1, the solubility of milk powder is related to the formula and process under the same punching conditions, the instant solubility of milk powder is mainly affected by the formula and production process. And the two are difficult to separate: the same formula, the quality of the production process may cause differences in instant solubility; The same production process, different formulas, the instant solubility of the milk powder produced will also be different.
2, milk powder itself contains insoluble or slightly soluble in water nutrients in the main components of infant formula milk powder protein and fat are insoluble or slightly soluble in water, when the milk powder is completely dissolved and cooled, there will be some fat nutrients precipitated and attached to the wall of the bottle, which does not matter, this is the fat in the milk powder. When brewing milk powder, the insoluble sediment at the bottom of the bottle is an insoluble substance, not other impurities, and does not pose any health and safety risk factors to the baby.
3. Water temperature, mixing and water quality affect the water temperature and mixing method of brewing milk powder, which will cause the milk powder to dissolve insufficiently, resulting in deposits on the bottle wall: High water temperature: the high temperature water is easy to precipitate the fat in the milk powder, adsorb other milk powder particles, and form a \"lump\" like milk powder ball; The precipitated fat is easy to form a fat film, which is suspended on the surface of the milk after resting. Make the milk powder unable to dissolve fully; It also causes the whey protein in milk powder to produce clots, affecting digestion and absorption; Some heat-unstable vitamins and immunoactive substances (such as bifidobacterium) are easily destroyed. ? Low water temperature: the milk powder has a certain hydrophilicity, when the water temperature is too low, the solubility of the milk powder decreases, and the milk powder is a colloidal suspension, and the outer layer of the milk liquid forms a tension film, so there is a phenomenon similar to \"clumpy non-melting\"; ? Excessive boiling: excessive boiling water is easy to precipitate the milk powder.
4. Influence of particle size of milk powder powder with large particles dissolves quickly after encountering water and has good solubility (different batches of milk powder have different particle size and bulk degree);
5, add a high content of active substances such as: casein phosphopeptide (CPP), α-whey protein, active probiotics, high-quality DHA, etc., because to ensure its nutritional activity, is dry mixed into the milk powder, there will be a slow dissolution, the bottle wall bottle bottom white spots, is a normal phenomenon, does not affect the quality of milk powder.
The most common reason why milk powder does not dissolve easily is that the water temperature of the milk powder is not hot enough or it is caused by uneven mixing. Because the temperature of the boiling water is too low, it can not completely dissolve the protein and fat in the milk powder.