Nestle

Last updated January 31, 2026

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Controlled gas injection microbubble architecture: NestleRecent Research Landscape

Inconsistent bubble distribution in viscous fats leads to poor mouthfeel and structural collapse. Precise gas-to-paste injection ratios ensure uniform texture and product stability.

What technical problems is Nestle addressing in Controlled gas injection microbubble architecture?

Unstable gas bubble distribution

(9)evidences

Non-uniform gas distribution and bubble instability lead to poor sensory qualities in aerated confectionery. Precise control over aeration prevents structural collapse and ensures repeatable mouthfeel.

Inconsistent aerated product texture

(3)evidences

Non-uniform gas distribution and poor integration of viscous components lead to unstable product textures. Achieving precise gas-to-lipid ratios ensures structural stability and shelf-life consistency.