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The complexities of infant formula powders
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The complexities of infant formula powders

Encapsulation Techniques, Feature Article, Flowability, Food Industry, Nano

The complexities of infant formula powders

Infant formula powders are far more demanding than [...]

By Stephane Sloots|2025-11-26T19:10:25+00:0029 November 2025|Categories: Encapsulation Techniques, Feature Article, Flowability, Food Industry, Nano|Tags: agglomeration, emulsion stability, food powders, heat sensitive ingredients, infant formula powders, infant nutrition, microencapsulation, milk powder processing, nanoparticle risk, nanotechnology in food, nutrient bioavailability, powder flowability, powder formulation, shelf life stability, spray drying|0 Comments

Inside Perspective of Powder Wettability in the Food and Feed Industries
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Inside Perspective of Powder Wettability in the Food and Feed Industries

Feature Article, Feed industry, Food Industry, Moisture Sensitivity, Wettability

Inside Perspective of Powder Wettability in the Food and Feed Industries

Powder wettability in food and feed determines how [...]

By Stephane Sloots|2025-11-15T14:00:08+00:0015 November 2025|Categories: Feature Article, Feed industry, Food Industry, Moisture Sensitivity, Wettability|Tags: agglomeration, anti-caking agents, aquafeed, capillary rise tests, clumping, contact angle measurement, dairy powders, feed pellets, fluidized bed granulation, food powders, Infant formula, instant powders, lecithin, moisture management, pellet durability, powder hydration, powder reconstitution, powder wettability, Process Optimization, shrimp feed, sinking time test, spray drying, surface fat, surfactants|0 Comments

Modern Spray Drying: Methods and Limitations
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Modern Spray Drying: Methods and Limitations

Encapsulation Techniques, Energy Industry, Feature Article, Food Industry, Nano, Pharmaceutical Industry, Spray-Drying

Modern Spray Drying: Methods and Limitations

Spray drying technology transforms liquids into powders with [...]

By Stephane Sloots|2025-08-02T16:09:34+01:0021 June 2025|Categories: Encapsulation Techniques, Energy Industry, Feature Article, Food Industry, Nano, Pharmaceutical Industry, Spray-Drying|Tags: electrostatic drying, food powders, nano spray drying, particle size control, pharmaceutical drying, Powder Processing, process engineering, pulse combustion, spray drying technology, thermal drying systems|0 Comments

Measuring Hygroscopicity in Food Powders: Why It Matters More Than You Think
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Measuring Hygroscopicity in Food Powders: Why It Matters More Than You Think

Bulk Solids Characterization, Caking, Flowability, Food Industry, Insights, Moisture Sensitivity, powders

Measuring Hygroscopicity in Food Powders: Why It Matters More Than You Think

Check out these related articles: https://powdertechnology.info/moisture-content-analysis-in-powder-samples/ [...]

By Stephane Sloots|2025-07-09T11:11:41+01:005 April 2025|Categories: Bulk Solids Characterization, Caking, Flowability, Food Industry, Insights, Moisture Sensitivity, powders|Tags: anti-caking agents, caking, dynamic vapor sorption, flowability, food powders, food processing, hygroscopicity, moisture absorption, moisture control, powder characterization, powder stability, shelf life, sorption isotherms|0 Comments