Fluids are broadly classified into two main categories based on their flow behavior: Newtonian and non-Newtonian fluids. Newtonian fluids, such as water, ethanol, and light oils, exhibit a constant viscosity that remains unchanged regardless of the applied shear rate.
In contrast, non-Newtonian fluids—also known as complex fluids—demonstrate variable viscosity depending on the force or deformation applied. These include shear-thinning (pseudoplastic) fluids like lotions, sauces, and creams, which become less viscous under shear, and shear-thickening (dilatant) fluids like certain suspensions and gels, which become more viscous when agitated.
Additionally, some complex fluids exhibit time-dependent behavior, such as thixotropy, where viscosity decreases over time under constant shear, or rheopexy, where viscosity increases. Others display yield stress, behaving like a solid until a critical stress threshold is surpassed—common in materials like toothpaste and muds.
Understanding and accurately characterizing these different fluid behaviors is essential for product design, processing, and quality assurance. In the food, cosmetics, and pharmaceutical industries, flow behavior directly influences key aspects across the product lifecycle. During production, predictable and stable viscosity ensures efficient pumping, mixing, and filling operations. Throughout shelf life, appropriate rheological properties help prevent issues like phase separation, sedimentation, or texture changes. Finally, for the end user, flow behavior affects critical sensory and functional attributes—such as the spreadability of a cream, the pourability of a sauce, or the dose consistency of a liquid medication.
Our advanced viscosity and flow behavior testing services are designed to support manufacturers in evaluating and optimizing these properties. Whether you’re developing a new formulation or improving an existing product, we provide precise rheological analysis to ensure your material performs reliably from the factory to the final application.
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