Wetting behaviour of instantized cocoa beverage powders
- 1 August 1999
- journal article
- research article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 34 (4) , 335-342
- https://doi.org/10.1046/j.1365-2621.1999.00275.x
Abstract
Summary The aim of this work was the characterization of various instantized cocoa beverage powders with regard to their wetting behaviour in a standardized test. Brand name powders from local superstores were compared to each other and to model powders instantized in the laboratory by steam jet agglomeration. Basic powder properties such as agglomerate size or fines content in a mixture were varied to study possible effects on the wettability of this product group.Keywords
This publication has 2 references indexed in Scilit:
- Steam jet agglomeration of water soluble materialPowder Technology, 1996
- Grundlagen des AgglomerierensChemie Ingenieur Technik - CIT, 1979