458 Chapter 17
turers hot fi ll their pudding products. κ -
carrageenan gives a brittle, thick gel, whereas
ı - carrageenan produces a soft gel which, on
cold fi lling, gives a very slick and smooth
texture. A combination with modifi ed starch
imparts a more creamy impression in the
mouth.
In fl an - type products, carrageenan facili-
tates gel formation and assists in unmolding
of the product. In creamy products, it assists
in providing a desirable consistency and
thixotropic behavior.
Both algin and sodium alginate are heat
stable and promote stabilization of the gel by
complex formation with Ca^ +^2 and casein.
Pectins are occasionally used alone or in
combination with other hydrocolloids to sta-
bilize the structure of pudding. Very small
amounts (0.07% to 0.15%) modify the con-
sistency of the milk gel, making it stiffer and
preventing any syneresis that might arise
during handling, transportation, and distribu-
tion. Low - methoxy pectin retains the whey
in a very fl exible network that is formed in
reaction with calcium ions present in the
pudding.
Guar gum can be used in stabilizer systems
for refrigerated or frozen pudding. Guar gum
is non - gelling and is used mainly as a viscos-
ity builder, stabilizer, and moisture - binding
agent.
In some formulations, certain calcium -
interacting gums produced by fermentation
processes are used. Gellan gum is sensitive
to calcium ions of milk, thereby forming gels
similar to alginates. The usage level is 0.05%
to 1.5%. The texture achieved is not quite
identical to that obtained with starches.
Carboxy - methyl cellulose is readily
soluble in either hot or cold water and is
effective at high processing temperatures. By
judicious combination of various hydrocol-
loids, it is possible to produce moldable
pudding which retains its shape after removal
from the cup.
Polyphosphates are used to control the
degree of protein aggregation induced byAll modifi ed starches are pre - gelatinized.
For use in dry instant pudding mixes, pre -
gelatinized, cross - linked modifi ed starch is
subjected to cooking, followed by spray
drying or drum drying. An instant gel is
formed on contact with cold or ambient -
temperature water. Starch upon proper
cooking becomes soluble and loses the bire-
fringence property (Rapp, 1986 ). Chemically
modifi ed starches are described in the U.S.
CFR, Title 21, Section 172.892.
In the manufacture of rice or tapioca
pudding, starch is generated in situ by the
rupture of rice grains or tapioca during the
cooking process. In general, stabilizers
improve consistency and build viscosity,
minimize whey separation and bind free
water, and maintain the gel structure after
pumping, mixing, and cooling.
The stabilizer system used in pudding
preparations is generally a combination of
starch and carrageenans. However, to build
special properties, various vegetable stabiliz-
ers may be employed. Their ratios as well as
the fi nal concentration (generally 0.05% to
3%) in the product are carefully controlled to
obtain the desirable effects.
During processing, the incorporation of
the stabilizer should take place with strong
agitation resulting in complete dispersion and
a uniform suspension. To minimize potential
lumps or “ fi sh eyes, ” it is best to disperse the
stabilizer in granulated sugar or NFDM
during addition. Once dispersed in the mix,
it is necessary to continuously agitate it to
keep the stabilizer in suspension until it is
fully hydrated while receiving proper heat
treatment.
In pudding manufacture, carrageenans are
commonly used as a thickener and stabilizer.
They complex with milk proteins to form
different types of gels. κ - carrageenan is gen-
erally used at 0.10% to 0.15% and ı -
carrageenan concentration varies from 0.09%
to 0.11%. The choice of carrageenan is based
on whether the product is cold fi lled or hot
fi lled. Several American pudding manufac-