Finely ground acidulents in highly-dutched cocoa pudding mixes

摘要

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.