Finely ground acidulents in highly-dutched cocoa pudding mixes

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Noncarbohydrate sweetener or composition containing same

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Details

426579, 426584, 426631, 426804, A23L 1187

Patent

active

045685533

ABSTRACT:
A finely powdered unencapsulated food grade acid is incorporated into a pudding mix containing a starch and a highly-dutched cocoa. The finely powdered acid is added at such a level as to improve the texture and mouthfeel of a cooked pudding product by reducing the pH to less than 6.7 and preferably to between 6.3 to 6.6. The use of a finely-powdered, food-grade acid (less than 10% by weight retained on a #120 U.S. Screen and preferably less than 3% on a #120 U.S. Screen) has been found by the invention to eliminate dark spotting upon hydration and pudding formation, and to have good storage stability attributes.

REFERENCES:
patent: 3955009 (1976-05-01), Eskritt et al.
patent: 3982042 (1976-09-01), Arden
patent: 4262031 (1981-04-01), Carpenter et al.
patent: 4361592 (1982-11-01), Carpenter et al.
patent: 4438148 (1984-03-01), O'Rourke
patent: 4469712 (1984-09-01), Katcher et al.

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