RE: Guar Pudding -- Tapioca Texture Result

[Guest guest]

and CR Support List ALL:

I have done something similar to what reports.

I've used a gum/powdered-cellulose product available

commercially that forms a tapioca texture. Yes, it is

almost a perfect tapioca. I was shocked at the improvement

in the texture. It was very pleasing, just like a tapioca.

And I love the tapioca pudding texture. It was wonderful!

Your report of achieving a similar result duplicates

what I experienced. Thanks for sharing the result

on the List!

-- Warren

> On Friday, July 26, 2002 10:48 AM,

> Dr. Tiktin-Fanti [sMTP:andreatf1@...] wrote:

> I made the guar pudding the other night and decided to

> try some pectin along with the guar. I used two cups

> of water and added 1 1/2 tsp of guar powder and 1/2

> tsp of pectin powder along with the cherry oil,

> sucralose, and a drop of red food coloring. I was

> disappointed when the pectin did not dissolve like the

> guar did. There were funny little particles floating

> in the mixture and they tasted funny. I almost threw

> the batch out and then decided not to. The next day I

> tasted it and found that these funny little particles

> had hydrated into delicious tapioca-like morsels. The

> texture of the pudding was firmer and I loved the way

> it felt in my mouth. I tried it again with pumpkin

> flavor and it was great. Glad I did not throw the

> first batch away.

>

>