The Composition of Caramel and its Rheology
- Event time: 1:00pm
- Event date: 17th February 2014
- Speaker: Simon Weir (Formerly School of Physics & Astronomy, University of Edinburgh)
- Location: Room 2511, James Clerk Maxwell Building (JCMB) James Clerk Maxwell Building Peter Guthrie Tait Road Edinburgh EH9 3FD GB
Caramel is ubiquitous in the confectionery industry, being consumed as an item, used in enrobing products or used in combination with other ingredients such as nuts or marshmallow. This ubiquitous nature is in part due to a wide range of properties caramel can have (stickiness, stand-up, as a barrier to mixing etc). Interestingly, there is no systematic understanding on how to acquire these properties and recipes for producing these desired properties have been obtained purely by trial and error. I will first establish a method, which considers all possible compositions, to create and study caramels in a systematic manner. In the second part of the talk I will explore the various rheological trends established and other factors evident from exploring caramels 'phase space'.
This is a weekly series of informal talks given primarily by members of the soft condensed matter and statistical mechanics groups, but is also open to members of other groups and external visitors. The aim of the series is to promote discussion and learning of various topics at a level suitable to the broad background of the group. Everyone is welcome to attend..