Exploring the Flow Properties of Caramel

24 Feb 2016

Researchers in the School of Physics and Astronomy have recently shown that caramel acts like a rubber. Professor Wilson Poon and Simon Weir studied the flow behaviour of caramels with different composition as showed that the sticky, complex sweet has rubber-like flow properties.

Their research, published in and highlighted in Chemistry World was the first quantitative study of caramel rheology. They demonstrated that despite their apparent complexity caramels behave in a similar fashion to rubbers and their flow properties can be mapped onto a single master curve. They hope that the techniques developed for caramel can be applied to other industrially relevant materials.