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foaming agentFood industry
A substance added to liquid foods that facilitates the formation of foam or bubbles in drinks (e.g., instant chocolate milk).
• Surfactants—e.g., sodium laureth sulfate, a detergent which reduces surface tension, making it easier to convert a liquid to foam and/or increases its colloidal stability by reducing the coalescence of bubbles; these are found in soaps, shampoos and toothpastes.
• Blowing agents, which provide the gas for the foam either because they are gases at a certain temperature (e.g., CO2, CFC), or because they generate gases due to a chemical reaction (e.g., baking powder, isocyanates).