Instant pudding is an instant food product that is manufactured in a powder form and used to create puddings and pie filling. It is produced using sugar, flavoring agents and thickeners as primary ingredients. Instant pudding can be used in some baked goods.
Many flavors of instant pudding are produced. [1] [2] Sugar, a flavoring agent, and thickeners are primary ingredients. [3] Instant chocolate pudding mix is manufactured using cocoa. [4] A key ingredient in instant pudding is gelatinized starch, a dried instant starch that readily absorbs liquids, which causes the pudding to gel when mixed with milk. [5] Additional ingredients sometimes used as a thickener include gums that are soluble in cold water, such as carrageenans and alginates. [4] Phosphate salts are sometimes used, which contribute to the gelling of the finished product. [4] Some Jell-O brand instant puddings are vegan, such as those in vanilla, lemon, banana crème, and pistachio flavors. [2]
Many flavors of instant pudding are produced, with manufacturers including Kraft Foods and Jel Sert whose products are marketed under the Jell-O and Royal brand names. [6]
One serving (one-quarter of a box) of dry Jell-O chocolate-flavored instant pudding contains 110 calories, 430 mg sodium, 8 g carbohydrate, 18 g sugars, and 1 g of dietary fiber. [3] It also contains 4% of the daily Recommended Dietary Allowance of iron. [3] Instant pudding mixes are produced in non-fat and sugar-free varieties. [7]
Instant pudding is typically prepared by combining the powdered mix with milk and mixing the ingredients. [8] Puddings may be cooled in a refrigerator before serving. [9]
In addition to being eaten as-is and used as a pie filling, instant pudding can be used in baked goods such as cakes and cookies. [10] [11] Instant pudding added to cake mix can result in a denser and moister cake compared to cakes prepared without it. [2] [10] The use of instant pudding can cause a cake to fall or shrink as it cools, more than a cake prepared without the pudding. [10] Use of a small amount of instant pudding lessens shrinkage compared to using a whole box. [10] Cookies prepared using instant pudding may be moister compared to those without it. [11]
Dessert is a course that concludes a meal. The course usually consists of sweet foods, such as confections, and possibly a beverage such as dessert wine or liqueur. In some parts of the world, such as much of central and western Africa, and most parts of China and India, there is no tradition of a dessert course to conclude a meal.
Gelatin desserts are desserts made with a sweetened and flavored processed collagen product (gelatin). This kind of dessert was first recorded as jelly by Hannah Glasse in her 18th century book The Art of Cookery, appearing in a layer of trifle. Jelly is also featured in the best selling cookbooks of English food writers Eliza Acton and Isabella Beeton in the 19th century.
Jell-O (Jelly) is a variety of gelatin desserts, puddings, and no-bake cream pies. The original Jell-O gelatin dessert is the signature of the brand. Jell-O is a registered trademark of Kraft Heinz and is based in Chicago, Illinois.
Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies.
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce to the thick pastry cream used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche.
Pudding is a type of food that can be either a dessert or a savory dish that is part of the main meal.
Crème caramel, flan, or caramel custard is a custard dessert with a layer of clear caramel sauce, contrasted with crème brûlée which is custard with a hard caramel layer on top.
Icing, or frosting, is a sweet, often creamy glaze made of sugar with a liquid, such as water or milk, that is often enriched with ingredients like butter, egg whites, cream cheese, or flavorings. It is used to coat or decorate baked goods, such as cakes. When it is used between layers of cake it is known as a filling.
Apple cake is a popular dessert produced with the main ingredient of apples. Such a cake is made through the process of slicing this sweet fruit to add fragrance to a plain cake base. Traditional apple cakes go a step further by including various spices such as nutmeg or cinnamon, which give a unique flavor. Upon the addition of spices the batter can also be accompanied by crushed nuts, the most popular being walnuts and almonds.
Chocolate puddings are a class of desserts with chocolate flavors. There are two main types: a boiled then chilled dessert, texturally a custard set with starch, commonly eaten in the U.S., Canada, Germany, Sweden, Poland, and East and South East Asia; and a steamed/baked version, texturally similar to cake, popular in the UK, Ireland, Australia, Germany and New Zealand.
Chocolate syrup is a sweet, chocolate-flavored condiment. It is often used as a topping or dessert sauce for various desserts, such as ice cream, or mixed with milk to make chocolate milk or blended with milk and ice cream to make a chocolate milkshake. Chocolate syrup is sold in a variety of consistencies, ranging from a thin liquid that can be drizzled from a bottle to a thick sauce that needs to be spooned onto the dessert item.
The following outline is provided as an overview of and topical guide to chocolate:
Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first of the non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cookie: thin and crispy. Sponge cakes became the cake recognized today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge.
Muhallebi is a milk pudding that has legendary origins dating to Sassanid Persia (224-651). The basic ingredients are rice, sugar, rice flour and milk. The dessert is popular in Turkey, Israel, and other Mediterranean countries.
A fudge cookie is a cookie that is prepared with fudge or that has the flavor, consistency or texture of fudge. Chocolate fudge cookies are a variety, along with other fudge flavors, such as peanut butter fudge.
Poppy seed filling is a common ingredient in Central and Eastern European pastries and desserts, and is made from ground poppy seeds and additional sweeteners. Examples of pastries featuring the filling include mohn kichel, kūčios, kalacs, and hamantashen. In German and Jewish cuisine, the filling is referred to as mohn, the word for poppy in both German and Yiddish. Poppy seed-filled pastries are particularly associated with the holidays of Purim and Christmas.
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.
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