Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA.
Compr Rev Food Sci Food Saf. 2021 Nov;20(6):5901-5937. doi: 10.1111/1541-4337.12833. Epub 2021 Sep 27.
Stickinessis an inherent textural property in many sugar-rich foods, which can be problematic to the processing of confectionery products. The adhesion between foods and contact surfaces during processing and consumption has not been well understood in academia or industry. The theories of adhesion were discovered by scientists in the adhesive field of study, some of which can explain the stickiness phenomenon of confections. This work reviewed these theories in the context of sugar-rich foods, followed by a survey on the sensory and instrumental analyses of stickiness. Furthermore, the contributions of ingredients, temperature, compression, and contact surfaces to sugar-rich food adhesion are highlighted.
粘性是许多含糖量高的食品所固有的质地特性，这对糖果产品的加工来说是一个问题。在学术界或工业界，人们对加工和消费过程中食品与接触面之间的粘附性并没有很好的了解。粘附理论是由粘附研究领域的科学家发现的，其中一些理论可以解释糖果的粘性现象。这项工作在含糖量高的食品背景下综述了这些理论，随后对粘性的感官和仪器分析进行了调查。此外，还强调了成分、温度、压缩和接触面对含糖量高的食品粘附的贡献。
