Viscosity Table (mPas) – Values for Liquids, Oils & Chemicals

Dynamic Viscosity (mPas) Explained

Dynamic viscosity describes a liquid's resistance to flow. When designing agitators and vessels, it influences impeller geometry, motor power, sealing concept, pump type, and the required heating/cooling capacity, among other factors.

Dynamic viscosity (η) is typically expressed in mPas (1 mPas = 1 cP). It is the key parameter for the design of process engineering equipment.

Dynamic vs. Kinematic Viscosity

In addition to dynamic viscosity (η, unit: mPas or cP), kinematic viscosity (ν, unit: mm²/s or cSt) is frequently used. It is derived from:

ν = η / ρ (η = dynamic viscosity in mPas, ρ = density in g/cm³)

Example: Water at 20 °C has η ≈ 1 mPas and ρ ≈ 1 g/cm³ → ν ≈ 1 mm²/s (= 1 cSt).

Viscosity of Water as a Reference

Water serves as the reference medium with a dynamic viscosity of approximately 1 mPas at 20 °C. At 0 °C it rises to ~1.8 mPas, and at 60 °C it drops to ~0.47 mPas. All media in the table are related to this reference value.

What Does High or Low Viscosity Mean?

Low viscosity (e.g. water: ~1 mPas, milk: ~2 mPas): The medium is thin and flows easily. Centrifugal pumps and propeller agitators are suitable.
High viscosity (e.g. toothpaste: ~70,000 mPas, polyol: ~85,000 mPas): The medium is thick and requires significantly more energy input. Anchor agitators, Paravisc impellers, eccentric screw pumps, and robust sealing concepts are used.

Quick Conversion: mPas, cP, cSt

1 mPas = 1 cP (centipoise)
1 mm²/s = 1 cSt (centistokes)
Kinematic → dynamic: η [mPas] = ν [mm²/s] × ρ [g/cm³]

Viscosity Table: mPas Values for Liquids, Oils & Chemicals

The following table lists the dynamic viscosity (in mPas) for common liquids from food & beverages, oils & fats, chemicals, cosmetics, and industry – sorted by category, each with temperature reference.

Food & Beverages

Medium	Temperature	(Dyn.) Viscosity [mPas]
Applesauce	20 °C	1,500
Gravy	80 °C	110
Fruit mash	20 °C	600
Fruit juice	20 °C	50
Fruit juice concentrate	20 °C	2,500
Gelatin	45 °C	1,200
Vegetable soup	20 °C	430
Glucose	25–30 °C	4,300–6,800
Yoghurt	40 °C	150
Condensed milk	40 °C	80
Condensed milk, sweetened	20 °C	6,100
Liqueurs	20 °C	10–100
Milk	20 °C	2
Pudding	40 °C	1,000
Cream (30–50 % fat)	20 °C	15–115
Mousse	40 °C	1,500
Processed cheese	60 °C	30,000
Chocolate sauce	50 °C	280
Tomato ketchup	30 °C	1,000
Tomato paste	20 °C	195
Water	20 °C	1
Water	0 °C	1.8
Water	60 °C	0.47
Sugar solution 65°Bx	20 °C	120
Sugar solution 70°Bx	20 °C	400

Oils & Fats

Medium	Temperature	(Dyn.) Viscosity [mPas]
Cottonseed oil	20 °C	60
Honey	40 °C	2,000
Butter	40 °C	30,000
Butterfat	40 °C	45
Peanut oil	40 °C	40
Cocoa butter	60 °C	50
Bone oil	20 °C	300
Coconut oil	20 °C	60
Cod liver oil	40 °C	35
Linseed oil	40 °C	30
Corn oil	60 °C	30
Olive oil	40 °C	40
Oleic acid	20 °C	40
Palm oil	40 °C	45
Rapeseed oil	20 °C	160
Castor oil	20 °C	1,000–1,500
Soybean oil	20 °C	60
Vitamin oil	10 °C	4,500
Whale oil	20 °C	100

Chemical Products & Solutions

Medium	Temperature	(Dyn.) Viscosity [mPas]
Alkyd resins	20 °C	500–3,000
Dipropylene glycol	20 °C	107
Printing inks	40 °C	550–2,200
Glycol	20 °C	40
Glycerine 100 %	20 °C	1,490
Glycerine 100 %	10 °C	4,500
Glycerine 100 %	0 °C	12,100
Resin solution	20 °C	7,100
Potassium hydroxide	20 °C	67
Latex emulsion	20 °C	200
Caustic soda 50 %	20 °C	45
Paraffin emulsion	20 °C	3,000
Polyester resin	30 °C	3,000
Polymer solution	20 °C	20,000
Polyol (A‑component)	10 °C	85,000
Polyol, unpigmented	20 °C	500–5,000
Starch solution, 25°Bé	20 °C	300
Water-based paint	20 °C	900

