Friday, November 18, 2011
My instant pudding does not set, what is the problem?
The major ingredients in a typical instant pudding formula are sugar, starch, milk and phosphates (TSPP and DSP). TSPP will react with the calcium in the milk to form a calcium-pyrophosphate gel and DSP is used to accelerate this reaction. Often time, insufficient calcium in the formulation will cause a setting problem. For example, when whey protein or other proteins that is low in calcium are used to replace whole milk. The addition of calcium salts, such as monocalcium phosphate (MCP) could solve this problem.