Isitudiyo sokwakhiwa kokudla esizinze eLondon iBompas & Parr sithuthukise imeringue enesisindo esingaphansi kwe-1 gram.
Ososayensi baselabhorethri i-Aerogelex eHamburg basize ukushintsha izinto eziwumbala omncane kunayo yonke emhlabeni zibe yinto edliwayo. I-Airgel isetshenziselwe ukudala i-dessert.
I-airgel yale phrojekthi yenziwa ngama-albinoinoid, amaprotheni e-globular atholakala emaqandeni. I-dessert yathelwa kwisikhunta yacwiliswa kubhavu we-calcium chloride namanzi, khona-ke uketshezi olukulo jeli lwathathelwa indawo yi-liquid carbon dioxide, eyaphenduka yaba yigesi ngesikhathi sokomisa futhi yahwamuka.
Umphumela uba i-meringue enesisindo esingu-1 gram kuphela futhi equkethe umoya ongu-96%. Lesi situdiyo safinyelela esiphethweni sokuthi le dessert ine “ukunambitheka kwesibhakabhaka.”
Isithombe: dezeen.com
Khumbula ukuthi phambilini sitshele indlela yokwenza i-dessert kusukela ngekhulu le-19 leminyaka - Rocky Road, futhi sabelana ngezindlela zokupheka zokupheka okungu-TOP-5 nekhofi.