On the evening of July 2, the topic " Zhong Xue Gao html does not melt when left at room temperature of 231 degrees for 1 hour" became a hot search topic.
It is understood that recently, some netizens claimed that Zhong Xuegao’s sea salt and coconut flavored ice cream did not “fully melt” after being left at room temperature around 31°C for one hour.
Zhong Xuegao's customer service responded that the ice cream will become sticky when melted. In order to improve the viscosity of the ice cream, a small amount of carrageenan , etc. are added.
Response to the online rumor that Zhong Xuegao’s sea salt coconut products do not melt for a long time:
Answer: There is no ice cream that does not melt, solid form The material is high and the water is small. After it is completely melted, it will naturally become viscous and will not completely spread out and become a puddle of water. The solid cannot turn into water no matter how it melts.
melts and becomes sticky because the main ingredients in the formula of this product are milk, cream, coconut milk, condensed milk, whole milk powder, iced egg yolk, etc. The solid content of the product itself reaches about 40%, except for some raw materials themselves. Except for a small amount of water, no additional drinking water is added to the formula.
At the same time, regarding the addition issue, in order to maintain the good flavor and shape of the product during the shelf life, the product only uses a very small amount of food emulsifying thickener, which is added in strict accordance with relevant national standards, and can be eaten with confidence.
related reading: The faster the ice cream melts, the better?
What’s going on with ice cream and ice cream that “won’t melt”?
Misunderstanding 1: Judging the "glue" content of ice cream by looking at the melting speed
"Eat it quickly, or it will melt" is a saying that people often say when eating ice cream. As people pay more and more attention to the quality of ice cream, the speed of ice cream melting has also become a concern.
In order to observe the melting speed of ice cream, we selected hawthorn flavored ice cream (left), yogurt flavored ice cream (middle) and milk coffee flavored ice cream (right) commonly available on the market for comparison. After the three ice creams were taken out of the freezer and left indoors for ten minutes, there was no obvious change in their appearance.
Observe again after half an hour, hawthorn flavor and yogurt flavor ice cream showed obvious signs of melting, part of it has turned into liquid, and the cake body has become soft and collapsed, while the appearance of milk coffee flavor ice cream still has no obvious change.
Observe the three ice creams about 50 minutes after they were taken out of the freezer. The hawthorn and yogurt flavored ice creams have completely melted, while the milk coffee flavored ice cream has only slightly melted around it. The shape of the ice cream is still clearly visible, and the overall degree of melting is not obvious. Didn't turn into liquid.
Through comparative observation, it is not difficult to find that three ice creams of different flavors melt at different speeds in the same environment. The hawthorn and yogurt flavored ice cream melts faster, while the milk coffee flavored ice cream melts relatively slowly. In fact, there are many factors that affect the melting speed of ice cream. Ice cream with high content of raw materials such as milk, cream, and whole milk powder melts more slowly than ice cream with water as the main raw material.
The quality of ice cream depends largely on its total solid content, such as protein, fat, etc. The solid content of ice cream can be understood as the dry matter after removing the water in the ice cream, which is the source of nutrients in the ice cream. The national standard "GB/T 31119-2014 Frozen Drink Ice Cream" requires solid content to be greater than or equal to 20%. Taking a product called "Sea Salt Coconut" as an example, the protein + The solid content of fat + carbohydrate is roughly estimated to be about 40%, which is much higher than the national standard.
Generally speaking, the higher the total solid content and protein content, the higher the quality of the ice cream. With high solid content and relatively small proportion of water, it is normal for the ice cream to melt slowly.
Misunderstanding 2: Products with food additives are unsafe
When it comes to food additives, many people have a misunderstanding that food additives are unhealthy. But in fact, the national standards clearly stipulate the applicable scope and usage amount of food additives. It is safe to use food additives within the scope specified by the standards.The thickener is an additive widely used in food. Thickeners can be seen in jelly, eight-treasure porridge, tremella bird's nest and other foods. Its main function is to improve and increase the viscosity of food and maintain fluidity. It can improve the color, aroma, taste and stability of frozen foods and jelly foods, improve the physical properties of foods, and make foods smooth and palatable.
For example, carrageenan, which is commonly used in ice cream, according to the requirements of GB 2760-2014 " Food Additive Usage Standard ", can be used as a thickener in ice cream and ice cream frozen drinks "in appropriate amounts according to production needs."
In fact, for manufacturing companies, adding too much thickener may affect the flavor of the product and make the product taste too thick. It is often a lower-cost ice cream. Because the solid content is not high and the taste is thin, manufacturers will consider increasing the amount of thickener to simulate a fuller taste.
There are many factors that affect the melting of ice cream. Generally speaking, ice cream with a high solid content melts slower than ice cream with water as the main raw material.
Regarding how to choose ice cream, you should mainly look at the ingredient list. Choose dairy products with high rankings, the quality will be better .
Source: Daily Economic News
Editor: Liu Yuhong
