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Pudding is a popular dessert known for its smooth and creamy texture. The ingredients to make pudding are quite simple, but it can take some time to prepare and cook it. Instant pudding is an alternative solution to reduce cooking time and simplify the process. It also doesn’t require advanced cooking, which make it suitable for those with limited time or who looking for quick dessert option.

Hydrocolloids are used to achieve the desired texture and consistency in making pudding. It forms a gel that contributes to improving stability and mouthfeel, giving creamy and spoon-able texture to pudding. Each hydrocolloid has a specific function, affecting the final texture and stability of the pudding.

In response to the demand for improved instant pudding solutions, Java Biocolloid R&D team has successfully developed a new blended stabilizer, JB Condipro PD.
These blended stabilizers are able to dissolve at 75°C, allowing make pudding with water from the dispenser. Using JB Condipro PD gives a smooth, silky, and spoon-able texture to the final products.

Contact us to get further information on JB Condipro PD and its application on instant pudding.

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