Main powder physicochemical characteristics influencing their reconstitution behavior

Thirty-six food powders corresponding to a wide range of physicochemical characteristics (bulk and surface chemical composition, median particle size, span, water activity) manufacturing processes (grinding, freeze-drying, spray-drying, crystallization) were investigated for their reconstitutability. Their reconstitution profiles acquired by conductivity measurements fitted with Hill model. Physicochemical correlated wetting times principal component analysis. Four powder categories identified on the basis times; i.e. green group (good reconstitutability); yellow orange groups (intermediate red (poor reconstitutability). Long associated high hydrophobicity, small as well protein lipid contents in bulk. linked process (i.e. grinding), low sugar content