Is mustard thixotropic?

The header explains it all. There is very little information on the fluid dynamics of mustard online; it’s all on ketchup. I’ve read conflicting statements on whether it is or not.

I do know that the viscosity of mustard is approx. 70,000 centipoise, but of course if it is thixotropic it’s viscosity would change a lot when stress is applied. I think it’s slightly more viscous than ketchup in normal circumstances.

I’m writing a college essay on mustard, and I wanted to do the scientific approach. Any useful information on mustard or non-newtonian fluids would be really helpful.

I don’t think you can say anything about the viscosity of mustard in general. I have about 5 types of mustard in my kitchen, the most runny one can just be poured/squeezed, the most solid one can only be scooped.

Enje’s right about the properties of mustards varying a lot. However, mustard usually sets when you let it sit, and thins when you stir it. Here is what looks to be a pretty decent overview of food viscosity. It refers to mustard as a pseudoplastic or power law liquid. Thixotropic fits as well.

Thanks guys. I’m kind of looking at just general yellow mustard. French’s lets say.

Wikipedia makes a distinction between thixotropic and pseudo-plastic. It seems like a pretty vague distinction though. Either way, this will make for one interesting college essay.

(The essay question basically asked, “Write an essay inspired by the giant jars of mustard you’d find at Sam’s Club or Costco”)

“The Kielbasa Man - His Life and Times”

“A gallon of mustard! Are you insane?”

“An Ode To Yellow”

“A Metastudy on Hernias and Back Injuries Caused by Grossly Oversized Packages of Condiments”

“My Introduction to the City Jail, or, What Not To Do With 47 Gallons of Mustard”

“How NOT To Save $500 When Painting Your House Yellow”