An emulsion is a mixture of two or more liquids that are normally immiscible owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion should be used when both phases, dispersed and continuous, are liquids. In an emulsion, one liquid is dispersed in the other. Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working.
Rheology is the study of the flow of matter, primarily in a fluid state but also as "soft solids" or solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an applied force. Rheology is the branch of physics that deals with the deformation and flow of materials, both solids and liquids.
A non-Newtonian fluid is a fluid that does not follow Newton's law of viscosity, that is, it has variable viscosity dependent on stress. In particular, the viscosity of non-Newtonian fluids can change when subjected to force. Ketchup, for example, becomes runnier when shaken and is thus a non-Newtonian fluid. Many salt solutions and molten polymers are non-Newtonian fluids, as are many commonly found substances such as custard, toothpaste, starch suspensions, corn starch, paint, blood, melted butter, and shampoo.
Bubble gum is a type of chewing gum, designed to be inflated out of the mouth as a bubble.
Xanthan gum is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer that prevents ingredients from separating. It can be produced from simple sugars by fermentation and derives its name from the species of bacteria used, Xanthomonas campestris.
Thixotropy is a time-dependent shear thinning property. Certain gels or fluids that are thick or viscous under static conditions will flow over time when shaken, agitated, shear-stressed, or otherwise stressed. They then take a fixed time to return to a more viscous state. Some non-Newtonian pseudoplastic fluids show a time-dependent change in viscosity; the longer the fluid undergoes shear stress, the lower its viscosity. A thixotropic fluid is a fluid which takes a finite time to attain equilibrium viscosity when introduced to a steep change in shear rate. Some thixotropic fluids return to a gel state almost instantly, such as ketchup, and are called pseudoplastic fluids. Others such as yogurt take much longer and can become nearly solid. Many gels and colloids are thixotropic materials, exhibiting a stable form at rest but becoming fluid when agitated. Thixotropy arises because particles or structured solutes require time to organize.
Polydimethylsiloxane (PDMS), also known as dimethylpolysiloxane or dimethicone, is a silicone polymer with a wide variety of uses, from cosmetics to industrial lubrication and passive daytime radiative cooling.
A rheometer is a laboratory device used to measure the way in which a viscous fluid flows in response to applied forces. It is used for those fluids which cannot be defined by a single value of viscosity and therefore require more parameters to be set and measured than is the case for a viscometer. It measures the rheology of the fluid.
Rheometry generically refers to the experimental techniques used to determine the rheological properties of materials, that is the qualitative and quantitative relationships between stresses and strains and their derivatives. The techniques used are experimental. Rheometry investigates materials in relatively simple flows like steady shear flow, small amplitude oscillatory shear, and extensional flow.
Easy Cheese is the trademark for a processed cheese spread product distributed by Mondelēz International. It is also commonly referred to by generic terms such as "spray cheese", "squirt cheese", "cheese in a can", &/or "cheese cans". Easy Cheese is packaged in a metal can filled with air covered with a plastic cap that reveals a straight, flexible nozzle where the cheese is extruded.
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel is also sometimes referred to as texture.
Brookfield Engineering is an engineering and manufacturing company with headquarters in Middleboro, Massachusetts. It is a subsidiary of the conglomerate Ametek. Its product line includes laboratory viscometers, rheometers, texture analyzers, and powder flow testers as well as in-line process instrumentation. These instruments are used by research, design, and process control departments.
Sensory design aims to establish an overall diagnosis of the sensory perceptions of a product, and define appropriate means to design or redesign it on that basis. It involves an observation of the diverse and varying situations in which a given product or object is used in order to measure the users' overall opinion of the product, its positive and negative aspects in terms of tactility, appearance, sound and so on.
Surface rheology is a description of the rheological properties of a free surface. When perfectly pure, the interface between fluids usually displays only surface tension. The stress within a fluid interface can be affected by the adsorption of surfactants in several ways:
Rheological weldability (RW) of thermoplastics considers the materials flow characteristics in determining the weldability of the given material. The process of welding thermal plastics requires three general steps, first is surface preparation. The second step is the application of heat and pressure to create intimate contact between the components being joined and initiate inter-molecular diffusion across the joint and the third step is cooling. RW can be used to determine the effectiveness of the second step of the process for given materials.
Joanne Hort is a New Zealand food science academic, and as of 2019 is a full professor at the Massey University and holds the 'Fonterra Riddet Chair in Consumer and Sensory Science'.
Interfacial rheology is a branch of rheology that studies the flow of matter at the interface between a gas and a liquid or at the interface between two immiscible liquids. The measurement is done while having surfactants, nanoparticles or other surface active compounds present at the interface. Unlike in bulk rheology, the deformation of the bulk phase is not of interest in interfacial rheology and its effect is aimed to be minimized. Instead, the flow of the surface active compounds is of interest..
Rachel (Raya) Takserman-Krozer was a theoretical physicist and professor of rheology. Takserman-Krozer worked on diverse aspects of theoretical physics ranging from theory of relativity to studies of polymers and their flow. Her scientific work includes contributions to behaviour of polymers and polymers solutions in velocity fields, theory of spinnability, problems of phenomenological rheology, and molecular-statistical theory of polymer networks. Takserman-Krozer worked across several countries including Russia, Poland, Israel, and Germany.
Peanut butter is a viscoelastic food that exhibits both solid and fluid behaviors. It consists of ground up peanuts and may contain additional additives, such as stabilizers, sugars, or salt. Its characteristic soft, spreadable texture can be further defined through rheology – the study of flow and deformation of matter, affecting texture, consistency, and mouthfeel. Specifically for peanut butter, rheology can be used to more accurately define characteristics, such as spreadability and grittiness.
