Food | Structure Recovery Test of Ketchup with RheolabQC
How rheology helps you to enjoy your french fries with ketchup. This report describes a rheological measuring method for determining the thixotropy (structure recovery) of ketchup. The thixotropy influences the way the ketchup levels out and what consistency it shows on your french fries.
Why we measure Ketchup on a Rheometer
Customers worldwide have very specific expectations of the perfect consistency of ketchup. In some countries, people expect it to have a solid structure and stay on top of the fries. People with a different eating culture want the ketchup to smoothly run down and distribute well all over the fries. With rheometers like the RheolabQC we can measure this behavior and guarantee that the customers are satisfied.
The term thixotropy consists of the Greek words "thixis" (touch) and "trepein" (to turn). It means change or transition due to mechanical load.
For ketchup lovers, thixotropy is important to ensure that enough sauce remains on the fries and does not flow off.
Immediately after pouring out the ketchup rapid structural regeneration ensures that not too much material drips out of the bottle neck and less mess is caused by dripping. Thixotropy is often a decisive criterion for the end user when evaluating the product positively or negatively.
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