Measuring The Flow And Recovery Of Ketchup

The way ketchup levels out on your french fries can be described by its thixotropic behavior (structure recovery). A method for determining the thixotropic behavior is presented here.

Why We Measure Ketchup With A Rheometer
Enjoyers of french fries around the world have very specific expectations of the perfect consistency of ketchup. Some people expect it to have a solid structure, so that it stays on top of the fries, while others want the ketchup to flow more freely so that it gets distributed all over the fries. With a rheometer, we can measure this behavior and fine-tune the ketchup so that it meets specific customer needs.