What is the viscosity of ketchup?

80 Pa s
The estimated ketchup viscosity at 0.13 s−1 is ≈80 Pa s from Bostwick measurements and 166 Pa s from the Flow-viz for the pumping rate of 5.3 l/min, calculated from the Herschel-Buckley fit.

What makes ketchup viscous?

In physical terms, ketchup undergoes stress via shaking, spreading or eating. The bottom part of the mass, which is viscous at rest, sits on a solid base and is held there by adhesion or other forces, while the upper layers are situated in a parallel direction.

Does shaking ketchup make it thinner?

Shear thinning properties of ketchup are evident, especially during the [1,1.2] second interval when the bottle is shaken. Viscosity decreases, thus allowing more product to flow out of the bottle.

Does mustard have a high viscosity?

The higher the viscosity of a liquid, the thicker it is and the greater the resistance to flow….Viscosity Scale.

Water @ 70°F / 21°C	1	centipoise (cps)
Pourable Silicone Rubber	14,000 – 40,000	centipoise (cps)
Ketchup or Mustard	50,000 – 70,000	centipoise (cps)

What is the viscosity of mayonnaise?

20,000
Approximate Viscosities of Some Common Liquids

Liquid	Specific Gravity @ 16°C	Absolute Viscosity cP
Malt Extract 80\%		9500
Malt Extract	1.4	3000
Mayonnaise		20,000
Mincemeat		100,000

Is water a non-Newtonian?

Some examples of Newtonian fluids include water, organic solvents, and honey. For those fluids viscosity is only dependent on temperature. These are strictly non-Newtonian, but once the flow starts they behave essentially as Newtonian fluids (i.e. shear stress is linear with shear rate).

Why does Oobleck become a solid?

Oobleck is a mixture of cornstarch and water. This is why oobleck behaves like a liquid when it is not under pressure. When you squeeze or press on oobleck, the water is temporarily forced out of the mixture and the starch molecules are pressing against each other, causing the mixture to behave like a solid.

Does maple syrup have a high viscosity?

Thick liquids like maple syrup, corn syrup, and honey are said to have a high “viscosity,” where the viscosity is a measure of a liquid’s ability to resit flow: higher viscosities mean thicker liquids.

Does peanut butter have a viscosity?

1. Peanut butter has high viscosity range, on average from 150,000 to 250,000 cPs. Peanut butter will exhibit shear thinning behavior, that is, its viscosity will decrease with increase in shear applied on sample. 3.

What viscosity is honey?

10,000 cps

Approximate Viscosities of Common Materials (At Room Temperature-70°F)
Material	Viscosity, cP
Honey	10,000 cps
Chocolate	25,000 cps
Ketchup	50,000 cps

What is viscosity of castor oil?

36
Approximate Viscosities of Some Common Liquids

Liquid	Specific Gravity @ 16°C	Absolute Viscosity cP
Castor Oil		36
Chinawood Oil	0.94	300
Coconut Oil	0.93	55
Coconut Oil		30

Is milk a Newtonian?

Normal milk behaves as a Newtonian liquid and its viscosity is affected by temperature, fat content, protein content, total solids, and solid-to-liquid fat ratio (Fernandez-Martin, 1972; Randhahn, 1973; Bloore and Boag, 1981; Langley and Temple, 1985; Velez-Ruitz and Barbosa-Canovas, 1998, 2000).

Is viscosity alone adequate for characterizing the attributes of Popular condiments?

This investigation demonstrates how viscosity measurement alone is far from adequate for characterizing the consumer-perceived attributes of three popular condiments: Heinz Tomato Ketchup, Daddie’s Brown Sauce (a popular British brand) and French’s Burger Mustard – all of which display subtly differing textures and handling characteristics.

Why is viscosity important in food?

Viscosity plays a major role in delivering the taste and texture consumers look for in their sauces, dressings and more. Dressings, sauces and gravies may have varied uses, but have one thing in common: They all are viscous liquids.

Does gravy need a viscosifier?

Gravies most often contain flour, which contributes viscosity, opacity and is part of a gravy’s expected flavor profile. Other viscosifiers, however, are a must because flour isn’t always stable enough under processing conditions. “It all depends on how much flour and salt is combined in the formula,” says Jindra.

What makes a sauce shelf-life-stable?

Controlling excess water also contributes freeze/thaw stability to a sauce that is used on frozen products, such as entrees. Stabilizing the emulsion of dressings is yet another contribution to shelf life. “Some viscosifiers provide the necessary viscosity to assist in the creation of the emulsion,” says Jindra.