Úsáidtear an caidéal cúr go forleathan chun táirgí cosmaideacha agus ceimiceáin tí a dháileadh, cosúil le glanadh cúr mousse, leacht níocháin láimhe, díghalrán lámh, cleanser aghaidhe, uachtar bearradh, mousse riochtú gruaige, cúr cosanta gréine, removers láthair, baby products, agus mar sin de. In the field of food and beverages, molecular gastronomy style foam is usually created using various techniques and stabilizers such as lecithin, but there is at least one ready-to-use liqueur that has been developed with the foaming apparatus top that produces an alcoholic foam topping for drinks.
