Introduction
Main Chemicals, Compounds, Components
Chemistry's Role
Corn starch is the main ingredient in pudding. It is not very soluble so you got to add water. When heated the corn starch becomes clumped together. The hotter it is the faster it will clump together. Sometimes people will add gluten as a thicken her like jello.
Background Research
Pudding is a sweet dish for desert. People usually eat it after they had dinner also You can also use pudding as a snack for kids.pudding is made in a couple different of ways but the new way to make pudding is with sugar, milk, cornstarch, or even sometimes eggs it just depends. Milk is made up of lactose and lactose is a chemical bond that helps thicken the pudding. pudding is very similar to the dessert custard. In older times they could be used in meat food and dessert foods.
Resources
http://dictionary.cambridge.org/us/dictionary/english/pudding
https://en.wikipedia.org/wiki/Pudding
http://ask.metafilter.com/35585/The-Science-of-Instant-Pudding
https://www.uu.edu/books/GreenChemistryLabs/pdf/lab11-st.pdf
http://www.safeeggsfoodservice.com/ce/free-ce/protein-nutrition-egg-chemistry
http://www.foodtimeline.org/foodpuddings.html
http://www.chemicalformula.org/sugar
http://cronodon.com/BioTech/Proteins.html
https://pubchem.ncbi.nlm.nih.gov/compound/24836924
http://www.madsci.org/posts/archives/2000-02/950049749.Ch.r.html
About the Author
Matthew Contreraz is a student at Billings Senior High School. He as six brothers and three sisters. Matthew also likes to dance, play football, track, cross country and wrestling. He also lovers pudding he is so interested in it that he decided to learn the chemistry of it.