echemi logo
Product
  • Product
  • Supplier
  • Inquiry
    Home > Food News > Thickener Technology > Squirrels eat ice cream for 1 hour without melting? We did an experiment at room temperature

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

    • Last Update: 2022-09-22
    • Source: Internet
    • Author: User
    Search more information of high quality chemicals, good prices and reliable suppliers, visit www.echemi.com

    Original: Squirrel food ice 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 responded that there is no ice cream that does not melt, and the solid content in the formula of related products is about 40%, and it will not be completely dispersed
    after melting.

    "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 responded that there is no ice cream that does not melt, and the solid content in the formula of related products is about 40%, and it will not be completely dispersed
    after melting.

    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
    .
    The results showed that the 4 samples had melted after 1 hour of placement, and the number of stabilizers in zhong Xuegao and Kemiku brand samples was different, but the sample melting rate was comparable
    .

    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
    .
    The results showed that the 4 samples had melted after 1 hour of placement, and the number of stabilizers in zhong Xuegao and Kemiku brand samples was different, but the sample melting rate was comparable
    .

    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
    .

    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, and 2 samples melted at the same rate

    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
    .

    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
    respectively.

    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
    respectively.

    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.
    8 grams and a fat content of 14.
    7 grams per 100 grams; a protein content of 2.
    9 grams and a fat content of 8.
    9 grams per 100 grams of Kemiku samples; a converted protein content of about 2.
    26 grams and a fat content of 10.
    81 grams per 100 grams of Lu Xue sample; and a protein content of 2.
    2 grams and 9.
    8 grams of fat per 100 grams of Mei Denggao samples
    .

    According to the nutrition facts table, Zhong Xuegao's sample had a protein content of 6.
    8 grams and a fat content of 14.
    7 grams per 100 grams; a protein content of 2.
    9 grams and a fat content of 8.
    9 grams per 100 grams of Kemiku samples; a converted protein content of about 2.
    26 grams and a fat content of 10.
    81 grams per 100 grams of Lu Xue sample; and a protein content of 2.
    2 grams and 9.
    8 grams of fat per 100 grams of Mei Denggao samples
    .

    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
    after melting.
    The Miden Gao sample has basically melted after 30 minutes of placement, and after the same time as the road snow sample, it is only semi-melted
    .

    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
    after melting.
    The Miden Gao sample has basically melted after 30 minutes of placement, and after the same time as the road snow sample, it is only semi-melted
    .

    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
    .

    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
    to the number of food additives in the product.

    The results of this observation experiment show that the melting rate of ice cream and ice cream is not directly related
    to the number of food additives in the product.

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

    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
    judging the quality of products.
    The melting rate is mainly related to the ingredient composition, and the thickener only plays an auxiliary role in delaying the melting rate
    .

    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
    judging the quality of products.
    The melting rate is mainly related to the ingredient composition, and the thickener only plays an auxiliary role in delaying the melting rate
    .

    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
    .

    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

    Responsible Editor:

    This article is an English version of an article which is originally in the Chinese language on echemi.com 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 service@echemi.com. A staff member will contact you within 5 working days. Once verified, infringing content will be removed immediately.

    Contact Us

    The source of this page with content of products and services is from Internet, which doesn't represent ECHEMI's opinion. If you have any queries, please write to service@echemi.com. It will be replied within 5 days.

    Moreover, if you find any instances of plagiarism from the page, please send email to service@echemi.com with relevant evidence.