Researchers Launch Space Experiment to Study Mayonnaise and Soft Matter

Scientists are investigating the behavior of soft matter in space, focusing on materials like mayonnaise, creams, and gels that undergo gradual changes over time. A team from Politecnico di Milano and Université de Montpellier has established a new experimental facility named COLIS aboard the International Space Station (ISS). This unique laboratory aims to understand how gravity influences the internal structure of these materials, a challenge that has long complicated such studies on Earth.

Soft matter includes substances such as gels, foams, and colloids, which gradually alter their internal organization. On Earth, gravity affects how particles within these materials settle and rearrange, making it difficult to observe their true behavior. The research team, led by physicists Luca Cipelletti from the Laboratoire Charles Coulomb and Roberto Piazza from the Soft Matter laboratory at Politecnico di Milano, is utilizing the microgravity environment of the ISS to eliminate this gravitational influence.

Breakthroughs in Soft Matter Research

COLIS employs advanced optical techniques to analyze materials without disturbing them. Using dynamic light scattering, the facility examines how laser beams pass through samples, revealing minute variations known as speckle patterns. These patterns indicate how gels and other soft materials change over time. Additionally, researchers can carefully heat samples to initiate aging processes in controlled ways, allowing them to observe molecular-level changes.

Early findings from COLIS have already yielded unexpected results. The impact of gravity on soft matter structure appears to be more significant than initially anticipated, affecting material properties even over extended periods. This insight is crucial for various industries. Pharmaceutical companies require drugs that maintain stability for years, cosmetics manufacturers seek creams that do not separate, and food producers need emulsions that stay consistent during distribution and storage.

Understanding how these substances behave in a weightless environment could transform formulation design across these sectors. As COLIS continues its work, it is currently analyzing samples of colloidal nanoparticles, which are particularly well-suited for studying internal reorganization and aging.

Collaboration and Future Implications

The COLIS project is part of the European Space Agency’s “Colloids in Space” program and is supported by both the Italian Space Agency and the French Space Agency. The collaboration represents over 25 years of research and development in the field of soft matter physics.

As scientists delve deeper into the complexities of soft materials in microgravity, the potential applications for this research may extend far beyond basic science. The ability to predict how materials will behave over time could lead to advancements in product stability and quality across multiple industries. By shedding light on the behavior of materials like mayonnaise in space, researchers are not only expanding our understanding of soft matter but also paving the way for innovations that could enhance everyday products on Earth.