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 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 new theory 'demystifies' the crystallization process and shows that the material that crystallizes is the dominant component within a solution -- which is the solvent, not the solute. The theory ...

If you enjoyed this article, I’d like to ask for your support. Scientific American has served as an advocate for science and industry for 180 years, and right now may be the most critical moment in ...

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 ...

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, ...