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.
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Stefan Hogekamp (1999) studied this question.
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