Researchers say that the findings on how the creme in Oreos flows has applications in food science.
On the face of it, the issue may seem trivial, but the researchers noted that the study of"the flow of materials with complex or non-Newtonian viscosity," also called rheology, has applications in food science. Developers of speciality foods, such as gluten-free batter and breads, depend on such science to analyze a product's texture and how it is experienced by consumers.
The Oreo brand, meanwhile, continues to come out with new varieties, with the cookie maker in January what it calls"The Most OREO OREO" — a treat stuffed with extra levels of creme that include Oreos mixed into the filling. "We also tested the cookies by hand — twisting, peeling, pressing, sliding and doing other basic motions to get an Oreo apart," Crystal Owens, an MIT Ph.D. candidate in mechanical engineering and part of the Oreology research group, told the Journal.
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