Rheological Properties of Fluid Foods

Fluid foods are encountered widely in everyday life. In this chapter, foods that ow under gravity and do not retain their shape are considered to be uid foods. Some of these foods, such as ice cream and shortenings, exist as solids at certain temperatures and liquids at other temperatures. Foods such as applesauce, tomato puree, baby foods, and some soups and dressings are suspensions of solid matter in uid media. Following Sherman (1970), these will be called dispersions. When liquid droplets, instead of solid particles, are dispersed in uid media, we have emulsions. Foods that are emulsions include milk and ice cream mix.