- View more resources from this publisher
Food Additives & Ingredients Association
Tooltip
These resources have been reviewed and selected by STEM Learning’s team of education specialists for factual accuracy and relevance to teaching STEM subjects in UK schools.
Anticaking agents
This resource can be used to demonstrate an understanding of the use of anti-caking agents that allow powdered food products to flow more freely through machinery. The action of an anti-caking agent in cocoa powder is investigated in one activity and a case study using real results from an industrial setting provides the basis for an analysis task.
Show health and safety information
Please be aware that resources have been published on the website in the form that they were originally supplied. This means that procedures reflect general practice and standards applicable at the time resources were produced and cannot be assumed to be acceptable today. Website users are fully responsible for ensuring that any activity, including practical work, which they carry out is in accordance with current regulations related to health and safety and that an appropriate risk assessment has been carried out.
Downloads
-
Action of an anti-caking agent 67.58 KB
-
Function of an anti-caking agent 32.95 KB
Show downloads
-
Action of an anti-caking agent 67.58 KB -
Function of an anti-caking agent 32.95 KB
Download all files as a .zip72.44 KB
Information on the permitted use of this resource is covered by the Category Three Content section in STEM Learning’s Terms and conditions.
