date:Dec 04, 2012
nto a product, too many gaps will make a product too soft and not enough will result in a product being too hard.
The presence of bubbles makes it easier or even possible to bite into foods, but there is often a right balance to be struck between too many or too few air gaps, said Gundle.
Gundle added that this new technology has played a significant role in the development of Mondelēzs Crispello and Bubbly chocolate ranges, and will enable scientists to get the perfect balance of bubbles.
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