High temperature of ice cream does not discharge the food additive

A product of the ice cream brand Zhong Xuegao turned out to be "icing" for an hour at room temperature at 31 ° C. This kind of "magic" phenomenon that violates the common sense of life and physical laws on the surface has recently triggered people to treat people against Doubt and concerns about the quality and safety of ice cream. At the same time, many people point the doubts to food additives with a wide variety of types and powerful functions. Is the more food additives used? Will the thickeners and stabilizers in ice cream affect health? Is eating ice cream diarrhea caused by food additives? In this regard, many industry experts explained their doubts.

Ingredients affect the melting speed of ice cream

Many years ago, there were rumors on the Internet that ice cream and ice cream were not easy to be caused by more food additives. In fact, there are many factors affecting the melting speed of ice cream, mainly related to ingredients.

Ruan Guangfeng, a member of the China Internet Joint Ballad Platform expert, once pointed out that emulsifiers, thickeners, and stabilizers are conducive to increasing the resistance of ice cream and ice cream. Some studies added different amounts of emulsifiers and stabilizers to analyze ice cream. When the concentration of stabilizers was 0.4%, 0.45%, and 0.5%, the concentration of 0.45%of ice cream was the best. Under certain process conditions, properly adding stabilizers can prevent the product from melting excessively.

The product ingredients table in Zhongxue Gao Haiyan Ice Cream shows that its dry substances (protein, fat, carbohydrates, etc.) are about 40%, "it is normal to turn slowly." In this regard, Wang Xufeng, president of the Capital Health Nutrition Food Society, believes that if it is, if, if, if, if you think that if you think that if you think that if you are the president of the Capital Health Nutrition Food Society, it is believed that if you think that if you think that if the capital of the Capital Health and Nutrition Society, There is no dry substance, but it will turn fast, such as popsicles made of sugar, flavors, pigments, etc. In terms of delaying melting speed, thickeners only play auxiliary role. According to Wang Xufeng, most of the ice cream content is moisture, but the highest high content of Zhong Xue is milk and cream, and the water content is low. This is the fundamental reason for it. Furthermore, it is an ice cream after all, and its temperature is relatively low, so the progress of melting during burning is slower. "Keep it sticky because in addition to adding cream and coconut flour inside, there are thickeners such as bright glue, Kara gum, and Gourier. These thickeners have strong water absorption and can keep water. So the ice cream will be sticky. "

Emulsions can improve the uniformity and stability of ice cream so that uneven ice crickets will not form when freezing. It can also grasp the small fat particles in the raw material, lock the tiny bubbles, and eventually form a soft and delicate taste. Its role is to change the crystallization form of water during the freezing process, and it can also make the melted ice cream sticking to the surface, rather than dripping everywhere.

The physiological reaction caused by low temperature has nothing to do with ingredients

"Thickens are allowed by the state, and use within a limited range will not cause harm to human health." A number of experts such as PhD in food engineering and well -known popular science authors said that food additives in ice creams are generally used in food additives. There are also some emulsifiers, which are generally stipulated in the national standard as "in moderation according to production." "There is no limit, which means that the amount that may be used in the production of enterprises is far lower than the amount of impact on health." Yun Wuxin said.

At the same time, thickeners are also "three good students" in food additives. Most food additives have no nutrition, while thickeners have some nutritional value.

According to Wang Xufeng, the current common thickening agent is divided into two categories. The first is gelatin. Its main ingredient is collagen, which has good water absorption. There are more gums in yogurt. The second is dietary fiber, such as Gwaer bean gum, Kara gum, Arab glue, Huangyuan glue, pectin, etc. "The essence of gums such as Gwayan gum and Kara gum contained in Zhong Xue Gao's ingredients is dietary fiber. Eating not only will not endanger health, but also promote the growth and reproduction of gastrointestinal probiotics, which will help improve intestinal health. So don't worry. "

For some media reports that the thickest in the ice cream can affect digestion and absorption, cause gastrointestinal diseases, and insufficient absorption of zinc to children, Yun Wuxin said that ice cream and ice cream are low -temperature foods. Some people eat it. It may cause intestinal stress, which is a physiological reaction caused by low temperature, which has nothing to do with the additive component in the product.

