A novel method of producing pudding for milk-sensitive allergic patients using degassed hard water in place of cow's milk

A novel method of producing pudding using degassed hard water was proposed. The mixture of sugar (final 5%), hen's eggs and hard water (egg/water rati o, 1 : 1.5 or 1 : 2) was steamed for 10 min. The heat-induced gels had no b ubbles inside when hard water was well degassed. The product (egg/water rat io, 1 : 2) was estimated to resemble commercially available puddings in res pect of texture by trained panels. The color and the viscoelastic parameter s of the product were similar to those of commercially available puddings. This product would be used by milk-allergic patients since it does not cont ain cow's milk.