Instant powders have been specifically developed to dissolve well in water without lumps forming. The key to achieving this is Agglomeration. Agglomeration is where the individual particles of powder are combined to form an increased particle size. This is achieved by recycling fine milk powder particles to the top of the spray dryer to make contact with milk concentrate droplets forming larger particles. Lecithin is also sprayed on to the powder in small amounts (0.2%) to aid the solubility as milk fats do not naturally disperse into water.
All Instant Whole milk powders must sink, wet and disperse quickly, when added to water. After reconstitution in water, the resulting milk should be similar in composition to natural milk while retaining the sensory and nutritional properties. This therefore depends on the sinkability, wettability and dispersibility.