Why does Oreo cream always stick to the edge?

People are divided into those who directly wet Oreo cookies in milk and those who turn them over first will open and eat the filling. But you are from the group in which you are sure that you have seen that the cream, in general, remains practically intact on one of the two halves. It also attracted the attention of a group of physicists from Massachusetts Institute of Technology (MIT)who used their knowledge to find the cause of this phenomenon.

But the matter does not stop there. They also developed a device called “rudometer”, whose template will be available to everyone who has 3D printer one can be done. The goal is for all Oreo lovers to have the opportunity to continue playing with physics as they have done in the past.

Although the game in question is so scientific that they even published their results in a physics journal called Physics of fluids. Now they know a possible reason why Oreo Cookie Cream it always stays on one half, although at the moment they have not offered solutions. Everything remains a funny anecdote.

Oreo Rheology

These scientists decided to use rheology analyze The Physics of Oreo Cookies. This is the branch of physics that studies the relationship between stress and strain in materials that can flow.

As the authors of the study explain in a statement, in foods, this method can be used to measure food texture based on your stress. So they took a laboratory device called rheometer and put in an Oreo cookie. One of the halves remained motionless, while the other slowly turned. They basically did what we all do with our hands when we want to open one of those cookies without breaking it. And the result was the same: the whole cream in one of the halves.

They decided to repeat the process several times, but changing parameters such as rotation speed, biscuit moisture, amount of cream or taste. Come on, they were made with a sample of Oreo double creamer and all the flavors that are and will be. All for science.

They found that if a cookie is dipped in milk fell apart quickly, in 60 seconds. Actually, this is to be expected. They also noticed that the amount of filling and taste didn’t seem to have an effect how the cream separated when you opened the Oreo. But What is the speed of rotation. The faster the spin, the more cream remained on one side. This, according to the statement, is due to the fact that more tension and stress are needed to carry out a breakup. Therefore, in order to try to distribute the cream evenly, it would be necessary to make a slower turn.

So far, we have seen some curious data, but we still do not have a reason why the cream is always on one side of an Oreo cookie. And it lies in the fact that in order to find it, they had to analyze one more parameter that they had not previously taken into account.

The real reason for the uneven distribution of the filling

Finally, these scientists decided to repeat the procedure with Oreo cookies with the same characteristics but taken from different packages.

So they saw big differences from one container to the next, possibly due to how the cookie is oriented inside. And also to how they are stored. Therefore, it would be possible to look for the best way to store them so that the filling is distributed more evenly. Although this is not necessary. Cookies are equally good no matter how they are opened, so it’s not worth investing in researching this method.

However, these scientists believe the experiment was interesting enough to be done outside of their labs. For this reason they published the pattern Open source “Horeometer” for 3D printingworking with materials, like walking around the house, likeor rubber bands and coins.

Its goal is that anyone with a 3D printer can “develop a learning and self-discovery plan at home where people are taught the basic properties of fluids such as shear stress and stress“. And all this with something as delicious as an Oreo cookie. If physics teachers don’t get their students interested in science, we don’t know what else they could do.