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. 2021 Jun 16;10(6):1387. doi: 10.3390/foods10061387

Table 2.

Capillary viscosity (ηc) values for sugar binder solutions at 10% w/w.

Binder Type ηc (mPa·s)
Glucose 1.161 ± 0.001 c
Sucrose 1.182 ± 1·10−4 b
Lactose 1.186 ± 1·10−4 a
Sorbitol 1.154 ± 0.001 d

Values are means of triplicate measurements ± SD. Means with different lowercase letters (a–d) within each column are significantly different (p < 0.05).