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  1. I'm digging this up because I want to experiment on the batching idea a little bit. Now, I was trying to figure out what creates the structure in the drink. Is it a foamed O/W emulsion? Or W/O? What are the agents holding the stuff together? I remember reading a piece about the Ramos' components and how they aren't supposed to create something that works so well, I can't remember where it was, though. Maybe someone has read it, too, and they can point me in the right direction? Thanx in advance. Until then I'll try to come up with some model of the inner workings of the Ramos when I'm not just headed for work Cheers, Anton
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