The present paper proposes an categorization of commercial fluid products. A total of 21 commercial fluid products were analyzed(porridges, universal design foods, foods for special medical purposes) corresponding to 11 different commercial brands. Joint consideration has been made of viscous behavior (flow and thixotropy) and viscoelastic behavior (oscillatory testing). Rheological measurements were fitted to different rheological mathematical models, and a total of 4 parameters were generated. Our results correspond to three different classes. The three defined classes have been named in a way similar those most commonly used in the literature. Each class has been defined from the parameters allows us to know the common rheological characteristics of any of the products belonging to a given class.

• Sun-Young Lee(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University, Korea)
• Nak Hun Lee(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University, Korea)
• Min Park(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University, Korea)
• You jin Lee(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University, Korea)
• Ye-Won In(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University, Korea)
• Hyung-Yong Cho(Laboratory of Bioguided Processing and Food Engineering, Department of Food Science and Biotechnology, CHA University, Korea)