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    Home > Food News > Food Articles > Are the more kinds of ice cream additives, the harder it is to melt?

    Are the more kinds of ice cream additives, the harder it is to melt?

    • Last Update: 2021-02-07
    • Source: Internet
    • Author: User
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    hot summer, ice cream has become one of everyone's summer food. The variety of ice creams on the market fills our horizons, and we can't help but enjoy the deliciousness and joy that ice cream brings us. But recently there is news: an ice cream contains
    kinds of additives, eat an ice cream at the same time eat a lot of additives. The common people booed, these additives to our health in the end is not harmful?

    Generally speaking

    , the ingredients added to the food are reflected in the ingredients list, and the amount added is followed from highest to thm. That is, the higher the position in the ingredients table, the more amount is added. Let's start with a list of ingredients for a well-known brand of ice cream:

    The ingredients list for this ice cream is structured into three parts: crispy, creamy and egg barrel.

    crispy skins: edible vegetable oil, white sugar, cocoa powder, whole milk powder, edible salt, emulsion
    , edible flavor;

    cream: drinking water, white sugar, whole milk powder, edible vegetable oil, maltose, malt paste refined, cocoa powder, edible soy separation protein, coffee powder, edible salt, emulsizer
    , thickener
    , colorant
    , edible flavor;

    egg barrel: wheat flour, starch, eggs, edible vegetable oil, full-fat milk powder, puffing agent

    of the above ingredients, additives mainly include flavorings
    edible flavor, white sugar
    , colorants, emulsions, thickeners and puffers. One of the addition of puffer mainly because the ice cream contains egg cones, after adding puffing agent can make the pasta products crisp and delicious. Some ice creams don't have egg cones, and of course there won't be puffing agents. It can be seen that the most important additives in an ice cream are flavoring agents, colorants, emulsizers and thickeners. So let's see what these additives really do and whether they will have an impact on our health.

    colorant is

    in fact a pigment, its role is to make ice cream colorful, attractive. Common colorants mainly include: sunset yellow, sebum red, bright blue, leek red, etc. , these with the name of the color word is generally colorant class. Normally, colorants are generally considered safe as long as they are added in accordance with national standards, but children are not advised to eat ice creams that contain more pigment. Studies have shown that long-term eating too much pigment food, will lead to zinc deficiency, severe deficiency will show ADHD, partial eating, ectopic, low immunity, growth and stunting and other symptoms.


    as the name suggests, can add flavor to ice cream and captive consumers with taste and smell, including sweeteners, acidity regulators and flavors.

    : ice cream flavoring is generally natural sweetener - white sugar-based, maltose, fructose syrup and so on as a supplement. Some ice creams only have white sugar, which tastes better, such as the one above. Common sweeteners are maltodexper, fructose syrup, asparta sweet, ansai honey, etc. , where the word "sugar" "sweet" "honey" and other sweet-related words, mostly belong to sweetener
    caramel color except

    acidity regulator: not all ice creams need to be added with this additive, in general, there are some sour taste of ice cream
    such as hawthorn, sweet orange
    to add. Common acidity regulators have lactic acid, citric acid, sodium citrate and so on, the general name will appear in the word "acid."

    flavor: Different flavors of ice cream use different flavors, such as mango-flavored ice cream with mango flavor, strawberry-flavored ice cream with strawberry flavor. Therefore, the flavoring can be said to be the "soul" of ice cream, giving ice cream a good taste and taste. Flavors are well identified in the ingredients list, usually
    flavor, or edible flavor
    . According to national standards added flavor is generally considered safe, but for small workshops produced three no products, we can not guarantee that its flavor is not too much, such as food, please buy a large brand of ice cream.


    thickener can be seen as the skeleton of ice cream, its role is to make ice cream has a certain form, will not melt too quickly, can easily bite away, will not be as hard as ice cubes. When it comes to thickeners, some people talk about tiger color change, before the emergence of leather yogurt events, nutrition fast-line latex door, etc. , are and thickeners can not be dry. However, it is important to note that most thickeners are essentially soluble dietary fibers, such as jaundol and caramol. Our old ancestors initially used starch to thicken the same, starch can be seen as the earliest thickener, and we often use starch when cooking to hook, so thickeners are safer, we do not have to panic too much. The general name with "glue" is basically a thickener.


