Food Products Viscosity Data Chart

2 34 568

10

-1

100

101

102

103

104

105

106

water
olive oil

milk

107 mPas
cP

glucose syrup

canola oil

Calpis cottonseed oil castor oil

Worcestershire sauce
ethyl alcohol

soy soarce

sake

gelatin
starch syrup

egg yolk glycerin

gum syrup malt sugar

beer whiskey
20% 40% 50%
75%
70%
sucrose aqueous solution sucrose aqueous solution
white sauce (60)

white sauce (26)

white sauce (80)

saliva

peanut butter

medium sauce
thick sauce

cake butter
chocolate spread

honey

egg white

starch gel(D=0.10.5s-1)

potato starch paste liquid (5%, 60)

potato starch aqueous solution(3g/100ml, 26)

corn starch(34g/100ml, 26)
wasabi paste
orange juice

tomato juice

curry(27)
paste mustard(25)

tomato sauce

tomato paste
Japanese yam grated liquid

apple sauce(26)

mayonnaise(2)
mayonnaise(1)

Legend:

chocolate(2)(40)
chocolate(1)(37.8)

1. indicates viscosity of
Newtonian substances

lemon curd

2. indicates viscosity of
non-Newtonian substances
with shear rate range 150s-1

meat sauce(26)
fish paste(15)

3. Temperatures at 20 unless
otherwise indicated.

salad cream
premium
3rd class

} konjak refinedaqueous solution

tomato ketchup(2)
tomato ketchup(1)
tomato puree
banana puree(26)
condensed milk(1)

condensed milk(2)
yogurt

sesame seed paste

miso paste
cream tomato soup
custard

(1%, 35)