The flow limit is the value that represents the minimum effort required to run a fluid.

A simple example from the cookery world.

Honey is a fluid marked by a very low flow limit: if we spill it on a table, it expands more or less rapidly onto the surface.

This behavior is mostly due to the fact that it does not need an important effort to run (low flow limit).

Mayonnaise, instead, is a fluid marked by a high flow limit.

If we pour it on the same table, it remains exactly where it has been spilled (high flow limit).

In the ceramic field, a suspension with a high flow limit is normally not affected by sedimentation phenomena in the static phase.