Oreo Twists, Raspberry and Vanilla Flavour, 157 g

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After twisting Oreos apart with the instruments, the team visually inspected the ratio of creme on each wafer and logged the findings. A group of MIT scientists led by PhD candidate Crystal Owens has developed an Oreometer, a device used to determine if it is possible to evenly split an Oreo cookie every time, reports Maria Jimenez Moya for USA Today.

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A group of scientists at the Massachusetts Institute of Technology dug deep into the science by devisingan Oreometer, a device designed to split the iconic Oreo cookie with a specific amount of force. Wheat Flour (with added Calcium, Iron, Niacin and Thiamin), Vegetable oils and fats (Palm, Coconut Oil, Rapeseed Oil, Palm Kernel Stearin (in varying proportions)), Sugar, Water, Small Oreo® cocoa cookie pieces ( Wheat Flour, Sugar, Vegetable Oils (Rapeseed), Fat Reduced Cocoa Powder, Glucose-Fructose Syrup, Wheat Starch, Raising Agent (Potassium Carbonates, Ammonium Carbonates, Sodium Carbonates), Vegetable Fat (Palm), Salt, Emulsifier ( Soya lecithin), Flavouring), Lactose (from Milk), Dextrose, Yeast, Fat Reduced Cocoa Powder, Whole Milk Powder, Emulsifier (Mono- and Diglycerides of Fatty Acids, Sodium Stearoyl-2-Lactylate, Sunflower Lecithin, Soya lecithin), Raising Agent (Potassium Carbonates, Diphosphates, Calcium Phosphate), Skimmed Milk Powder, Salt, Cornflour, Full Fat Soya Flour, Colour (Titanium Dioxide), Flavouring, Flour Treatment Agent: Ascorbic Acid. Combining one layer of vanilla creme with either caramel or raspberry flavoured creme, the OREO Twists add a playful twist to the original black and white cookie. Graduate student Crystal Owens speaks with Popular Science reporter Philip Kiefer about her work exploring why the cream filling of an Oreo cookie always sticks to one side. Aina Fontich – Originally from Barcelona and now based in Manchester, Aina is a freelance graphic designer who loves bold compositions, bright colours, and kitsch art.When I twist open an Oreo, I know I'll be able to enjoy a creme-free cookie and a creme-loaded cookie. The new study, “On Oreology, the fracture and flow of ‘milk’s favorite cookie,’” appears today in Kitchen Flows, a special issue of the journal Physics of Fluids. Owens, who regularly uses a laboratory rheometer to test fluid materials such as 3D-printable inks, couldn’t help noting a similarity with sandwich cookies. WHEAT starch, MILK fat, glucose-fructose syrup, emulsifiers (E442, E492, SOYA lecithins, E476), raising agents (ammonium carbonates, potassium carbonates, sodium carbonates), salt, acidity regulator (sodium hydroxide), flavourings.

OREO LAUNCHES THE OREO TWISTS LAB - London TV OREO LAUNCHES THE OREO TWISTS LAB - London TV

A lucky handful were even able to take home a one-of-a-kind customised item designed by the customisers on site.Hearst UK is the trading name of the National Magazine Company Ltd, 30 Panton Street, Leicester Square, London, SW1Y 4AJ.