Editing Root beer (section)

==Foam==
Root beer was originally made with [[sassafras]] root and bark which, due to its mucilaginous properties, formed a natural, long lasting foam, a characteristic feature of the beverage. Root beer was originally carbonated by fermentation. As demand and technology changed, carbonated water was used.  Some manufacturers used small amounts of starch (e.g. from [[cassava]]) with natural [[surfactant]]s to reproduce the familiar foaming character of sassafras-based root beer. Some brands of root beer have distinctive foaming behaviors, which has been used as part of their marketing identity.<ref>{{Cite web| url=https://www.foodreference.com/html/frootbeer.html| title=Root beer: why does it foam so much?| last=Ehler| first=James| website=FoodReference.com| date=2022| access-date=21 April 2022| archive-date=12 November 2020| archive-url=https://web.archive.org/web/20201112031420/http://www.foodreference.com/html/frootbeer.html| url-status=live}}</ref>