Foods like oranges, lemons, yogurt and apples have a sharp taste because they contain naturally occurring acids. Citrus fruits contain citric acid, apples contain malic acid and yogurts are rich in lactic acid. In this text-based activity, students summarise the functions and uses of citric acid as a food additive.
Investigating the action of an anti-caking agent
July 17, 2018
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.