Zhong Xuegao put at 31 °C for 1 hour without chemicalization, is the food thickener harmful to the human body?

Original: Zhong Xuegao put at 31 ° C for 1 hour without chemicalization, is the food thickener harmful to the human body?

Zhong Xuegao, an ice cream brand with "hot search physique", rushed to the top of the hot search on the evening of July 2

The reason is that some netizens tore open a plastic bag of sea salt-flavored Zhong Xuegao ice cream and placed it at room temperature of 31 ° C, and after half an hour, the ice layer on the surface of the ice cream dissolved and appeared creamy

Zhong Xuegao urgently clarified the response

"There is no ice cream that does not melt, the solids are high, the water is small, and after complete melting, it is naturally viscous, and it will not completely spread out into a pool of water, and the solids cannot become water

Melting is viscous because the main ingredients in the formula of this product are milk, cream, coconut milk, condensed milk, whole milk powder, ice egg yolk, etc.

According to the national standard "GB/T 31119-2014 frozen drink ice cream" in the requirements for solids greater than or equal to 20%, the product involved In the product Zhong Xuegao "Sea Salt Coconut Coconut" ice cream nutrition composition table protein + fat + carb rough estimate, the solid content is about 40%, much higher than the national standard, may also affect the melting speed

Ruan Guangfeng, a nutritionist with 586,000 followers on Weibo and an expert member of the China Internet Joint Rumor Dispelling Platform, participated in a discussion on July 2 about the Weibo topic of #Netizens saying that Zhong Xuegao put 31 degrees for 1 hour without chemical# Weibo, he said that this ice cream did not turn into water because of the high protein content, and the low water content, which has little to do with thickeners, and "commonly used thickeners and edible gums are dietary fibers, which are very safe and have health benefits

He also wrote in the popular science article 6 years ago that emulsifiers, thickeners, stabilizers and other ingredients are indeed related to increasing the resistance of cold drinks, thickeners can make raw materials appear more viscous, commonly used including xanthan gum, carrageenan, guar gum, etc.

The combination of these additives can not only give ice cream a smooth taste, but also enhance the melt resistance of ice cream, delay the melting rate, and prevent excessive melting and collapse

In addition, the more additives and the more difficult to melt are not necessarily positively correlated

For the use of food additives, Sun Baoguo, an academician of the Chinese Academy of Engineering and president of Beijing Technology and Business University, said in an interview with reporters in March 2021 that there are currently more than 10,000 types of food additives in the

Editor-in-charge Wang Yahan

Inspector Liu Shule

Source: Interface News, Beijing News, Sina Weibo

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