Cake for women, eat not afraid of fat, large size but light as the air

Artists at London-based Bompass & Parr design studio have teamed up with scientists at the Aerogelex lab in Hamburg (Germany) to transfer the properties of the world's lightest solid material into An edible dessert.

Airgel was invented in 1931, by American chemist Samuel Kistler after betting with scientist Charles on replacing water in gel compound with air without causing shrinkage. With an air content of 95% - 99.8%, airgel is recognized as the lightest solid in the world, so it makes sense that the designers at Bompass & Parr tried and simulated the process of creating airgel. to create the world's lightest dessert.

The lightest pie in the world with 99% air and extremely low calories.(Source: Oddycentral).

Airgel can be made with a variety of materials, but for this particular project, Bompas & Parr focuses on albuminoids , the spherical proteins found in egg whites. They started creating a meringue, but did it a little differently than usual. They started by creating a hydrogel of egg whites that were then molded in molds before being put into a solution of calcium chloride and water.

The liquid in the meringue gel is replaced by liquid carbon dioxide, which can turn into gas in a process called extremely important drying. Finally, the gas is removed from the product, leaving only the skeleton of the original gel. In this particular case, the final product is a meringue dessert consisting of 96% air and weighing only one gram. With extremely low calories, perhaps this will be a dish many dieters enjoy.

The meringue is currently on display at the King Abdulaziz World Cultural Center (Ithra) in Dhahran, Saudi Arabia.

There is no information on how the ultra-light meringue tastes like, but considering its main ingredient - the air - it is probably not the best dessert ever made. However, the experience of evaporation in your mouth will certainly be a fairly special experience.