Want to know the secret of "stubbornness" of ice cream, see here

In people's impression, ice cream will melt when heated

So, what does ice cream have to do with melting? Science and Technology Daily reporters interviewed relevant experts

Ice cream is not heated and related to two factors

Ruan Guangfeng, director of the Science and Technology Communication Department of the Kexin Food and Health Information Exchange Center, told the Science and Technology Daily reporter that the ice cream's resistance to heat is mainly related to two factors: anti-melt and shape retention

"Anti-melt resistance refers to the tolerance of ice cream to room temperature

In addition, the different types of oils added to ice cream will also greatly affect its melting resistance

"Shape retention refers to the characteristics of ice cream to maintain its own shape and shape in a non-low temperature environment

These additives affect the speed and extent of ice cream melting

Additives in ice cream, such as emulsifiers and thickeners, also affect melt resistance and shape retention

"Emulsifiers are mainly used to improve the homogeneity and stability of ice cream ingredients.

Thickeners make the ice cream and its ingredients thicker, allowing the melted ice cream to "try its best" to stay as it is

"Thickener is a kind of strong hydrophilic polymer substance, it dissolves in water and can enhance the viscosity and thickness of ice cream

According to the current relevant national standards, emulsifiers and thickeners added in ice cream production should be "used in moderation according to production needs"

"In fact, whether it is an emulsifier or a thickener, regular enterprises generally do not add excessive amounts, because the two are not cheap, and excessive addition will affect the taste

He pointed out that no matter what kind of emulsifier or thickener is added, as long as the ice cream producer strictly follows the national standard, then the product is safe and the public need not worry too much

Teach you to choose high-quality ice cream through the ingredient list

The supermarket freezer is filled with all kinds of ice cream, which is dizzying

In this regard, Ruan Guangfeng, director of the Science and Technology Communication Department of the Kexin Food and Health Information Exchange Center, said that different proteins, oils and chocolate ingredients that may be added will have a great impact on the quality of ice cream

In addition, if the raw material content in the ingredients list of ice cream is more than 2%, it should be sorted according to the amount added

(Li Zhaoyu, an intern reporter of Science and Technology Daily)