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Strawberry jam is a non-newtonian fluid because viscosity is not constant.

Jam is thick, sweet spreads made by cooking crushed or ground fruits with sugar. Jams tend to hold their shape, but it is generally less firm than jellies.

Jam is usually sugar-acid-pectin gels or low methoxyl pectin calcium gel and the main ingredients of jams are including fruits, sugar, pectin and acid.

Pectin is a naturally-occurring thickening agent that is most often used in the jams and jellies products to help them gel and thicken

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Example: chocolate roll cake

- The main ingredient that causing a big impact in terms of its viscosity is all purpose flour or we can call it as 'Maida'. This ingredient is widely use as a thickening agent in many foods specifically for breads, cookies, pastries etc. However, Maida is not really recommended to be use as it is made from a bleached flour where most of the nutrients have been washed out.

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Example: chicken rendang paste

-The chicken paste contain many ingredients, but the most vital ingredient that gives high impact to its viscosity is the potato starch. The potato starch somehow is more high temperature tolerant. This make the potato starch as an excellent thickener for this product and resulting to its high viscosity.

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Example: Glucose syrup

-Elastic liquids is also known as boger fluids.
-Boger fluids are liquids with high elasticity and constant viscosity.
- The main ingredient that have a big impact in terms of its viscosity in glucose syrup is starch.
- Many types of syrup obtained from an enzymatic degradation of starch. Starch is a good thickener that can lead to high viscosity.

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Example: Water

-Water is a liquid that is thin and easy to pour. They flow faster than thick liquids.
-Thin liquid is a non Newtonian fluids and they have low viscosity
-Water is mainly consist of tiny particles, the atoms. So they do not have a big impact in terms of its viscosity. Therefore, they are low viscous compare to others.

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example: Macaroni noodles

-the quality of macaroni noodles is directly influenced by both protein network formation and starch gelatinization of wheat flours.
-starch is the most common additives in macaroni noodles processing industry.
-Starch improves the appearance, surface smoothness and mouthfeel of the products
-Both native and modified starch usually incorporated  to give a better glosiness and eating qulity.
-The starch used generally posses a low gelatinization temperature and cause high viscosity.

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example:  Honey

- Honey has move slower when poured some honey down a slope. This shows that honey has a greater viscosity.
- Honey is a Newtonian fluids. The viscosity is constant at any shear rate.
-The presence of sugar inside honey increases the molecular force of attraction. This make honey more viscous.