date:Jul 10, 2012
he Nestl Research Center, said, Each parabola lasts about 20 seconds and creates zero gravity or weightlessness.
During those short periods, Gehin-Delval studies the milk protein to see if it makes foam and how stable the bubbles are. The stability of the bubbles determines the shelf-life of a number of products and is key to the consumers taste experience.
We want to make a near to perfect bubble in order to achieve the right balance for different products in our range not too big, not too sma