Thanks to space research, today we know the existence of planets outside our Solar System, we understand something more about the processes of star formation and even about the origin of the Universe itself. But the work that scientists doout of our atmosphereit also serves to obtain more mundane advances but, surely, irresistible for many people. And it is that the European Space Agency (ESA) is developing a series of experiments in microgravity conditions that will improve the quality and texture of many desserts.
In particular, researchers are studying foams found in many types of food and beverages such asmeringues and coffee. These foams are not all the same. For example, the chocolate mousse should maintain its structure during the journey between the supermarket refrigerator and the consumer’s kitchen refrigerator, but the foam in the beer should still disappear within minutes after being served.
Creating the perfect foam is complicated, and also the force of gravity often works to destroy the bubbles. Therefore, it is much easier to study them in environments with near-zero gravity, and the International Space Station offers a perfect setting for this. Previously, experts also took advantage of the parabolic flights carried out by ESA to study milk proteins in a weightless situation.
“Half of the products we have in the refrigerator are based on foams and emulsions. If we are able to create more stable foams, we will be able to createbetter quality foodand with less additive content “, explained one of the ESA representatives.
