Wetting
Helps the powder accept liquid more readily during preparation.
Agglomerated flavour technology
Aggrillo™
makes powder easier.
Lux uses agglomeration to reshape fine flavour powders into more application-friendly particles—designed to support wetting, dispersion, handling and the preparation experience.
Flavour-powder engineering · practical performance
What Aggrillo addresses
When a powder exists—but does not behave well.
Fine powder may float, dust, clump or disperse unevenly. Aggrillo is evaluated around the complete formulation and the preparation experience expected from the finished product.
Dispersion
Supports more even distribution with reduced visible clumping.
Flow
Particle engineering can improve handling through blending and packing.
User experience
Supports easier preparation in the intended finished product.
Development path
Designed around the flavour powder.
Lux evaluates the flavour powder and its intended use in the customer’s product before selecting agglomeration conditions.
Characterise
Review formulation, particle behaviour, preparation method and target outcome.
Trial
Develop agglomeration conditions appropriate for the product system.
Test
Evaluate wetting, dispersion, appearance, sensory quality and handling.
Scale
Refine the selected process for repeatable commercial production.
Application fit
Flavour powders designed for easier use.
Aggrillo agglomerates flavour powders for instant beverages, nutrition blends, dairy-style mixes, premixes and other products where preparation behaviour affects perceived quality.
Evaluated against the customer’s actual preparation method
Compatible with flavour and taste-modulation development
Powder appearance and sensory performance considered together
Pilot learning carried through to commercial scale
Wetting, dispersion, handling and flow depend on the complete customer formulation, particle distribution and preparation conditions.
Why agglomerate
Fine powder floats. Granules sink.
Side by side in water: fine powder tends to sit on the surface and clump, while larger, porous granules wet through and disperse.
Aggrillo development
Does your powder resist the process?
Send the formulation, preparation method and the behaviour you want to improve.
Discuss your powder