Wang Xufeng pointed out that if the thickener eats the stomach, it really can't digest it. This is the same as the dietary fiber in the dietary fruits you usually eat. It is the same reason. "It is not a bad thing to digest. They can make people have a certain sense of fullness in the gastrointestinal tract. In addition, the thickener is not digested and absorbed by the human body, so that it can be left to the probiotics in the intestine. The group is more balanced. "

So how can consumers buy "rest assured ice cream"? Mao Like, an associate professor of the School of Food Science and Nutrition Engineering, China Agricultural University, said: "When buying food, in addition to paying attention to food brands, production date, and shelf life, they should also carefully read their ingredients tables and nutritional components. The amount of additioning when processing food is arranged from large to small. Within the specified amount of usage, whether it is synthetic or natural, preservatives, pigments, and food fragrance are safe and reliable, but exceeding a certain dose of dose It may have a certain impact on people's health. "

Experts emphasize that the state has a clear requirements for the ingredients table. The ingredients table must be truthfully marked with each raw material used in the production of such foods, including each food additive. At the same time, the main ingredients must be arranged in the order of content from high to low.

Guide consumers to get out of the cognitive misunderstanding of food additives. The above experts unanimously stated that my country has adopted a strict approval management system for the use of food additives. Only by processing technology is really necessary, and after risk assessment, safe and reliable food additives will be approved by approval. use. Even if the security is guaranteed, there is no need for technology, and it will not be approved. my country has strict regulations on which foods can be used and how much they can use and how much they can use in each food additive. There are strict requirements for the management, logo, and food added of food additives. "Therefore, as long as the food additives stipulated in the standard, it is safe according to the scope and amount of use of the standard."

In addition, when the relevant state departments formulate the scope and dosage of each food additive in the food, they have fully considered the situation where consumers may consume a variety of foods in the same day. It has guaranteed the use of a food additive in a variety of foods. "So, as long as the manufacturer is used strictly in accordance with the standards of food additives, food is qualified."

Food additives are the "soul" of the food industry. Without food additives, there is no modern food industry. It should be scientifically and reasonably understand food additives and ingredients, and extensive popular science publicity should be carried out to enhance the popular science propaganda and effects of food additives and ingredients.

Experts believe that "non -melting" ice cream reflects many issues such as food additives and unreasonable problems. A considerable amount of consumers believe that only foods that add less or do not add food additives are green, healthy, and safe foods, and the more additives used in foods, the higher the safety risk factor of the safety risk, and the threat to human health. Or the greater the harm. Obviously, this is a misunderstanding of food safety cognition. There is a lot of distance between the standard limit of food additives and the hazard values. As long as the enterprise strictly uses food additives in accordance with the law, the quality and safety of food can be guaranteed.

And to guide consumers to get out of a cognitive misunderstanding of food additives, eliminate the distrust and fear of food additives, market supervision departments, consumer associations, science associations, food industry associations, and food companies should increase the popular science popular science of food additive agents Establishment allows consumers to understand the relevant standards, rules, and functional purposes of food additives, and objectively treat the advantages and disadvantages of food additives.

Food standard formulation departments should be guided by food safety needs, and update the varieties and standards of food additives in a timely manner according to the development trend of the food industry to ensure that the production and use of each food and food additives is benchmarkable.

Enterprises should bear the main responsibility of food safety, enhance self -discipline awareness, legal awareness, strictly observe the bottom line of food safety, pursue the high line of food safety, strictly implement the sales inspection system of food additives and the addition of the use of use, strictly add according to standards, strict self -inspection, and self -inspection. Resolutely put an end to chaos and exceed the standard.

The market supervision department shall rely on the national, provincial, municipal, and county -level random inspection systems and dual random inspections, special inspections and other means to build a supervision network for food additives, reduce and even eliminate food safety risks brought about by chaotic additions and exceed standards. Create a healthy, safe and assured food market environment for consumers, keep the bottom line of food safety, and boost consumers' confidence in food safety. (Edit Li Chuang)

Source: China Food News

- END -