---
title: Thank You Viscosity Food PPC 1
---

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# Viscosity Testing

Considerations for Food Products

## Thank you for telling us about your product and testing process.

### We will contact you shortly with your recommendation. In the meantime, **[check out some of the products in our viscosity line here.](https://www.cscscientific.com/viscosity/viscometers?hsLang=en-us)**

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## Here are some things to consider when testing viscosity:

There are two different types of fluids - [Newtonian and Non-Newtonian](https://www.cscscientific.com/get-the-newtonian-vs-non-newtonian-fluids-infographic?hsLang=en-us).

If you're lucky enough to have a **Newtonian product** (almost anything thin and watery, like milk or clear juices), you'll only have two things to consider:

- Temperature (changes in temperature affect the viscosity of any and every fluid, to varying degrees)
- Very low viscosity (might require a special instrument or adapter to get a reading)

 Those with **Non-Newtonian products** have a few other considerations:

- Plasticity (fluids that act like a solid when no force is being exerted on them, and require a certain amount of force to flow - think ketchup)
- Change over time (some fluids get thicker or thinner the longer a force is being exerted on them, and not all of them will return to their initial viscosity after the force stops - think whipping cream)
- Change with amount of force (some fluids get thicker or thinner when a greater amount of force is applied to them - think yogurt)
- Fluids can exhibit more than one, or indeed all of these behaviors. 

[![Learn More About Viscosity](https://no-cache.hubspot.com/cta/default/75757/4451cf52-b8e8-4a9d-a973-58142f463364.png)](https://cta-redirect.hubspot.com/cta/redirect/75757/4451cf52-b8e8-4a9d-a973-58142f463364)

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