Many substances display crystallization, allowing them to keep adding to a basic shape to reach pretty humongous proportions. Although we usually tend to think of pretty stones that get fashioned ...

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 ...

Maple syrup is our national sugar. We use it in desserts just as much as in main courses for that delicious sweet-salty combination. Sometimes, when sitting in the fridge, syrup will crystallize. Here ...

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 ...