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. Author manuscript; available in PMC: 2019 Nov 1.
Published in final edited form as: Food Hydrocoll. 2018 May 23;84:173–180. doi: 10.1016/j.foodhyd.2018.05.043

Table 2.

Viscosity measurements and IDDSI flow test results of samples matched for apparent viscosity at 50 s−1 and conducted at 25°C

IDDSI
Level
Gum Viscosity
(cP)
Standard
Deviation
95% Confidence Interval
IDDSI Flow
Test (mL)
Lower Limit Upper Limit
Xanthan 49.4 1.59 45.4 53.3 1.3
1 Guar 47.8 2.97 40.4 55.1 1.0
CMC 50.0 0.61 48.4 51.5 1.5

Xanthan 139 4.0 129 149 5.0
2 Guar 131 4.9 118 143 4.0
CMC 135 1.5 131 138 4.6

Xanthan 331 3.0 324 338 9.1
3 Guar 326 3.8 316 335 8.0
CMC 322 2.6 315 328 8.0