We performed a pre-formulation investigation of a water-dispersible powdered beverage made of white and dark cereal grains, oleaginous extracts, and molasses. The study was done in several stages. First, the raw materials of the powders and their mixtures were characterised by differential scanning calorimetry, granulometric assays (using Carr and Hausner indexes and the angle of repose) and scanning electron microscopy. Second, the effect of typical wetting agents in different proportions such as soy lecithin (0.2%, 0.8% and 1.5% w/w), glycerin (3%, 6% and 9% w/w) and polyethyleneglycol 400 (PEG 400) (3%, 6% and 9% w/w) on the raw materials with the water-dispersibility problems were studied through contact-angle measurements by using the sessile drop method. Third, the aqueous dispersion capability of the powdered beverage was evaluated using the size and zeta-potential measurements obtained by using the static and dynamic light scattering techniques. The results showed that the raw materials corresponding to the dark cereal and oleaginous extracts presented the highest values of the contact angle and had lesser dispersion capability in water; this improved with the addition of wetting agents such as soy lecithin and PEG 400. (C) 2019 Elsevier B.V. All rights reserved.