Case Study: Instantizing Methods using Two Different Freund-Vector Technologies

The ability for a powder to be quickly dispersible is a common problem for consumer nutraceuticals and food products – especially in the areas of protein powders, sports drinks and nutritional supplements. Typically, non-processed powders will not be able to break the surface tension of the liquid (typically water), making the powder very difficult to mix without physical forcing the powder into the liquid (usually through vigorous mixing).

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