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RheoSense Blog: In Viscosity News...

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RheoSense Blog

Viscosity & Olive Oil

Posted by Joseph Chun

Jul 31, 2018 1:00:00 PM

A couple weeks ago, our technical specialists Rick Paulino and Gordon Stack measured different brands and types of olive oil. The two technical specialists tested to see if there was a difference between 100% pure olive oil compared to olive oil that has been blended with 10% canola oils. Their study concluded there was a ~10 cP difference between the oils, with olive oil boasting a higher viscous characteristic.

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Topics: Oil Viscosity, olive oil, viscosity, Viscosity Measurements, Foods viscosity

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