Cosmetics & Pharma

Medium	Temperature	(Dyn.) Viscosity [mPas]
Baby food	40 °C	1,400
Liquid egg	45 °C	150
Liquid soap	60 °C	85
Liquid wax	90 °C	500
Hand cream	20 °C	8,000
Jam	20 °C	8,500
Mayonnaise	20 °C	2,000
Pectin	40 °C	300
Cleaning emulsion	70 °C	2,420
Salad dressing	20 °C	1,300–2,600
Toothpaste	40 °C	70,000

Lubricants & Industrial Oils

Medium	Temperature	(Dyn.) Viscosity [mPas]
Gear oil SAE 140	20 °C	2,700
Gear oil SAE 90	20 °C	700
Hydraulic oil HLP 100	20 °C	300
Hydraulic oil HLP 46	20 °C	120
Hydraulic oil HLP 68	20 °C	195
Machine oil, light	20 °C	150
Machine oil, heavy	20 °C	600
Motor oil SAE 5	20 °C	30
Motor oil SAE 10	20 °C	50
Motor oil SAE 15	20 °C	130
Motor oil SAE 15W40	20 °C	390
Motor oil SAE 15W40	-15 °C	3,000
Lubricating oil	20 °C	60–200
Transformer oil	20 °C	30
Transformer oil	10 °C	75
Turbine oil	20 °C	200–1,100

°Bx = °Brix | °Bé = °Baumé

How to Use the Viscosity Chart for Tank & Agitator Selection

Viscosity significantly determines the choice of agitator, pump, seal, and temperature control concept. Correct design saves energy, extends service life, and ensures product quality.

How to Use the Viscosity Table

Identify the medium and temperature (adjust/convert if necessary).
Compare the viscosity range with similar media (for orientation).
For agitator/vessel design: specify viscosity + temperature range + particle content.

Need assistance? Contact us – we will recommend a suitable agitator and the appropriate vessel.

Agitator Design

Impeller geometry: Low viscosity → propeller/axial; high viscosity → anchor agitator, Paravisc, double-jacket frame.
Power & speed: As viscosity increases, torque rises – motor & gearbox must be sized accordingly.
Seals/bearings: High viscosities → robust shaft seals (e.g. double tandem with barrier fluid) and suitable bearing concepts.

Temperature Management

Heating/cooling jackets keep viscosity within the process window – e.g. for honey, molasses, or fats. A stable temperature reduces start-up torque, shortens mixing times, and facilitates CIP cleaning.

Conveying Technology & Internals

Pump selection: High viscosity → eccentric screw or gear pump; low viscosity → centrifugal pump is often sufficient.
Internals: Baffles prevent vortex formation and improve axial throughput with low-viscosity media.

Material & Surface Finish

For sticky/abrasive media, smooth stainless steel surfaces (e.g. Ra < 0.8 μm) are recommended for good drainability and hygienic cleaning. For chloride-containing media, consider stainless steel 316 grades.

Need support with the design? We recommend the right agitator and a suitable mixing vessel for your medium.

Frequently Asked Questions about Viscosity

Viscosity refers to a fluid's resistance to flow (internal friction). It is measured using, for example, a rotational viscometer or capillary viscometer. The most common unit in practice is mPas (millipascal-second), equivalent to cP (centipoise).

Water at 20 °C has a dynamic viscosity of approximately 1 mPas. It serves as the reference value: anything below 1,000 mPas is considered low-viscosity, anything above is high-viscosity.

A medium with high viscosity (e.g. toothpaste ~70,000 mPas or polyol ~85,000 mPas) is thick and difficult to pump. Anchor agitators or Paravisc impellers are required for mixing, and eccentric screw or gear pumps for conveying.

Low-viscosity media (e.g. milk ~2 mPas, fruit juice ~50 mPas) flow easily. They can be conveyed with centrifugal pumps and mixed with propeller or disc paddle agitators.

None – the units are identical: 1 mPas = 1 cP. mPas is the SI-compliant designation, while cP (centipoise) is the older but still widely used designation in practice.

For most liquids, viscosity decreases as temperature rises – the medium becomes thinner. That is why the table always includes a temperature reference. When designing agitators or pumps, the minimum operating temperature (= highest viscosity) must be used as the design case.

The kinematic viscosity ν [mm²/s] is derived from: ν = η / ρ, where η is the dynamic viscosity in mPas and ρ is the density in g/cm³. For water at 20 °C: ν = 1 mPas / 1 g/cm³ = 1 mm²/s.

Viscosity Table: Dynamic Viscosity (mPas) for 80+ Liquids

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