What”Fairy” formula makes ice cream that is not afraid of heat
By: Date: 2022-07-15 Categories: chinesefood Tags: ,
In childhood memory, if you eat ice cream slowly in summer, the ice cream will melt and drip down. Recently, a brand of ice cream can’t melt completely after being placed at a temperature of 30 ℃ for more than an hour.
 
Disease control Jun found that the ingredients of this ice cream contain more milk and cream and less water, and the addition of several thickeners, including carrageenan, will indeed affect the melting speed of the ice cream.
 
In fact, carrageenan is not a new thing. It is an algal extract, a hydrophilic colloid. As a good coagulant and thickener, carrageenan is widely used in the manufacture of jelly, ice cream, cakes and so on. Carrageenan can interact with milk to produce unique gelling properties, which can increase the melting resistance of ice cream, and increase the viscosity of ice cream, so that the melting speed of ice cream slows down, and the properties after dissolution also become viscous.
 
As a food additive listed in the national food safety standard, carrageenan has been verified for its edible safety. According to the national standard gb/t31119-2014 frozen beverage ice cream, an appropriate amount of carrageenan can be added to ice cream according to production needs.
 
Carrageenan itself is a compliant and safe food additive, but one-time consumption of carrageenan in large quantities may indeed lead to abdominal distension, indigestion and other symptoms. A few years ago, Dr. disease control once popularized the addition of carrageenan to spliced beef. Interested partners can check it at the end of the article.
 
In terms of ingredients, in addition to carrageenan, there are other macromolecular polysaccharides added to this cold drink, which are also additives allowed to be used in ice cream by national standards. For example, the appropriate amount of locust bean gum in ice cream is 0.1%- 0.2%, and the appropriate amount of guar gum in ice cream is 0.2%- 0.4%. Large consumption of macromolecular polysaccharide thickener will affect nutrient absorption, leading to indigestion and abdominal distension.
 
The safety of food additives is guaranteed if they are added according to the standard limit and use specifications. However, if you rely too much on additives to regulate taste and food properties, you will lose the original flavor of food.