infotourisme spiltsville tourism bureau

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infotourisme spiltsville tourism bureau
		October 01, 2006 - 8:20 a.m. Chemistry Booth strikes again! "The internet has failed me. I cannot find someone to tell me how instant pudding works! I have figured out that instant pudding contains pregelatinized starch, which is starch that has been heated up and then dried again and powdered. The Kraft site says you can use 1/2 milk and 1/2 soymilk, but not 100% soy milk. The best I can figure it that milk is more acidic (ph 6.8) than soymilk, which is neutral (ph 7.0) which somehow activates the starch polymers, or is better at redissolving the starch in some way." Thank you, Jo. And for the record, days later, it is no more set than after the first 10 minutes. But it is still in my fridge.
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