Almond cream custard en chefsteps
Vegan Peanut Butter PopcornThe primary
purpose of adding stabilizers is to improve consistency and build viscosity, to minimize whey separation and bind-free water, and to maintain the gel
structure after pumping, mixing, and cooling
Therefore, a combination
of carrageenan and modified starch is widely spread
practice in the pudding industry to achieve an optimum final texture.
Dairy Desserts
Thickening and Gelling Agents
The most common texturizing ingredient combination for dairy desserts is starch (1–4%) and a carrageenan (0.05–0.4%). Common levels are around 3% starch and 0.2% carrageenan. The starch provides the bulk of the texture (body), while the carrageenan modifies this texture in sensorially appealing ways.
A standard creamy or gelled milk dessert may consist
of the following composition: 82% milk (full fat), 10%
sucrose, 2% skim milk powder, 3% starch, 0.2% carrageenan, flavor, and color.
A milk gel based on gellan gum
could contain 86% milk, 13% sucrose, 0.3% disodium
hydrogen phosphate (buffering salt), 0.12% gellan gum,
0.1% salt, flavor, and color.
A basic vanilla custard (pudding) formulation could
contain 1.5% native waxy maize starch, 8% sucrose,
8% skim milk powder, 1.3% milk fat, 2.5% gelling protein (e.g., egg solids, whey protein), and vanillin (with
water to 100%).
