Mixing equipment for viscous fluids
Mixing pasty products - Characteristics of an agitated system

Traditionally, the term "paste" or "pasty product" has been used to describe highly viscous media. However, this definition makes it very difficult to define exactly what a pasty fluid actually is. Indeed, pasty products belong to an intermediate, not clearly defined domain, situated between liquid and solid media. Likewise, in terms of composition, a pasty product can present different aspects. They can be single-phase media, such as glucose syrups used as toppings for chocolate bars, or complex multi-phase media, such as toppings for ready-made meals with chunks. Multiphase media include solid/liquid mixtures such as mushroom béchamel, and immiscible liquid/liquid mixtures such as mayonnaise emulsions.

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