Powder examples

Watch example tests and see the results of samples similar to your own.

Powder Flowing From Multiple Entry Points In A Factory

See how samples similar to yours behave

Powders don’t behave the same way from one product to the next – a free-flowing drink mix, a cohesive cosmetic pigment, a fine pharmaceutical API, or a mineral blend can each present very different challenges in handling, processing, and performance. This page brings together real-world powder testing examples across a wide range of sample types and industries, showing how targeted measurements translate into meaningful results – from flowability to caking, whether its desirable or unwanted depending upon your application. Explore the tests, see typical outputs and comparisons with similar samples in their field, and discover how powder data can help you improve consistency, troubleshoot process issues, and specify materials with confidence.

How to read these results

Each entry shows videos and data from 3 tests run on the same sample – a Cohesion test, Caking test and PFSD test (video not shown) – alongside a characterisation summary and a note on typical real-world behaviour.

What the test data column shows

Cohesion Index (CI) – measures how hard it is to get the powder moving. Higher values indicate greater resistance to flow initiation. As a rough guide: below 10 is low cohesion, 10-25 is moderate, 25-40 is high, above 40 is very high.

Bridging Factor – indicates whether the powder tends to form stable structures that block an outlet. A low Bridging Factor means resistance is mainly frictional; a high value suggests the powder is prone to arching or ratholing regardless of how sticky it is. Some granular materials with low cohesion have very high Bridging Factors – this is why cohesion alone doesn't tell the full story.

Speed Ratio – shows whether flow resistance changes as handling speed increases or decreases. A value close to 1 means behaviour is consistent across speeds. Values significantly above or below 1 indicate the powder is sensitive to process rate – important for conveying, dosing, and filling operations.

Flow Stability – captures whether behaviour changes with repeated handling. A value of 1 means consistent behaviour test after test. Values above 1 indicate the powder is hardening or compacting during handling; values below 1 indicate it is breaking down or loosening. Either direction of drift can cause dosing or filling inconsistency over a production run.

Mean Cake Strength and Cake Strength – from the Caking test, these describe how hard the formed cake is locally (Mean Cake Strength) and how much total work is required to break the whole cake (Cake Strength). Higher values indicate a harder, more resistant cake – relevant to storage stability, restart difficulty, and the likelihood of lumps or set product after transport.

Column Height Ratio and Cake Height Ratio – also from the Caking test. Column Height Ratio shows how much the overall powder bed settles and consolidates; a value below 1 means the bed has compressed under cycling. Cake Height Ratio shows what proportion of the bed has become cake – a value close to 0 means very little cake formed; close to 1 means almost the entire sample has set.

What the characterisation summary shows

This is an interpreted overview of the combined test profile – identifying which parameters are most significant for that powder and flagging the primary risk in practical handling terms, such as bridging tendency, caking after storage, or speed-dependent variability.

What the typical behaviour column shows

A brief contextual note placing the results in the context of how this type of powder typically behaves in industry – helping you assess whether the results are expected for this material type or whether something specific to the sample is driving the numbers.

A note on these values

All data shown was obtained from testing in glass vessels under standard laboratory conditions. Results reflect the specific sample tested and should be used as indicative benchmarks rather than definitive specifications – your own powder may vary depending on particle size distribution, moisture content, processing history, and storage conditions.

How the Primary Risk Flag is decided

Based on the values obtained from each sample, the most likely process failure risk has been identified. The primary risk label is drawn from the following categories:

Geometry-driven arching - low or moderate CI with a high Bridging Factor; discharge failure is driven by particle interlocking and outlet geometry rather than stickiness
Severe arching/hard-set formation - extreme Bridging Factor combined with high cake strength; risk of complete blockage and difficult restart after storage or dwell
Storage consolidation/caking - high cake strength and/or strong column compression; powder sets under load and resists restart
Throughput instability - Flow Stability outside the stable band (above ~1.2 or below ~0.9); behaviour changes during repeated handling, causing dosing or filling inconsistency
Speed-related variability - Speed Ratio significantly above or below 1; flow behaviour changes with conveying or feed rate, causing over- or under-fill
Bridging combined with consolidation - high CI alongside a high Bridging Factor and significant cake strength; multiple mechanisms combine to create discharge and restart risk
Conditioning and cycling instability - drift in flow behaviour across repeated test cycles; indicates sensitivity to handling history rather than a single dominant mechanism

If multiple risks exist, the one most likely to dominate real process failure has been chosen.

