Recently, some netizens in the mainland conducted an experiment of “melting ice cream” and found that a sea salt ice cream under the domestic high-end ice cream brand “Zhong Xue Gao” has not completely melted following being placed at room temperature of 31 degrees Celsius for nearly an hour, and it basically maintains its original shape. , but turned into a more “thirsty” dairy product (Figure 1). Netizens have questioned the presence of too many additives and worried, “Can ice cream that won’t (melt) be eaten?”
Zhong Xuegao posted on Weibo last Saturday night, saying that the “solids” of his ice cream, such as milk, light cream, coconut milk, etc., are as high as 40%, and the water content is low. After melting, it becomes “sticky”. No matter how you melt it, it can’t turn into water.” He also emphasized that the food emulsifying and thickening agent added to its ice cream is only a very small amount, strictly in accordance with relevant national standards.
Mainland media quoted industry insiders as saying that the ice cream in the experiment of netizens had actually melted, but it only contained food thickeners and so on. The official media “China Food Safety Network” has explained in the past that the relevant national standards require the solid content of ice cream to be 20% or more. The higher the ice cream, the better the quality of the ice cream and the slower the melting speed.
The internal media “Consumer Report” broadcast live broadcast of the melting of ice cream in Zhong Xue Gao, He Lu Xue, Haagen-Dazs, Magnum, Zhongjie and Meiji last night. It can be seen that 1 hour and 24 minutes passed at room temperature of 26.4 degrees. , Haagen-Dazs and Meiji have all melted almost completely, Zhongjie has melted relatively completely, and Zhong Xuegao, He Lu Xue and Menglong have not changed much (Figure 2).
Originally published on AM730 https://www.am730.com.hk/China/domestic ice cream 31-not completely melted following nearly 1 hour-Zhong Xuegao-ice cream has melted-viscous/327029
