What exactly is in the ice cream of the new science high temperature "not chemical"? What is a thickener?

Original: New science high temperature "non-chemical" ice cream, what exactly is in it? What is a thickener?

Recently, some netizens posted that a sea salt flavored ice cream owned by Zhong Xuegao still did not completely melt

In this regard, Zhong Xuegao officially responded: there is no ice cream that does not melt, the solid is high, the water is small, and after complete melting, it will naturally be viscous, and it will not completely spread out into a puddle of water, and the solid cannot become water

So, what are the ingredients in the food emulsifying thickener? The more additives and thickeners in the ice cream, the harder it is to melt? Is eating more harmful to the human body? To this end, the Jiefang Daily Shangguan News reporter specially interviewed Li Baoguo, an expert member of the Shanghai Food Additives Association and a professor at the

Is eating more harmful to the human body? Is eating more harmful to the human body?

(Source: Xinhua News Agency)

(Source: Xinhua News Agency)

【Thickeners, what are they usually?】 】

【Thickeners, what are they usually?】 【Thickeners, what are they usually?】 】

Professor Li Baoguo said that according to the provisions of GB2760 "National Standard for Food Safety Food Additive Use Standards", common thickeners that can be added to ice cream and frozen drinks are: propylene alginate ester, cassia gelatin, spiny cloud gum, sodium starch phosphate, chitin, tamarind polysaccharide gum and carrageenan

"In addition to gelatin, lac, these thickeners come from animals, such as carrageenan, etc.

All are natural substances, belonging to polysaccharides, soluble dietary fiber are natural substances, belonging to polysaccharides, soluble dietary fiber

Whether some thickeners are viscous is not related to temperature, but to

Whether some thickeners are viscous is not related to temperature, but to

【The more thickener, the harder it is to melt?】 【The more thickener, the harder it is to melt?】 】

"We can't simply say that the more additives in ice cream, the harder it is to melt

It cannot be said in general terms that the more additives in the ice cream, the more difficult it is to melt

Most of the ice creams on the market with water as the main raw material melt much faster than ice cream with high dairy content, because the solid content is not high, which is not necessarily related

At the same time, food additives such as thickeners can make the moisture and other solids in the ice cream form a viscous substance, the water is not easy to free out, and it can be relatively better maintained in its original shape when the outside temperature changes, looking like there is no "melting"

Therefore, it is not that the more thickeners there are, the more difficult it is to melt

Therefore, it is not that the more thickeners there are, the more difficult it is to melt

【Eat more, is it harmful to the human body】【Eat more, is it harmful to the human body】

Not all food additives and thickeners are harmful or harmless, depending on the amount added, to be added within the allowed range of national standards or European standards

Not all food additives and thickeners are harmful or harmless, depending on the amount added, to be added within the allowed range of national standards or European standards

Whether the food is worth eating is not whether there is a thickener in it, but how its nutritional value is

Whether the food is worth eating is not whether there is a thickener in it, but how its nutritional value is