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 ...

A quick, purification-free method was developed by researchers at the Institute of Science Tokyo, to capture the detailed 3D structures of flexible sugar molecules. By growing crystals of galectin-10 ...

Remember that old high school chemistry experiment where salt crystals precipitate out of a saltwater solution – or maybe the one where rock candy crystals form from sugar water? It turns out that ...

With their unique appearance, texture, and mouthfeel, fondants have intrigued bakers and physicists for years. They present an appetizing enigma in the world of confectionery, an intriguing ...