Unraveling the Physics Behind Saltwater Taffy

Researchers have investigated the rheology of saltwater taffy, a viscoelastic material with properties between a viscous liquid and an elastic solid. By comparing commercial taffy to lab-made sugar syrups and taffies, they identified the most important ingredient and material structure that governs taffy rheology. This study is part of a growing field of research exploring the science of food, including the physics of cooking pasta, the structure of cheese, and the composition of gluten-free batter and breads. Understanding the rheology of saltwater taffy and other sugar-based confections could lead to novel techniques for creating designs with high artistic and cultural value, as well as enhanced control of texture and mouthfeel.