Measured four kinds of ice cream one-hour thawing: Zhong Xuegao is the most viscous, is it compliant to add thickener?

Original: Measured four kinds of ice cream one-hour thawing: Zhong Xuegao is the most viscous, is it compliant to add thickeners?

Zhong Xuegao, who is known as the representative of the "Ice Cream Assassin", has once again encountered a storm

On the evening of July 2, "Zhong Xuegao 31 degrees of room temperature down for 1 hour without chemicalization" rushed to the hot search

So in addition to Zhong Xuegao, is there a similar situation in other ice creams? On the afternoon of July 3, a reporter from nanduwan finance agency conducted a 1-hour thaw test

In addition, the reporter of Nanduwan Finance Agency consulted relevant industry insiders and experts

One-hour thaw comparison test:

Zhong Xuegao is the most viscous, and two ice creams of other brands "turn into water"

One-hour thaw comparison test:

Zhong Xuegao is the most viscous, and two ice creams of other brands "turn into water"

For the situation of "Zhong XueGao not being transformed" mentioned by netizens, is it only Zhong Xuegao products that appear? What about other products?

On the afternoon of the 3rd, the reporter of Nanduwan Finance Agency purchased relevant ice cream products in a nearby supermarket for actual measurement

The ice cream used in this test is in the price range

Under the above standards, the reporter of Nanduwan Finance Agency purchased Dove Chocolate Milk Ice Cream, Meiji Matcha Chocolate Ice Cream, Kemiku Sugar-free Milk FlavorEd Ice Cream and Zhong Xuegao Light Milk (Milk Flavored) Ice Cream for thaw testing

Dove Chocolate Milk Ice Cream

Meiji matcha chocolate ice cream

Comiku cane-free milk flavored ice cream

Zhong Xue Gao light milk (milk flavor) ice cream

Due to the influence of typhoon rainfall weather, at 15:00 on the afternoon of the 3rd, the temperature in Guangzhou was 29 ° C (indoor or there is a temperature difference of 1 to 2 degrees Celsius, there is a dinner lamp directly above the ice cream, the temperature is negligible), in the thaw test, the Nandu Bay Finance Agency reporter opened the packaging of four ice creams almost at the same time, and placed them stationary for about 1 hour

In the state of the ice cream before thawing, Dove's ice cream crisp appeared to be damaged

After the 1-hour thaw test, the reporter of Nanduwan Finance Agency observed the test ice cream and found that Zhong Xuegao appeared as the netizens said, that is, "ice cream does not melt"

After thawing

4 types of ice cream after 1 hour of thawing

↓↓

Zhong Xuegao's hole took on a viscous appearance

Although the chocolate crispy skin is all cracked, the ice cream inside is also viscous, but it is not as viscous

Meiji ice cream has melted into water

But miku ice cream also turned into water

Why thickeners are added

Eating ice cream equals eating "carrageenan" at a high price?

Why thickeners are added

Eating ice cream equals eating "carrageenan" at a high price?

In fact, in the "Zhong XueGao ice cream does not melt" question, the use of emulsifying thickener has always been the focus

Nanduwan Finance Agency reporter noted that there is a certain difference between Zhong Xuegao's response before and after, and when he first responded, the company's customer service said that the ice cream tested by netizens, in addition to water, milk, coconut milk, etc.

But then Zhong Xuegao's second formal response, he claimed that the main ingredient of his ice cream is milk, cream, etc.
, the product itself has a solid content of about 40%, in addition to the raw material itself contains a small amount of water, the formula did not add additional drinking water
.
Solids are high, water is small, and after complete melting, they are naturally viscous, and will not completely disperse into a pool of water, "and the solids cannot become water no matter how they melt"; For food emulsifier thickeners (i.
e.
, carrageenan, etc.
), Zhong Xuegao said that it is "very small amount of addition"
.

Yun Wuxin, a doctor of food engineering and a well-known science expert, mentioned in his personal WeChat public account on July 3 entitled "The difference between ice cream and ice cream can be as large as the difference between three books and 985", mentioned that the most important ingredients in ice cream raw materials are cream, protein and lactose, and other main ingredients are sugar and syrup, which will become a semi-solid medium in ice cream, producing a delicate texture, and usually a small amount of emulsifier to improve fat particles and the final texture
。 During the visit of the reporter of Nanduwan Finance Agency and the above-mentioned actual measurement process, thickeners including carrageenan, sodium alginate and guar gum were actually used in some ice
creams.

In fact, since the main raw material of ice cream is mainly cream, it also meets the requirements
for the use of some emulsifiers.
According to the "GB 2760-2014 Food Additive Use Standard", carrageenan, sodium alginate can be used in cream "according to the production needs of the appropriate amount", and does not stipulate its content range per kilogram, guar gum in the cream used in the amount of 1.
0g / kg, according to the aforementioned national standard, these thickeners can be added to various types of food
.

However, even if a variety of thickeners can be used legally, but in the "Zhong Xue Gao ice cream does not melt" storm, some netizens believe that eating Zhong Xue Gao is equivalent to "eating carrageenan at a high price", Nanduwan Finance Agency reporter learned after some e-commerce and online wholesale platform searches that the price of carrageenan (whether it has passed the relevant test is unknown) is between
30 and 45 yuan per kilogram.

Of course, for the "ice cream is not transformed is equal to eating carrageenan" statement, some experts hold a negative attitude
.
Ruan Guangfeng, a nutritionist and expert member of the China Internet Joint Rumor Dispelling Platform, said on Weibo that the ice cream did not turn into a water sample because of the high protein content, and the low water content, which has little to do with the thickener
, "The effect of the thickener is to change the crystalline form of the water during the process of freezing, and the melted ice cream is still adhered to the surface.
"

A relevant person in charge of the ice cream pipeline of a dairy company told the Nanduwan Finance Agency reporter that due to the consideration of taste and other factors, the overall dosage of such thickeners and emulsifiers will not be too large, "generally stable at about 0.
4%.
"

Nanduwan Finance News reporter checked the "Impact of Different Types of Stabilizers and Emulsifiers on the Quality Characteristics of Ice Cream" published in "Food Industry Science and Technology" in April 2021 and noted that the total amount of emulsification thickeners used by the research team in the article was 0.
4%, of which the amount of stabilizers (that is, thickeners) was 0.
25%, which had the best
anti-melting effect on ice cream.

According to the Nanduwan Finance Agency reporter, as Zhong Xuegao, who cut into the ice cream market with "consumption upgrades", his pricing between 10 yuan and 20 yuan successfully "divided" in the ice cream market with many giants, and repeatedly attracted public attention
because of the "sky-high ice cream".
Nandu reporter previously reported that a limited edition ice cream produced by the company last year was once "fried" to about 200 yuan by dealers and scalpers
.
In the industry's view, due to the recent impact of the epidemic, consumers are more sensitive to price, and Zhong Xuegao's related actions are easy to attract attention
.

According to The data of Tianyancha, in 2020, Zhong Xuegao's equity financing was supported by Tiantu Investment, and in 2021, it received a round of A investment
of 200 million yuan from Yuansheng Capital, H Capital and Wantian Capital.

Written by: Nanduwan Finance Agency reporter Bei Bei

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