Which term describes a gas in a liquid, such as whipped egg whites?

The term that describes a gas in a liquid, such as whipped egg whites, is foam. In culinary contexts, foams are created when gas bubbles are incorporated into a liquid, leading to a stable structure that can add volume and texture. Whipped egg whites are a classic example where air is trapped within the liquid egg whites, resulting in a light and fluffy consistency.

Foams are characterized by their ability to maintain these gas bubbles over time, which gives them their airy nature. In the case of whipped egg whites, the proteins from the egg whites unfold and coagulate when whipped, forming a network that stabilizes the air bubbles. This process is essential in many culinary techniques, such as creating meringues or mousses, which rely on this foaming action for their lightness.

The other terms do not accurately describe the scenario of gas in a liquid. Suspension refers to a mixture where small particles are dispersed throughout a liquid but are not evenly distributed and may settle out over time. An emulsion describes a mixture of two immiscible liquids, such as oil and water, where one is dispersed in the other, but it does not involve gas. A gel is a semi-solid structure formed by a liquid dispersed in a solid matrix,