Fondant icing a supersaturated solution until nucleation occurs. While the solution is supersaturated, if a cook puts a seed crystal (undissolved sucrose) into the mix, or agitates the solution, the dissolved sucrose crystallizes to form large, crunchy crystals (which is how rock candy is made). However, if the cook lets the solution cool undisturbed and then stirs it vigorously, it forms many tiny crystals, resulting in a smooth-textured fondant. Fondant icing Fondant icing, also commonly referred to simply as fondant (, ), is an icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, gelatin, butter, and
Foam rubber used for the formation of foam rubbers, after World War II styrene-butadiene rubber replaced many natural types of foam. Foam rubbers have been used commercially for a wide range of applications since around the 1940s. Polyether polyurethane rubber was discovered and patented in the 1950s by Charles C. Price. Currently, polyurethane-based foams make up over 90%, by weight, of the entire market for polyurethanes. The largest amount of polyurethane is used by these industries: construction, transportation, home furniture, noise and vibration reduction, and carpet. Construction uses 27% of polyurethane, and transportation uses 21%. Flexible foam is the leading material usage