Science

'Invisible' tweak could help make protein shakes less clumpy

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Based on a feed excerpt; full article content has not been acquired. Source evidence retrieved 21/10/2026, 15:55:25 UTC.

Briefings

Researchers from RMIT University and Riga Technical University in Latvia discovered that controlling static charge on surfaces can prevent powders like protein, chocolate malt, and coffee from clumping. This finding addresses a common production issue in household goods manufacturing.

Key points

• Scientists from RMIT University and Riga Technical University in Latvia demonstrated that static charge on surfaces can be controlled.
• This discovery may help stop powders such as protein, chocolate malt powders, and coffee from clumping during production.

Context

The research addresses a significant manufacturing challenge in household goods production where static electricity causes powders to clump, affecting product quality and consistency.

Limitations

Evidence is limited to the specific discovery of static charge control; no specific experimental conditions, sample sizes, or quantitative results are provided.

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