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 the end product. Let ViscoQC boost your quality control!
Sauces and dressings mainly consist of oil and water. Additionally, vinegar, spices, and flavorings are added. They can either be spoonable or pourable. When pouring out of the bottle, the sauce has to 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 mouth-feeling. 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.
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