keverhet

Keverhet is a term used in food science, cosmetics, and materials engineering to describe the ease with which a mixture can be stirred or agitated to reach a uniform composition. It captures how readily ingredients distribute and interact under processing conditions, and is often used as a practical descriptor in formulation and process design.

In Scandinavian technical literature, keverhet is linked to concepts of blending and homogenization; the word is derived from roots referring to stirring and mixing. There is no single universal scale for keverhet; it is typically assessed by time to reach target homogeneity, changes in viscosity during mixing, or particle-size distribution and turbidity after agitation. Rheological tests and high-speed mixing trials are common.

Factors influencing keverhet include viscosity, interfacial tension, particle size, solids loading, presence of emulsifiers or surfactants, temperature, and the shear history, all of which affect how readily a system can homogenize under processing conditions.

Applications span multiple industries. In food, a product with high keverhet may mix easily to form uniform sauces, dressings, or beverages. In cosmetics, it affects lotions and creams. In materials engineering, it influences polymer blends and suspensions.

Limitations exist: keverhet is system-specific and depends on processing conditions; there is no universal value applicable across all formulations.

See also: emulsification, homogenization, mixing, rheology.