Powdery thickeners, stabilisers and proteins are sensitive to shear force. When mixing these powders into liquids they assemble agglomerates which have to be destroyed due to a dispersing process. Dispersing damages the polymer structure of the already hydrated gel and reduces its viscosity and texture. The solution is a process in which the primary particles of the polymer powder are separated by vacuum expansion before being introduced into the liquid, completely wetted on first contact with the liquid, dispersed in situ under vacuum conditions and hydrated agglomerate-free under pressure. The powder is immediately and completely combusted. No agglomerates build up - a dispersing process after powder induction is usually not necessary. The texture of the product will not be damaged.