Caramel is a mixture of sugars, milk proteins, fat and water cooked at high temperatures to initiate Maillard reactions. We study caramels as ‘active emulsion-filled protein gels’, in which fat droplets are chemically-bonded to a background gel matrix of cross-linked proteins in a concentrated aqueous sugar solution. We delimit a ‘caramel region’ in composition space. Oscillatory rheology within this region reveals that we can superpose the mechanical spectra of our caramels into a single pair of G'(w);G''(w) master curves using time-composition superposition (tCS) over 12 decades of frequency, so that these caramels are instances of an underlying ‘universal material’. This insight constrains the molecular mechanisms for structure formation, and implies that measuring a couple of parameters suffices to predict the rheology of caramels over 12 orders of magnitude in frequency.
Weir, Simon. (2015). Simplicity in complexity – towards a soft matter physics of caramel, 2013-2015 [dataset]. University of Edinburgh, School of Physics, Institute for Condensed Matter and Complex Systems. http://dx.doi.org/10.7488/ds/318.
|Date made available||2 Nov 2015|
|Temporal coverage||1 Jan 2013 - 31 Dec 2015|