Food ingredients and blends

Baking powder

Baking powder – cohesion test

Baking powder – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 14.21 Bridging Factor: 531.29 Speed Ratio: 0.85 Flow Stability: 0.95 Mean Cake Strength: 22.36 Cake Strength: 447.05 Column Height Ratio: 0.99 Cake Height Ratio: 0.41	Moderate cohesion with moderate bridging tendency Low cake strength Primary risk: Geometry-driven arching	General powder behaviour Flow acceptable in simple systems but sensitive in restrictive outlets.

Carrageenan

Carrageenan – cohesion test

Carrageenan – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 10.22 Bridging Factor: 359.52 Speed Ratio: 0.63 Flow Stability: 1.01 Mean Cake Strength: 77.40 Cake Strength: 2655.18 Column Height Ratio: 0.95 Cake Height Ratio: 0.63	Moderate cohesion Speed sensitive Moderate cake formation. Primary risk: Speed-related variability	Hydrocolloid fine powder Sensitive to conditioning and handling rate.

Caster sugar

Caster sugar – cohesion test

Caster sugar – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 8.21 Bridging Factor: 418.83 Speed Ratio: 1.06 Flow Stability: 1.31 Mean Cake Strength: 58.04 Cake Strength: 1930.72 Column Height Ratio: 1.00 Cake Height Ratio: 0.60	Low cohesion with moderate structural tendency and noticeable drift. Primary risk: Throughput instability	Crystalline sugar Bulk free flowing but affected by cycling.

Coarse sea salt

Coarse sea salt – cohesion test

Coarse sea salt – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 6.91 Bridging Factor: 2428.15 Speed Ratio: 0.88 Flow Stability: 1.14 Mean Cake Strength: 145.97 Cake Strength: 7343.38 Column Height Ratio: 1.05 Cake Height Ratio: 0.81	Low cohesion but extreme structural interlocking and strong cake growth. Primary risk: Severe arching and hard set after storage	Granular crystalline salt Geometry-driven failure despite low cohesion.

Coffee granules

Coffee granules – cohesion test

Coffee granules – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 11.83 Bridging Factor: 416.88 Speed Ratio: 0.84 Flow Stability: 0.85 Mean Cake Strength: 42.03 Cake Strength: 137.19 Column Height Ratio: 1.00 Cake Height Ratio: 0.01	Moderate cohesion; moderate structure; low cake formation but handling drift present. Primary risk: Cycling instability during dosing	Granular soluble product Generally free flowing but conditioning history affects stability.

Coffee powder

Coffee powder – cohesion test

Coffee powder – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 10.00 Bridging Factor: 338.09 Speed Ratio: 1.04 Flow Stability: 1.19 Mean Cake Strength: 20.45 Cake Strength: 691.98 Column Height Ratio: 1.01 Cake Height Ratio: 0.61	Low-moderate cohesion; moderate drift; low cake strength. Primary risk: Throughput variability	Food powder blend Not strongly cohesive but sensitive to speed and conditioning.

Coffee whitener

Coffee whitener – cohesion test

Coffee whitener – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 13.41 Bridging Factor: 356.72 Speed Ratio: 1.03 Flow Stability: 0.99 Mean Cake Strength: 34.04 Cake Strength: 83.37 Column Height Ratio: 0.98 Cake Height Ratio: 0.02	Moderate cohesion Low bridging Limited caking Primary risk: Minor refill variability	Granular food blend Generally robust but sensitive to humidity.

