Chocolate mousse

All chefs know that preparing the perfect chocolate mousse is one part science and one part art. ESA’s microgravity research is helping the food industry to understand the science behind the foams found in many types of food and drink, from coffee and meringues to marshmallows and beer.

Foams are easier to study in weightlessness because the bubbles are evenly spread rather than the larger bubbles floating to the top.

ESA has been investigating foams since the 1980s.

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