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. Their study is scheduled for the Feb. 19 issue of ACS’ Langmuir.