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Observations on the Instrumental Measurements of Liquid Food Stickiness

While we encounter sticky liquids in our daily life and are able to discriminate between them, instrumental measurements of stickiness are difficult to match to those that relate to our perception. In this paper, we examine some of the factors that influence instrumental measurements of stickiness in liquid foods. The shortcomings of using the maximum peak or the area under the curve are discussed, and a hitherto unused measure, the gradient of the force–distance curve, is suggested as a measure of tension per unit contact area. The zero-perimeter virtual probe, which compensates for the changing meniscus and mass of liquid below it, is introduced. This zero-perimeter approach allows us to extrapolate measures of stickiness such as the gradient of the force–distance curve or the area below that curve. Despite the zero-perimeter correction, there is still a speed dependency on results from instrumentally measured stickiness (for all indexes considered). The speed of the test is responsible for the type of failure (cohesive or adhesive) reported by other authors.