Zhong Xuegao "high temperature" because of the addition of Kara gum?Expert interpretation of the reason, can you eat it with confidence?

Elephant reporter Mi Fangjie

How can summer happiness get less ice cream? As a net celebrity in ice cream, Zhong Xue Gao was deeply trapped in public opinion vortex due to "evaluation" because of "high temperatures" and "fire roasted" in recent days. In this regard, Zhong Xuegao said in the latest statement that it is not scientific to use roast ice cream, dry ice cream or heating ice cream to judge the quality of ice cream. After passing the inspection, the factory is leaned.

Why did Zhong Xue Gao ice cream have such a situation? Is it really because of the addition of Kara gums to "high temperature"? Can the ice cream be eaten with confidence? On July 7, Elephant Journalists interviewed Wang Silu, a national senior food inspector and a science popularization expert of food safety, and interpreted the relevant focus issues.

(Source: visual picture)

[Focus 1] Why does Zhong Xuegao have a "high temperature" situation

Recently, the net red ice cream brand Zhong Xuegao attracted attention. What would Zhong Xue Gao ice cream melted so slowly at room temperature, and even the melting of high temperature environment was not fast? Many netizens are paying attention to the reasons, and even some netizens have questioned the composition of the ice cream, suspecting that it is related to adding a "re -emulsified thickener" to the ice cream.

In this regard, Wang Silu said that from a scientific perspective, the speed of the melting of ice cream has no direct and unique relationship with the type and quantity of additives.

"From the principle of ice cream production and its nutritional perspective, generally speaking, the higher the moisture content of ice cream, the less cream component content, and the melting speed of ice cream will be faster. The higher the case, the speed of melting will be relatively slow. "Wang Silu said that whether it is ice cream or ice cream, the degree of difficulty depends on the additives, the ingredients of the ice cream, the production and processing process of production and processing, all of which are all. It is inseparable from its anti -soluble.

The reporter noticed that Zhong Xuegao's previous response also confirmed the above statement. On July 2, Zhong Xuegao responded in the official WeChat post saying that it was only because of the main components in this product formula. The content of solid objects reaches about 40%. Except for the raw materials itself contains a small amount of water, the formula does not add additional drinking water. The solid object is high, the water is small, and the water is naturally viscous after it is completely melted. It will not completely spread into a pool of water, and the solid can not become water no matter how it melts.

During the interview, Wang Silu also said that the melting speed of ice cream was simply a criterion for judging the quality of the product. In terms of the melting speed of ice cream, it is just a little auxiliary effect, which is not the key. "

[Focus 2] What is the Kara gum in Zhong Xue Gao ice cream

For Zhong Xue Gao's "high temperature", some netizens speculated that it was related to adding a "re -emulsified thicker" in ice cream.

On July 6, Zhong Xuegao said in a response that Kara rubber that consumers cared about were derived from red algae plants and widely used in ice cream, ice cream and drinks. Relatively stable state.

Zhong Xuegao also made public the proportion of the sea salt coconut ice cream at the same time. On average, 78 grams of Zhong Xue Gaohai Salt Coconut Coconut ice cream added about 0.032 grams, and said that all the ice cream products of Zhong Xue Gao were according to the country according to the country. Standard GB/T 31119-2014 "Frozen Drinks Ice Cream" is legally compliant, and is issued after the test is qualified.

This time has not completely eliminated the doubts of netizens, and has aroused the attention of many people. What is Kara gum?

In this regard, Wang Silu explained that ice cream chose Kara gum and Gwaer gum as a thicker, and more considered stability and taste. "Although a thickener is a relatively strange thing in people's lives, it actually has a lot of functions in life, including increasing the viscosity of food and changing some states or tastes of food. For example, this protagonist today, such as Kara gum and Gwaer, and the starch that everyone is familiar with, all have similar characteristics. "

[Focus 3] Is there any harm of Kara rubber to the human body?

Is there any harm of Karaberg to the human body? Is this a question that many people pay attention to? In this regard, some insiders pointed out that people did not understand the food additives.

"In the production of ice cream and ice cream, the use of thickened agents such as Kara gum is actually very common. Its role is to change some structures of ice crystals and form the expected taste. In addition Delaying the melting speed of ice cream and ice cream. "Wang Silu said that Kara Jiao itself is a thickener from natural algae such as antlers and unicorn vegetables, and a food additive widely used in the food industry.

For some netizens, Kara gums are not necessary to worry about the harmful part of the human body. Wang Silu said that it is not necessary because it is a soluble dietary fiber. After entering the human body, it will not be absorbed by the human body, and will eventually be excreted. "The national standard has a clear limit on the addition of Kara gum and Guer glue in food. They are a type of substance that can be used in moderation in various foods. From this sentence, it can be clear. Value, in other words, the safety of thickened agents such as Kara Glossoms is relatively reliable, and it can be added in food in moderation. "

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