Viscosity is an important physical property to know for food products as it affects properties such as sensory enjoyment and structural integrity, and is an indicator of quality. It is routinely measured both in quality assurance and in the research and development of new products.

 

The EMS viscometer can be used to observe the viscosity of foods as they change phase from solid to liquid and vice versa, thanks to its unique measurement methodology, employing resposive heating/cooling, convenient software functions (e.g. generation of graphs for the temperature dependence of viscosity), and sample tubes that can be used with hardening samples (eliminating the chance of mechanical breakdown inherent with conventional viscometers).

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The relationships that temperature and concentration, for example, have with viscosity are useful tests to perform for samples such as gelatin and chocolate. Developing chocolate for optimal melt temperature and consistency to achieve desirable aroma and taste release, mouthfeel, and other properties is one line of reserach where the EMS-1000S will prove very useful.

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Viscosity is also desirable to know when developing softer foods (solid or liquid) that cater to people that require products that are easier to chew and/or swallow. 

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