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 ...

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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, ...

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 ...