Dairy Ingredients for Food Processing

464 Chapter 17

container upside down and punching a hole

on the bottom. Flan may have a caramel

sauce topping at the bottom of the container

which fl ows from the top of the product after

it is removed. The texture may be fi rm with

brittle, creamy, or cohesive mouth feel. Eggs

and the baking procedure develop the desir-

able fi rm texture of egg custard. The manu-

facturing procedure for fl an is covered in a

U.S. patent (Salmones, 2006 ). Table 17.26

shows a formulation of baked pudding, and

Table 17.27 is shows the formulation of an

egg - free fl an.

In the batch skim milk is pumped into the

processing vat, followed by the addition of

cinnamon, lemon rind, cream cheese, liquid

Layered Pudding for Parfait Confi guration

Multilayered desserts made with pudding
(Table 17.25 ) may be decorated with a layer
of whipped cream or fruit. After processing
each layer of pudding, transparent cups are
partially fi lled with layers of vanilla, choco-
late, and vanilla puddings. Each layer should
be distinctly visible with a clear - cut demarca-
tion between the layers. Aseptic pudding
with puree has been described by Welch
(2007).

Flan Type Pudding

Flans are moldable gels that can be easily
removed from their containers by placing the

Table 17.24. Formulation for high - protein, low - carbohydrate pudding.

% Composition Vanilla Chocolate Butterscotch Banana

Water 84.7 83.78 80 – 90 80 – 90

Calcium/sodium caseinate 7.46 6.87 6 – 9 6 – 9

Soy protein isolate 5.56 5.56 4.5 – 7.5 4.5 – 7.5

Whey protein isolate 0 0 0 – 3 0 – 3

Whey protein concentrate 0 0 0 – 1.5 0 – 1.5

Soybean oil 0.88 0.58 0.75 – 1.75 0.75 – 1.75

Sodium chloride 0.44 0.44 0.1 – 0.5 0.1 – 0.5

Potassium chloride 0 0 – 0.4 0 – 0.4

Carrageenan 0.3 0.33 0.1 – 0.35 0.1 – 0.35

Dipotassium phosphate 0.36 0.12 0.3 – 0.45 0.3 – 0.45

Tricalcium phosphate 0.044 0.044 0.025 – 0.3 0.025 – 0.3

Sucralose 0.04 0.04 0.03 – 0.05 0.03 – 0.05

Acesulfame - K 0.033 0.033 0.03 – 0.04 0.03 – 0.04

Vanilla fl avor 0.19 0 0 0

Cocoa 0 2.21 0 0

Butterscotch fl avor 0 0 0.1 – 0.05 0

Banana fl avor 0 0 0 0.1 – 0.5

Adapted from Scinto (2006)

Table 17.25. Typical formulation of parfait - type (layered) pudding.

% Composition Layer 1: vanilla Layer 2: chocolate Layer 3: vanilla

Water 48.87 49.5 48.13

Condensed skim milk 22.64 22.0 24.03

Sugar 17.17 17.0 17.17

Hydrogenated coconut/palm kernel oil 5.62 4.6 5.62

Modifi ed food starch 3.8 3.8 3.8

Whey protein concentrate, 35% protein 1.00 0 0

Phosphoric acid solution, 17.5% 0 0 0.32

Flavor 0.55 0.2 0.55

Sodium stearoyl lactylate 0.2 0.2 0.2

Salt 0.18 0.2 0.18

Cocoa powder 0 2.5 0

Adapted from Flango et al. (1990)