Instant Pudding

Ingredients: Sugar, food starch-modified, sodium phosphates, nonfat milk, natural flavors, partially hydrogenated soybean oil with BHA, mono and di glycerides, artificial colors (FD&C yellow no. 5).

Directions: Pour 2 cups of cold milk into bowl. Add the mix with a wire whip, rotary beater or electric mixer at lowest speed. Beat until well blended, about 2 minutes. Pour into serving dishes in a few minutes pudding will be soft set and ready to eat.

What is the function of the mono and diglycerides?

What type of starch is used? Why?

Why do we need the phosphates?