Why does Milo dissolve in hot milk?

Milo dissolves in hot milk due to a combination of factors related to its composition and the properties of hot milk. Here are the key reasons:

1. Solubility of Milo: Milo contains various ingredients, including sugar, cocoa, milk solids, vitamins, and minerals. The main component that contributes to its solubility is sugar. Sugar is highly soluble in water, and when Milo is added to hot milk, the sugar particles readily dissolve, dispersing throughout the liquid.

2. Temperature of Hot Milk: Hot milk provides the necessary temperature for the dissolution of Milo. Higher temperatures generally increase the solubility of substances. When hot milk is mixed with Milo, the increased temperature enhances the movement of water molecules and breaks down the sugar crystals, allowing them to dissolve more efficiently.

3. Milk Proteins: Hot milk contains proteins, such as casein and whey, which act as emulsifiers. Emulsifiers help disperse and stabilize mixtures of immiscible liquids, like oil and water. In the case of Milo, the milk proteins facilitate the dispersion of cocoa particles and other components, enabling them to blend smoothly with the hot milk.

4. Mixing and Stirring: Stirring or mixing the Milo into the hot milk further promotes dissolution. Stirring helps distribute the Milo particles evenly throughout the hot milk, increasing the contact between the particles and the solvent (hot milk). This mechanical action enhances the dissolution process, ensuring a uniform mixture.

5. Particle Size: The particle size of Milo also influences its dissolution rate. Milo powder typically consists of fine particles, which have a larger surface area compared to larger particles. The increased surface area allows for better contact between the particles and the hot milk, facilitating faster dissolution.

As a result of these factors, Milo dissolves more readily in hot milk, creating a smooth and chocolatey beverage.