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Nestlé to create Aerated chocolate under zero-gravity
date:Jul 07, 2012
nfectioneryNews.com, Nestl senior scientist Cecile Gehin-Delval said that there were several technologies used to make aerated chocolate, including vacuuming and gas models.

The existing technology to control bubble size and distribution is difficult,she said.

The bubbles can collapse and there is a need to control the matrix, she continued.

For foam, one of the main problems is drainage,she said.

Drainage occurs due to the density of the bubbles, which leads bubbles to move to the surface o

12/22 08:15