Blog: Nestle carries out search for "perfect bubble"

Michelle Russell | 6 July 2012

Nestle has given a new meaning to the word innovation.

The Swiss food giant is using zero gravity research, with the help of the European Space Agency (ESA), to develop its understanding of the foam technology used in its products. Nestle is hoping the study will help its scientists create better air bubbles in chocolate, coffee, dairy and pet food.

According to Nestle, bubbles are added to products, like chocolate mousse and coffee froth, to make the right texture or consistency.

Nestle said its scientists are now working on foam experiments with the ESA designed to produce the "perfect" bubble.

"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 small," said Dr Cécile Gehin-Delval, a scientist at the Nestlé Research Centre.

"Stable foam in chocolate mousse gives the feeling of creaminess in the mouth. To make fine coffee froth, we want to create stable little bubbles to make it light and creamy."

So, for those wanting more bubble in their Aero, the wait may soon be over. 


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