Credit: P. Using starch: In order for the starch granules to open up and actively absorb liquid, the mixture needs to come to a boil minutes, until it starts to thicken. Stir constantly to prevent the mixture from burning. Using eggs: Eggs add richness to puddings, whether or not the recipe includes additional thickeners. To add eggs to a hot liquid, you need to "temper" them see Tempering Eggs below so they don't end up as scrambled eggs. Rice and tapioca also act as thickeners.
Left: Credit: Meredith. While the milk and sugar are heating, lightly beat the eggs in a medium mixing bowl. When the milk comes to a boil, remove it from the heat, and gradually pour about a cup or so of hot milk into the bowl of beaten eggs in a slow, steady stream while whisking the mixture constantly.
Pour the hot milk-and-egg mixture back into the pot, and return it to the stove. Pectin, xanthan, guar, carageenan, carob bean gum and the like. Sometimes they'll use emulsifiers like lecithin and others to help bind the ingredients more firmly. Had a conversation about that this week with a food scientist about fruit juice curds and what some manufacturers put into theirs. It's because the saliva transferred into the container by the spoon starts breaking down the starch into sugar probably maltose.
Although, the syneresis thing was interesting Best regards, Bob. Melba'S Jammin Guest. I might need to conduct another experiment here -- eating half a container of pudding without using the same spoon for each spoonful -- no transfer of spiter, saliva.
Stay tuned. Cindy Fuller Guest. The amylase in saliva will start breaking down starch. In addition, the simple act of putting a spoon into a pudding will disrupt the gel and begin the process of syneresis. Cindy -- C. Fuller Delete the obvious to email me. I don't think so, Bob. It's a well-known phenomenon in packaged gels irrespective of the matrix or matrices.
It may be part of the reason, but I doubt the small amount of amylase left on the spoon will cause a couple ounces of pudding to liquefy. And, yes, it would be maltose. There are several questions that might have a bearing on the subject: Is the pudding kept out long enough to have a significant temperature change?
Did the OP stir the pudding? Turbulence will cause or accelerate syneresis. How "watery" did it get? To fix custard with lumps, use an immersion blender. A quick pulse with it will effectively break them down, restoring to a desired creamy texture, even when refrigerated. If lumps are starting to form during the making of your recipe, remove the custard from the stove and immediately pour it into a bowl.
Placing your spoon, which has traces of saliva on it, back into the pudding transfers small amounts of saliva into your pudding. Your saliva then begins the process of breaking down the starch molecules in the pudding. Since these starch molecules absorbed water molecules when the pudding was made, your pudding becomes watery as the starch molecules are broken down and forced to release the water molecules.
You can avoid this chemical process by dishing a portion of pudding into a smaller bowl rather than eating it straight out of the pudding container. You should also always use a clean spoon to dish the pudding up.
Syneresis is the extraction or expulsion of a liquid from a gel. In the case of your pudding, a gel molecule that has absorbed a water module releases this water molecule. Similarly, when making a pudding at home, people often use gelatin to set the dessert. Gelatin powder turns into a gel when it absorbs water. There are a couple of reasons why the gel in your pudding is expelling its water molecules. The first reason is temperature.
Some starch-based gels get looser when they are subjected to warm temperatures. When the pudding is placed into the fridge, these starch-based gel molecules contract, and as a result, the amount of liquid they were holding gets cut down because the amount of space occupied by their molecular structure has been reduced.
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