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Ice cream packaging additives like the book teach you healthy eating ice cream
[Chinese Packaging Network News] With the arrival of hot summer, ice cream has become a popular treat. Most people choose ice cream based on taste and brand, but few pay attention to its ingredients. However, there are over ten types of additives in ice cream, one of which is especially common.
In order to make the ingredient list look "simpler," some companies only use numbers instead of full names on the labels. For example, on a snowman ice cream package, you can see emulsifiers (322, 471, 433), thickeners (412, 415, 407), flavor enhancers (621), and colorants (150C). These numbers might seem like a code from heaven, leaving many consumers confused about what they actually mean.
According to Professor Fan Zhihong from the College of Food Science at China Agricultural University, these additives fall into four main categories: seasoning, coloring, shaping, and emulsifying. All of them play an essential role in making ice cream smooth, tasty, and enjoyable.
The first category is emulsifiers, such as glycerol fatty acid esters and phospholipids. They help create a uniform and delicate texture, ensuring the ice cream doesn’t separate or become grainy.
Next comes shaping agents, mainly thickening agents like sodium carboxymethyl cellulose and xanthan gum. These help maintain the structure of the ice cream, making it easy to scoop and resistant to melting.
Then there's seasoning, which includes sweeteners, souring agents, and flavorings. Ingredients like lactic acid and sodium lactate add acidity, while aspartame and cyclamate provide sweetness. Flavoring agents mimic natural aromas, enhancing the overall experience.
Finally, there’s coloring. Bright colors like blue and yellow come from artificial dyes.
Professor Fan explains that without these additives, ice cream would be hard, icy, and unappealing. It wouldn’t have the same creamy texture or rich flavor.
Some people believe that traditional ice cream, like the old-fashioned ice cream cake, is healthier and contains fewer additives. According to experts from Jilin Agricultural University, more colorful and expensive ice creams tend to have more additives and pigments. However, as long as they meet national safety standards, they are not harmful. Traditional ice cream, on the other hand, usually has a simpler flavor and a white color, indicating fewer additives and a more natural profile.
Dietitian Xu Wei from Wenzhou Central Hospital points out that food additives are often necessary for preserving quality and safety. Without them, food could spoil faster or lose its nutritional value. Completely additive-free processed foods are rare and not always safer.
In conclusion, we should accept food additives as part of modern food production. They contribute to food safety, taste, and convenience. However, consumers should avoid being overly influenced by color and flavor, and instead read labels carefully to make informed choices. Any harmful substances that are not approved food additives should be strictly punished by law.