How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 9 February 2016

Measuring Sauce Texture: Stickiness, Tailing & Stringiness

Tailing of sauce
There are differences between types of sauces; tomato ketchup has a short character, whilst Asian sauces, like chilli sauce, tend to be more long in character. This textural difference is also highlighted in spoon coating and tailing when deposited.

In some foods, cohesive and adhesive properties greatly influence the performance of food before consumption, and the perception of texture in the mouth. Stickiness is commonly viewed as a negative food attribute, but in certain foods (like sweet sauces and syrups), a level of stickiness is not only tolerable but desirable. In semisolids, the stickiness is caused by sugars, fats, gums, starches or mixes of these ingredients.