date:Jun 09, 2014
Nestl scientists have said they are the first to develop a theory that predicts with greater accuracy the way in which certain soluble substances will dissolve in water. The theory could enable the creation of powdered food and beverage products that produce fewer lumps and a smoother texture when mixed with liquid.
Working with the cole Suprieure de Physique et de Chimie Industrielles (ESPCI) in France, the companys researchers used previously unavailable technology to observe at microscopic r