Squirrels eat ice cream for 1 hour without melting? We did an experiment at room temperature

Original: Squirrel foodice cream placed for 1 hour without melting? We did an experiment at room temperature

"Zhong Xuegao 31 ° C room temperature down for 1 hour does not change" topic a few days ago on the hot search, netizens questioned its additives too much, dare not eat

"Zhong Xuegao 31 ° C room temperature down for 1 hour does not change" topic a few days ago on the hot search, netizens questioned its additives too much, dare not eat

What is the truth? Is it as some netizens think that "the more ice cream additives, the less likely it is to melt"? On July 4, the Beijing News reporter purchased 4 types of ice cream and ice cream samples and placed them at about 27 ° C at room temperature for 1 hour to observe the experiment

According to many experts, the melting speed of ice cream and ice cream is affected by many factors, and food additives such as emulsifiers, thickeners and stabilizers only play an auxiliary role

Experiment: 4 samples melted completely, 2 samples melted at a similar rate Experiment: 4 samples melted completely, and 2 samples melted at the same rate

This time, the four ice cream samples were placed at room temperature at 27 °C for 1 hour, and the sample status was recorded every 15 minutes

This time, the four ice cream samples were placed at room temperature at 27 °C for 1 hour, and the sample status was recorded every 15 minutes

Referring to the "National Standard for Food Safety and The Standard for the Use of Food Additives" (GB2760-2014), among the 4 ice cream and ice cream samples selected for this observation experiment, Zhong Xuegao's light cow's milk ice cream was marked to contain 3 kinds of emulsifiers, stabilizers and thickener ingredients, Kemiku strawberry duoduo ice cream was marked with 5 kinds, and Luxue Mille-feuille snow vanilla flavored ice cream was marked with 6 kinds, and MeidengGao milk stick milk flavored ice cream was marked with 5 kinds

According to all the types of food additives indicated in the product, Zhong Xuegao's samples are the least (3 species), Midengao's samples are the most (10 species), and the Kemiku samples and Luxue samples contain 6 and 8 kinds

Judging from the product ingredient list, the first ingredient list of Zhong Xuegao sample and Kemiku sample is milk, and the first ingredient list of Lu Xue sample and Mei Denggao sample is drinking water

Judging from the product ingredient list, the first ingredient list of Zhong Xuegao sample and Kemiku sample is milk, and the first ingredient list of Lu Xue sample and Mei Denggao sample is drinking water

According to the nutrition facts table, Zhong Xuegao's sample had a protein content of 6.

The results of the observation experiment show that the melting rate of Zhong Xuegao's sample and Kemiku sample is basically the same, and it is basically all melted after 1 hour, which is not what netizens call "non-chemical", and it is more viscous

Among the four samples, Zhong Xuegao's sample marked the least variety of food additives, but the melting rate ranked second; The Midengo sample marked the most types of food additives, but the fastest thawing and freezing; The Luxue samples showed the second largest variety of food additives, but the melting rate is the slowest, and the basic shape can still be maintained after 1 hour, but the inside of the ice cream has become fluffy and soft, and it is basically in a melting state

The results of this observation experiment show that the melting rate of ice cream and ice cream is not directly related

Interpretation: Melting speed is not a criterion for judging the quality of a product Interpretation: Melting speed is not a criterion for judging the quality of a product

Zhong Kaifawen, a member of the Standing Committee of the Health Communication Branch of the Chinese Preventive Medicine Association, said that the melting rate of ice cream and ice cream is not the criterion for

Zhong Kaifawen, a member of the Standing Committee of the Health Communication Branch of the Chinese Preventive Medicine Association, said that the melting rate of ice cream and ice cream is not the criterion for

For the safety of thickeners, Yun Wuxin, a doctor of food engineering and a popular science author, told the Beijing News reporter that the thickeners and emulsifiers in ice cream are generally stipulated in the national standards for "appropriate use according to production needs", and there is no limit, which means that the amount that may be used in the production of enterprises is far lower than the amount
that has an impact on health.
From the perspective of enterprises, the use of too much thickener is not necessary, one is that the raw material itself is not cheap, and the other is that after the thickener is added too much, it will lead to food being too sticky to operate, and the amount of addition is generally only a few thousandths
.

Chief reporter of Beijing News / Guo Tie

Chief reporter of Beijing News / Guo Tie

Video / Zhang Mingxuan

Video / Zhang Mingxuan

Editor / Li Yan Zhang Mingxuan

Editor / Li Yan Zhang Mingxuan

Proofreading / Liu Baoqing

Proofreading / Liu Baoqing

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