date:Jul 07, 2012
The research has so far analysed foam technologies under zero-gravity on the ground and under on parabolic flights in aeroplanes to produce more stable bubbles. ConfectioneryNews can confirm that Nestl plans to move the experiment to space by 2015.
The research is analysing the foam structure of a milk protein mix, which could have applications in improving the quality, texture and shelf-life of aerated chocolate, with eventual application in Aero bars.
Foam technology issues
Speaking to Co