With the aid of kitchen mixers, engineers at Harvard’s School of Engineering and Applied Sciences have whipped up, for the first time, permanent nanoscale bubbles — bubbles that endure for more than a year — from batches of foam made from a mixture of glucose syrup, sucrose stearate and water. The microbubbles could significantly extend the lifetimes of common gas-liquid products that experience rapid disintegration, such as aerated personal-care products and contrast agents for ultrasound imaging.