Blancmange

Description of product

The term blancmange is generally understood as meaning industrially produced desserts that are heat-preserved and sold in individual portions.

• Besides these ready-made products, custard/blancmange powder is also available with which this dessert can be made.

Blancmange gains its firm consistency through the swelling of starch or gelatine. Fruit or natural colourings and flavourings may be added.

Blancmange can also be prepared using water (jelly) or milk.

• See also: confectionery

Possible application of gene technology

Applications of gene technology are possible in the following ingredients that commonly are found in blancmange and ready-made desserts. However, the extent to which a particular product is affected by these possibilities cannot be stated with certainty:

• milk
• starch and modified starches, maltodextrin
• hydrogenated plant fats
• glucose syrup and other products obtained by producing sugar from starch
• sweeteners: sugar
• milk protein or whey powder, soya protein or plant protein products
• emulsifying agents such as lecithin, mono- und diglyceride
• flavourings such as vanillin
• colouring such as riboflavin, beta-carotene
• Acidifying agents such as citric acid
• For sugar-free or calorie-reduced products: aspartame