BREAKING DESSERT NEWS: MIT Researchers Reveal Secrets of the Oreo Cookie

MIT Study:  Twisting Oreos Shows Crème Filling Sticks to One Side
Oreos cookies have been a favorite treat for over 100 years, but we’re only just now learning what’s actually going on, between those dark chocolate wafers.
Scientists have taken a closer look at the “flow and fracture” of the cookies. 
Massachusetts Institute of Technology researchers say the crème is officially “mushy” and tends to stick to one side of the cookie, in terms of rheology.  What is that?  Study co-author Crystal Owens explains, “can be used to measure the texture of food depending on the failure stresses and strains.”  She adds, “I had in my mind that if you twist the Oreos perfectly, you should split the crème perfectly in the middle.  But what actually happens is the crème almost always comes off of one side.”
The study also reveals that it’s easier to open up the cookies, if you twist them more slowly.
Researchers add that the crème may stick consistently to one side because of the way the cookies are manufactured – and then oriented – during packaging.  Cookies from the same box often followed the same trends.  And, they varied from box to box, possibly due to different storage conditions.
Of course, if you simply bite into your Oreos, none of this really matters.

Bite into more, here:  (EurekAlert!)

  • MIT researchers experimented with Oreo cookies, and found the crème is scientifically classified as “mushy” and that it’s easier to open up the cookies if you twist them more slowly
  • In addition, usually, the crème come off of one side when you twist the cookies, even if you twist the Oreos perfectly

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