"Zhong Xuegao put at 31 ° C for 1 hour without chemicalization" on the hot search first, is it just because of the thickener?

Original: "Zhong Xuegao put at 31 ° C for 1 hour without chemicalization" to the first hot search, just because of the thickener?

"Zhong Xuegao put 1 hour at room temperature at 31 ° C" continued to attract attention, and once reached the top of the social platform hot search

The reason for the matter is that some netizens posted that one of Zhong Xuegao's sea salt flavored ice creams was still not completely melted

"Can I eat ice cream that doesn't melt?" In the face of the high voice of netizens, Zhong Xuegao responded that the melting was viscous because the solid content of the product itself reached about

In fact, the phenomenon of "ice cream not melting" has received media attention

According to the China Food Safety Network, in general, the higher the total solids and protein content, the higher the quality of the ice cream, the higher the solid content, the relatively small proportion of water, and the slower

At the same time, it is routine to check the ingredient list of ice cream on the market and add thickeners to increase the solubility of cold drinks

Today, Zhong Xuegao is on the cusp

Under the background of the upgrading of national consumption, the ice cream industry has undergone transformation and development, and the taste, shape and other creativity have been abundant, which has met the diversified consumption needs

High prices should be equated with high quality

Obviously, the trust in mid-to-high-end ice cream products needs to be cultivated, and at the same time, the "high price to expel the low price" is being staged

Now on the market, there is no such thing as affordable ice cream

The popularity of cutting-edge brands confirms that the domestic market has the potential

Looking back at the history of the development and popularization of cold drinks, behind each far-reaching iteration, there is a real interdisciplinary, efficient and technological progress

Looking at today's ice cream market, some so-called "innovations" are still on the surface, more reflected in changing the shape and playing with the concept.

The basis of new consumption is value creation, not immersion in marketing games and concept promotion

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