Thixotropy analysis

Thixotropy analysis allows us to evaluate the behavior of materials whose viscosity decreases when subjected to prolonged shear, then increases again once at rest. This characteristic property of gels, pastes, and structured fluids is essential for understanding and controlling a product's texture, stability, ease of application, and performance. It is relevant to numerous industrial sectors, including cosmetics, food processing, hygiene products, coatings, inks, and paste-like materials used in manufacturing processes.

Understanding thixotropy and its industrial implications

A thixotropic product becomes more fluid when stirred but gradually returns to its original structure. This controlled evolution is crucial for ensuring homogeneous application, good consistency in the container, storage stability, and controlled implementation in industrial processes. In cosmetics, thixotropy influences the spreadability of a cream or gel. In the food industry, it determines the texture of sauces, coulis, pastes, and extruded products. In inks and coatings, it ensures even application without runs or settling.

Thixotropic analysis thus makes it possible to optimize formulations, compare raw materials, anticipate undesirable behaviors or adapt manufacturing parameters such as mixing, pumping speed or temperature.

Analytical methods: oscillatory rheometry and shear loop

Thixotropy is studied using a rheometer, a device capable of imposing controlled shear regimes. The most common test involves a ramp-up-down loop: viscosity is measured during a gradual increase in shear rate, and then during its decrease. The area between the two curves is a direct indicator of thixotropy. A large area reflects a shear-sensitive internal structure, while a small area indicates more stable behavior.

It is also possible to study structural reconstruction over time, which is essential for products requiring rapid reshaping after application. Analyses can be performed at different temperatures or under different stresses to simulate industrial or usage conditions.

Matrices analyzed and applications

Thixotropy is relevant to a wide range of products. In cosmetics, it is used in thickened creams, balms, gels, masks, and lotions. In the food industry, it is used in sauces, compotes, dessert creams, pasta, extruded products, and prepared foods. In inks, paints, and coatings, it ensures uniform application and prevents settling. Technical materials such as industrial gels, sealants, and functional pastes are also affected.

This analysis makes it possible to improve sensory quality, stabilize formulations, predict storage behavior, define transport or packaging parameters, and compare the influence of structuring or rheomodifying additives.

YesWeLab Support

YesWeLab works with a network of laboratories specializing in rheology and materials analysis, selected for their technical expertise and compliance with ISO 17025 and COFRAC standards. Our digital platform allows you to centralize your analyses, track your projects, retrieve your results, and communicate directly with our scientific team. We help you define appropriate protocols, choose relevant shear parameters, and interpret results to address your formulation, quality control, or product development challenges.

Since 2020, YesWeLab has been supporting numerous manufacturers, formulators and laboratories in the study of the thixotropy of their products in order to improve texture, stability and performance.

Other analyses from the YesWeLab catalogue

• Viscoelasticity analysis
• Apparent viscosity measurement
• Complete rheology analysis
• Powder cohesion and flow behavior
• Physicochemical stability studies