At present, glucosamine is an important substance for its future use in food products to contribute therapeutical characteristics to the product. In the present paper, the viscosimetric behaviour of aqueous solutions of this solute has been carried out. For a deep characterization, the effect of composition and temperature have been analysed. Also the effect of addition of glucose upon the viscosity of the solution has been studied. The viscosimetric behaviour of aqueous solutions of glucosamine and the mixtures with glucose has been modelized with equations for one and two solutes obtaining suitable results. (C) 2004 Elsevier Ltd. All rights reserved.