[Topspinmo]

Ok, I like vanilla Oreo’s with my 10% chocolate milk. Here’s the dilemma? The Oreo’s takes extremely long time for the chocolate milk to wick and soften the Oreo’s. While when I use 10% white milk they get soft at least 5 times faster.

This leave me to conclude The chocolate milk with chocolate added has bigger molecules while the white milk has smaller molecules which wicks into the Oreo’s faster?

I sure there chemistry major out there to solve this dilemma?

No, I haven’t tried it with chocolate Oreo’s see if same dilemma cause I only like the vanilla ones.

[BrianL99]

There's such a thing as Vanilla Oreos?

[shaw8700@outlook.com]

Blasphemy!!

[Byte1]

Originally Posted by BrianL99

There's such a thing as Vanilla Oreos?

Yes, and they also have Gluten Free vanilla Oreos.

[fdpaq0580]

Originally Posted by Topspinmo

Ok, I like vanilla Oreo’s with my 10% chocolate milk. Here’s the dilemma? The Oreo’s takes extremely long time for the chocolate milk to wick and soften the Oreo’s. While when I use 10% white milk they get soft at least 5 times faster.

This leave me to conclude The chocolate milk with chocolate added has bigger molecules while the white milk has smaller molecules which wicks into the Oreo’s faster?

I sure there chemistry major out there to solve this dilemma?

No, I haven’t tried it with chocolate Oreo’s see if same dilemma cause I only like the vanilla ones.

OMG! You are gonna freak out a lot of folks when they find out Oreo's come in different combinations.

I am not a dunker, so have not encountered this phenomenon. I'll have to try this angel food cake.

[Mleeja]

I am not a dunker. However I am a splitter. To me, the double stuffed Oreos split better than regular Oreos.

[fdpaq0580]

Originally Posted by Mleeja

I am not a dunker. However I am a splitter. To me, the double stuffed Oreos split better than regular Oreos.

Ooo! Double stuffed! Just like me.

[seecapecod]

Originally Posted by Topspinmo

Ok, I like vanilla Oreo’s with my 10% chocolate milk. Here’s the dilemma? The Oreo’s takes extremely long time for the chocolate milk to wick and soften the Oreo’s. While when I use 10% white milk they get soft at least 5 times faster.

This leave me to conclude The chocolate milk with chocolate added has bigger molecules while the white milk has smaller molecules which wicks into the Oreo’s faster?

I sure there chemistry major out there to solve this dilemma?

No, I haven’t tried it with chocolate Oreo’s see if same dilemma cause I only like the vanilla ones.

I can’t wait to retire and ponder life’s mysteries like this one! Except with Chocolate Oreos and plain milk!

[mikreb]

Put it all in a blender.

[BrianL99]

Originally Posted by seecapecod

I can’t wait to retire and ponder life’s mysteries like this one! Except with Chocolate Oreos and plain milk!

There's something seriously wrong with the world, when VANILLA Oreos are dunked in CHOCOLATE milk.

Weird.

[quarter man]

The real problem is; how do you get the part of Oreo you are holding while drinking soft?

[crash]

Originally Posted by Topspinmo

Ok, I like vanilla Oreo’s with my 10% chocolate milk. Here’s the dilemma? The Oreo’s takes extremely long time for the chocolate milk to wick and soften the Oreo’s. While when I use 10% white milk they get soft at least 5 times faster.

This leave me to conclude The chocolate milk with chocolate added has bigger molecules while the white milk has smaller molecules which wicks into the Oreo’s faster?

I sure there chemistry major out there to solve this dilemma?

No, I haven’t tried it with chocolate Oreo’s see if same dilemma cause I only like the vanilla ones.

I have no idea what 10% milk is. Whole milk is only 3.2% fat.

Chocolate milk contains a gum carrageenan to keep the chocolate suspended that could slow adsorption. If you make your chocolate milk from syrup then it contains gums and emulsifiers to keep the cocoa suspended c

[PLedoux]

Wow! Your life must be pretty good if this is a problem worth writing down!

[BrianL99]

Originally Posted by crash

Chocolate milk contains a gum carrageenan to keep the chocolate suspended that could slow adsorption. If you make your chocolate milk from syrup then it contains gums and emulsifiers to keep the cocoa suspended c

Another of life's mysteries, explained!

All those years my Mom was pouring Hershey's syrup into my milk, she was stuffing me with gum & emulsifiers ?

I wish I had developed a taste for the Nestle's powdered Quick.

[Steve]

Originally Posted by Topspinmo

Ok, I like vanilla Oreo’s with my 10% chocolate milk. Here’s the dilemma? The Oreo’s takes extremely long time for the chocolate milk to wick and soften the Oreo’s. While when I use 10% white milk they get soft at least 5 times faster.

This leave me to conclude The chocolate milk with chocolate added has bigger molecules while the white milk has smaller molecules which wicks into the Oreo’s faster?

I sure there chemistry major out there to solve this dilemma?

No, I haven’t tried it with chocolate Oreo’s see if same dilemma cause I only like the vanilla ones.

First of all, if this was done at your home was the A/C or heat running at the time? This greatly lowers the humidity which is a major factor in Oreo absorption rates. Next, if the A/C or heat was not on were the windows and/or doors open? This can affect the air flow through your home which also changes absorption rate. Thirdly, were these Oreos the first in the package, from the middle or the last removed from the package? The Oreos are hermetically sealed at the packing plant to avoid exposure to outside air and how long they have been exposed can make a major difference in absorbability. And lastly, are the chocolate Oreos and the vanilla Oreos packaged at the same plant? Latitude and longitude of the packing location can also have an effect. Oh, one more thing. What about the rotation of the earth in relation to when the Oreos were packed, when they were purchased, when the package was opened and how much time after the opening the Oreos were dunked?

You are welcome!