The high temperature of ice cream does not cause doubts, Zhong Xuegao: only a very small amount of emulsifying thickener is used

Original: Ice cream high temperature does not cause doubts, Zhong Xuegao: only use a very small amount of emulsifying thickener

Beijing Daily client | Reporter Yang Tianyue

On the evening of July 2, Zhong Xuegao once again appeared on Weibo's hot search, and this time it was not the high price that attracted attention, but "not melting"

According to the blogger, a sea salt flavored ice cream is placed at a room temperature of 31 degrees, and after half an hour, the ice layer on the surface of the ice cream dissolves and appears creamy; After 50 minutes, the ice cream in the box is in a more viscous milky shape rather than watery shape, and the overall shape is intact

In response, Zhong Xuegao responded: "There is no ice cream

In response to the concerns of netizens about additives, Zhong Xuegao said that in order to maintain the good flavor and form of the product during the shelf period, the product only uses a very small amount of food emulsifier thickener, which is added in strict accordance with the relevant national standards and can be eaten

Prior to this, Zhong Xuegao had frequently appeared on Weibo hot searches because of the high price, and was even jokingly called "ice cream assassin" by netizens - high-priced ice cream lurking in the freezer of convenience stores, "stabbing a sword" in your wallet when unknown consumers checkout

According to the China Food Safety Network, there are many factors that affect the melting speed of ice cream, and ice cream with high raw material content such as milk, cream and whole milk powder is slower

The quality of ice cream depends largely on its total solids content, such as protein, fat and so on

According to the national standard "GB/T 31119-2014 frozen drink ice cream", the requirements for solids are greater than or equal to 20%.

Image source: Weibo

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