Anti-Caking Agents

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List of Activities
Activity Description Subject(s) Level

Investigating the action of an anti-caking agent

The problem with powders is that the particles tend to clump together. This makes processing difficult and leads to inconsistencies in the texture of foods.

Students design and carry out an investigation to see the effects of an anti-caking agent on the flow of cocoa powder.

Science

KS3 and above

The function of anti-caking agents - a case study

Students are given the results from an investigation into the effect of an anti-caking agent on the flow of cocoa powder.

These results can be used to illustrate the modification of powder flow if the investigation in AC1 is not performed.

Science

KS3 and above