Researchers in Germany have studied the kinetic and thermodynamic processes of sugar crystallization in the making of fondant. In Physics of Fluids, they combine a controlled kneading machine with light microscopy to precisely observe the process of fondant creation and link it to theoretical physics models.
![](https://sciencenewsnet.in/wp-content/uploads/2023/06/6493227a6bf19_Figurepress-releasecrystallization.jpg)