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Group Name: High Five

Group members:
Hilma Aini bt Md Radzi
Ho Pui Jin
Nur Alisa bt Abdul Mutalib@Badri

Nurnabila Afiqah bt Azlim
Tan Kwan Liang

Thin liquids

Thin liquids can be thickened. The more viscous a fluid is, the more it resists flow due to internal friction. This typically happens when enough particles are suspended in the fluid. The more particles and the bigger the suspended particles, the more viscous the liquid is. Examples are water and tea.

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Elastic fluids have constant viscosity.

It creates an effect in the fluid where it flows like a liquid, yet behaves like an elastic solid when stretched out.

Most elastic liquids are polymers that melt or solutions and therefore are inherently shear thinning (i.e., the viscosity decreases with shear rate and often significantly).

Example is the ice-cream mix and melt.

Ingredients that have the most impact on ice-cream viscosity are hydrocolloids such as guar gum.

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Hard solid foods are crispy and associated with an acoustic emission.

They are generally have an amorphous glassy structure or a crystalline structure.

The examples of hard solid food are hard sweet candies, large sugar and salt crystal.

They tend to be packed together much closer than particles in liquid or gas.

The particles are arranged so that their shape and volume are relatively stable.

Most of the hard solid foods are cellular materials having a sponge or foam structure.

More energy is required to break down when biting and chewing during mastication.

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Soft solid foods are non-Newtonian fluids.

They are basically made up of regular table foods that are soft, moist and easy to chew.

They may require chewing but do not have ‘crispy’ attributes.

Margarine, butter, cheese and yogurts are the examples of soft solid foods.

When these soft solid foods are at rest, they hold their position and do not move.

Their structure seems to be like a solid but once movement takes place, they are able to flow in liquid-like fashion.

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A food paste is a semi-liquid colloidal suspension or emulsion used in food preparation or can be consumed directly as a spread

It is normally a translucent material and sometimes referred to concentrate

Examples of foods are tomato paste, curry paste and garlic paste

It is easily prepared by evaporating the water

For instance, tomatoes are cooked for several hours to reduce moisture, straining them to remove the seeds and skin, cooking them again to reduce to a thick and rich concentrate without adding any ingredients for pasting

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We know that a sauce is more viscous than water. This is because of the addition of starches and when heated together with a liquid, starches absorb the liquid and expand. Their volume then increases by a factor of about 30.This explains why a small amount of starch can have a big effect on viscosity.

Besides, cheese sauce is prepared by blending cheese powders, starches, skim milk powder, flavouring agents, milk and/or water to about 24% dry matter, cooking to 98°C and simmering for about 2 minutes.

The rheological properties of sauces are markedly influenced by serving temperature and the type of starch base used.

Moreover, tomato sauce is also one of the viscous liquid.

This is because tomatoes contain pectin, a complex carbohydrate that functions like glue holding cells together.

Crushing the tomatoes releases the pectin and as the sauce reduces over the heat, the pectin content becomes more concentrated and has a thickening effect.

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It is a fluid with high viscosity that resists motion. Let's take honey as an example, fresh honey is a supersaturated liquid, containing more sugar than the water can typically dissolve at ambient temperatures. At room temperature, honey is a supercooled liquid, in which the glucose will precipitate into solid granules.

This forms a semi-solid solution of precipitated glucose crystals in a solution of fructose and other ingredients. Honey from heather or manuka displays thixotropic properties.These types of honey enter a gel-like state when motionless, but then liquify when stirred.

Besides, jelly is actually a semi-rigid structure suspended in a liquid, in which we call a “colloid”.

Jelly is usually made of gelatin, which is a protein. While protein, as we all know is a solid at room temperature.

The gelatin is a sol (liquid) when hot and a gel (solid) when cooled.

Thus, when you mix the gelatin powder in hot water, it behaves as a liquid, while on cooling, behaves as a solid.