What do you know about the ingredients of ice cream? Correct interpretation of additives

yogurt-flavored ice creams don't contain yogurt, vanilla-flavored ice cream doesn't contain
...
In addition to the bacterial problem, cold drinks in the food additives more and more, but more and more false, has long been far away from the pastmung bean stick ice equals green bean sand plus water
"
of the natural and real.We see in a large supermarket, the popular Yili Mongolian yogurt flavor ice cream ingredients are drinking water, white sugar, full-fat milk powder, edible vegetable oil, sugar, eggs, food additives
(
thickeners, emulsions, acidity regulators, edible flavor, sweetener
)
, but not Mongolian yogurt figure.Yili staff said that the ice cream is indeed completely free of yogurt, nor is full-fat milk powder in production processed into yogurt, its yogurt flavor is processed through additives to achieve, but for commercial reasons, can not tell which ingredients made Mongolian yogurt flavor.also found that some of the big brands of vanilla-flavored ice cream, which also contain no vanilla, are made entirely from edible flavors or additives. Other flavors such as strawberries and chocolate, many manufacturers add only strawberry flavor or cocoa butter, not natural strawberries and pure chocolate.the addition of trans fatty acids toice creams is a cause for doubt consumers are more attuned by the variety of complex ingredients and sweeteners added to ice creams and ice creams, and many of the products based on vegetable oils and fats, whether they contain trans fatty acids, because manufacturers do not label people doubt.nestle green tea flavor mousse ice cream ingredients have nearly
20,
kinds, such as glucose syrup, vegetable oil, whey powder, green tea powder, green tea extract, maltodexement and so on. And Lu Xue mini cute multi-vanilla flavor ingredients more up to
22
varieties.We also found that in the main material labeling, manufacturers are not standardized, to most products will be added vegetable oil, for example, are generally written vegetable oil or edible vegetable oil.He Weiguo introduced, there are many kinds of vegetable oil, such as soybean oil, peanut oil, hemp oil, vegetable oil, but ordinary liquid vegetable oil is not easy to achieve the shape and taste of ice cream, so some manufacturers will be partially hydrogenated vegetable oil into semi-solid vegetable oil, but hydrogenated vegetable oil contains adverse to health trans fatty acids, so it is recommended that manufacturers carry out more detailed labeling.Seductive ice cream into

palettein addition, in order to make cold drinks have beautiful colors, many products add a lot of pigment, less two, more to
6
kinds.we saw in the supermarket, and Lu Xue's vanilla-flavored mini cute more added caramel color and caramel tree orange, Mengniu crisps added
"
colorants
005
and
00 6"
, Nestle's green tea-flavored mousse ice cream contains caramel, lemon yellow, bright blue three colors, the most surprising is the Mengniu Dylan Saint Snow Chocolate Crisper Ice Cream has added
6,
colorants.Not any nutritional ingredients suggest the norm for consumers most concerned about the nutritional content list, only a few enterprises do more detailed, such as and Lu Xue almost all ice cream products have nutritional content table, and Nestle's Mousse ice cream, Ilit milk-flavored ice cream, Mengniu cheese ice cream cup and many other products do not have any nutritional content tips, so that many consumers, especially slim women feel that the bottom of their hearts.an ice cream
10
of several additives an ice cream, actually to add more than a dozen food additives. Is there more additives than the main material
?
For example, on the packaging of an ice cream product, the following raw materials are marked: phospholipids, polyglyceride castor esters, castor sugar, whole milk powder, fructose syrup, maltodextrin, lactic acid, sodium lactic acid, sodium methyl cellulose, jaundol Gum, monocalate glycerides, guar gum, cara gum, citric acid, sodium citrate, edible flavor
(
yogurt flavor and blueberry flavor
)
, sweet, leek red, bright blue.these additives can be broadly divided into four categories: flavoring, coloring, shaping, emulsification, they are essential ingredients for the taste of ice cream. Coloring: There are two synthetic colors
-
red and bright blue. As soon as you look at the name, you know it has something to do with color. Seasoning: There are sweeteners, sourdours and flavors. Acids: Lactic acid, sodium lactate, citric acid, sodium citrate. Sweeteners: Sweeteners, combined with fructose syrup and sugar that are not additives, can reduce the cost of flavor while ensuring sweetness: yogurt flavor and blueberry flavor, are compound flavors, which are estimated to be mixed with dozens of compounds to simulate realistic aromas. Shaping: This is the great effect of thickeners, they are the

skeletons

and
"
content sense
"
. There are four thickeners
-
sodium methyl cellulose, jaundol, guar gum and cara gum. Thickener can improve the state of ice crystal formation, so that ice cream can easily bite, not melt easily, but not become large ice, will not come out on the water. At the same time, maltodext also has a thickening effect, a small amount of full-fat milk powder to provide the feeling of milk, all play a filling role, so that ice cream appears rich in content. Emulsification: This is the emulsizer credit to
-
phospholipids, monoalphate glycerides, polyglyceride castor esters three emulsion agents to cooperate with each other, so that the quality of ice cream uniform, stable, delicate.consumers choose to choose their products in the face of a wide range of cold drink categories and
?choose cold drinks to clear the category ice cream is divided into full milk ice cream
(
clear whole milk fat, combined whole milk fat
)
, semi-milk fat ice cream
(
-type semi-milk fat, combination semi-milk fat
)
, grease-planted ice cream
(
-type semi-milk fat, combination-type fat
)
. Ice cream and ice lollies are clear and combined, respectively.e.g. Mengniu cheese ice cream cup and crispy ice cream is
"
combination ice cream
"
, Yili Mongolian yogurt flavor ice cream is
"

"
, the main ingredient is full-fat milk powder and edible vegetable oil. Octopose milk ice cream is a combination of whole milk ice cream, the main ingredient is cream, fresh milk.National cream is superior to artificial cream We looked at the national standard
SB/T10007-2008
Frozen Beverage Classification and found that the total solids, proteins and fats of ice cream are usually higher than ice creams, mainly due to the use of milk, cream or vegetable fats.experts point out that milk ice cream is based on drinking water, milk, cream, sugar and other main ingredients, and fat ice cream to water, vegetable oil or margarine as the main ingredient, generally speaking, the main ingredient for milk and natural cream products in taste and health is better than the use of vegetable oil or margarine products.Learn to distinguish between sweet ingredients Cold drinks are sweet in addition to white sugar and corn syrup, glucose syrup, as well as fructose syrup, saccharin, sugar, as well as sugar alcohols and honey, in the face of so many sweet sources, consumers have to learn to distinguish between the nutrition and good or bad of various sweeteners.for example, white sugar has higher calories, honey, sugar alcohols are healthier, while fructose syrup, corn syrup and glucose syrup are more nutritious, sweets, although the lowest calories, but no nutrition.choose more easily preserved varietiesmost of Yili and Mengniu's ice cream and ice cream products have a shelf life of
18
months, requiring storage below
-22
degrees C
;
and Nestle ice cream are mostly shelf life of
24
months, the preservation conditions are slightly looser, only require storage below
-18
degrees C. Whether it
-22
degrees C or
-18 degrees
degrees C, household refrigerators are difficult to reach.ice cream in the professional frozen preservation of the total number of live bacteria generally will not increase, but freezing can not be completely sterilized, and the minimum temperature of the refrigerator for home use can usually only reach
-18
degrees C, plus often switch the refrigerator door, so simply can not meet the manufacturer's strict storage requirements, will affect the taste of ice cream, protein denaturation, quality is affected, so the refrigerator cold drinks are best eaten within a week.especially noted that ice cream melts easily to germ bacteria, so it can't be put back in the fridge after melting.