What is Instantizing?

What is Instantizing?

Instantizing is a term that describes various processes that make a powdered product “instant.” That is, instant in the sense that it has good reconstituting properties so it disperses or dissolves quickly when added to a liquid. The result in both scenarios is that the powders remain on the surface of the liquid.

What is Instantization process in milk powder?

In the instantization process, the surface of milk powder particles are humidified, or the particles are only partially dried during manufacturing, so that the surface is tacky and partial crystallization of lactose leading to formation of microcrystals occurs before the particles are redried.

What is instantization of milk?

Instantization refers to the process by which dried milk and milk products are made instant-soluble. Purpose: The chief purpose of instantizing is to improve the rate and completeness of the reconstitutability of dry milk and milk products.

What is agglomeration in milk?

Therefore, a process called agglomeration was developed to “instantize” the powder or make it more dispersible. This involves rewetting the finished powder with a media (soy or sunflower lecithin), allowing the fine particles to stick together to create a much larger particle.

Why does cocoa powder float?

In the case of chocolate milk the density of cocoa powder is higher than that of milk, so it sinks down instead of floating upwards. The density of air is way lower than that of water. As a consequence, if you place it on the water, it will float.

Why is lecithin used in whey protein?

Why is Soy Lecithin found in most of the Protein sold in the United States? It’s used as an emulsifier (blending agent) to allow artificial flavorings, sweeteners, and other additives typically found in flavored and sweetened protein brands to mix well together and keep from separating.

What is rewet agglomeration?

Rewet agglomeration involves dispersion of the fine powder in air, rewetting it by mixing it with small droplets of liquid to form loose agglomerates with point-to-point contact. The agglomerates are dried, cooled and screened. Fines and milled oversize material are recycled.

How is dried milk packaged?

PACKAGING AND STORAGE Milk powders are immensely more stable than fresh milk but protection from moisture, oxygen, light and heat is needed in order to maintain their quality and shelf life. Milk powder is packed into either plastic-lined multi-wall bags (25 kg) or bulk bins (600 kg).

Which is an integral part of Instantization?

Fluidized bed drying is an integral part of instantization. Added benefits of agglomerated or instantized powders are that they exhibit improved flow ability and are non-dusting along with improved thermal efficiency of the system.

Does cocoa dissolve in milk?

Pure cocoa powder is not very soluble. Remember as a kid, when you spooned cocoa powder into a glass of cold milk hoping to make chocolate milk and the cocoa powder just floated on the surface of the milk, no matter how hard you stirred? This is a solubility situation.

Can I mix cocoa powder with milk?

In a microwave-safe cup or mug, combine cocoa powder and water. Microwave for 15 to 20 seconds, until steaming, and stir until very smooth. Add 1/4 cup of the milk and the sugar, and microwave for an additional 15 to 30 seconds, until steaming. Stir until completely mixed.

Why is soy lecithin bad?

Choline is an essential nutrient, and part of the neurotransmitter acetylcholine. It’s found in a wide variety of foods, including soy lecithin in the form of phosphatidylcholine. Without proper amounts of choline, people can experience organ dysfunction, fatty liver, and muscle damage.

What do you need to know about powder instantization?

End users particularly, expect powder goods to be immediately dispersible in a liquid like e.g. water or milk without trouble. Quick and efficient dispersibility is essential in the reconstitution process which also requires good wetting and sinking properties in order to obtain a high quality instant product.

Which is the best protein for powder instantization?

The company’s Instantizing Technology group is proposing a new lecithin specialty for powder instantization. Proteins are widely used in a large number of food preparations, for example as an emulsifier, as a texturizing agent or as a nutritional supplement.

Which is an example of an ARCS instantizer?

More incorporated air is replaced with more water when the powder is reconstituted, which immediately wet the powder particles. This method uses powder as feed stock. An example is the ARCS Instantizer. Humidified air moistens powder, which causes it to cluster. It is re-dried and wetted.

Which is an example of agglomerating and instantizing?

An example is the ARCS Instantizer. Humidified air moistens powder, which causes it to cluster. It is re-dried and wetted. The clustered powder is then exposed to heated, filtered, high-velocity air. The dried clusters are then exposed to cooled air on a vibrating belt.