The fascination remains into adulthood: When sherbet powder comes into contact with water, it starts fizzing and bubbling vigorously within seconds. This reaction is caused by sodium bicarbonate and citric acid. Today, however, the world of beverage powders has become much more vibrant, delivering a true explosion of flavors, thanks to flavorings, fruit powders, colorants, as well as vitamins, minerals, and many other ingredients. To prevent clumping later on, these ingredients must remain completely dry during processing. This is essential to avoid condensation and subsequent lump formation. Zeppelin Systems demonstrates how it's done!