The rheological properties of four different infant foods were studied. Flow of all samples showed time dependence, which was qualitatively evaluated and quantitatively described by the Weltman and Hahn models. Rheological data were obtained at a constant shear rate of 57.6 s−1. These foods showed coefficients of thixotropic breakdown between 4.34 Pa. s and 16.69 Pa. s. Values of the Hahn equation parameter were: p from 1.25 to 1.93 Pa and a from 0.019 to 0.031 s−1. The results showed that the Weltman equation was better than the Hahn equation in describing the thixotropic behaviour of these foods. After eliminating time dependency, flow was adequately described by the Herschel‐Bulkley model.

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