Gel food

   
   

It is possible to provide low calorie pudding, which is similar to the conventional pudding in savor, and can be stored for a long time. Gelling agent, modified starch, indigestible dietary fiber, noncaloric sweetener, and skimmilk powder, which are 0.8-1.6, 1-3, 1-10, 3-9, and 2-4, respectively, in weight ratio to total weight 100, are mixed and stirred into water, and then the mixture is heated so as to become the pudding.

É possível fornecer o pudim baixo do calorie, que é similar ao pudim convencional no savor, e pode ser armazenado por muito tempo. O agente gelling, o starch modificado, a fibra dietética indigestible, o sweetener noncaloric, e o pó de skimmilk, que são 0.8-1.6, 1-3, 1-10, 3-9, e 2-4, respectivamente, na relação do peso ao peso total 100, são misturados e agitados na água, e a mistura é aquecida então para transformar-se o pudim.

 
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