Swiss food firm Nestléis conducting experiments using zero gravity to enhance its understanding of the foam technology used in its products.
According to the comapny,the study could help its scientists create better air bubbles in chocolate,coffee,dairy and pet food.
NestléResearch Center's scientists have teamed up with the European Space Agency(ESA)on foam experiments designed to produce the'perfect'bubble.Bubbles,which are added to products such as chocolate mousse and coffee froth,are used to achieve the required texture or consistency.
Recently,the company conducted zero gravity research on'parabolic'flights with the European Space Agency and a team of international foam research scientists.
NestléResearch Centre scientist Cécile Gehin-Delval said that the team wants to make a near to perfect bubble in order to achieve the right balance for different products in the company's range.
"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,"Gehin-Delval added.
Nestléis believed to be the first food and beverage company to use space research starting in the late 1980s.
