Nestlé, French researchers seek to smooth out lumps and bumps in beverages
How a water droplet spreads over a non-crystalline substrate strongly depends on the amount of water absorbed and on the softness of the substrate.
By Nestle
Optimal dissolution of powders is critical for providing consumers with a smooth and appealing beverage that ensures adequate delivery and uptake of important nutrients. Unfortunately, incomplete dissolution, with concomitant formation of lumps, can arise during the development of new, nutritious powdered food products. The mechanisms underlying the problem are complex and have, hitherto, been poorly understood.