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 observe the process of fondant creation and link it to theoretical physics models. This allowed the team to track how different preparation methods influence the final structure and texture of fondant. Such work is poised to provide new ways to better predict and control fondant texture, mouthfeel, and flow process.
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