Articles in Powder & Instant Foods
Powder and instant food guides covering agglomeration, flowability, caking, wettability, dispersibility and packaging. Start with Powder Caking Prevention, Instant Soup Dispersibility and Spray-Dried Flavor Powder, then use the remaining guides to connect raw material behavior, process parameters and storage stability.
Moisture sorption, glass transition, anticaking agents and package humidity control in powders.
Instant Soup DispersibilityPowder wetting, starch hydration, fat encapsulation and lump prevention in instant soups.
Spray-Dried Flavor PowderCarrier selection, emulsion feed stability, inlet temperature and aroma retention in flavor powders.
Powder Flowability TestingBulk density, angle of repose, compressibility and hopper behavior in food powders.
Instant Cocoa Mix DesignLecithination, sugar particle size, cocoa dispersion and foam control in cocoa mixes.