Is the ice cream baked with fire?Zhong Xuegao responded urgently

On July 5th, a video of a netizen ignited Zhong Xue Gao ice cream with a lighter, which once again made Zhong Xue Gao the focus of attention to the entire network.

Subsequently, the staff of Zhong Xue Gao Customer Service Hotline said that it generally melted 3-5 minutes at room temperature. "We are also the first time we have heard the situation of burning." It has recorded the problem and a commissioner will respond.

The staff of the Propaganda Office of the Shanghai Market Supervision and Administration Bureau responded that it had paid attention to the matter and informed the relevant business department.

Earlier, some netizens placed a sea salt -flavored ice cream at a room temperature at 31 ° C. After nearly 1 hour, it still did not completely melt.

For a while, many netizens discussed. Many netizens speculate that the ice cream will not melt, and it is added with preservatives and coagulants. Another netizens are worried that the ice cream that will not be eaten can be eaten?

Facing the question of high netizens, Zhong Xuegao responded that the melting was sticky because the solid content of the product itself reached about 40%. Regarding the addition of problems, 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 small amount of food emulsion thickening agent, and it was added strictly in accordance with relevant national standards.

The more additives and thickeners in the ice cream, the

The more difficult it is to melt?

According to the China 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 will be slower.

Professor Li Baoguo, an expert member of the Shanghai Food Additive Association and Professor Li Baoguo, School of Health Science and Engineering, Shanghai University of Technology, said, "It cannot be simply simply, the more additives in ice cream, the more difficult to melt. The product raw materials are related to the ingredients. "

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.

Is eating more harmful to the human body?

Check the ingredients of the ice cream on the market, and adding thickening agents to increase the anti -soluble anti -soluble of cold drinks. The scope and amount of food additives in the national standard clearly specify the scope and amount of food additives. It is safe to use food additives within the scope specified in the standard. If you take too much, it will affect digestion and absorption and cause gastrointestinal diseases.

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, the alginated glycol is 1.0 grams/kg, the Luowangzi polysaccharide is 2.0 grams/kg, the causal gum is 2.5 grams/kg, the thorns are 5.0 grams/kg, and sodium amylospolics can be appropriate according to production. Add to.

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: China Daily, Daily Economic News, China Daily Bilingual News

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