Food | Structure Recovery Test of Ketchup with the Rotational Rheometer RheolabQC
How does rheology help to enjoy French fries with ketchup? This report describes a rheological measuring method for determining the thixotropy (structure recovery) of ketchup. The thixotropy influences the ketchups texture and its leveling.
Customers worldwide have very specific expectations for the ideal texture of ketchup. In some countries, people expect it to have a solid structure and stay on top of the fries. In other cultures, the ketchup is preferred to smoothly run down and distribute well all over the fries. With RheolabQC we can observe this rheological behavior and guarantee that the customers are satisfied.
Thixotropy means change or transition due to mechanical load. The right thixotropic character of ketchup is important to ensure that enough sauce remains on the fries and does not flow off under the influence of gravity. Immediately after pouring the ketchup rapid structural regeneration ensures that not too much material drips out of the bottle and thereby less ketchup is spilled unintentionally by dripping. Thixotropy is often a decisive criterion for the end user when evaluating the product positively or negatively.
All measurements were performed with an Anton Paar RheolabQC using a cylinder measuring system CC27 according to ISO 3219.
ISO 3219 describes the
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