Is it good or bad that milk powder does not dissolve easily

I believe that many mothers will encounter the problem of poor solubility when preparing infant formula for their babies, and it is easy to clump, which makes many mothers feel distressed. So is there any way to get formula to dissolve quickly? Here's a little trick for you.

Why is the solubility of infant milk powder not goodInfant milk powder is rich in protein, and the protein is easy to agglomerate after being heated, some milk powder manufacturers do not add additional milk powder fast solvent in order to reduce the additives in the baby's baby milk powder, therefore, the solubility of milk powder is relatively low. Tips for dissolving baby milk powder quickly After putting milk powder in the cup, then add a little sugar, usually 3 spoons of milk powder and half a spoon of sugar. Stir the milk powder and sugar well, then pour in boiling water, and stir slightly.

There are many drinks that are not easy to brew at home, such as walnut powder, camellia noodles, almond tea, jujube powder, coffee, lotus root powder, etc., as long as you add sugar and stir a few times in advance, and then add hot water to brew, it will dissolve thoroughly and will not clump. One.

If there is "phospholipid" in the ingredient list, it helps to enhance the stability of the protein, making the milk powder more hydrophilic and soluble. If there is "maltodextrin" in the ingredient list, its emulsifying effect and thickening effect are very obvious, except for 1 section of milk powder shall not be added, occasionally added in the section of milk powder, please choose wisely.

I don't feel good about myself The Feige milk powder that my daughter drank is easy to dissolve You can try it.

Hello, the solubility of milk powder is indeed one of the characteristics of milk powder that mothers can feel most intuitively in the process of preparing milk powder, but the dissolution of milk powder is only an external sensory indicator of milk powder, which does not mean that milk powder has better nutrients, or the truth or falsehood of direct qualitative milk powder, and there are many reasons for the formation of its phenomenon, which are summarized as follows, I hope it can help you:

1. Milk powder itself contains nutrients that are insoluble or slightly soluble in water

The protein and fat in the main components of infant formula are insoluble or slightly soluble in water, when the milk powder is completely dissolved and cooled, some fat nutrients will precipitate and attach to the wall of the bottle, which is okay, this is the fat substance in the milk powder, and will not produce any health and safety risk factors for the baby.

2. Milk powder is added with high content of active substances

Such as: casein phosphopeptide (CPP), lactoferrin, -whey protein, OPO, high-quality DHA, etc., because to ensure its nutritional activity, there will be slow dissolution, and there are white spots on the wall and bottom of the bottle, which is a normal phenomenon and does not affect the quality of milk powder.

3. The size of milk powder particles is different

When the size and bulkiness of the powder particles of milk powder are different, the dissolution rate will also be different; When each manufacturer's milk source, formula, production process, etc. are different, the powder particle size and bulkiness of milk powder are also different; This phenomenon may also occur when the production batches are different, and it is normal.

4. Do not add instant, soluble, anti-knot and other substances

The more natural the milk powder is, there is no maltodextrin and white sugar added to it that play an instant and anti-knotting role, so it is normal for solubility to appear fast or slow, and there are pseudofluffy clumps on the surface; The solubility does not mean that the nutrition of the product is good, and the more nutritious and natural things are, the more natural they will be.

For example, it is even more clear: good wine is easy to hang on the wall, while water or sugar water cannot be hung on the wall; Milk powder is rich in nutrients, so it will appear on the wall.

5. Water temperature, stirring and water quality will also be affected

Improper water temperature and stirring of milk powder will cause insufficient dissolution of milk powder, resulting in deposits on the wall of the bottle.

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 "pimple"-like milk powder ball; The precipitated fat is easy to form a fat film, which is suspended on the surface of the milk after being stationary; Prevents the milk powder from dissolving sufficiently; It also causes clots in the whey protein in milk powder, which affects digestion and absorption; Certain heat-unstable vitamins and immune-active substances can be easily destroyed as a result.

Low water temperature: milk powder has a certain hydrophilicity, when the water temperature is too low, the solubility of milk powder decreases, and milk powder is a gelatinous suspension, and the outer layer of milk forms a tension film, so there is a phenomenon similar to "clumping without melting".

Excessive boiling: Excessive boiling of water to prepare milk powder is easy to cause precipitation and hanging on the wall.

How to choose milk powder:

First, look at the instructions on the packaging of milk powder. The packaging will make necessary text descriptions on its formula, performance, applicable objects, eating methods, etc., and you can judge whether it meets your own requirements.

Second, it is to check the manufacturing date and shelf life of milk powder. By checking the manufacturing date and shelf life, you can determine whether it is within the safe consumption period.

Third, squeeze the packaging of milk powder to see if there is air leakage. Whether it is canned or pouched, the packaging is usually filled with a certain amount of nitrogen. It can effectively curb the growth of various bacteria, choose to squeeze it with both hands, if there is air leakage, powder leakage or no air in the bag, it means that the bag of milk powder has latent quality problems.

Fourth, it is by shaking (pinching) to check whether there are lumps in the milk powder. Shake the tank to observe, if there are lumps in the milk powder, it proves that the milk powder has deteriorated and is inedible. The identification method of bagged milk powder is only to touch it by hand, if it feels soft and smooth and the contents have a sense of flow, it is qualified.

If it feels uneven and there are irregular size lumps, the product is deteriorated.

Fifth, it is to compare the market sales of the same milk powder**. Due to the different scales of each retail unit, the different purchase channels, and the different added value, there are differences in the sales of the same product in different stores. If you decide to choose a certain milk powder, you can go to several relevant stores to consult**, and through comparison, choose the cheapest one.

The reasons why milk powder does not dissolve easily may be due to the following aspects. First of all, there is the problem that the milk powder may have clumped. If it is not stored properly or the expiration date has expired, the milk powder is prone to clumping.

This can cause the milk powder to dissolve poorly and form clumps, making it impossible for the milk powder in the bottle to dissolve sufficiently. Secondly, incorrect water temperature may also be the cause of the milk powder not being easy to dissolve. If the water temperature is too low, the milk powder will not dissolve easily, and stirring it all the time may not improve the problem.

If the water temperature is too high, the nutrients in the milk powder may be destroyed. Therefore, the correct water temperature is very important. Finally, if you use low-quality milk powder, it may not dissolve easily.

Low-quality milk powder may contain high levels of preservatives or other additives that may interfere with the dissolution process.

For the problems mentioned above, we can take the following methods to solve them. The first is to deal with the problem of clumping of milk powder. We can add proper ventilation to the area where the milk powder is stored and avoid damp starvation.

Secondly, if we use hot water to prepare milk powder, we need to ensure that the water temperature is moderate, about 55-60 degrees Celsius, so that the milk powder can be fully dissolved. Finally, we can choose some high-quality milk powder brands to ensure that the milk powder does not contain too many additives, so as to avoid the problem that the milk powder is not easy to dissolve.

In addition, we can also try to use other methods to make the milk powder more soluble. For example, we can use a bottle defoamer when stirring milk powder, which removes air bubbles from the water and makes it easier to dissolve. In addition, heating devices such as medical heaters can control the water temperature within the right range for better preparation of milk powder.

In conclusion, the reason why milk powder does not dissolve easily can be caused by many factors. We need to carefully check our storage methods, hot water temperature, and milk powder quality, and take corresponding measures to solve this problem. <>