Cornflour

Cornflour – cohesion test

Cornflour – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 20.16 Bridging Factor: 913.09 Speed Ratio: 0.61 Flow Stability: 0.97 Mean Cake Strength: 47.91 Cake Strength: 744.02 Column Height Ratio: 0.99 Cake Height Ratio: 0.35	High cohesion (upper moderate band) with strong structural contribution Primary risk: Bridging under consolidation	Starch powder Cohesive and prone to arching in restrictive geometries.

Couscous

Couscous – cohesion test

Couscous – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 10.51 Bridging Factor: 623.80 Speed Ratio: 1.17 Flow Stability: 1.02 Mean Cake Strength: 34.65 Cake Strength: 92.86 Column Height Ratio: 1.01 Cake Height Ratio: 0.02	Moderate cohesion Moderate structure Low cake strength Primary risk: Geometry-driven discharge variation	Granular product Generally free flowing but can arch in narrow outlets.

Demerara sugar

Demerara sugar – cohesion test

Demerara sugar – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 8.11 Bridging Factor: 1461.68 Speed Ratio: 0.92 Flow Stability: 1.05 Mean Cake Strength: 136.42 Cake Strength: 3699.90 Column Height Ratio: 1.03 Cake Height Ratio: 0.50	Low cohesion with high structural interlocking Primary risk: Arching despite low stickiness	Crystalline sugar Structure-driven discharge instability.

Drinking chocolate

Drinking chocolate – cohesion test

Drinking chocolate – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 13.84 Bridging Factor: 356.32 Speed Ratio: 0.78 Flow Stability: 0.93 Mean Cake Strength: 98.29 Cake Strength: 1220.91 Column Height Ratio: 0.94 Cake Height Ratio: 0.28	Moderate cohesion Moderate cake strength Primary risk: Consolidation after dwell	Food blend Moisture and fat sensitivity increase consolidation risk.

Flaked rice

Flaked rice – cohesion test

Flaked rice – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 8.37 Bridging Factor: 1728.25 Speed Ratio: 0.70 Flow Stability: 1.03 Mean Cake Strength: 220.86 Cake Strength: 12436.39 Column Height Ratio: 1.01 Cake Height Ratio: 0.86	Low cohesion with extreme structural bridging and very strong cake formation Primary risk: Severe arching and hard-set formation	Granular food solid Geometry and interlocking dominate discharge behaviour.

Garam masala

Garam masala – cohesion test

Garam masala – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 18.55 Bridging Factor: 497.45 Speed Ratio: 1.04 Flow Stability: 0.99 Mean Cake Strength: 152.21 Cake Strength: 3449.49 Column Height Ratio: 0.85 Cake Height Ratio: 0.43	Moderate-high cohesion Moderate structure Strong consolidation Primary risk: Storage caking	Spice blend Cohesion and oil content increase compaction risk.

Gellan gum

Gellan gum – cohesion test

Gellan gum – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 12.55 Bridging Factor: 446.68 Speed Ratio: 0.90 Flow Stability: 1.08 Mean Cake Strength: 130.61 Cake Strength: 5874.67 Column Height Ratio: 0.94 Cake Height Ratio: 0.72	Moderate cohesion with strong cake growth. Primary risk: Consolidation and cake build-up	Hydrocolloid powder Humidity and conditioning highly influential.

Granular sweetener

Granular sweetener – cohesion test

Granular sweetener – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 11.09 Bridging Factor: 326.83 Speed Ratio: 0.85 Flow Stability: 0.94 Mean Cake Strength: 14.97 Cake Strength: 318.91 Column Height Ratio: 1.01 Cake Height Ratio: 0.51	Moderate cohesion Low bridging Minimal cake strength Primary risk: Minor refill variability	Crystalline granular product Generally robust.

