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配方類型：	FOODS AND BEVERAGES
配方說明：	Pudding (Creamy Texture)
配方組成：	Carrageenan/0.33 Sucrose/8.00 Cellulose Gum/0.07 Starch/1.00 Whole Milk/90.60
配制方法：	Note: Once the hydrocolloid/flavor combination is right, its relatively easy to find the correct texture. For example, changing a traditional gelled textured pudding to a creamy, "European-style" pudding (No.2) is done by using more milk (90.60% vs. 90.07%), less starch (1.00% vs. 1.5%), and a little less cellulose gum (0.07% vs. 0.10%).

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