Fondant icing 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 glycerol. It does not have the texture of most icings; rolled fondant is akin to stiff clay, while poured fondant is a thick liquid. The word, in French, means "melting," coming from the same root as "fondue" and "foundry." However, what the French call "fondant" is sugar glaze, which has to be applied hot on pastries like "mille-feuille," while fondant icing would be referred as "pâte à
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