What are the food additives in ice cream?
Summer, ice cream, ice and ice cream is difficult to resist the "cold temptation", but the quality of cold drinks around the report from time to time came. July 20, Henan Province Quality and Technical Supervision informed the results of the spot checks, there are nearly two percent of cold drinks failed.
China Agricultural University nutrition and food safety department director He Jianguo introduction, whether it is -22 ℃ or -18 ℃, home refrigerators are difficult to achieve for a long time. Ice cream in the professional cryopreservation of the total number of viable is generally not increased, but the freezing can not be completely sterilized, and the minimum temperature of the refrigerator with the family can only reach -18 ℃, coupled with frequent switch refrigerator door, so simply not reach the manufacturers Strict storage requirements, will affect the taste of ice cream, so that the protein degeneration, the quality of the affected, so the best cold drinks in the refrigerator within a week to eat finished. In particular, note that the ice cream is easy to breed after melting bacteria, so melted can not be put back to the refrigerator.
Vanillin, Acesulfame, aspartame and so on
