date:Jul 10, 2012
The study could help Nestl scientists create better air bubbles in chocolate, coffee, dairy and pet food.
Scientists at the Nestl Research Center in Switzerland are working with the European Space Agency (ESA) on foam experiments designed to produce the perfect bubble. Bubbles are added to products, such as chocolate mousse and coffee froth, to make the right texture or consistency.
The company recently conducted zero gravity research on parabolic flights with the European Space Agency and a tea