Is the ice cream burned with fire?The Shanghai Municipal Supervision Bureau has paid attention, Zhong Xuegao responded →

Recently, Zhong Xue Gao Ice Cream frequently searches on frequency

First of all, some netizens posted a document 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

Yesterday, another video of netizens ignited the videos of Xue Gao ice cream suspected of being suspected to have caused the attention of netizens.

The staff of the Propaganda Office of the Shanghai Market Supervision Bureau responded

Following the burning and.

Two public opinions are too long at 31 ° C

And inform the relevant business office

▽

today

@Issued a statement

▽

All ice cream products in the company are legally compliant in accordance with national standard GB/T 31119-2014 "Frozen Drink Ice Cream" and leave the factory after passing the test.

The main components in Zhongxue Gaohai Salt Coconut Ice Coconut Coconut Coconut Coconut Coconut Coconut Coconut Coconut Ice Coconut's main ingredients are milk (35.8%), thin cream (19.2%), coconut milk (11.2%), sugar -refined milk (7.4%), whole fat milk powder (6.0%), etc. The protein content in the product is 6.3 grams/100 grams, and the solid content is about 40%, which is higher than the national standard GB/T 31119-2014 "Frozen Drink Ice Cream". Requirements with content ≥20%.

The Kara gum that consumers care about are derived from red algae plants and are widely used in ice cream, ice cream and drinks. The appropriate amount of Kara gum can help maintain a relatively stable state in the ice cream. On average, 78 grams of bells Xue Gaohai salt coconut ice cream adds about 0.032 grams, which is in line with national standard GB 2760-2014 "Standard for Food Safety National Standard Food Additives". Production requires a moderate amount of addition ".

@Also said in the statement:

How to use roasted ice cream, dry ice cream or heating ice cream

Let's judge the quality of ice cream quality is not scientific

How long will the actual net red ice cream be melted in the sun?

Why is ice cream melting much slower than before? Is it because of the high glue volume? Is the ice cream easily quality?

The Surging Release purchased the six common "net red ice cream" on the market for testing in the sun

▽

At 11:36 noon on July 5th, the outdoor temperature in Shanghai was 34 ° C. In order to ensure the consistent conditions, the reporter of this evaluation was opened at the same time at the same time from the same time, and it was set up for 1 hour.

When it was set up for 10 minutes, the six ice cream melted.

It was set up for about 10 minutes. The evaluation found that the fastest melting is Doraemon Blue Blue Trush Cream, followed by bang banana. The outside of the blind box ice cream began to moist, while the little yellow people's ice cream, Zhong Xuegao and must be happy. Still maintaining the original shape. Twenty minutes later, Doraemon and Ban Banan have melted. Blind box ice cream began to melt. Little yellow people's ice cream, Zhong Xuegao must be happy, and the blind box ice cream has become obvious. Little yellow people The ice cream is basically consistent with the original shape. Zhong Xue's high shape was complete, but the middle part was cracked.

After being stood up for 1 hour, the six ice cream melted.

After this one -hour ice cream freezing test, it was found that the remaining five ice cream were basically almost gathered. The most strong one was still Zhong Xuegao. After trying to stir, we found that Zhong Xue was the most sticky after freezing. The little yellow people's ice cream was second. After the remaining 4 melting, it was completely liquid.

What exactly is there in the ice cream with high temperature "not mellow"?

What is a thickener?

So, what are the ingredients in food emulsified thickeners? The more additives and thickeners in ice cream, the more difficult it is to melt? Is it harmful to the human body? To this end, Jiefang Daily · Shangguan Journalists specially interviewed experts from the Shanghai Food Additives Association and Professor Li Baoguo, a School of Health Science and Engineering, Shanghai Institute of Technology.

[What are the thickeners? .

Professor Li Baoguo said that according to the GB2760 "National Standard Food Additives of Food Safety", common thickeners that can be added in ice cream and frozen drinks include: algina glycols, causal gum, thorns, and sodium starch phosphate ester. , Cossilin, Luowangzi polysaccharide and Kara gum. Thickening agents can improve the formation of ice cream ice crystals and make them more moist and suitable. The above thickeners are extremely widely used in cold drinks such as ice cream.

"Except for bright glue and purple gums from animals, such as Kara gums, etc., are fermented from plants, seaweed, and microorganisms. They are all natural substances and belong to polysaccharides and soluble dietary fibers." It is a hydrophilic colloid from red algae and grass from Kirin Cai, Stone cauliflower, antlers, and other red algae. , Cold food and so on.

Whether some thickening agent is sticky is not related to temperature, but is related to metal ions. For example, Professor Li Baoguo said that, for example, sodium alginate is also a thickener. If calcium ions are added in it, it will become sticky; and its relationship with temperature is not great. Whether it is high temperature or low temperature, viscosity, and the degree No major changes have occurred.

[The more thickened agent, the more difficult it is to melt? .

"It can't be simply simply, the more additives in the ice cream, the more difficult it is to melt. In addition to the environmental temperature, the degree of melting frozen drinks is also related to their product raw materials." Professor Li Baoguo said.

Most of the ice cream on the market with water as the main ingredients, which is much faster than the melting of ice cream with high dairy products, because the solid content is not high, which is not necessarily related to whether there is a thicker. 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 many solids. It looks like there is no "melting". For example, only 11%of the popsicles are more than 11%, 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 solid -shaped substances forming viscous substances. The water is not easy to swim out. When the external temperature changes, the original shape can be better. "". 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 thickened agent, the more difficult it is to melt.

[Eat more, is it harmful to the human body? .

Not all food additives and thickeners are harmful or harmless. It depends on the amount added, and it is necessary to add within the national standard or European standard allowable range.

According to Professor Li Baoguo, in accordance with relevant national regulations, the maximum use of thickening agent per kilogram of freezing drinks is 2 grams. Moreover, different thickeners components have different limited quantities. For example, hydalate glycols are 1.0 grams/kg, and Luowangzi polysaccharides: 2.0 grams/kg, Creation glue: 2.5 grams/kg, thorns cloud solid gum: 5.0 grams/kg; and starch phosphate sodium can be according to production needs Add an appropriate amount.

Whether food is worth eating is not whether there is a thickener, but a 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.

Source of this article:@本 本, China News Weekly, Surging News, Shangwan News

Related authors: Li Lei

WeChat editor: Antong

School counterpart: Ta Ni

- END -