Dear Danai,

The only thing that comes to my mind about your problem is that milk is in fact an oil-in-water emulsion or a colloid with highgly dispersed fat droplets stabilized by phospholipids so the fat will go to the water fraction.

I hope this info will help you solving your problem although I'm not a milk specialist.

Regards

Witek

Yes it is possible if you use emulsifier and homogenization to stabilize both phases and make them miscible.

Regards

Hi Danai

High fat powders (e.g. up to 70% fat) are produced. It is necessary to homogenise the fat (may require added protein) into the aqueous phase to get a powder that will be soluble/dispersible. Hope this helps

Regards

Peter

I think you dissolve the powder in that there are no visible particles left, but you actually have not dissolved but only suspended the fat (i epcted your solution is not clear, which is a clear indication of the presence of small particles, here emulsified fat, that diffuse light).

Fast wetting is also favored by large particles of high porosity; this is why agglomeration of particles into larger units and addition of natural surfactants (such as soy lecithin) to powders are commonly used to enhance the wettability of milk powders. Using high speed shear mixing (i.e. Silverson) may help also.

Powdered milk is high in proteins and some fats. The solubility of proteins in aqueous phase if greatly governed by the pH of the solution, this is in addition to the role of an emulsifier in achieving high solubility. More so, some purified proteins because of their amphiphilic nature act as emulsifier by reducing the interfacial tension and allow mixing. Thus, I advised that you take not of the aqueous solution pH and the role of proteins as mild emulsifier. Hope this helps