AI Insight
Researchers from RMIT University and Riga Technical University have developed a method to control static charge that accumulates on surfaces during manufacturing processes. This breakthrough addresses the problem of electrostatic buildup that occurs in production environments. The technique could potentially prevent clumping in powdered products like protein supplements, chocolate malt powders, and instant coffee.
Why it matters
Controlling static charge during manufacturing could improve product quality and reduce waste in the food and beverage industry. The application may help companies produce more consistent powdered products that are easier for consumers to use, particularly addressing the common issue of clumping in protein shakes and similar products.
Understand the Science
Scientists from RMIT University and Riga Technical University in Latvia have shown that static charge left on surfaces can be controlled, which may have big benefits for companies needing to avoid the little zap in production of common household goods. The discovery could even one day help stop powders such as protein, chocolate malt powders and coffee from clumping.
Source: 'Invisible' tweak could help make protein shakes less clumpy