Is making pudding a chemical change?

1. Protein Denaturation: When milk and cornstarch are combined and heated, the proteins in the milk undergo denaturation. Denaturation is a process in which the protein molecules unfold and lose their original structure due to changes in temperature, pH, or other conditions. In pudding, the heat causes the milk proteins to denature and form new bonds, leading to the thickening of the mixture.

2. Starch Gelatinization: Cornstarch consists of starch granules, which are composed of amylose and amylopectin molecules. When cornstarch is mixed with water and heated, the starch granules absorb water and swell, causing them to burst and release amylose and amylopectin. These molecules then interact with water molecules to form a gel-like network, which is responsible for the pudding's characteristic consistency.

3. Formation of New Compounds: During the cooking process, the ingredients in pudding interact with each other to form new compounds. For instance, the combination of milk proteins, starch, and sugar can lead to the production of Maillard reaction products, which are responsible for the browning and development of flavors in pudding.

Therefore, making pudding involves both physical changes (such as changes in texture and consistency) and chemical changes (such as protein denaturation, starch gelatinization, and the formation of new compounds). These changes give pudding its characteristic properties and make it a delicious and satisfying dessert.