The real reason why Walmart Great Value Sandwiches never melt
Social media users have conducted experiences and have realized that ice cream maintains its shape.
A ketching cream that never melts looks like a dream: you would not have to worry about what it drips a hot summer day, or to do a waste in the car on the way back since grocery store . But although the concept sounds well in theory, it is a bit disconcerting when you buy an ordinary ice and realize that it remains surprisingly firm after being left out for hours. This is what some customers have discovered about Walmart ice cream sandwiches, which do not seem to lose their shape, even in heat at 80 degrees. Read the rest to discover the real reason why.
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Social media users say that high -value ice sandwiches do not melt.
Social media users have recently drawn attention to the fact that sandwiches with high -value ice creams (generic Walmart brand) are not threatened with warmer temperatures. Videos published on Tiktok show that several Walmart buyers testing the theory that these products do not melt as planned, leaving them out of the freezer for hours at a time.
In a video published on January 25, tiktker @joeywellness leaves a high -value ice cream sandwich on the counter at room temperature overnight.
"Unfortunately, he did not melt after sitting on the kitchen counter for more than 1 p.m.," said @joeywellness in the video. "Not a single drop, not a single leak."
But while @joeywellness found that the product was almost the same after half a day, in another video published by Stéphanie Duran (@stephynas) This week, the cream sandwich flattened and yellowed After four hours.
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A youtuber says they "melt", but not in the way you expect.
Youtuber Emmeline can line "Emmy" cho (@emmymade) too published a video On February 17, comparing the vanilla and neapolitan ice cream sandwiches with great value with those of Hood and Klondike.
Like other experimenters, Cho left a group sitting at room temperature for more than two hours, but it also increased the stakes a little, putting another group in an oven preheated to 84 degrees Fahrenheit for an hour.
Those who were left at room temperature seemed almost the same, but the four that were in the oven changed a little. The Klondike bar was closest to the expectations of Cho in terms of traditional "fusion", but hooded and high value "do not have as you think that an ice cream would do it." The high value sandwiches, in particular, had settled and had put themselves more like melted marshmallows.
"The ice cream bars melt, they simply do not base the way you might expect. They become very soft, but they are not necessarily puddled," she explains in the video.
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Walmart previously assigned the merger rate to the cream content.
While some on social networks hear for the first time the non -furious ice cream sandwiches, this has been a question of consumers in the last decade. AE0FCC31AE342FD3A1346EBB1F342FCB
Cho declared at the start of her YouTube video that she heard of this theory about nine or 10 years ago - and at that time, Snopes actually examined why a great value of the cream does not melt in the traditional sense.
In 2015, a Walmart representative declared to the verification of facts that the fusion rate of the high -value ice cream sandwiches had to do with the cream content. The ice cream melts more slowly when it has more cream, which is the case with large -value ice cream, said the representative.
Better life Contacted Walmart to comment on the high -value ice cream sandwiches, and will update this story when we hear.
The lack of merger could also be due to certain additives.
But while Walmart cited the cream content at a given time, the real culprit of non -furious ice cream could be added gums.
According to SNOPES, gums like single-diglycerides are often added to ice cream. These help control the merger rate and prevent the formation of crystals that occurs when the ice cream enters and out of the freezer.
Great value ice cream sandwiches have mono-diglycerides on their ingredient list , as well as cellulose gum and bean gum in Caroul. Cellulose gum and bean gum carour the ice cream, giving it a texture and helping it keep your shape .
A tiktoker, @tgpietila, noted that the Yuka application - which analyzes the impact on the health of cosmetics and foods according to their ingredients - illustrates both cellulose gum and mono -diglycerides like " moderate risk "Additives in large -value ice cream sandwiches.
However, the Food and Drug Administration of the United States (FDA) judges the mono-diglycerides, cellulose gum and caroul bean gum (which is also in ice cream sandwiches) as Sure for consumption . Yuka labeled the caroul (or bean eraser) beans as a risk -free texture agent in the video of @ tgpietila.
