A Chinese brand once dubbed “the Hermes of ice cream” has come under fire after netizens said some of its products did not melt even when cooked with a blowtorch.
Videos showing Chicecream ice creams remaining solid when lighters were held to them have gone viral, revealing that they did not completely melt when left in a room at 31 degrees Celsius (88 degrees Fahrenheit) for an hour or under a very hot flame.
The images sparked consternation online, prompting users to question the company’s high prices and whether the products were overloaded with additives. Chicecream’s most expensive offering – called “Zhong Xue Gao” in Chinese – costs 66 yuan ($10).
The company said on Wednesday that its products comply with national food safety regulations.
“We believe it is unscientific to judge the quality of ice cream by cooking, drying or heating ice cream,” the brand said in a Weibo post that garnered more than 168,000 likes.
AFP could not verify the videos, and stabilizers – a food additive used to preserve structure – commonly used in mass-produced ice cream have been widely approved for use, including by the Food and Drug Administration. American.
Wang Silu, a senior national food inspector, also said products used to thicken ice cream were safe.
Chicecream marketed itself as a Chinese alternative to Western brands such as Magnum and Haagen-Dazs, using supposedly natural ingredients and locally inspired product designs.
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