How to Improve the Instant Solubility of Nutritional Powder

How to Improve the Instant Solubility of Nutritional Powder

Are you still worried about the caking and difficulty in dissolving when brewing nutritional powder? The instant dissolution property of puffed nutritional powder is one of the important reasons why it is so popular. So, how does puffed nutritional powder achieve instant dissolution? Let's find out!

1. Puffing process to create a porous structure

The core of puffed nutritional powder lies in the puffing process. The raw materials are puffed instantly under high temperature and high pressure, and the internal water evaporates quickly to form a loose and porous structure. This structure greatly increases the contact area between the nutritional powder and water, allowing it to quickly absorb water and achieve instant dissolution.

2. Raw material selection affects the dissolution rate

In addition to the puffing process, the selection of raw materials also affects the dissolution rate of nutritional powder. For example, raw materials with a higher protein content have a more stable porous structure after puffing and dissolve faster; while raw materials with a higher fat content are prone to agglomeration, which affects the dissolution rate.

3. Adding cosolvents to improve dissolution performance.

In order to further improve the solubility of puffed nutritional powder, cosolvents such as lecithin and glyceryl monostearate can be added during the production process. These cosolvents can reduce the surface tension of water and promote water penetration, thereby accelerating the dissolution of nutritional powder.