Why is there ice cream that doesn't melt?

According to the website of Odditycentral in the United States, Kanazawa Biotherapy Development and Research Center in Japan has recently developed a 100% pure natural method, which solves the problem of ice cream facilitation in summer, that is, using the "polyphenols" contained in strawberries to make ice cream not melt for hours in hot weather. This technology of "not melting ice cream" was actually discovered by accident at first. At that time, researchers were working with local dessert chefs to study how to use polyphenols in strawberries to make candy, in order to try to use strawberries that could not be sold smoothly because of poor quality.

There is also some overlap between the functions of these additives. For example, many emulsifiers and thickeners also act as stabilizers. The combination of these additives can not only give ice cream a smooth taste, but also enhance its melting resistance, slow down the melting speed and prevent it from collapsing due to excessive melting. But for producers, the more is not the better. Too many additives will destroy the quality of ice cream, and the actual dosage should also consider factors such as process conditions and cost. Some studies have analyzed ice cream by adding different amounts of emulsifier and stabilizer, and the concentration of stabilizer is 0.40%, 0.45% and 0.50% respectively. The results show that the melting resistance of ice cream is the best when the addition amount is 0.45%. Many people are worried that the additives in ice cream are unsafe. In fact, the safety of food additives depends on how much you use and how much you eat.

As long as it meets the requirements of the standard, the safety of food additives is guaranteed. Take emulsifier as an example. There are about 70 kinds of emulsifiers commonly used in the world. The World Health Organization Joint Expert Committee on Food Additives (JECFA) and the Food and Agriculture Organization of the United Nations (FAO/WHO) evaluated the safety of food emulsifiers. The results show that most of these emulsifiers are safe, and most of them do not even need to limit the daily allowable intake (ADI). Reasonable use of them will not be harmful to health.

Generally speaking, whether ice cream is easy to melt is really related to additives, but not easy to melt does not mean that excessive additives are added. In order to meet the needs of production technology and consumers, it is inevitable to add a series of food additives to ice cream. On the premise of reasonable use, these ingredients are safe enough. ?