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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If you dissolve sugar in hot water and then cool it down, you'll see pure sugar crystals form while impurities stay in the liquid. You can even watch the beautiful sugar crystals slowly grow in the ...

Grinding season began this week for Lafourche Sugars, and it’s a race to turn 1 million tons of cane into sweet crystals. The mill started up Monday Oct. 7, and for the next 100 days, Lafourche Sugars ...

Researchers furthered our understanding of the crystallization process in confined spaces by visualizing the ordering of colloidal particles in a droplet. The team conducted real-time microscopic ...

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 ...