On Measurement of Food Powder Reconstitution Properties

Dissolution of powdered ingredients is of particular importance to manufacturers and consumers as a benchmark of consumption quality. Standard methods gauging the reconstitution properties of milk powders in the dairy industry are available, although they are relatively crude with poor reproducibility. Since most procedures were developed based on “traditional” dairy powders, they may fail to recognize the important characteristics of specialty products. A critical review is presented that identifies the properties of interests and methods for analysis. It is argued that more reliable techniques tailored for different food products can be developed to predict their behaviors for specific end usage.