Granulated sugar

Granulated sugar – cohesion test

Granulated sugar – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 9.02 Bridging Factor: 412.28 Speed Ratio: 1.56 Flow Stability: 1.94 Mean Cake Strength: 108.57 Cake Strength: 4811.67 Column Height Ratio: 1.03 Cake Height Ratio: 0.75	Low cohesion Extreme speed sensitivity and drift Primary risk: Throughput instability at high rates	Crystalline sugar Bulk free flowing but rate-sensitive.

Ground almonds

Ground almonds – cohesion test

Ground almonds – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 18.32 Bridging Factor: 503.24 Speed Ratio: 1.40 Flow Stability: 0.93 Mean Cake Strength: 344.78 Cake Strength: 4223.20 Column Height Ratio: 0.87 Cake Height Ratio: 0.28	Moderate-high cohesion Strong cake strength Speed sensitive Primary risk: Oily agglomeration and consolidation	Oily particulate Compaction and smearing likely.

Icing sugar

Icing sugar – cohesion test

Icing sugar – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 14.88 Bridging Factor: 347.49 Speed Ratio: 0.32 Flow Stability: 0.94 Mean Cake Strength: 112.60 Cake Strength: 3122.24 Column Height Ratio: 0.96 Cake Height Ratio: 0.54	Moderate cohesion Strong speed dependence Primary risk: Over-fill risk at high feed rates	Very fine sugar Cohesion and humidity sensitivity dominate.

Light brown soft sugar

Light brown soft sugar – cohesion test

Light brown soft sugar – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 7.03 Bridging Factor: 638.17 Speed Ratio: 0.91 Flow Stability: 0.99 Mean Cake Strength: 35.45 Cake Strength: 75.08 Column Height Ratio: 1.04 Cake Height Ratio: 0.03	Low cohesion High structural signature Low cake strength Primary risk: Geometry-driven bridging	Hygroscopic sugar Structure rather than stickiness drives discharge risk.

Linseed

Linseed – cohesion test

Linseed – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 9.26 Bridging Factor: 786.20 Speed Ratio: 1.11 Flow Stability: 1.11 Mean Cake Strength: 23.26 Cake Strength: 990.32 Column Height Ratio: 1.00 Cake Height Ratio: 0.71	Low cohesion High structural bridging Moderate drift Primary risk: Arching in narrow outlets	Granular seed Interlocking and geometry effects dominate.

Loose tea

Loose tea – cohesion test

Loose tea – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 12.60 Bridging Factor: 761.59 Speed Ratio: 1.23 Flow Stability: 1.08 Mean Cake Strength: 10.99 Cake Strength: 25.33 Column Height Ratio: 1.05 Cake Height Ratio: 0.14	Moderate cohesion High bridging Minimal caking Primary risk: Intermittent ratholing	Irregular leaf particles Structure-driven discharge variation likely.

Malt drinking powder

Malt drinking powder – cohesion test

Malt drinking powder – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 16.15 Bridging Factor: 465.69 Speed Ratio: 0.99 Flow Stability: 0.97 Mean Cake Strength: 42.63 Cake Strength: 552.55 Column Height Ratio: 0.91 Cake Height Ratio: 0.29	Moderate cohesion Moderate structure High consolidation Primary risk: Storage consolidation	Food powder blend Cohesion manageable but compaction affects restart.

Oatbran

Oatbran – cohesion test

Oatbran – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 11.90 Bridging Factor: 387.18 Speed Ratio: 0.87 Flow Stability: 0.97 Mean Cake Strength: 30.92 Cake Strength: 774.21 Column Height Ratio: 0.97 Cake Height Ratio: 0.46	Moderate cohesion Low bridging Moderate consolidation Primary risk: Mild storage compaction	Fibrous powder Relatively stable but conditioning sensitive.

