Emulsifiers, such as those in the product range of Food Basics, are surface-active. Some of these products, like SCATTICS, are active on the outside of powder and on the surface of water and thus facilitate the contact between the two materials. Instantised material will allow water to enter into the capillaries more easily and will, therefore, wet faster. Typical applications are fat rich-  and protein rich powders which are meant to dissolve fast in water.