Samples of commercial tomato paste, low fat mayonnaise and mustard about 6-8 mm thick were squeezed to 0.8 mm at various speeds between 5 mm min(-1) and 25 mm min(-1) between Teflon-coated parallel plates 127 mm in diameter using an Instron UTM Model 5542. All the log force vs log height relationships had a clearly identified linear region. This indicated that a dominant squeezing flow regime was achieved at about 3 mm height, and that the machine has the proper stiffness to perform the tests. The stress level at a pre-selected height in this region is a measure of consistency, sensitive enough to distinguish between products of different brands. The residual stress after relaxation for about 2 min was on order of 10-50% of the initial stress, an indication that all three foods have a considerable structural integrity. In all three products there was a considerable discrepancy between the observed rate effects and predictions based on a pseudoplastic (power law) model. It could be described by the empirical relation (F-nu1 -F-R)/(F (nu2) - F-R) = (V-1/V-2)(m) where F-nu1 and F-nu2 are the forces at the given displacement reached at speeds nu (1) and nu (2) respectively, F-R is the residual force after relaxation (found to be practically rate independent), and m is a constant of the order of 0.15-0.33, independent of the compression velocities ratio but characteristic of the food and brand. The calculated elongational viscosity was not a unique function of biaxial strain rate. To a certain extent, this was probably due to imperfect lubrication. But it was also a manifestation of these products considerable structural integrity which cannot be accounted for by models developed for ideal liquids.