Fingerprint Pad,Pocket Fingerprint Pad,Automatic Oil Stamp Pad,Fingerprint Pocket Ink Pads Huhua Stationary Co., Ltd , https://www.huhuastamp.com
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 food additives in many ice creams, one of which is particularly common.
In order to make the list of additives look less intimidating, some companies use numbers instead of full names. On the packaging of a snowman ice cream, for example, you might see emulsifiers (322, 471, 433), thickeners (412, 415, 407), flavor enhancers (621), and colorants (150C). These numbers can be confusing, like a code from heaven.
According to Professor Fan Zhihong from the College of Food Science at China Agricultural University, these additives fall into four main categories: flavoring, coloring, shaping, and emulsifying. They all play a crucial role in making ice cream smooth, tasty, and visually appealing.
First, emulsifiers such as glycerol fatty acid esters and phospholipids help create a consistent and delicate texture. Then come thickeners like sodium carboxymethyl cellulose and xanthan gum, which prevent ice cream from melting too quickly and maintain its shape.
Flavoring agents include sweeteners like aspartame and cyclamate, as well as sour agents like lactic acid. These help reduce costs while keeping the ice cream sweet and flavorful. Flavor extracts are used to mimic natural aromas.
Finally, colorants like blue and yellow are added to make ice cream more attractive. Without these additives, ice cream would be hard, icy, and lacking in taste.
Some people believe that traditional ice cream cakes are healthier and contain fewer additives. According to experts from Jilin Agricultural University, brightly colored and expensive ice creams often have more additives and pigments, but they are safe within national standards. Traditional ice cream tends to be simpler in flavor and color, meaning it uses fewer additives and is relatively healthier.
Dietitian Xu Wei from Wenzhou Central Hospital explains that without proper additives, processed foods could be less safe. Microorganisms and oxygen can spoil food quickly. While completely additive-free products are rare, they are not necessarily safer.
Food additives should be viewed objectively—they contribute to the safety, taste, and convenience of our food. Consumers should not be misled by artificial colors or flavors. Instead, they should read labels carefully and make informed choices. Any harmful substances not approved as food additives must be strictly punished by law.