Using Rheology to Characterize Food Products

Kriechen (Rheologie)Creep is one of the earliest “controlled stress” rheometer tests that quite literally “creeps” the material, i.e. we measure over a relatively prolonged period the small movement (the creep defined as creep compliance, J) of the sample by applying a small constant stress.Rheology provides valuable insight into how food products flow, deform and behave during processing, storage and consumption.

In this introductory webinar, Technical Specialist Philip Rolfe explains how rheological measurements can support the development and manufacture of food products. Topics include formulation optimization, processability, stability testing, gelation, thermal behavior, cooking characteristics and mouthfeel.

Learn how rheology can help connect measurable material properties with practical product performance – from manufacturing conditions to the final consumer experience.