Many friends don’t know what to do if milk powder does not dissolve or if milk powder is not soluble in water after being stored for a long time. Today, the editor will share it with you. I hope it can help everyone. Below Let’s take a look!
Contents of this article
- Is milk powder going bad if it does not dissolve?
- Why does the batter not dissolve when making milk powder?
- Why does the milk powder always fail to dissolve? Thoroughly
- What should I do if the milk powder does not dissolve when it gets wet
- Put the milk powder away What should I do if the milk powder does not dissolve in water after a long time?
- What should I do if the milk powder cannot be completely dissolved
1. Does milk powder go bad if it does not dissolve?
No, brewing milk powder also requires a suitable water temperature. If If your water temperature is too low, the milk powder will not dissolve and will clump instead.
2. Why does the batter not dissolve when making milk powder
Mainly because some nutrients in milk powder are difficult to dissolve or slightly soluble in water; and there are no ingredients in milk powder that can help dissolve;
1. Some nutrients are insoluble or slightly soluble in water: the protein and fat in milk powder are insoluble or slightly soluble in water, and the fatty substances will adhere to the walls of the bottle when they are dissolved and cooled.
2. There are no ingredients in the milk powder that play a solubilizing role: on the contrary, the milk powder dissolves very quickly, indicating that a cosolvent has been added and it is inferior milk powder. High-quality milk powder does not add co-solvents.
3. The size of the milk powder particles will also cause the milk powder to be difficult to dissolve. Milk powder with large particles is easy to dissolve, while milk powder with small particles is not easy to dissolve. Therefore, mothers must learn to distinguish the pros and cons when choosing milk powder
3. Why does the milk powder always not dissolve completely
The protein content and fat content of milk powder are the main influencing factors that are not easily soluble in water, such asIf it is skim milk powder, there will be no fat effect. Proteins are large molecules and are inevitably insoluble in water, just like egg whites. Adding less salt to the egg white can help dissolve it, so you can also add some salt to the protein (babies cannot eat salt); protein also has a chemical property of being amphipathic, that is, it can react with acids and alkalis. This involves an isoelectric point issue. When pH≈5.1, protein solubility is best, and the distance between protein molecules is the largest, making it less likely to aggregate.
Everyone knows that fat and water are incompatible, but it is not absolute. Adding a small amount of emulsifier to water containing a small amount of oil can form an oil-in-water phenomenon. , commonly used emulsifiers include phosphate esters, which are also used by cake shops outside to increase the leavening effect. One raw material can make two cakes.
4. What to do if the milk powder does not dissolve when it gets wet
1. Some The water in the area is hard and rich in minerals, which makes it difficult for milk powder to dissolve.
2. In addition, the water temperature also has a great impact on the solubility of milk powder.
3. The water temperature is too high: High-temperature water can easily precipitate the fat in the milk powder, form a fat film, and absorb other milk powder particles, turning it into a \”pimple\” shape. milk powder dough. This will cause the ingredients in the milk powder to become insoluble.
4. The water temperature is low: the milk powder itself is made of liquid milk and has a certain degree of hydrophilicity. If the water temperature is low, the milk powder cannot dissolve .
5. What to do if the milk powder becomes insoluble in water after being stored for a long time
1. If the milk powder becomes insoluble in water after being stored for a long time, it may be because the water content is too high or it is exposed to a humid environment, resulting in caking.
2. At this time, you can pour the milk powder into a dry container, use a spoon or chopsticks to gently break up the agglomerated parts, and then pour the milk powder through Sieve to remove any lumps.
3. If the milk powder is still insoluble in water, you can try to slightly heat the water to a warm level, then add the milk powder and stir evenly. At the same time, in order to prevent milk powder from deteriorating, it is recommended to store it in a dry and ventilated place and use it as soon as possible after opening.
6. What to do if the milk powder cannot be completely dissolved
The protein content and fat content of milk powder are the main influencing factors that are not easily soluble in water. If it is skimmed milk powder, there will be no fat effect. Proteins are large molecules and are inevitably insoluble in water, just like egg whites. Adding less salt to the egg white can help dissolve it, so you can also add some salt to the protein (babies cannot eat salt); protein also has a chemical property of being amphipathic, that is, it can react with acids and alkalis. This involves an isoelectric point issue. When pH≈5.1, protein solubility is best, and the distance between protein molecules is the largest, making it less likely to aggregate.
Everyone knows that fat and water are incompatible, but it is not absolute. Adding a small amount of emulsifier to water containing a small amount of oil can form an oil-in-water phenomenon. , commonly used emulsifiers include phosphate esters, which are also used by cake shops outside to increase the leavening effect. One raw material can make two cakes.
This ends the content about the insolubilization of milk powder. I hope it will be helpful to everyone.
