Transfer of fragile, viscous and/or rheofluidifying products with or without markers, such as: 

• liquid foods (creams, fruit juice concentrates, curds, liquid chocolates, sugar syrups, sauces, custards, yoghurts, ferments, etc.) 
• cosmetic creams, aqueous solutions, toothpastes, gels 
• pharmaceutical syrups, blood derivatives, suppository masses.