PERCEPTION AND MEASUREMENT OF STICKINESS IN SUGAR-RICH FOODS

The subject of stickiness is reviewed briefly in this paper, together with the factors influencing perceived stickiness in different context s. A clear understanding of the difference between adhesive and cohesi ve failure mechanisms, and the factors influencing them, is a key requ irement in developing successful tests to measure stickiness. This has led to the development of an instrumental test for measuring the stic kiness of confectionery products, and recommendations are made for min imising sticking of confectionery products to surfaces.