Science tackles Oreo’s biggest mystery (Yes, cakes)

News hardware Science tackles Oreo’s biggest mystery (Yes, cakes)

It’s the scientific study that had the Internet ready last week, why do Oreo cookies always come out? Researchers at MIT, the famous institute of science and technology in Massachusetts, have tried to answer this very serious question that we all asked ourselves without admitting it.

Cream or cake, who is responsible?

Did you know? Oreo cookies, these little chocolate cakes with cream in the middle, have been around since 1912 and are the best-selling cookies in the world, just that! On the occasion of its centenary, in 2012, the brand announced that it had already sold more than 500 billion cookies worldwide.

At the time, Kraft, the maker, even published a short tutorial on how to taste the holy cookie. The ideal method, called “Twist, lick, dunk” (twists, licks, dips) is as follows:

  • Rotate the cookies to loosen them
  • Lick the cream
  • Dip the cookies in a glass of milk

If you yourself are a fan of Oreos, or any other cookie of this type, we think especially of the famous BN (or Choco BN for the older ones), and that you systematically deconstruct your cookie before eating it, if you have ‘have you noticed that the cream doesn’t spread evenly and almost always sticks to the same side?

No? Well, neither do we, to tell the truth, but this is what American researchers at the famous MIT have noticed, which we often hear talking about never really knowing what it is, the Massachusetts Institute of Technology. An American research institute specializing in science and technology. In short, serious people.

Oreology, where the art of associating rheology with the study of the Oreos

We do not know exactly where the original idea for this study came from, but we can only salute the selflessness and professionalism of these researchers who nevertheless published a
13-page study
on this very important subject.

For them, “Oreo is a paradigmatic model of rheometry, in which a sample of fluid, the cream, is trapped between two parallel plates, the wafers.”.

The finding : Why is the cream almost always completely separated on one side?

To answer this question that plagues us all, our distinguished researchers used a 3D printer to design a rheometer, or oreometer as they called it. It should be noted that rheology is a very serious science that involves studying the deformations and flow of viscous materials. Which makes them the best place to do this experiment.

Science tackles Oreo's biggest mystery (Yes, cakes)

For their study, our researchers obviously used all possible and unimaginable types of Oreo and, despite the impeccable accuracy provided by the rheometer in the separation of cookies, in 95% of cases, the cream is not distributed among the two cookies. but it sticks to one side …

The study concludes:The researchers found that regardless of the amount of cream or flavor, the cream was almost always separated into a single wafer.”. Then “The distribution of the cream in the cookie separation seems to be determined by the pre-existing level of adhesion between the cream and each wafer.”.

Science tackles Oreo's biggest mystery (Yes, cakes)Science tackles Oreo's biggest mystery (Yes, cakes)

Basically, there are several clues to explain this phenomenon at the limit of the paranormal, but they all return to the same point: it is in the factory where everything happens. Not in the composition of the cookie, but in the way they are made, packaged, transported or even stored.

However, researchers have not yet completed their study and are involving the entire population by providing 3D plans of their “Oreometer”, which you can find just below, so that everyone can contribute their stone to the building.

Science tackles Oreo's biggest mystery (Yes, cakes)

Once the rheometer is printed, the joys of rheology and fluid mechanics are yours, a passion that could take you to MIT, who knows?

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Per LudolinkJournalist jeuxvideo.com

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