Table 5. Some Illustrative Examples of the Use of the Classification Schema of This.

food	This classification	description
cream	(O + S)/W	suspension of liquid and solid fat particles in an aqueous solution
whipped cream	G/[(O + S)/W]	gas bubbles trapped in a suspension of liquid and solid fat particles in an aqueous solution
egg custard	(G + O + S)/W	liquid fat drops, solid particles (from cooked proteins), and gas bubbles (from air trapped during beating of the custard) all suspended in an aqueous solution
sponge cake	G/S	air bubbles in a solid matrix
egg yolks	(S/W)@9	nine concentric layers each made up of solids suspended in an aqueous solution; the example illustrates how the classification can be used to provide information about inclusions within the various phases
specific emulsion	O100/W10	emulsion of 100 g of oil in 10 g of water; the example illustrates how the classification can be made quantitative