Instant foods usually refer to ‘powders with modified functional properties’ that can be reconstituted with the addition of liquids like water or milk. They disperse and dissolve in these liquids easily, offering instantaneous convenience to consumers.
To reach a quality standard that exactly matches the reference products, manufacturers add lecithin to instant powders. Since it adds wettability, solubility, and stability, it keeps the integrity of instant powders intact. Read the complete article here.
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