If fat is not found in the original food product, it may be added to reach
a certain composition. The more fat in a product, the lower the viscosity and
the more difficult becomes the spray drying (powder deposits). If the fat is
found in free form (unprotected by proteins) in the final product, the drying
operation becomes even more difficult. Homogenization of the concentrate prior
to spray drying is therefore recommended. Homogenization will increase the
viscosity of a concentrate slightly.