Net red ice cream "can not let go" because it has low water content and high solid content

The weather is getting hotter, and ice cream and ice cream have become the first choice for many people to relieve heat. However, recently, the Internet celebrity ice cream and ice cream made a hot search. Recently, some netizens posted that the sea salt flavored ice cream of the net red ice cream brand was still not completely melted at room temperature at 31 ° C. After nearly one hour. Some people say that "ice cream is not easy to melt because it is added because of edible glue", and it is also said that this ice cream does not even bake the fire.

So, what exactly is the ice cream and ice cream? Is it because a lot of edible glue is added? What is the impact of additives on ice cream? Will it damage human health? Can I still eat it?

Ice cream is not turned into water samples

Because the water content itself is low and the solid content is high

Some people say that the ice cream has not changed for an hour. I do n’t know what you see, my first reaction: This has not been changed yet? Obviously it is melted, but there is not a lot of water.

Why does the ice cream turn into water? Because it is relatively small in water. The protein content of this ice cream is high, with about 6%, the solid content is high, and the water content will be relatively low. Therefore, even if it is melted, it will not become a stalling water, which has nothing to do with thickening agent and edible glue.

Total solids are a technical indicator of the food industry, reflecting the content of soluble solids and uncompromising solids in food. The total solid content of ice cream is also called the total dry substance content of ice cream, which means that all substances except moisture in ice cream are collectively referred to.

Check the product formula of this ice cream to find that the main ingredients it uses are milk, cream, coconut milk, alcohol, whole milk powder, ice egg yolk and so on. The content of dairy products (including milk, cream, milk, milk powder, etc.) is very high, and the protein content has reached 6.3%.

Maybe many people are hard to understand. I will share with you a small example in life. Our children like to eat ice cream, but I used to feel that ice cream was not healthy. So I will freeze the cheese at home and eat it as an ice cream.

Emulse agent, thickener gives ice cream taste

But the more the more effect, the better

Some people say that the less likely to ice cream and ice cream, the more additives it contains. Is this true?

Emulsal agents can improve the uniformity and stability of the raw materials so that uneven ice crickets will not form when freezing. It can also grasp the small fat particles in the raw materials, lock the tiny bubbles, and eventually form a soft and delicate taste. The thickener can make the raw materials look more sticky, and the commonly used includes Huangyuan, Kara gum, Guaer gum, etc. Its role is to change the crystallization form of water during the frozen process, and it can also make the melted ice cream sticking to the surface instead of dripping everywhere.

In addition to giving ice cream a smooth taste, these additives combined can also enhance the resistance of ice cream, delay the melting rate, and prevent excessive melting collapse.

However, this does not mean that the more additives are used, the better. The use of additives depends on the ingredients and production processes. Judging from the previous related process research, there is usually a critical point. Under certain process conditions, proper use of food additives such as thickeners can extend the melting time, but after exceeding, it will not have any effects. Considering the taste and cost, the manufacturer will not add too much.

The additives in ice cream are harmful to the human body?

Don't worry too much if you meet the standard

What everyone is most worried about is to add thickening agents and unsafe glue. In fact, commonly used thickeners and edible glue are dietary fiber, which is very safe, really don't have to worry. There are more than 30 types of thickening agents approved by China, including about 20 types of "glue". Most of them come from some plants we often eat, especially soyee plants, and some of them from microorganisms and animals. Let's see if you still have eaten it.

Plants: thorns, locusting and bean gum, pectin, Guaer gum, linseed gum, cauldron gum, Luowangzi polysaccharide, sandymoria glue, Tian Jing glue, acacia gum, Arabic gum.

Algae: Kara gum, sea gum.

Microbial: Huangyuan, dying glue, and cold glue.

Animals: bright gum, purple gum (worm gum).

In fact, the safety of food additives depends on how much and how much you eat. As long as the requirements of the standard are met, the safety of food additives is guaranteed. Do not have any misunderstandings about food additives. Taking emulsifiers as an example, there are about 70 kinds of emulsifiers in the world. The World Health Organization and the United Nations Food and Agriculture Organization (FA0/WHO) Food Additives Joint Expert Committee (JECFA) conduct safety evaluation of food emulsifier. The results show that the results show that Most of these emulsifiers are safe, and most of them have not even limited daily intake (ADI). Reasonable use will not harm health.

If you are still worried that there are too many additives in ice cream and ice cream, you may wish to try your homemade frozen popsicles at home and be more at ease. (Edit Li Chuang)

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