From research and development, below are some fundamental analytical procedures that are often applied for the characterization of food powder.

Analysing Particle Size: Determining the Particle Size Distribution of Food Powders Understanding the particle size distribution of food powders is essential. Information about the size of particles, their shapes, and their surface areas can be obtained by the use of methods such as laser diffraction, sedimentation, and microscopy. The qualities of the product, such as its flowability, solubility, and texture, are impacted by this facts. Moisture Analysis The stability, shelf life, and overall quality of food powders are all affected by the amount of moisture present in the powder. Techniques such as Karl Fischer titration, moisture balancing, and near-infrared spectroscopy (NIR) can reliably monitor the amounts of moisture in a product, so assuring that the product will operate to its full potential and preventing the growth of microorganisms.