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Current applications of foams formed from mixed surfactant-polymer solutions

journal contribution
posted on 19.11.2015, 15:01 by A. Bureiko, Anna TrybalaAnna Trybala, Nina Kovalchuk, Victor Starov
Foams cannot be generated without the use of special foaming agents, as pure liquids do not foam. The most common foaming agents are surfactants, however often for foam stability one active agent is not enough, it is necessary to add other component to increase foam lifetime. Foams on everyday use are mostly made from mixture of different components. Properly chosen combinations of two active ingredients lead to a faster foam formation and increased foam stability. During the last decade polymers (mainly polyelectrolytes and proteins) have become frequently used additives to foaming solutions. Mixtures of surfactants and polymers often demonstrate different foaming properties in comparison to surfactant only or polymer only solutions. The nature of surfactant–polymer interactions is complicated and prediction of resulting foaming properties of such formulations is not straightforward. Properties and foaming of surfactant–polymer mixtures are discussed as well as current applications of foams and foaming agents as foams are widely used in cosmetics, pharmaceutics, medicine and the food industry.

Funding

This research was supported by Procter & Gamble; EU CoWet Project; EP/J010596/1 EPSRC Project, UK; PASTA Project ESA and COST MP1106.

History

School

  • Aeronautical, Automotive, Chemical and Materials Engineering

Department

  • Chemical Engineering

Published in

ADVANCES IN COLLOID AND INTERFACE SCIENCE

Volume

222

Pages

670 - 677 (8)

Citation

BUREIKO, A. ... et al., 2015. Current applications of foams formed from mixed surfactant-polymer solutions. Advances in Colloid and Interface Science, 222, pp. 670 - 677.

Publisher

© Elsevier B.V.

Version

VoR (Version of Record)

Publisher statement

This work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence. Full details of this licence are available at: https://creativecommons.org/licenses/by-nc-nd/4.0/

Publication date

2015

Notes

Closed access

ISSN

0001-8686

Language

en