Nestlé Scientists Discover Ways to Reduce Lumps When Mixing Powders and Liquids

06 Jun 2014 --- Nestlé scientists claim to have developed a theory that predicts with greater accuracy the way in which certain soluble substances will dissolve in water. Working with the École Supérieure de Physique et de Chimie Industrielles (ESPCI) in France, the company’s researchers used previously unavailable technology to observe at microscopic range the interaction between a drop of water and a thin layer of sugar.

Two synchronised video cameras recorded the angle at which the water made contact with the sugar, and the speed at which it spread over its surface. The results show for the first time that the way a drop of water spreads over certain soluble substances depends on the amount of water absorbed by the substance, as well as the softness of the part of the substance closest to the water.

It is a major advance in understanding the complex - and until now poorly understood - mechanisms by which soluble powders dissolve in liquid. The findings could enable the creation of powdered food and beverage products that produce fewer lumps and a smoother texture when mixed with liquid.

The current work is an important step towards mastering the dissolution of powdered food products. The quantitative theory which was developed will allow the conditions of dissolution of different soluble substrates to be predicted with greater accuracy. As a consequence, this will allow the development of a wider range of products that are not only nutritious but more pleasurable for the consumer.