Comparing Viscosity and Yield Stress of Creamy Peanut Butter Using Viscosity and Rheometry Data

In this application note, the viscosity of two brands of creamy peanut butter were tested using two methods. Firstly, the viscosity was measured with the Brookfield Engineering HBDV-II+PRO, using with Rheocalc v3.1 software for automated instrument control and data acquisition. Secondly, yield tests were carried out using the Brookfield 5XHBDV-III Ultra Rheometer.