Study Of ‘Ouzo Effect’ May Lead To Design Of Improved Drugs, Cosmetics

Scientists studying the cloudy emulsions produced by anise-flavored liquors such as Ouzo have discovered new molecular insights into their formation, findings that could lead to the design of better commercial emulsions used in making pharmaceuticals, food products, cosmetics and other materials. Although transparent when bottled, Ouzo, Pastis, Pernod, and other popular anise-flavored alcoholic beverages form… Continue reading Study Of ‘Ouzo Effect’ May Lead To Design Of Improved Drugs, Cosmetics