SIEW+CHOO+GUMS+&+STABILIZERS

I am a pudding lover. Last week, I had cooked pudding in my house. It is a great experience for me when I cook the pudding after learning the GUMS & STABILIZERS topic, then make me know more about the ingredients of pudding. I would like to share my experience.  

 In the packet, we can read the ingredient. There are sugar, gelling agents(E407,E417,E508), non-dairy creamer, acidity regulator(E332), permitted flavour and colour. After i check, just i know that what is E407, E417 and E508. E is the E-numbers which is number codes for food additives that have been assessed for use within the European Union. E407 is carrageenan, E417 is Tara gum and E508 is Potassium Chloride (origin: natural salt) whereas E332 is Potassium Citrates(origin: Potassium salts of citric acid). But i dont know why the instruction ask pouring the powder after water boil and close the fire? After the solution is poured into mould and refrigerated, it form gell which is the pudding we eat. After some time around half day, syneresis occur. We can see in the picture.

It is a easy process to make pudding by ourselve and feel happy when make it. ^^ Feel satisfied with the pudding i make.^^ You can try to made by yourself if you want. Happy learning and learn from action(applying the knowledge we learnt into our daily life)