A suspension is a mixture in which solid particles are dispersed through a liquid without dissolving, and will settle out over time unless stabilized. In cooking this describes things like a raw cornstarch-and-water slurry or coffee grounds momentarily stirred through water. It is distinct from an emulsion, which disperses one liquid in another (oil in vinegar), and from a foam, which disperses air through a liquid or solid (whipped cream, meringue) - both are often mistakenly grouped with suspensions. Once a starch slurry is heated and the starch gelatinizes, the result is better described as a gel or thickened sauce, since the particles no longer settle; this is the mechanism behind thickened gravies, sauces, and custards made with cornstarch, flour, or arrowroot.