Polenta

Polenta – cohesion test

Polenta – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 10.36 Bridging Factor: 315.94 Speed Ratio: 0.85 Flow Stability: 1.08 Mean Cake Strength: 19.32 Cake Strength: 64.17 Column Height Ratio: 1.00 Cake Height Ratio: 0.01	Moderate cohesion Low structure Minimal caking Primary risk: Low – generally robust flow	Granular food product Expected to discharge consistently.

Protein powder

Protein powder – cohesion test

Protein powder – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 24.95 Bridging Factor: 817.48 Speed Ratio: 0.54 Flow Stability: 1.11 Mean Cake Strength: 38.75 Cake Strength: 1133.48 Column Height Ratio: 0.90 Cake Height Ratio: 0.52	High cohesion (upper moderate approaching 25) Strong structural contribution Consolidation evident Primary risk: Bridging combined with consolidation	Spray-dried protein powder Cohesive and sensitive to storage stress and restart conditions.

Red lentils

Red lentils – cohesion test

Red lentils – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 9.54 Bridging Factor: 1203.47 Speed Ratio: 1.06 Flow Stability: 0.99 Mean Cake Strength: 212.62 Cake Strength: 200.93 Column Height Ratio: 0.04 Cake Height Ratio: 0.04	Low cohesion Very high structural signature Strong cake strength under load Primary risk: Arching and consolidation under self-weight	Granular pulse Low stickiness but strong geometry-driven behaviour.

Sea salt flakes

Sea salt flakes – cohesion test

Sea salt flakes – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 11.34 Bridging Factor: 1652.23 Speed Ratio: 0.86 Flow Stability: 1.09 Mean Cake Strength: 162.98 Cake Strength: 8020.49 Column Height Ratio: 0.98 Cake Height Ratio: 0.83	Moderate cohesion Extreme structural bridging Strong cake formation Primary risk: Severe arching in restrictive outlets	Flaked crystalline material Structure-driven instability.

Sesame seed

Sesame seed – cohesion test

Sesame seed – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 8.47 Bridging Factor: 552.55 Speed Ratio: 1.01 Flow Stability: 0.94 Mean Cake Strength: 58.52 Cake Strength: 141.74 Column Height Ratio: 1.02 Cake Height Ratio: 0.02	Low cohesion Moderate bridging Minimal caking Primary risk: Minor geometry sensitivity	Granular seed Generally robust with limited consolidation.

Slimming powder

Slimming powder – cohesion test

Slimming powder – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 12.40 Bridging Factor: 402.59 Speed Ratio: 1.05 Flow Stability: 1.05 Mean Cake Strength: 41.72 Cake Strength: 785.38 Column Height Ratio: 0.91 Cake Height Ratio: 0.38	Moderate cohesion Moderate structure Noticeable drift Primary risk: Throughput variability	Blended dietary powder Conditioning and rate influence stability.

Soy protein

Soy protein – cohesion test

Soy protein – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 8.53 Bridging Factor: 1332.67 Speed Ratio: 0.73 Flow Stability: 0.95 Mean Cake Strength: 65.08 Cake Strength: 1882.36 Column Height Ratio: 1.01 Cake Height Ratio: 0.51	Low cohesion Very high structural bridging Moderate caking Primary risk: Structure-driven arching	Spray-dried protein Low stickiness yet high discharge instability.

Table salt

Table salt – cohesion test

Table salt – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 8.57 Bridging Factor: 423.67 Speed Ratio: 0.95 Flow Stability: 1.03 Mean Cake Strength: 9.06 Cake Strength: 99.83 Column Height Ratio: 1.01 Cake Height Ratio: 0.28	Low cohesion Moderate structure Minimal caking Primary risk: Minor geometry sensitivity	Crystalline salt Generally robust unless moisture affected.

