Three disparate food Mozzarella systems (gummy candy, cheese, and cooked ham) were characterized for their viscoelastic behavior under isothermal conditions over an extended frequency range of 10(-3) to 10(4) Hz using broadband viscoelastic spectroscopy (BVS). The materials were tested for any stress-induced fluid flow. However, no evidence of fluid flow was found under the tested frequency range. Validity of time-temperature superposition for the selected materials was also tested and compared with data from BVS.