The initial wetting efficiency of dry matrices distinct from total solubility parameters.
Dispersibility measures how effectively a dry powder separates into individual particles when first introduced to a liquid preventing sticky clumps from forming during the initial mixing stage.
Low dispersibility forces barista teams to spend excessive time manually stirring or shaking drinks driving up preparation times and slowing down overall storefront throughput.
Our advanced particle engineering maximizes initial surface wetting allowing for seamless rapid mixing with standard commercial kitchen tools.
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Related terms: Hygroscopicity, Bulk Density, Maltodextrin