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
Continuous foam separation 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 solution, surface active components tend to adsorb to gas-liquid interfaces while surface inactive components stay within the bulk solution. When a solution is foamed, the most surface active components collect in the foam and the foam can be easily extracted. This process is commonly used in large-scale projects such as water waste treatment due to a continuous gas flow in the solution. There are two types