Instant Pudding and Pie Filling
Abstract
For many years, the Military Services were using less than satisfactory cooked-type dessert powders. For convenience and cost effectiveness, these were to be substituted with instant dessert powders. The first prototypes of instant products did not set properly when reconstituted and could not be cut and removed from a pie without the filling falling apart. Finally, after many years of experimentation, new dessert powders were developed by NARADCOM capable of setting to a pudding or a pie filling using skim milk (reconstituted nonfat dry milk) combined with a new type of starch plus the right combination of sugar, setting agents, powdered shortening and sodium caseinate. The new instant dessert powders when reconstituted simulate the texture and flavor of their cooked-type counterparts prepared with homogenized milk. Specifically, these dessert powders contain (a) setting agents such as tetrasodium pyrophosphate, disodium phosphate or calcium acetate, (b) waxy-maize pre-gelatinized starch, (c) powdered shortening having a high vegetable oil or paritally hydrogenated vegetable oil content, (d) filming agent with milk protein base such as sodium caseinate and (e) other ingredients such as flavoring, coloring agents, salt and other desirable agents for modifying the taste and appearance of the pie fillings. The formulation of three more uniform, high quality dessert powders for use by the Military Services has now been achieved. These products can be prepared with skim milk in place of homogenized milk, have a lower caloric content than the cooked-type powders, and effect considerable cost savings.
Document Details
- Document Type
- Technical Report
- Publication Date
- Apr 01, 1980
- Accession Number
- ADA087894
Entities
People
- Abdul R. Rahman
- Donald E. Westcott
- Jessie W. Mcnutt
- Yoshito Masuoka
Organizations
- United States Army Soldier Systems Center