Particle size and fat encapsulation define the colloidal dispersibility and reconstitution of growing-up milk powder

Growing-up milk (GM) powders of contrasting colloidal behavior in aqueous suspension were studied by laser diffraction under wet and dry conditions. The reconstitution the GM considered interdependencies between particle size presence encapsulated fat. low dispersibility presented fines associated with large particles. By contrast, highly dispersible powder included fat fine particles (20 – 80 µm). Complementary analyses (morphological, SEM, spectroscopic, thermal, DSA) showed that free more adhesive presenetd poorer dispersibility, lower soluble concentrations macronutrients, eventually reducing water.