Release time:

2024-01-05

With the continuous improvement of the quality of life, people will eat some desserts in addition to three meals a day. Although the heat of dessert is relatively high, it can make people feel happy. Jelly and pudding are both delicious desserts, but the nutritional value of pudding is slightly higher, so what is the difference between pudding and jelly? 1. different appearance Jelly is also called gel, is a kind of colloidal food, showing a translucent state, invagination will generally match some fruit to add jelly taste. Although pudding is also a solid food made of body-like materials, it is opaque and has a darker color than jelly. Different 2. materials Jelly production raw materials are: sugar, carrageenan, mannose gum, calcium, sodium, potassium and so on. Now candy technology and raw materials change, now have konjac konjac jelly as raw materials, jelly colloid is made of carrageenan, mannose gum, plus sugar mixed, boiled after cooling condensation. Carrageenan is a kind of seaweed plants, mannose gum is extracted from the araceae plants in the glucomannan, are natural plant polysaccharides, they are water soluble dietary fiber. The raw material of pudding is usually corn starch, or tapioca starch. The pudding made of corn starch is solidified after cooling and begins to take a three-dimensional shape. When cassava starch is used as jelly material, the pudding is relatively soft, only the liquid and the raw material are solidified, but the three-dimensional state is presented. Usually when the cake maker makes pudding pie, he likes to use corn starch and cassava starch together to make the pudding softer and more fluid. In general, the biggest difference between jelly and pudding is the different raw materials, and there are subtle differences in taste. With later development, the difference between the two is not big.