The secret of "stubbornness" of ice cream

Source: Science and Technology Daily Editor: Baoyang

In people's impression, ice cream will melt. However, recently, a brand ice cream has been lowered at a temperature of 31 degrees Celsius for 1 hour. Immediately after, a netizen used a lighter to lit the ice cream suspected of burning videos and attracted attention again.

So, what does ice cream do not? The reporter interviewed relevant experts.

The heating of ice cream is related to the two major factors

Ruan Guangfeng, director of the Science and Technology Communication Department of the Kexin Food and Health Information Exchange Center, told reporters that the heating of ice cream is mainly related to the two factors of anti -fusion and preservation. The purpose of resistance is to delay the melting time of ice cream, and the purpose of the preservation type is to keep the ice cream and keep the shape as much as possible.

"Anti -melting is the degree of tolerance of ice cream to room temperature. It will be affected by many conditions. The sugar, fat and other components in ice cream will affect its resistance. Generally speaking Obviously. "Ruan Guangfeng said that sucrose is more conducive to maintaining good anti -fusion than other sugar additives, and common small molecular sugar substances such as fructose and red moss glycols will weaken resistance.

In addition, the different types of oil added to the ice cream will also largely affect its resistance. Generally speaking, the higher the saturation and the higher the melting point, such as common cream, coconut oil, etc., it will significantly enhance the resistance of ice cream.

"The preparation refers to the characteristics and characteristics of ice cream in a non -low -temperature environment. The less water content, the higher the ice cream with higher the solid content, the better its shelter." The opposite sex is the degree of puffed. Generally, the higher the level of the ice cream, the softer its texture, and the worse its shelter.

These additives affect the melting speed and degree of ice cream

Add agents in ice cream, such as emulsifier and thickener, will also affect its resistance and preservation.

"Emulsal agents are mainly used to improve the uniformity and stability of ice cream raw materials. Common emulsifiers include emulsion protein and lecithin. We usually use hydrophilic oil balance (HLB value) to measure the emulsification performance of emulsifier. The larger the HLB value, the stronger the hydrophilicity of the emulsifier; the smaller the HLB value, the stronger the liquidity of the emulsifier. "Ruan Guangfeng said," In layman's terms, the emulsifier in the ice cream is like a pair of tight hands, It can firmly grasp the various tiny bubbles and fat particles in the ice cream raw materials, effectively improve the resistance and preservation of ice cream, and provide basic guarantees to a large extent for its smooth and lubricating taste. "

The thickener can make the ice cream and its raw materials more sticky, so that the melted ice cream can also "do their best" to maintain the original. Ruan Guangfeng said that generally speaking, adding thickeners in ice cream can be divided into two categories: natural thickening agent and synthetic thickening agent. Common natural thickeners include Kara gum, agar, gelatin, etc., and common synthetic thickeners include carboxymethyl cellulose and casein. The main difference between the two is that natural thickeners are generally extracted from plants containing polysaccharides, and synthetic thickeners are derived from chemical synthesis.

"As a high -molecular substance with strong affinity, it is dissolved in water, which can enhance the viscosity and thickness of ice cream. At the same time, it will also make the shape of the ice cream more stable, and it is not easy to be outside the outside world and other outside world It melted under the influence of stimuli. "Ruan Guangfeng added.

In accordance with the relevant national standards, add emulsifiers and thickeners to the production of ice cream, and should be "used in moderation according to production".

"In fact, whether it is an emulsifier or a thickener, regular enterprises generally will not be added excessively, because these two are not cheap, and excessive additives will affect the taste. In addition, excessive adding may affect the company’s company’s. Production efficiency. For example, if you add too much thickening agent, you may stick to the ice cream and ice cream on the production line, affecting the follow -up operation. "Ruan Guangfeng said.

He pointed out that no matter what kind of emulsifier or thickener added, as long as the ice cream producer strictly follows national standards, the product is safe and the public does not need to worry too much. Only those non -compliant ice cream are harmful to human health.

Teach you to choose high -quality ice cream through the ingredient list

In the supermarket freezer, all kinds of ice cream are dazzling. For ordinary consumers, how can we choose a high -quality ice cream only with the ingredients?

In this regard, Ruan Guangfeng, director of the Science and Technology Communication Department of the Kexin Food and Health Information Exchange Center, said that different proteins, fats, and chocolate ingredients that may be added will have a great impact on the quality of ice cream. The source of dairy protein is better than the source of bean protein; milk fat is better than vegetable oil; cocoa butter (or cocoa liquid block) is better than cocoa butter. "These are clearly visible in the raw material table, and consumers can distinguish themselves." He said.

In addition, if the content of the ingredients in the ingredients of the ice cream is greater than 2%, the amount of the amount should be sorted. "The more ingredients are added, the more advanced in the ingredients table, so you can judge the" conscience "of the ingredients of ice cream by looking at the dose of some high -cost raw materials in the ingredient table." Ruan Guangfeng said. (Li Yanyu)

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