Tapioca

Tapioca – cohesion test

Tapioca – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 7.52 Bridging Factor: 2388.31 Speed Ratio: 0.87 Flow Stability: 1.06 Mean Cake Strength: N/A Cake Strength: N/A Column Height Ratio: 0.00 Cake Height Ratio: 0.00	Low cohesion with extreme structural signature Caking data not valid under protocol Primary risk: Severe arching independent of stickiness	Starch granules Discharge governed by interlocking rather than cohesion.

Thickening granules

Thickening granules – cohesion test

Thickening granules – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 11.70 Bridging Factor: 770.79 Speed Ratio: 1.02 Flow Stability: 1.09 Mean Cake Strength: 219.16 Cake Strength: 6982.58 Column Height Ratio: 0.91 Cake Height Ratio: 0.56	Moderate cohesion High bridging Strong cake strength Primary risk: Arching combined with consolidation	Granulated thickener Structure and storage stress influence restart.

Wheatbran

Wheatbran – cohesion test

Wheatbran – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 11.37 Bridging Factor: 323.07 Speed Ratio: 0.91 Flow Stability: 1.37 Mean Cake Strength: 177.59 Cake Strength: 4696.39 Column Height Ratio: 1.00 Cake Height Ratio: 0.46	Moderate cohesion Low structure High drift and strong cake strength Primary risk: Conditioning-related instability	Fibrous particulate Compressibility influences repeatability.

White flour

White flour – cohesion test

White flour – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 13.86 Bridging Factor: 386.21 Speed Ratio: 0.78 Flow Stability: 1.13 Mean Cake Strength: 69.93 Cake Strength: 1959.62 Column Height Ratio: 0.89 Cake Height Ratio: 0.50	Moderate cohesion Low bridging Moderate consolidation. Primary risk: Storage consolidation affecting refill	Fine starch powder Humidity and dwell increase resistance.

Wholemeal flour

Wholemeal flour – cohesion test

Wholemeal flour – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 20.73 Bridging Factor: 545.91 Speed Ratio: 0.93 Flow Stability: 1.06 Mean Cake Strength: 233.74 Cake Strength: 3447.01 Column Height Ratio: 0.87 Cake Height Ratio: 0.31	High cohesion (upper moderate band) Moderate structure Strong cake strength Primary risk: Severe storage caking	Wholegrain flour Compacts strongly and resists restart.

Xanthan – Locust bean gum blend

Xanthan – Locust bean gum blend – cohesion test

Xanthan – Locust bean gum blend – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 12.04 Bridging Factor: 383.41 Speed Ratio: 1.14 Flow Stability: 1.07 Mean Cake Strength: N/A Cake Strength: N/A Column Height Ratio: 0.98 Cake Height Ratio: 0.44	Moderate cohesion Low structure Limited measurable cake strength under this protocol. Primary risk: Rate-dependent variability	Hydrocolloid blend Aeration and conditioning influence discharge.

Pharmaceutical and nutraceutical powders

Baby formula

Baby formula – cohesion test

Baby formula – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 12.77 Bridging Factor: 412.69 Speed Ratio: 0.77 Flow Stability: 1.00 Mean Cake Strength: 45.10 Cake Strength: 1089.98 Column Height Ratio: 0.93 Cake Height Ratio: 0.46	Moderate cohesion (10–25 band) Moderate structural contribution Stable handling Moderate consolidation. Primary risk: Consolidation affecting refill consistency	Typical spray-dried food powder Cohesion manageable but consolidation sensitivity may cause restart variability.

Ethylcellulose

Ethylcellulose – cohesion test

Ethylcellulose – caking test

Test data	Characterisation summary	Typical behaviour vs results
Cohesion Index: 28.15 Bridging Factor: 415.91 Speed Ratio: 0.24 Flow Stability: 1.24 Mean Cake Strength: 299.81 Cake Strength: 5998.05 Column Height Ratio: 0.95 Cake Height Ratio: 0.40	High cohesion (25–40 band) Strong speed dependence Strong cake strength Primary risk: Severe caking and restart resistance	Polymeric powder Cohesive and conditioning-sensitive.