There are legends on the Internet. The more types of additives in ice cream, the harder it is to melt ice cream. Is this really true? In general, the ingredients added to the food will be reflected in the ingredients list, and the amount will be added to the back in order from high to low. That is to say, the higher the position in the ingredient list, the more the amount added. The most common types of ice cream additives are the following: Colorant In fact, it is a pigment, which can make the ice cream colorful and attractive. Common colorants mainly include: sunset yellow, carmine, bright blue, amaranth, etc. These names with color words are generally colorants. Normally, it is generally considered safe to add a coloring agent according to national standards, but it is not recommended for children to consume ice cream containing more pigment. Studies have shown that long-term consumption of hyperpigmented foods can lead to zinc deficiency, and severely deficient people may show symptoms such as ADHD, partial eclipse, polyphagia, low immunity, and growth retardation. Flavoring agent As the name implies, it can add flavor to ice cream, charm consumers from taste and smell, mainly including sweeteners, acidity regulators and flavors. Sweeteners: The flavoring of ice cream is generally based on natural sweetener, white sugar, supplemented by maltose and fructose syrup. Common sweeteners are maltodextrin, fructose syrup, aspartame, acesulfame, etc. Any words related to sweetness such as "sugar", "sweet" and "honey" appear in the words, mostly sweet. Flavor (except caramel color). Acidity regulator: Not all ice creams need to be added with this kind of additive. In general, some sour taste ice cream (such as hawthorn flavor, sweet orange flavor) will be added. Common acidity regulators are lactic acid, citric acid, sodium citrate, etc., and the word "acid" will appear in the general name. Food Flavor: Different flavors of ice cream use different flavors, such as mango flavored ice cream with mango flavor and strawberry flavored ice cream with strawberry flavor. Therefore, the flavoring agent can be said to be the "soul" of the ice cream, giving the ice cream a good taste and taste. Flavor is well recognized in the ingredients list, usually XX flavor or food flavor. Flavors added according to national standards are generally considered to be safe, but for the three products produced in small workshops, we cannot guarantee that their fragrances are not excessive. If they are edible, please buy large brands of ice cream. Thickener The thickener can be regarded as the bone of the ice cream. Its function is to make the ice cream have a certain shape, not melt too fast, can be easily bitten, and not as hard as ice. When it comes to thickeners, some people talk about tiger discoloration. The leather yoghurt incident and the fast-acting latex door that appeared before have not been able to get rid of thickeners. However, it should be noted that most of the thickeners are soluble dietary fiber, such as xanthan gum and carrageenan. Starch has been used as the earliest thickener, so the thickener is safer and you don't have to panic. The general name with "glue" is basically a thickener. Emulsifier The so-called emulsification is the fusion of two mutually incompatible liquids. For example, when the bowl is brushed, the oil in the plate cannot be brushed into the bowl. It is necessary to use detergent to achieve the fusion of the two. This process is emulsification, and detergent is an emulsifier. Customers who pay attention to the ingredients list will find that the first place of ice cream is generally drinking water. The ice cream is based on water, with milk, milk powder, egg yolk and white sugar as ingredients. The role of the emulsifier is mainly to combine the fat and water in the ingredients to integrate the two. Commonly used emulsifiers are phospholipids (322), glyceryl monostearate (471), polyglycerol ricinoleate (476), and the like. A substance with an "ester" in its general name is mainly an emulsifier. There are also no names on the ingredients list, only the "emulsifier (INS number)" is displayed. The more types of additives, the harder it is to melt. Through experiments, different brands and types of ice cream were melted under the same conditions, and it was found that the speed of melting ice cream was not directly related to the type of additives. In general, the relative melting of the water content is high and the "cream" content is relatively fast. The shape of the ice cream, the content of the thickener, the manufacturing process and other factors are closely related to the melting speed. If the crispy ice cream is melted more slowly than the crispy one, the thickener content is much slower than the lesser content. Therefore, the more types, the harder it is to melt, and it is not reliable. (Zhang Qian) Hair Wash Shampoo,Natural Shampoo,Hair Nourishing Shampoo,Ginger Hair Shampoo Wuxi Keni Daily Cosmetics Co.,Ltd , https://www.wxkenidaily.com