Why Does Ketchup Pour So Slowly? Maybe It's Rodent Fur!

Good things come to those who wait, Heinz used to say about their ketchup. But in Brazil, the ketchup may be slow pouring for an entirely different reason:

Brazilian health officials have banned a batch of Mexico-made Heinz ketchup, after detecting traces of rodent fur. [...]

The Mexican authorities have launched their own inquiry, and have ordered an inspection of the factory where the batch was produced.

Heinz said the batch was imported to Brazil last year, but had already been taken out of circulation.

Everyone knows that ketchup makes things taste better, even rodent fur! Read the rest over at the BBC - via MSN Now

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But rat hair would be so much more boring than the normal explanation of ketchup being thickened by something like xanthum gum, creating a particular kind of non-Newtonian liquid that demonstrates thixotropic shear-thinning: a liquid that lowers its viscosity over time as shear stress (e.g. shaking) is applied. Without that, the next best common example would be paint, but no one wants to watch paint dry.
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