Shear thinning
Becoming less viscous when stirred or agitated.
Chemistry
Definition
Most honeys are Newtonian — their viscosity does not depend on how they are stirred. Heather and manuka honeys are not: they are thixotropic, behaving as a gel at rest and flowing when agitated, because proteins in the nectar form a loose network that stirring breaks. This is why heather honey cannot be spun out of the comb conventionally.
See also
Other chemistry terms
Sources
Sources
- Crystallisation of honey: mechanisms and control — Peer-reviewed food-science literature · Peer-reviewed article
- HoneyHQ editorial synthesis — HEKNO Ltd · HoneyHQ synthesis
How sources are selected and weighted is set out in the sources and evidence policy.