Food | Rotational Viscosity Testing of Sauces and Dressings with ViscoQC
How can viscosity testing help in quality control of sauces and dressings? This application report shows how some simple viscosity measurements with the ViscoQC 100/300 help to retain steady, perfect consistency of food products. Let ViscoQC boost your quality control!
Sauces and dressings mainly consist of vegetable oil and water. Additionally, vinegar, spices, and flavorings are added. They can either be spoonable or pourable. The behavior of those products depends on the viscosity. When pouring out of the bottle, the sauce must flow out easily, but afterwards it should stay on the food and should not run off. Furthermore, sauces and dressings must be creamy to create a smooth mouthfeel. They should also have a slow dissolution rate in the mouth. To control the viscosity of sauces and dressings, starch or gum solutions are added. A perfect consistency of the end-product can be guaranteed through quality control checks by the rotational viscometers ViscoQC 100/300. Explore QC methods for a thin, liquid-like dressing and a pasty, non-flowing sauce.
Experiment
| Instrument | ViscoQC 100-L | ViscoQC 300-H with Heli-Plus |
|---|---|---|
| Spindle | L1 with spindle guard L | T-A |
| Speed in rpm | 15 | 10 |
| Temperature in °C | approx. 23 | approx. 23 |
| Sample | Water-based salad dressing containing herbs and vegetable bits | Mayonnaise |
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