Hot search first!

On the evening of July 2, the topic of "Zhong Xuegao left at room temperature of 31 degrees for 1 hour without melting" appeared on the hot search

It is understood that recently, some netizens said that Zhong Xuegao's sea salt coconut and coconut ice cream did not "completely melt" after being placed at room temperature of about 31 ℃ for 1 hour

Zhong Xuegao's customer service responded that the ice cream will be viscous when melted.

On the evening of July 2, Zhong Xuegao's official Weibo responded to the topic:

Response to the problem that Zhong Xuegao's sea salt coconut coconut products do not melt for a long time:

Answer: There is no ice cream that does not melt.

The melting is viscous because the main ingredients of this product formula are milk, cream, coconut milk, condensed milk, whole milk powder, ice egg yolk, etc.

At the same time, for the addition problem, 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 emulsification and thickener, which are added in strict accordance with the relevant national standards, and can be eaten with confidence

Related reading: The faster the ice cream ice cream melts, the better?

What is the matter with the "unmelted" ice cream and ice cream?

Misunderstanding 1: Judging the "glue" content of ice cream based on the melting speed

"Eat it quickly, or it will melt" is a phrase that people often say when eating ice cream

In order to observe the melting speed of ice cream, we selected the common hawthorn flavor ice cream (left), yogurt flavor ice cream (middle) and milk coffee flavor ice cream (right) for comparison

　　After half an hour, the ice cream with hawthorn flavor and yogurt flavor showed obvious signs of melting, some of which had turned into liquid, and the cake body became soft and collapsed, while the appearance of the milk coffee flavor ice cream still did not change significantly

　　The three ice creams were taken out of the freezer and observed about 50 minutes later.

　　Through comparative observation, it is not difficult to find that the three ice creams with different flavors melt at different speeds in the same environment.

　　The quality of ice cream depends to a large extent on its total solid content, such as protein, fat and other content

　　Generally speaking, the higher the total solids and protein content, the higher the quality of the ice cream, the higher the solids content, the lower the proportion of water, and the slower the melting speed

　　Myth 2: Products with food additives are unsafe

　　When it comes to food additives, many people have a misunderstanding that food additives are unhealthy

　　For example, carrageenan, which is often used in ice cream, can be used as a thickener in ice cream and ice cream frozen drinks according to the requirements of GB 2760-2014 "Standards for the Use of Food Additives"

　　In fact, for manufacturers, adding too much thickener may affect the flavor of the product and make the product taste too thick

　　There are many factors that affect the melting of ice cream.
Generally speaking, ice cream with high solids content melts more slowly than ice cream with water as the main raw material
.

　　Regarding how to choose ice cream, everyone mainly depends on the ingredient list.
If you choose the top dairy products, the quality will be better
.

　　(Daily Economic News integrates China Food Safety Network, The Paper, and public information, each edited by Li Zedong)