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• 16:53, 24 November 2023 FoodBookSysop talk contribs created page Foam (Created page with "A gelling or stabilizing agent in which air is suspended, creating a light, "fluffy" edible substance, e.g. whipped cream, meringue, and mousse. In cuisine, foam is a gelled or stabilized liquid in which air is suspended. Foams have been present in many forms over the history of cooking, such as whipped cream, meringue and mousse. In these cases, the incorporation of air, or another gas, creates a lighter texture and a different mouthfeel. Foams add flavor without signi...")