Creating the perfect chocolate bubble

6 July 2012 – Nestlé is using zero gravity research to develop its understanding of the foam technology used in its products.

The study could help Nestlé scientists create better air bubbles in chocolate.

Scientists at the Nestlé research centre in Switzerland are working with the European Space Agency (ESA) on foam experiments designed to produce the ‘perfect’ bubble. Bubbles are added to products, like chocolate mousse, to make the right texture or consistency.

The company recently conducted zero gravity research on ‘parabolic’ flights with the European Space Agency and a team of international foam research scientists.

“It seemed like a natural fit to work together with Nestlé since the ESA is already supporting research on foam technologies,” says Dr Olivier minster, physical sciences unit head for the human spaceflight and operations directorate at the ESA.

The benefit of conducting foam experiments in zero gravity conditions is that the bubbles in the foam are evenly dispersed, rather than floating to the top (as the liquid flows downward) in gravity. Nestlé scientists study foam in zero gravity to better understand foam properties and stabilisation. 

“If we can improve the bubbles in our foams, we may be able to enhance the sensory properties, shelf life and stability of our foam containing products,” says Dr Cécile Gehin-Delval, the Nestlé research centre scientist who is leading the ESA collaboration. “This knowledge building research may also help us to improve our foam processes, including our capabilities for natural processing.”

Nestlé scientists began their exploration on foams in zero gravity conditions by testing samples on an ESA sponsored parabolic flight campaign last month. Parabolic flights are performed onboard an A300 airbus plane operated by Novespace. The plane follows ‘parabolic trajectories,’ or up-and-down dips, creating short bursts of weightlessness inside the fuselage.


The results of the foam samples on the parabolic flights were positive. Therefore, Nestlé will take the next step and study foam properties in zero gravity for a longer period of time on the International Space Station. The International Space Station is the largest ever international artificial satellite in orbit. It is the result of collaboration between the space agencies of America, Russia, Japan, Europe and Canada.