1, milk powder solubility good or bad with the formula and process

The same brewing conditions, milk powder solubility good or bad, mainly by the formula and production process. And it is difficult to separate the two: the same formula, the production process of good and bad may cause differences in the speed of solubility; the same production process, different formulas, the production of milk powder speed solubility will be different.

2, the milk powder itself contains nutrients insoluble or slightly soluble in water

Infant formula in the main ingredients of protein and fat are insoluble or slightly soluble in water, in the milk powder completely dissolved cooling, there will be part of the fat nutrients precipitation and attached to the wall of the bottle, these are not matter, this is the milk powder in the fat material. When brewing milk powder, the undissolved sediment at the bottom of the milk bottle is an undissolved substance not other impurities, and will not produce any health and safety risk factors for the baby.

3, water temperature, mixing and water quality

Brewing milk powder water temperature and mixing way is not appropriate, will cause the milk powder is not fully dissolved, caused by the wall of the bottle sediment:

Water temperature is high: high temperature of water is easy to make the milk powder in the fat precipitation, adsorption of other milk powder particles, the formation of the "pimple" kind of Milk powder clusters; precipitated fat is easy to form a fat film, suspended on the surface of the milk solution after resting; so that the milk powder can not be fully dissolved; but also the whey protein in the milk powder to produce clots, affecting the digestion and absorption; some of the vitamins that are unstable to heat, immune-active substances (such as bifidobacteria) and so on are easily destroyed;

Low water temperature: milk powder has a certain degree of hydrophilicity, the water temperature is too low, the dissolution of the milk powder declines

4, the impact of the size of the milk powder molecular particles

Particles of large milk powder, water, dissolve quickly, dissolution is better (different batches of milk powder there is a difference between the size of the particles, the degree of expansion);

5, added a higher content of active substances

such as: casein phosphopeptide (CPP), α-lactalbumin, active probiotic bacteria, high-quality DHA, etc., because to ensure its nutritional activity, is dry mixed into the milk powder, there will also be slow dissolution, the bottom of the bottle wall bottle white spots, is a normal phenomenon, does not affect the quality of milk powder.