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The slime is created as a result of the borax linking the polymers in the glue together to create larger polymers. [1] Its recipe can vary based on the desired color, consistency, or scent of the slime; additions can include dyes or sequins. [2] [3] [4] Other recipes for slime include shampoo, soap, corn starch, body lotion, and shaving cream. [5]
Slime is a toy product manufactured by Mattel, sold in a plastic trash can and introduced in February 1976. [2] It consists of a non-toxic viscous, squishy and oozy green or other color material made primarily from guar gum. [3]
[1] [2] A small amount of milk or cream is added to adjust the texture. Usually twice as much sugar as butter by weight is used. Some recipes also call for powdered milk or meringue powder. Compared to other types of buttercream, American buttercream has fewer ingredients, and is quicker and easier to make. [3]
Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called crème en mousse ('cream in a foam'), crème mousseuse ('foamy cream'), mousse ('foam'), and so on, [8] [9] as early as 1768.
Milk skin or lactoderm refers to a sticky film of protein that forms on top of dairy milk and foods containing dairy milk (such as hot chocolate and some soups). Milk film can be produced both through conventional boiling and by microwaving the liquid, and as such can often be observed when heating milk for use in drinks such as drinking ...
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 .
To create foam latex, a liquid latex base is mixed with various additives and whipped into a foam, then poured or injected into a mold and baked in an oven to cure.The main components of foam latex are the latex base, a foaming agent (to help it whip into a froth), a gelling agent (to convert the liquid foam into a gel), and a curing agent (to turn the gelled foam latex into a solid when baked).
Microfoam may also be used in a steamer (a "coffee-free" cappuccino), though this can instead be made with dry foam. As it requires a skilled barista to produce microfoam (especially when used for latte art), it is a sign of attention to quality, and a defining characteristic of the third wave of coffee .