GB784555A - Pudding compositions - Google Patents

Abstract

Dry powders which form puddings without cooking on mixing with milk or water comprise an edible orthophosphate, e.g. ammonium, an alkali metal, an alkaline earth metal or magnesium orthophosphate, in addition to an edible pyrophosphate, an edible calcium salt, e.g. calcium acetate, chloride, propionate, saccharate or tartrate or monocalcium phosphate, and a thickener such as gelatinized starch, an algin or algin derivative, Irish moss or a gum therefrom, a low methoxyl pectin or a cellulose derivative. By use of the orthophophate, the desired pudding consistency, e.g. that of cooked pudding, chiffon dessert, custard dessert, is obtained with less thickener, pyrophosphate and/or calcium salt, and the consistency is maintained on storage. Suitable formulations for addition to one pint of whole milk contain 0.05-2.0 g. of P2O5 as water-soluble orthophosphate, 0.48-2.13 g. of P2O5 as alkali metal pyrophosphate, 0.10-1.0 g. of Ca as water-soluble calcium salt, and 9-25 g. of gelatinized starch. Sucrose or other sweetening agent, coconut particles, cocoa, and flavouring and colouring agents, e.g. vanilla and coloured corn sugar, may be included in the powders. Dried whole or skimmed milk may be included in a powder to which simply water is to be added. Milk for making the pudding may be evaporated milk, diluted evaporated milk, reconstituted dried whole or dried skimmed milk. Specification 709,931 is referred to.