The fascination continues well into adulthood: When sherbet powder comes into contact with water, it begins to fizz and bubble intensely within just a minute. This reaction is triggered by sodium bicarbonate and citric acid. Today, however, the world of beverage powders has become much more colorful, offering a true explosion of flavors. This is thanks to the use of flavorings, fruit powders, colorants, as well as vitamins, minerals, and more. To prevent clumping later on, all ingredients must remain completely dry during processing. This is the only way to avoid condensation and resulting lump formation. Zeppelin Systems shows how it’s done!