gao ice cream with a lighter. The ice cream had shown black coke but there was no large amount of liquid dripping, but there was smoke.

In response, the staff of the Propaganda Office of the Shanghai Market Supervision and Administration Bureau responded to the reporter, which has paid attention to the matter and informed the relevant business department. The staff of Zhong Xue Gao Customer Service Hotline said that it generally melts at 3-5 minutes at room temperature. "We have also heard the situation of burning". It has recorded the problem and a commissioner will respond.

Zhong Xue high ice cream is 31 ℃ high temperature? Reporter measurement

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. For a while, the ice cream will not melt, causing many netizens to discuss.

On the afternoon of July 5th, Southern Daily and South+reporters purchased 5 ice creams of different prices respectively, which was measured at 30 ° C room temperature.

After half an hour, the measured measurement found that Illi, Nestlé, Meiji and other ice cream melted to varying degrees. Some of the ice cream have melted into a stall of cream. Only Zhong Xue Gao ice cream has the most complete shape and the overall sticky.

In the packaging table of Zhong Xue Gao Ice Cream, the reporter found the ingredients such as pulling glue and Guer gum. Generally speaking, this is used as a thickener in food.

According to the requirements of GB 2760-2014 "Food Additives", in ice cream and ice cream frozen drinks, Kara gum and Gwaer gum can be "used in moderation according to production." However, the ingredient table does not clearly indicate the specific content of the ingredient.

What is Kara gum?

Kara rubber is a hydrophilic collagen extracted from red algae and grass from Kirin, Stone cauliflower, antlers, and other red algae. Foods, cold foods, etc. 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. Due to the high viscosity properties of Kara gums, excessive consumption will have certain damage to the stomach and intestines, and there is a risk of inducing gastritis and enteritis.

The Food Additive Joint Expert Committee has made a safety assessment of Kara Glossom, and found that when the human body consumes 45,000 mg of kara gum, it can cause intestinal ulcers, which is equivalent to a normal person who needs to eat 45 kg jelly within a day, but obviously it's out of the question.

The ice cream is "not mellow". Will there be problems if you eat it?

On the evening of July 2nd,@7 7 7 issued an official statement on this incident, "Regarding the problem of online Zhong Xue Gaohai Salt Coconut Products that do not melt for a long time, there is no non -melting ice cream. The main ingredients in this product formula are milk, cream, coconut milk, refining milk, whole milk powder, ice egg yolk, etc. The content of the product itself reached about 40%. Except for some raw materials itself contains a small amount of water, the formula did not add additional drinking. water."

△ Zhong Xue Gao's official response.

At the same time,@同时 同时 said that for the addition of problems, in order to maintain the good flavor and form of the product during the shelf period, the product only uses a very small amount of food emulsion thickening agent, which are strictly added in accordance with relevant national standards.

Is the more food additives, the more difficult to melt the ice cream? According to China Food Safety Network, there are many factors that affect the melting speed of ice cream. The melting speed of milk, cream, cream, whole -fat milk powder and other raw materials are slow. Source of nutritional ingredients in ice cream. The higher the total solid and protein content, the less proportion of the content of protein, fat and other ice cream, and the slow melting speed is normal.

These tricks teach you to learn to pick ice cream

First of all, be sure to buy regular products. When buying, you must be optimistic about the production date and shelf life. The second is to pay attention to the ingredient table. You can choose less ingredients and less additives, preferably only 4 to 5 ingredients.

There are several commonly used additives below, try to eat as little as possible:

The words "sugar", "honey" and "sweet" are basically sweeteners, such as sugar sodium, Asba sweet and so on.

Those with color words are often pigments, such as sunrise yellow and carmine.

Polymormons with the words "benzoic acid" and "pear acid".

Most of the words "glue" are thickeners, such as Kara gum and Huangyuan.

In addition, you can pay attention to trans fatty acids. Prosperous fatty acids are not necessary fatty acids for the human body. Too much consumption has potential health threats to the human body.

The inverted fatty acids in ice cream are generally existed in ingredients such as "album cocoa" and "hydrogenated vegetable oil".

Album cocoa fat

Cocoa butter is a melting point and taste made of plant oil as the raw material, which is similar to cocoa butter.

Cocoat fat may contain trans fatty acids, which are different from natural cocoa butter. my country clearly stipulates that the product with cocoa fat exceeds 5%(calculated according to the original ingredients) is named Cocoa chocolate.

Hydrogenated vegetable oil

In some ice cream ingredients, hydrogenated palm kernel oil (hydrogenated vegetable oil) appeared. Hydrogenated vegetable oil is an artificial oil, including the well -known fat planting (milk), artificial cream, and album fat. It is a hydrogen catalytic with a certain temperature and pressure. Plant oils that are not completely hydrated are prone to trans fatty acids and are not good for health.

△ Picture source: Shanghai Consumer Protection Commission Officer Wei

Reason

If you want to consider the nutritional ingredients in ice cream

It is recommended to look at the ingredient table and nutritional composition table

Choose milk powder, fresh milk and other ice cream

The protein content is relatively high

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Source | Southern+Client (Reporter Wu Yang Xu Mian Dong Tianjian Wang Juntao), China News Weekly, Guangdong Science Popularization, etc.

Edit | Hong Xin

School counterpart | Fu Ruyu

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