gumminess

Gumminess is a texture attribute used in sensory science and instrumental texture analysis to describe the thick, chewy, and cohesive quality of many semi-solid foods. It reflects how much a product resists deformation and how well its internal structure holds together during chewing, effectively combining hardness and cohesiveness into a single perceptual property.

In texture profile analysis (TPA), gumminess is defined as the product of hardness and cohesiveness for semi-solid foods. Hardness is the peak force during the first compression; cohesiveness is the ratio of the area under the force–time curve of the second compression to that of the first. Thus, higher gumminess indicates a firmer product with stronger internal bonding.

Measurement is performed with a texture analyzer using a standardized double-compression test, typically at controlled speeds and distances. Hardness is expressed in units of force (newtons), cohesiveness is dimensionless, and gumminess combines the two, resulting in units of force (newtons). Results are compared across formulations to assess changes in texture.

Gumminess is influenced by composition and processing, including moisture content, sugar and fat levels, and the presence of gelling agents such as gelatin or starch, as well as temperature. It is commonly used to characterize products like puddings, yogurts with thickened textures, caramel, and other semi-solid desserts, where a gummy or chewy mouthfeel is desirable.

Applications include product development, quality control, and sensory research to predict consumer perception of chewiness and mouthfeel. Limitations arise because gumminess is defined for semi-solid foods and depends on testing conditions, so cross-study comparisons require standardized protocols.