Texture: Texture is observed when a
small sample of grease is pressed between thumb and index
finger and slowly drawn apart. Texture can be described as:
Brittle: the grease ruptures or crumbles
when compressed.
Buttery: the grease separates in short
peaks with no visible fibers.
Long fiber: the grease stretches or
strings out into a single bundle of fibers.
Resilient: the grease can withstand
moderate compression without permanent deformation or
rupture.
Short fiber: the grease shows short
break-off with evidence of fibers.
Stringy: the grease stretches or strings
out into long, fine threads, but with no visible
evidence of fiber structure.
