New Method of Evaluating the Flow
Properties of Thickening Agents2013.09.06
A&D Company, Limited11) Introduction
In recent years, the number of places where viscosity has
started to be evaluated has increased.
 Viscosity measurement of blood or bile Viscosity measurement to decide the drinking

sensation in the throat from soft drinks
 Viscosity measurement relating to eating or swallowing ⇒possibly triggering pneumonia in the elderlyViscosity of food products is an influenceViscosity management at care facilities or the performance ofcommercially available thickening agents areproblems that have arisen recently22) Aim of new product development
Thickening agents: Xanthane gum
CMC (carboxymethyl cellulose)
HPC (hydroxypropylcellulose)
Lecithin
A rheometer is proposed as a new tool for evaluating these andother agents

33) Measurement principles

Theoretical modelRz is the mechanical impedance the sensor platesreceive from the liquidRz  A πf
f: vibration frequency (Hz), A: surface areaof both sides of the sensor plates,
η: viscosity of liquid, ρ: density of liquid
If the force by which the electromagnetic drivergives the fixed vibration velocity Veiωt to the sensor
plates is stated as F:Rz F A πfit
Ve

The force generated by the electromagnetic driver isproportional to the product of viscosity η anddensity ρ.
F generated by the electromagnetic driver is foundwith the following formula:F  I  Bl
I: drive current (A), B: density of magnetic flux (T),l: coil length (m)44) Product appearance and sensor specifics
RV-10000

Constant heatwater tankAnti-vibration table

Enlargement of sensor unit55) Static viscosity①

Capillary viscometers:
Kinetic viscosity = Viscosity / Density②

Rotational viscometers:
Viscosity③

Vibro viscometers
Static viscosity = Viscosity × Density66) Product Specifications
Measurement method
Amplitude range
Viscosity
measurement range

Temperature
measurement range
Temperature
measurement
accuracy

Tuning fork vibro method/natural frequency 30Hz
0.07mm to 1.2mm (at tip of fork)
Amplitude (at tip)
Viscosity range
0.07mm
2,000 to 25,000 mPa•s0.1mm
20 to 25,000 mPa•s0.2mm
0.3 to 25,000 mPa•s0.4mm
0.3 to 12,000mPa•s
0.6mm
0.3 to 5,000 mPa•s0.8mm
1.0mm
0.3 to 3,000 mPa•s1.2mm
0 to 160°C
0 to 20°C : ±1°C
20 to 30°C : ±0.5°C
30 to 100°C : ±2°C
100 to 160°C : ±4°C77) RV10000: Relationship between viscosity measurement range
and shear rate

Repetitive vibration in a sine wave is induced on the oscillators (sensor plates).
The shear rate for vibro visocometers is calculated and notated as an effective(RMS) value.

88) RV10000: Relationship between viscosity value and shear rate

99) Test results 1. Xanthane gum
2013.08.2(1) Density and viscosity/non-Newtonian
1% viscosity

3% viscosity

5% viscosity

Controlled at 25℃ using a water jacket
5mm from the wall
13ml glass cup used

10% viscosity

5000

Vis c os ity (m Pa.s )

4000
3000

3915mPa.s/10%
3579mPa.s/10%(-8.6%)
X 39

2000
939mPa.s/5%

708mPa.s/5%(-24.6%)

1000

270mPa.s/3%(-14.6%)316mPa.s/3%
00 108mPa.s/1%0.2

0.4

0.6
Amplitude (mm)100.8

174mPa.s/1%(-31.2%)
1.2

9) Test results 2. CMC (Carboxymethyl cellulose)
2013.08.21(2) Density and viscosity/CMC
viscosity 1%

12000

Viscosity 3%

Viscosity 5%

Controlled at 25℃ using awater jacket
5mm from the wall
13ml glass cup used

10707mPa.s/10%

11000

10533mPa.s/10%(-1.6%)

10000

X 250

9000
Viscosity (mPa.s)

Viscosity 10%

8000
7000
6000
5000
4000
3000

2070mPa.s/5%

2004mPa.s/5%(-3.2%)

483mPa.s/3%

463mPa.s/3%(-4.2%)

2000
1000
0
044mPa.s/1%
0.2

0.4

0.6
Amplitude (mm)110.842mPa.s/1%(-4.1%)
11.2

9) Test results 3. HPC (Hydroxypropyl cellulose)
Specified viscosity(3) Relationship of molecular mass and viscosity/HPC

Molecular weight(GPC method)

2.0 to 2.9mPa.s/molecular weight 40,000
6.0 to 10.0mPa.s/molecular weight 140,000
1000 to 5000mPa.s/molecular weight 910,000

Visco sity (m Pa .s)

500

2013.08

Controlled at 25℃ using awater jacket
5mm from the wall
13ml glass cup used

400
272.00mPa.s/1000 to 5000mPa.s

300

267.66mPa.s(-1.6%)

200X 100

100

6.37mPa.s/6.0 to 10.0mPa.s

6.41mPa.s(+0.6%)

2.22mPa.s/2.0 to 2.9mPa.s

2.25mPa.s(+1.4%)

000.2

0.40.6
Amplitude (mm)120.8

11.29) Test results 4. Lecithin2013.08.28(4) Relationship of temperature and viscosity/Soy lecithin

Viscosity (mPa.s)

Temperature 25℃

12000
11000
10000
9000
8000
7000
6000
5000
4000
3000
2000
1000
0Temperature 30℃

10217mPa.s/25℃

Controlled using awater jacket
5mm from the wall
13ml glass cup used

Temperature 45℃

9888mPa.s(-3.2%)-9%/℃6935mPa.s/30℃

6805mPa・s(-1.9%)-10%/℃

2731mPa.s/45℃

00.2

2734mPa.s(+0.1%)

0.4

0.6
Amplitude (mm)130.811.29) Test results 5. Moisturizing skincare cream

149) Test results 6. Cornstarch(5) Measurement example of a Dilatant fluid - 1Corn starch solution

Viscosity （mPa·s）

2500
2000

Concentration 62%(mass proportion)

1500
1000
500

Concentration 60%(mass proportion)

00

0.2

0.4

0.6

Amplitude (mm)

150.8

11.2

9) Test results 7. Fresh cream(5) Measurement example of a Dilatant fluid - 2
Fresh cream 36% fat
Viscosity

2013.06.27
Controlled at 5℃ using a water jacket
5mm from the wall
13ml glass cup used2826Viscosity (mPa.s)

2422
20

17.89mPa.s(+94.2%)

18
1614129.21mPa.s

10
800.2

0.4

0.6
Amplitude (mm)

160.8

11.2

10) Conclusion
Measurement results for each thickening agent

 The difference in viscosity value attributable to the difference in density
was confirmed in a short amount of time. In particular, the increase inviscosity for CMC when the density rose was striking.
 A drop in viscosity could be seen in typical thickeners with a rise in
shear rate, though they had weak non-Newtonian properties.
 It became clear that HPC was a Newtonian fluid. The results of thetesting also revealed that the viscosity value of the high viscosity sample
given by tuning fork method was incongruent with the nominal value.
 It was revealed that the viscosity of lecithin dropped approx. 10% withevery 1°C rise in temperature. Non-Newtonian properties could also be seen
with higher shear rate x lower temperature.
 An increase in the viscosity value by raising the shear rate
was confirmed in the cornstarch solution and fresh cream.

17