Studies in Carbohydrate Based Glues and Thickeners for Foodstuffs. Part I: Glucose ‐ Sucrose ‐ Apple Pectin Ternary System

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Abstract
Viscosities are given of aqueous solutions of α‐D‐glucose, sucrose, apple pectin and Arabic gum, as well as of various binary mixtures of these solutions. Aqueous mixtures of α‐D‐glucose and sucrose exhibit a small increase in viscosity. The addition of apple pectin to the binary mixtures gives solutions of a viscosity of Arabic gum.
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