Icing (food) desired colour. Sprinkles, colouring mist, edible ink designs, or other decorations are often used on top of icing. The simplest icing is a glacé icing, containing powdered sugar and water. This can be flavoured and coloured as desired, for example, by using lemon juice in place of the water. More complicated icings can be made by beating fat into powdered sugar (as in buttercream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream
Continuous foam separation that affect the effectiveness of foaming include the flow rate of the gas, the bubble size and distribution, the temperature of the solution, and the agitation of the solution. Detergents are known to affect foaming. They increase the ability of the solution to foam, increasing the amount of protein recovered in the foamate. Some detergents act as stabilizers for the foam, such as cetyltrimethylammonium bromide (CTAB). Continuous foam separation Continuous foam separation is a chemical process closely related to foam fractionation in which foam is used to separate components of a solution when they differ in surface activity. In any