Recommended Results

Food | ViscoQC™ Quality Control of Sauces and Dressings

How can viscosity testing help in quality control of sauces and dressings? This application report shows how some simple one-point measurements of food with the ViscoQC™ 100 help to retain steady, perfect consistency of the end product. Dissatisfied customers no longer exist!

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 viscometer ViscoQC™ 100.

Get the document

To receive this document please enter your email below.

Loading...

Error