Pudding, transliteration of English pudding, is "milk jelly". In a broad sense, it generally refers to foods solidified from pulpy materials, such as Christmas pudding, bread pudding, Yorkshire pudding and so on. Common methods are baking, steaming and baking. In a narrow sense, pudding is a semi-solidified frozen dessert, mainly made of eggs and milk yellow, similar to jelly.

Pudding is a traditional food in Britain. It evolved from the "cloth segment" used to represent sausages mixed with blood in ancient times. Today, pudding made of eggs, flour and milk was handed down by Saxons at that time. Medieval monasteries called it "a mixture of fruit and oatmeal" pudding. This kind of pudding officially appeared in the era of Elizabeth I in the16th century. It is made of gravy, fruit juice, dried fruit and flour. /kloc-puddings in the 0/7th century and18th century were made of eggs, milk and flour.

Composition? Pudding powder is made of natural seaweed gum such as carrageenan and carob gum L.B.G as coagulant (i.e. pudding stabilizer), sodium stearoyl lactate SSL and single dry fat T-95 as emulsifier, and then mixed with eggs, sugar, oil and other ingredients and water.

According to the sugar addition of 15%, each piece of pudding weighing 15g generates 8.93 kilocalories in the body, while the daily calorie supply of ordinary adults is about 2,500 kilocalories, so the proportion of heat generated by pudding in the body is extremely low.