Emulsions and foams
| Ice cream is a:
Foam of air bubbles,
Stabilized with small (yellow) oil drops,
In a matrix that is,
An emulsion of more oil drops
And a suspension of (blue) ice crystals,
In a continuous (grey) phase of surfactants, micelles, and solutes
In a sugar cone.
|Phase 1||Phase 2|
Cake batter is an emulsion and foam
A cake mixture is a complex, multi-component system, being simultaneously a foam, an emulsion and a complex colloidal dispersion. Of the main components of a cake batter - egg, flour, gluten and sugar - only the sugar is non-colloidal. The process of transformation of these ingredients into cake (i.e. solid foam) is not completely understood, although it is known that for the success of the recipe it is vital to retain the air bubbles within the cooked batter.