化學(xué)配方數(shù)據(jù)庫(kù)
| 配方類(lèi)型： |
FOODS AND BEVERAGES |
| 配方說(shuō)明： |
Canned Puddings |
| 配方組成： |
Disodium phosphate/0.420
Cocoa/-
Artificial sweetener/0.140
Low-cal
"Gelcarin" HMR/-
Fluid whole milk/98.890
Salt/0.049
Fat (including emulsifiers)/4.056
Artificial sweetener/-
Disodium phosphate/0.376
Cocoa/2.672
Artificial sweetener/-
Fluid whole milk/80.036
Salt/0.039
Fluid whole milk/78.008
"Gelcarin" SI/0.330
"Gelcarin" HMR/0.120
Sugar/-
Starch/-
Salt/0.060
Sugar/15.385
Fat (including emulsifiers)/- |
| 配制方法： |
The carrageenan levels can be varied to obtain a variety of textures and consistencies.
No.1 and 3 give "spoonable" puddings closely resembling the consistency and texture of a cooked starch pudding with no discernible gel structure. No.2 and 4 yield puddings with slightly more gel structure than a cooked pudding-between a cooked pudding and a custard in texture, with a creamy delicate body. |
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