Researchers have discovered a new method to design stable foams. Their findings could make beer froth and ice cream last longer.
The challenge of creating foams and emulsions with well-controlled size distribution and properties is encountered in many structured materials, such as food formulations and consumer care products. Researchers provide the link between the particles’ ability to impart a resistance, or “armor,” against bubble dissolution and their interfacial rheological properties. We propose a design strategy based on controlling interfacial particle interactions to arrest dissolution of small bubbles to create foam and emulsion materials with stable microstructures and controllable textures.
