Ice cream additive really so terrible? Sheep industry information | | oven furnace grilled fish, roast oven, grill, pizza oven - The artisan oven

There are a lot of people wonder: compared with before, now is becoming more and more is not easy to melt ice cream, ice cream, put outside for a long time will not melt completely. Some say ice cream, ice cream, the more is not easy, and it contains additives, the more is that true? Ice cream ( Ice cream) Is a frozen drink: it is the main raw material of water, milk, egg, sweet, grease and other food additives, Including stabilizers, emulsifiers, source of colorants and a variety of flavors of spices, etc. ) 。 This kind of products are usually sold on the hot summer, also need to be in the process of transportation and storage cryopreservation, but, as a result of condition, hard to avoid can not the entire cold chain. So, this kind of product in the production process also must consider these factors, it is not frozen environment also can stay for a period of time, otherwise broken & quot; Phase & quot; Don't sell, would be disastrous. We usually use & quot; The melting resistance & quot; To measure the ice cream to prevent the rapid melting. Ice cream is a mixture of a complex system, it is composed of water, sugar, fat, protein, emulsifying stabilizer and processing, ice crystals formed in the process of bubbles. The melting of the ice cream rate will be influenced by many factors, such as air content in the products, in the process of ice crystallization properties and agitation and fat ball network structure and so on, will affect the ice cream melting resistance. So, food additives, whether there is influence? With everyone love to eat a chocolate ice cream, for example, show in the ingredients added emulsifier, thickener, stabilizer etc 10 kinds of additives. Among them, emulsifier, thickener and stabilizer are beneficial for the ice cream melting resistance, and the function of these additives is a lot of overlap, such as a lot of emulsifier, thickener, also has the effect of stabilizing agent. Emulsifier can improve the uniformity and stability of raw material, so at the time of agitation wouldn't seem formation heterogeneity, it still can catch the fat granules raw materials, lock the tiny bubbles and eventually form into a soft and delicate taste. Thickener can let appear more viscous materials, including common, guar gum, xanthan gum and carrageenan, etc. , it is the function of agitation in the crystal morphology, change the water in the process of make had melted ice cream still clung on the surface, not dripping all over the place. These additives used in combination, in addition to give ice cream smooth taste, also can enhance the ice cream melting resistance, delay the melting rate, prevent rapid melt cave. However, this does not mean that add the agent using the more the better. In fact, the use of additives, concrete or depends on the ingredients and production process. Studies of adding different amount of emulsifier and stabilizer of ice cream were analyzed, and the stabilizer added concentration is 0, respectively. 40%, 0. 45%, 0. 50%, the results show that when adding 0. 45%, the ice cream melting resistance is the best. It can be seen that ice cream is easier to melt, indeed with the use of emulsifier and stabilizer. Under certain technological conditions, appropriate adding stabilizer can indeed increase ice cream melting resistance, prevent the melting ice cream too fast or collapsing. However, the use of additives is not like everybody thought that the more the better, the actual use also consider process conditions and the cost and other factors. Moreover, it is not easy to melt ice cream is not a fresh thing. In fact, Japan a few years ago, a & quot; Seaweed food institute & quot; The launch of a normal temperature can keep 1 hour not melted ice cream. The special of this kind of ice cream is just added a less use in ordinary ice cream ingredients & ndash; — Bean dregs, the researchers found that bean dregs were mixed with milk ice cream than regular ice cream more difficult to melt. Many people are worried about unsafe additives in ice cream. In fact, the safety of food additives in the final analysis is to see with the amount of how much and how much. As long as meet the requirements of the standard of the safety of food additives is guaranteed. Emulsifier, for example, there are about 70 kinds of general international emulsifier, the world health organization and the United Nations food and agriculture organization ( 世卫组织/粮农组织) The JECFA JECFA) To for safety evaluation of food emulsifier, the results showed that most of these emulsifier is safe, most did not even told the daily allowed intake ( ADI) To restrict, reasonable use will not cause harm to health. If you worry about the additives too much ice cream and ice cream, then only the water frozen ice stick at home. A: what's good about drink yogurt? Yogurt yogurt machine how to do? The previous: the bearing mechanical transfer of high speed vacuum packaging machine packaging technology and the overall solution