spuma

Spuma is the Italian word for foam or froth. In Italian usage, the term describes any foam formed by gas bubbles dispersed in a liquid, or by a gas phase in a solid. The word derives from Latin spuma. In science and engineering, foams are materials with a cellular structure in which gas occupies pores within a liquid or solid matrix. They are classified as liquid foams (bubbles in liquid) or solid foams (bubbles in a solid). Characteristics include cell size, cell structure (open-cell vs closed-cell), density, and stability. Applications range from lightweight insulation and cushioning to packaging and impact absorption; polyurethane, polystyrene, and metal foams are common examples.

In culinary contexts, spuma refers to an aerated preparation, typically produced with a siphon or blender, yielding a light foam used as garnish or texture. This usage aligns with the broader culinary term espuma in other languages, though "spuma" is the Italian form. Such foams can be savory or sweet and may rely on stabilizers like lecithin, gelatin, or dairy.

Linguistically, spuma appears in Italian texts to denote froth on beer or coffee, sea foam, or the foamy surface of detergents. The meaning is strongly context-dependent, and the term is mainly used in Italian-language sources to refer to foam phenomena in nature, industry, and cuisine.