Can you eat this thing?Net red ice cream 31 ° C for 1 hour?Netizens are shocked: Is there any additives?Response here →

Author:Look at the news Time:2022.07.03

Zhong Xuegao went to the hot search again

This time it is because it "will not be"

Recently, some netizens said that after 1 hour of room temperature was placed at about 31 ° C, Zhong Xue Gaohai Salt Coconut flavor ice cream did not "completely melt".

Earlier, some netizens said that after Zhong Xuegao's ice cream left the refrigerator, it would not melt even if it was placed for one night, which presumed that the ice cream contained a lot of edible gum.

From an e -commerce platform, this ice cream said by netizens, each ice cream is priced at 15.3 yuan. The details described that it contains 6.3%of protein per 100g, melting and retreating.

Reporter verification

It's not easy to melt, it's not necessarily more additives

Jiefang Daily · Shangguan News reporters purchased two different flavors of ice cream with the brand and experimented at room temperature at 27 ° C.

Two ice cream began to melt quickly, and the cotton taste was basically melted in less than half an hour; the sea salt coconut flavor of the sea salt coconut ice cream, which was called "not melted in one night", was basically melted. It's just that after the melting of the two ice cream, they are relatively sticky milk, not water.

The left is a cowyfish ice cream, and the right is the sea salt coconut flavor ice cream, which quickly melts in the air -conditioned room

Many food industry practitioners said that this is a normal phenomenon, "the composition of ice cream is relatively complicated. In addition to milk and water, it also includes emulsifiers, thickeners, stabilizers, etc., which will make ice cream melted after melting ice cream melted. The liquid is relatively viscous. "Looking at the ingredients of these two ice cream, the larger is milk, cream, whole fat milk powder, sugar -refined milk, coconut milk, ice egg yolk, etc., the solid content is high, so after melting It is relatively thick and not surprising.

In fact, the phenomenon of cold drinks is not easy to melt. Ruan Guangfeng, a member of the Nutrition and Food Safety and a member of the China Internet Joint Ballad Platform, pointed out at the time that the saying "more additives, the more difficult it is melting" is inaccurate.

He analyzed that components such as emulsifiers, thickeners, and stabilizers are indeed related to increasing the resistance of cold drinks, but for producers, they are not more beneficial, and excessive additives will destroy the quality of ice cream. There are studies analyzing the anti -fusion of ice cream with different amounts of emulsifiers and stabilizers, respectively. The concentrations added by stabilizers are 0.40%, 0.45%, and 0.50%, respectively. It was found that when the amount was 0.45%, the ice cream was the best.

In addition, the improvement of food raw materials and production processes can also produce ice cream with better resistance. For example, some Japanese companies have launched ice cream that can be maintained for 1 hour at normal temperature, because it contains bean slag ingredients, which can delay the melting speed of ice cream. Ruan Guangfeng also said that as long as it meets the standard requirements, the safety of food additives is guaranteed. Taking emulsifiers as an example, there are about 70 kinds of emulsifiers in the world. The United Nations Food and Agriculture Organization and World Health Organization (FAO/WHO) Food Additives Joint Expert Committee (JECFA) conduct safety evaluation of food emulsifier. The results show that Most of these emulsifiers are safe, and most of them do not even limit the daily allowable intake (ADI) to restrict them, and they do not harm health to reasonable use.

Zhong Xuegao responded: There is no melting ice cream

Only a small amount of food emulsifier is used for products

Regarding the problem of non -melting of sea salt coconut products for a long time, Zhong Xuegao's official Weibo responded:

There is no non -melting ice cream. The solids are high and the water is small. After completely melting, it is naturally viscous. It will not completely spread into a pool of water, and the solid can not become water anyway.

The melting is sticky because the main ingredients in this product formula are milk, rare cream, coconut milk, refining milk, whole milk powder, ice egg yolk, etc. The product itself is about 40%. Outside of the water, the formula does not add additional drinking water. At the same time, for adding problems, in order to maintain the good flavor and form of the product during the shelf period, the product only uses a very small amount of food emulsion thickening agent, and it can be added strictly in accordance with relevant national standards.

Professional reminder

Pay attention to these on the quality of ice cream

Many professionals remind that consumers can pay attention to the production information, product types and ingredients tables of ice cream if they care about the quality of ice cream.

Pay attention to production information to avoid "three products" and inferior products. Cold drinks can be used to use additives according to national standards, but do not rule out that some "three -free products" or inferior products exceed the standard and use additives, which may endanger physical health. Generally, the product packaging of cold drinks should be clearly marked with information such as ingredients, manufacturers, production dates, food production licenses (SC starts), product standard numbers and other information.

The product type and ingredient table can see the source and nutritional sources of ice cream.

According to the national standard "Frozen Drink Ice Cream" (GB/T 31114-2014), ice cream is divided into whole milk fat, semi-milk fat, and grease type. The three types of ice cream types are basically the same, and the nutritional composition is similar. The difference is that the proportion of fat in ice cream comes from milk fat. Among them, "whole milk fat" means that all fats need to come from milk fat; "semi -milk fat" requires only a part of milk fat; "fat planting" means that the milk fat content is less than 2.2%, and the fat is mainly composed of vegetable oil. In other words, whole milk fat, semi -milk fat, and fat planting are all legal and compliant products.

Classification of national standards for ice cream

The reason why some consumers feel that "fat -planting ice cream is not good" is to mistakenly equate "fat -planting ice cream" with "fat -planting ice cream". The last lipid planting is a simulated cream product made with vegetable oil. In the past, fat planting contains some hydrogenated vegetable oil, which has high trans fat content, which is not good for health. However, after improvement, the current hydrogenated vegetable oil can achieve low trans fat content. According to national standards, trans fatty acids are ≤0.3 grams per 100 grams, which can be marked as 0. Therefore, even if some products contain lipids, the trans fatty acid is 0 on the nutrition label.

It can be seen that for consumers, it is nervous without seeing the "fat -planting ice cream", but can refer to the nutrition label of the product for purchase.

Of course, the quality of the raw materials of ice cream can be judged through the ingredient list. According to the existing standards, food ingredients are arranged according to the proportion of relevant ingredients, the more advanced content. Therefore, in the ingredients table, milk, milk powder, cream, cheese and other dairy products rank among the top, and the content of calcium and protein will be relatively high.

It should be noted that although cold drinks contain nutrients, they are high sugar, high -fat, and high -energy snacks after all, and they are cold. Special groups such as the elderly, children, pregnant women, and weak spleen and stomach are not suitable for excessive consumption.