Zhong Xuegao responded that the ice cream did not melt for a long time and was questioned by netizens: why did the expert science leave it for 1 hour without melting?

A blogger recently tested and found that Zhong Xue Gao Haiyan Coconut Ice Cream was not completely melted after being placed at room temperature of 31 degrees for 1 hour. Some netizens wondered whether the melting was slow due to the addition of too many additives and insufficient milk content.

Then this topic aroused heated discussions among netizens, to which @中雪高 said:First of all, there is no non-melting ice cream, just because the main ingredients of this product formula are milk, cream, etc., and the solid content of the product itself reaches about 40%. Except for the raw material itself containing a small amount of water, the formula does not add drinking water. The solid content is high and the water is low. After it is completely melted, it will naturally become viscous, and will not be completely dispersed into a pool of water, and the solid will not become water no matter how it melts.

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.

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 solids content, and the lower the proportion of water.

According to the national standard “GB/T 31119-2014 Frozen Drink Ice Cream”, the requirement for solids is greater than or equal to 20%. The product involved, Zhong Xuegao’s “Sea Salt Coconut Coconut” Ice Cream, is a rough estimate of protein + fat + carbohydrates in the nutritional composition table. , the solid content is about 40%, which is much higher than the national standard, and may also affect the melting speed of ice cream.

In response to the problem of additives reported by netizens, Ruan Guangfeng, a master of nutrition and food safety and an expert member of the China Internet Joint Rumor Platform, publicly stated that the statement that “the more additives, the harder it is to melt” is inaccurate.

According to Ruan Guangfeng’s analysis, some studies have analyzed the melting resistance of ice cream with different amounts of emulsifier and stabilizer added respectively. When the concentration of the stabilizer additive is 0.40%, 0.45% and 0.50%, the concentration of 0.45% ice cream is resistant to melting. The best fusion.

Hashtag: Zhong Xue Gao ice cream ice cream