An evaluation clip of the famous Chinese ice cream brand “Zhong Xuegao” circulated on the Internet. In the film, netizens placed Zhong Xuegao’s sea salt ice cream at a temperature of 31 degrees for nearly an hour, but the ice cream did not melt at all. Even if netizens ignited the ice cream with a lighter until it turned black and smoked, the ice cream still showed no signs of melting, which aroused everyone’s attention. The official response stated that it is not scientific to use this method to determine the quality of ice cream.
After this clip was uploaded, it immediately caused a discussion among netizens. Many people speculated that Zhong Xuegao added too much preservatives and coagulants to the ice cream, so that the ice cream did not melt at a temperature of 31 degrees or higher, which led to excessive additives. suspected.Netizens have expressed that they dare not eat any more, and they are even more worried that the body will not be able to digest it. They ask whether it is ice cream or a fireproof building material.
Zhong Xuegao touted “zero additives and good materials”. The official customer service said that the ice cream will generally melt following being placed at room temperature for 3 to 5 minutes, referring to the fact that no one has reported the problem, but the problem has been recorded. .
Later, Zhong Xuegao clarified on the official Weibo, referring to the fact that there is no ice cream that does not soften, the solid content is high, and the water is low. No matter how much it melts, it cannot turn into water. The main ingredients of Zhong Xue Gao’s Sea Salt Coconut Ice Cream are milk, cream, coconut milk, sweetened condensed milk, whole milk powder (6.0%), etc. The protein and solid content in the product meet the national standards. Except for some raw materials that contain a small amount of water, no additional drinking water is added to the formula. At the same time, for the addition problem, in order to maintain the good flavor and shape of the product during the shelf life, the product only uses a very small amount of food emulsification and thickener, which are added in strict accordance with the relevant national zero standards, and can be eaten with confidence. Zhong Xuegao also said that it is not scientific to judge the quality of ice cream by baking, drying or heating ice cream.
Image source: Screenshot of Zhong Xuegao’s Weibo
source:Daily Mail
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