Thixotropy assay

Thixotropy is a rheological property characteristic of certain fluids or gels, whose viscosity decreases under mechanical stress (shear) and returns to its initial viscosity at rest. This reversibility of viscous behavior is crucial in many industrial sectors where the texture, stability, or ease of application of a product are major performance criteria .

Measuring thixotropy is essential for:

• Adapting the texture of food, cosmetics or paints
• To ensure proper resuspension of pasty or gelled products
• Optimizing the formulation of creams, sauces, gels, inks or pastes
• Controlling the quality or industrial reproducibility from one batch to another

Analysis method: shear cycles via rheometry

Thixotropy analysis is performed using a rheometer , which measures a fluid's response to applied stress over time. The test consists of:

1. Apply progressive shearing to reduce the structure of the gel or fluid.
2. Maintaining a constant constraint for a given duration.
3. Observe the reformation of the resting structure.

The generated hysteresis loops allow us to quantify the level of thixotropy via the area between the rising and falling curves.

Matrices involved

The matrices typically involved in thixotropy assays are:

• Cosmetic gels and creams
• Pasta, whether cooked or plant-based (e.g., hummus, sauces)
• Liquid paints and coatings
• Inks, varnishes, waxes
• Semi-solid pharmaceutical products
• Muds, colloidal suspensions, industrial formulations

What is the purpose of thixotropy measurement?

This test allows the products to be adapted to their conditions of use:

• Ease of application (spatula, brush, pump, extrusion)
• Long-term stability (no sedimentation or phase separation)
• Sensory comfort (in cosmetics or foods with a fluid texture)
• Advanced formulation functionality (coating, film-forming, adhesion, etc.)

In the food industry, thixotropy is used to evaluate the behavior of sauces, gelled desserts, and drinkable yogurts.
In cosmetics, it helps calibrate the texture of cleansing gels, skincare creams, and mascaras.
In paints, it ensures easy, drip-free application and good coverage.

Related analyses to explore

YesWeLab offers other complementary analyses to characterize the rheology and texture of your products:

• Dynamic viscosity analysis – For Newtonian and non-Newtonian fluids
• Consistency index analysis – To assess resistance to flow
• Syneresis analysis – For the stability of food gels
• Hygroscopic analysis – To understand the capacity to absorb moisture

Why choose YesWeLab?

At YesWeLab , we select the most suitable partner laboratory for each request, taking into account your industry, your matrix, and the required analytical method.
Our partners are certified and/or accredited (ISO 17025, COFRAC, etc.), and our scientific team supports you in choosing the method, interpreting the results, and ensuring compliance with your quality requirements.

Since 2020, hundreds of manufacturers have entrusted us with the management of their analyses via our dedicated digital platform.

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For any specific requirements (shear range, temperature, reference standard), please specify them in the form or contact us directly.