Instant properties of ingredients used for point of consumption production of high-moisture food structures selectively fortified with protein and dietary fibre

Abstract This study aimed to understand the powder properties of ingredients (whey and potato protein isolates, fine and coarse non-digestible maltodextrin, instant waxy maize and potato starches) that allow point of consumption machine-production of protein and fibre fortified products of varying consistency. Common characteristics of ingredients suitable for instant food preparation and use included free powder flow (avalanche angles of 42.2–46.4°), large particle size with narrow size distribution (d 50  = 177–309 μm), high porosity and rapid de-agglomeration into primary particles in contact with water. Instant production of liquid (