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
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