"Bob (this one)" <
[email protected]> wrote in
news:[email protected]:
> zxcvbob wrote:
>
>> Bob (this one) wrote:
>>
>>> Jeff Novotny wrote:
>>>
>>>> Hello, I have some packaged pudding which comes in cups
>>>> covered by foil. After I open one, don't finish it, and
>>>> put it back in the refrigerator, it becomes watery the
>>>> next day. Anyone know why this is?
>>>
>>> It's called syneresis. It's the exudation of a liquid
>>> from a gel. There can be any number of reasons why it
>>> happens ranging from the ingredients and their
>>> respective quantitative relationships, to thermal
>>> effects, to shock, and several others.
>>>
>>> If you look in the ingredient list of such packaged
>>> foods, you'll usually find gums of one sort or another
>>> to help with it. 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.
>>>
>>> Pastorio
>>>
>> You're over-analyzing this one, and missed the key word:
>> "pudding".
>
> I don't think so, Bob. It's a well-known phenomenon in
> packaged gels irrespective of the matrix or matrices.
>
>> It's a *starch* based gel, and he's eating it with a
>> spoon and putting half of it back in the refrigerator --
>> and overnight the gel collapses. It's because the saliva
>> transferred into the container by the spoon starts
>> breaking down the starch into sugar (probably maltose).
>
> 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? (Starch/milk gels will
> "weep" if warmed.) Did the OP stir the pudding?
> (Turbulence will cause or accelerate syneresis.) How
> "watery" did it get? Was it a small pool in the bottom
> or was the whole thing liquid? I assume that the OP
> didn't fashion some sort of cover but just pressed the
> foil back down.
>
> I'm suddenly curious enough to buy some puddings and try
> some side-by-side experiments. Get rid of about half the
> pudding through several different conditions:
> 1) eat some with one spoon and put it back in the fridge
> quickly.
> 2) eat some and put it back after 15 minutes.
> 3) just spoon out about half and put it in the fridge
> quickly.
> 4) spoon out about half and put it in the fridge after 15
> minutes.
> 5) stir one, discard half and put it back into the fridge.
> 6) stir one, discard half and put it back into the fridge,
> uncovered.
>
> I'll see if different brands (assuming there are different
> brands) have different ingredient lists.
>
> Anything else I should include? Love empirical science...
>
> Pastorio
>
>
Isn't this the same thing that happens to lemmon pie
fillings?
--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.