This article was taken from the December 2012 issue of Wired magazine. Be the first to read Wired's articles in print before they're posted online, and get your hands on loads of additional content by <span class="s1">subscribing online.
Every month Wired's chemist Dr John Emsley deconstructs an everyday product. He is the author of 110 research papers and 12 books, including Nature's Building Blocks, 2nd edition (OUP).
Ingredients: Dough
Salt
Fragrance
Aluminium sulphate
Polyethylene glycol monostearate
Sodium borate
Dyes
Mineral oil
Amylopectin
Dough This is made from wheat containing a high level of gluten, which gives Play-Doh its elasticity.
Salt Salt ensures that the water in Play-Doh cannot be used by microbes as a breeding ground.
Fragrance The Play-Doh smell is now mainly vanillin (C8H8O3), although previously almond essence was used.
Aluminium sulphate This stiffens the dough and adds a bitter taste, making it less palatable.
Polyethylene glycol monostearate An emulsifier, it helps the mineral oil blend into the dough.
Sodium borate This prevents germs breeding in the dough. It is also used in cockroach poisons and caviar preservatives.
Dyes There are many different types, but all those used in Play-Doh are safe in case it is eaten.
Mineral oil This acts as a lubricant for the dough molecules, making it pliable and less sticky.
Amylopectin Better known as starch, it is widely used to stiffen fabrics and as a filler and binder in food.
This article was originally published by WIRED UK
