Pudding Applications

Product Description

The product uses natural extracted carrageenan, agar agar and konjac flour, etc. as the main raw materials. By scientific extraction and blending, the solution is easy to operate.

It can be used in producing pudding with different textures like crisp, tender or soft elastic, etc.

●good commonality

●good water retention

●high cost performance

●can adjust acid in 80 Celsius

●can protect protein from denaturation

The picture is pudding powder.

Application

Instant pudding:

●instant pudding solution

●providing a creamy pudding mouthfeel

Classic pudding:

●standard pudding solution

●improving mouthfeel and cost-efficiency

Multi-texture pudding:

●multi-texture

●contains more than two mouthfeels

●can add in crystal balls, coconut cubes, etc.

No konjac pudding:

●no add of konjac
●protein 1.0%, fat 2.0%
●good water retention and melts in your mouth

●acid-resistant and strong protein stabilizing ability