When you think of American beach town boardwalks, one thing that often comes to mind is the aroma of freshly made saltwater taffies. These colorful, chewy candies are synonymous with summer vacations and bring back memories of sticky fingers and sweet delights. However, not everyone’s first thought when receiving saltwater taffy is about the flavor. For San To Chan, their curiosity was piqued by the physics behind this delectable treat.
Chan, a researcher from the Okinawa Institute of Science and Technology and the Massachusetts Institute of Technology, received saltwater taffy to celebrate their thesis defense. Instead of indulging in the candy right away, Chan decided to delve into the mechanics of this peculiar confection. In collaboration with their colleagues, they embarked on a study to uncover the unique rheological properties of saltwater taffy.
In their groundbreaking article titled “The rheology of saltwater taffy,” published in Physics of Fluids on September 12, 2023, Chan and their team took a closer look at the ingredients and confectioning process that contribute to the fascinating properties of saltwater taffy. Contrary to its name, the candy contains no saltwater. The traditional recipe includes table sugar, water, oil, and corn syrup, with additional flavoring and food coloring for added appeal. The mixture is then boiled and cooled to achieve the desired consistency.
Once cooled, the taffy undergoes a process of stretching and folding, either by hand or with the help of a machine. This aerates and emulsifies the candy, creating small air bubbles and breaking down larger oil droplets. These air bubbles and oil droplets play a significant role in determining the rheological behavior of the taffy.
According to Chan, taffy is a viscoelastic material, meaning it possesses properties of both a viscous liquid and an elastic solid. The candy’s composition consists of oil droplets and air bubbles dispersed within a viscoelastic matrix of sugar syrup. When deformed, these oil droplets and air bubbles tend to revert to their original spherical shape due to surface tension. This elastic behavior contributes to the chewiness of taffy.
The researchers found that the size and distribution of air bubbles and oil droplets are the primary factors influencing the rheological properties of taffy. Emulsifiers like lecithin aid in the formation of smaller droplets and prevent them from recombining. This leads to a chewier and longer-lasting texture, as well as enhanced flavor release.
Armed with a better understanding of the science behind saltwater taffy, these researchers aim to inspire confectioners to explore new possibilities. By experimenting with ingredients and processes, they hope to develop innovative textures and flavors while preserving the traditional craftsmanship associated with confectionery. Perhaps this scientific exploration of taffy will open doors to a whole new range of tantalizing treats.
Aside from advancing the field of confectionery, Chan and their team discovered a surprising reward through their investigations. Due to the higher amount of soy lecithin used in their lab-made taffy compared to commercial versions, the candy had a distinct soy milk-like flavor. This unexpected outcome added a personal touch to their research, making the experience all the more enjoyable.
The study of saltwater taffy goes beyond the realm of taste and into the fascinating world of physics and material science. By uncovering the factors that influence its rheological properties, researchers like San To Chan are unlocking new possibilities for confectioners and deepening our appreciation for this beloved beachside treat. So, the next time you savor a piece of saltwater taffy, take a moment to ponder the intricate science hidden within its chewy embrace.
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