3 min read · Aug 16, 2023
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A Phenomen called “chocolate pudding turns green”
Delicious chocolate pudding, smooth and creamy; in a bowl or a pie, it’s pure dreamy.
Imagine my surprise as I dipped my spoon to scoop some out; I found green goop.
Jolly Green Pudding
I hope I made you chuckle. I kid you not; this is a true story. My husband bought a chocolate pudding mix and made it. In the evening, I went to get us a serving. The top looked perfectly fine, nice glossy brown color. I put a spoon in to stir, and my jaw dropped when I saw green.
Immediately, I asked my husband what did you do to the pudding? “Nothing,” he said.
“Well, it’s green.”
At first, we thought maybe the milk was sour. I checked the date on the milk, no problem. It didn’t taste any different; it just wasn’t visually appealing.
I had to look it up on Google, and here is what I found.
Public Service Message
Chocolate pudding can turn green due to a reaction between the cocoa powder used in the pudding and certain ingredients or additives in the recipe. This phenomenon is known as “chocolate pudding turning green,” it can be somewhat alarming, but it is generally safe to eat.
The green color results from a chemical reaction between the natural compounds found in cocoa powder and the acidity or alkalinity of other ingredients. Two common reasons for this color change are:
Cocoa powder is slightly acidic, and when it comes into contact with an alkaline substance, such as baking soda or baking powder, the cocoa’s color can change to green. These substances are often used in baking or dessert recipes to help with rising or leavening.
Heat and time: Over time and exposure to heat, the natural compounds in cocoa powder can change, resulting in a greenish hue. “Dutch-processed” cocoa powder is processed with alkali. The heat and time in the cooking process can activate this color change.
Another search said that bacteria consumed the red dye. This particular strain of bacteria is not dangerous but may signal that conditions are ripe for other, nastier stuff to grow in your pudding.
The research indicated that while the color is not appealing, it does not necessarily mean the pudding is unsafe to eat. Provided the pudding smells and tastes normal, it should be fine. It does warn if there are other signs of spoilage, such as an odor or texture change, to be on the safe side and risk possible health issues, it’s advised to discard the pudding.
The Pudding Manufacturer
I called the pudding manufacturer the next day and told them what occurred. He explained that sometimes in mixing the ingredients, things get contaminated, resulting in the color change. The representative took all the information: Date purchased, expiration date, the store I bought from, and any other identifying numbers. He also offered me a refund. He assured me that he would let his Quality Department know about my problem.
Afterward, I checked the other box of pudding, and it had the exact date and lot numbers. So I’m taking the other package back to the store, telling them what happened. I’m sure there are other boxes of chocolate pudding from the same batch.
I think I will make my pudding for a while. Preparing homemade chocolate pudding doesn’t take much longer than making a box of cooked chocolate pudding. If you want to give it a try, see the recipe below.
If you’d like to read the scientific findings, here is the link. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC201760/
I’m curious to know if anyone else has experienced “green chocolate pudding.” If you have, please drop me a note.
Until next time, keep shining bright!
Carol
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