INTRODUCTION
The dissolution ability of a dry powder in a liquid depends on
many parameters including wettability, sinkability, dissolution,
dispersability. These parameters affect the customer perception
of the overall product quality. Large range of food powder exists
like nutritional powder, dehydrated milk, baby milk, chocolate
milk products, beverages… In this application note, we propose
a methodology to assess the dry powder quality for
reconstitution in liquid.
