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Wetting behaviour of instantized cocoa beverage powders
Author(s) -
Hla P.,
Hogekamp S.
Publication year - 1999
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1999.00275.x
Subject(s) - wetting , agglomerate , economies of agglomeration , materials science , metallurgy , composite material , food science , chemical engineering , chemistry , engineering
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.