Researchers have studied the kinetic and thermodynamic processes of sugar crystallization in the making of fondant. They combine a controlled kneading machine with light microscopy to precisely ...

Automated kneading and microscopy yield new findings in how sugar crystals form in confectionery, showing promise for improved texture control and potential for healthier, low-calorie alternatives ...

A recent theory challenges conventional understanding of crystallization. It shows that the dominant element in a solution—the solvent, not the solute—is the material that crystallizes. This finding, ...