Yogurt, hm we all like yogurts:-)
We can have them like a snack, they can be part of our lunch or it can be healthy option when we need spoil ourselves.
Some of us will reach for a chocolate but some of us will indulge themselves in this creamy, soft texture of yogurt with fruits, nuts, seeds or just a velvety vanilla flavour.
But before this delicious, healthy food reach the supermarkets it has to prepare with the expected consistency, and to do so we need Viscometers or Rheometers.
Choice of the instrument depends of the tested product
Yogurts with medium viscosity can be eaten with the spoon, but if you want to drink your yogurt through the straw we will need low viscosity of the yogurt to allow it to go smoothly through the straw.
To know viscosity of the product it’s also very important when design the packaging.
If you are not sure which Brookfield instrument you should choose for your product there is Applications Table for Brookfield Viscometers and Rheometers.
Consider application and viscosity range when selecting model (LV, RV, HA, HB)
LV Series – Low Viscosity
Adhesives (solvent base), Biological Fluids, Chemicals, Cosmetics, Diary Products, Hot Waxes, Inks, Juices, Latex, Oils, Paints & Coatings, Pharmaceuticals, Photo Resist, Polymer Solutions, Rubber Solutions and Solvents
RV Series – Medium Viscosity
Adhesives (hot melt), Asphalt, Ceramic, Creams, Diary Products, Food Products, Gums, Inks, Paints, Paper Coatings, Paper Pulp, Plastisols, Starches, Surface Coatings, Toothpaste and Varnish
HA/HB Series – High Viscosity
Asphalt, Caulking Compounds, Chocolate, Epoxies, Gels, Inks (ballpoint, offset, lithographic), Molasses, Pastes, Peanut Butter, Putty, Roofing Compounds, Sealants, Sheet Molding Compound and Tars