    so-called emulsification, which is the fusion of two incompatible liquids. For example, when brushing the bowl, the oil on the plate can not be brushed into the bowl, need to use scrubs to achieve the fusion of the two. This process is emulsification, and detergents are emulsifying agents. Note that customers looking at the ingredients list will find that the first ice cream is generally drinking water, ice cream is water as the main body, milk, milk powder, egg yolks, sugar and other ingredients. The role of emulsifying agent is mainly to mix the fat and water in the ingredients, so that the two into one. Common emulsification agents are phospholipid
    , single-double stingrate glyceride fatty acids
    , polyglycelin castor alcohol
    and so on. Substances with "esters" in the general name, mainly emulsifying agents. There are also ingredients list does not show the name, only "emulsizer

    ", the common
    correspond to the above three.

    more kinds of additives, the harder it is to melt? The

    is circulating on the Internet that the more kinds of additives there are in ice cream, the harder it is for ice cream to melt, is that really the case?

    reporters conducted experiments to melt different brands and types of ice cream under the same conditions, and found that the speed at which ice cream melted was not directly related to the amount of additives. Generally speaking, the relative melting of high moisture content and low "cream" content is faster. The shape of ice cream, the content of thickener, the process of making and other factors are closely related to the rate of melting. For example, ice creams with crispy skins melt more slowly than non-crunchy skins, and thickeners melt more slowly than less. Therefore, the more kinds of additives, the more difficult it is to melt, not reliable!

    "Beware of ice cream traps"

    in order to attract the attention of consumers, can be said to be eight immortals across the sea, all the gods. Take the following ice cream as an example:

    advertising language: healthy sugar-free, delicious at will, on the packaging of the big "sugar-free" has become the highlight of this product. This ice cream is particularly appealing to two groups of people, dieters and diabetics.

    dieters will take into account not put less sugar energy, not easy to gain weight, can eat unbridled. In fact, the energy of ice cream is a factor in obesity, and sugar is only part of it. Nutrients that produce energy include fat and protein in addition to sugar. Therefore, if you want to know whether it will affect weight loss, you need to look at the nutritional table energy one.

    for diabetics, thinking that "sugar-free" has no effect on blood sugar. In fact, if you look closely at the ingredients table can see that the reason is not sugar will be sweet, because it added a variety of sweeteners: maltose alcohol, ligose alcohol, sorbitol liquid, sweetener, sucrose, aspartas sweetener, these sweeteners almost no effect on blood sugar. But it contains an ingredient called malt paste, which is made from starch and processed to thicken in ice cream, which also affects blood sugar changes after ingestion. Overall, this ice cream is more suitable for diabetics than ice creams with sucrose added, as it is lower in the ingredients list and is not added much. But you can't eat unbridled, after all, it can also affect the change of blood sugar.

    ice cream is a high-calorie

    , high-fat food, should not eat more. If long-term excessive intake will affect the intake of meals, over time will affect the lack of nutrients, it is recommended to eat no more than one ice cream a day. In addition, ice cream because it contains milk, milk powder or cream, high fat content, for high blood fat people are not recommended to eat. In addition, some ice cream manufacturers in order to ensure delicious while reducing costs, the use of a technology called hydrogenation, vegetable oil after processing into a creamy mellow taste. Do many people think plant things are not healthier? Otherwise, plant cream is created to simulate the taste of cream, which can produce trans fatty acids in the production process, a substance that is more frightening than animal saturated fat. Its ability to lead to obesity is
    times that of common fatty acids and is one of the factors affecting cardiovascular disease. When buying, be aware that if the ingredients table appears: plant cream, fat implants, cocoa butter
    chocolate-containing ice cream
    and other words, it is not recommended to choose.

    colorful, flavored ice cream generally added more pigments and flavors, and itself is cold, parents are not recommended to
    2 years old children under the age of
    to eat.

    is ice cream junk food? The

    mentioned the high calories of ice cream, combined with the current melting pot of food additives, everyone's view of ice cream is "garbage". In fact, ice cream added milk, milk powder, egg yolks and other foods, but increased the nutritional content. Calcium content can be comparable with milk on average, vitamin
    are also relatively rich. In addition, many thickeners belong to the dietary fiber category, but conducive to the metabolism of blood cholesterol and blood sugar stability.

    Although there are many kinds of additives, most of the pigments and flavors are synthetic, but as long as the added dose is limited by national regulations do not have to worry too much, and thickeners, emulsizers and sweeteners are also relatively safe, one a day has little impact on health. So enjoy it!
    This article is an English version of an article which is originally in the Chinese language on and is provided for information purposes only. This website makes no representation or warranty of any kind, either expressed or implied, as to the accuracy, completeness ownership or reliability of the article or any translations thereof. If you have any concerns or complaints relating to the article, please send an email, providing a detailed description of the concern or complaint, to A staff member will contact you within 5 working days. Once verified, infringing content will be removed immediately.
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