Foams from non-aqueous systems

Antifoams in non-aqueous diesel fuels: Thin liquid film dynamics and antifoam mechanisms

HypothesisFoaming in diesel fuels is not well understood and leads to operational challenges. To combat deleterious effects of foaming, diesel formulations can include additives called antifoams. Existing antifoams, unfortunately, are inherently ash-generating when combusted, with unknown environmental impacts. They are prohibited in certain countries, so identifying effective alternative ash-free antifoam chemistries is needed. ExperimentsWe conduct systematic characterization of foam stabilization and antifoaming mechanisms in diesel for two different antifoams (silicone-containing & ashless chemistries). Employing a custom technique combining single-bubble/single-antifoam-droplet manipulation with white light interferometry, we also obtain mechanistic insights into foam stability and antifoam dynamics. ResultsCoalescence times from both bulk foam and single bubble experiments confirm ashless antifoams are effective at reducing foaming, demonstrating the potential of ashless antifoams. Further, we perform single-antifoam-droplet experiments and obtain direct experimental evidence revealing the elusive antifoaming mechanisms. Interestingly, the silicone-containing and ashless antifoams seemingly function via two different mechanisms: spreading and dewetting respectively. This surprising finding refutes conventional wisdom that spreading is likely the only antifoam mechanism in diesels. These results and the reported experimental framework significantly enhance the scientific understanding of non-aqueous foams and will accelerate the engineering of alternative antifoam chemistries for non-aqueous systems.

Compression and fracture of ordered and disordered droplet rafts

We simulate a two-dimensional array of droplets being compressed between two walls. The droplets are adhesive due to an attractive depletion force. As one wall moves toward the other, the droplet array is compressed and eventually induced to rearrange. The rearrangement occurs via a fracture, where depletion bonds are quickly broken between a subset of droplets. For monodisperse, hexagonally ordered droplet arrays, this fracture is preceded by a maximum force exerted on the walls, which drops rapidly after the fracture occurs. In small droplet arrays a fracture is a single well-defined event, but for larger droplet arrays, competing fractures can be observed. These are fractures nucleated nearly simultaneously in different locations. Finally, we also study the compression of bidisperse droplet arrays. The addition of a second droplet size further disrupts fracture events, showing differences between ideal crystalline arrays, crystalline arrays with a small number of defects, and fully amorphous arrays. These results are in good agreement with previously published experiments.

Nonaqueous foam stabilization mechanisms in the presence of volatile solvents

Hypothesis Nonaqueous foams are found in a variety of applications, many of which contain volatile components that need to be removed during processing. Sparging air bubbles into the liquid can be used to aid in their removal, but the resulting foam can be stabilized or destabilized by several different mechanisms, the relative importance of which are not yet fully understood. Investigating the dynamics of thin film drainage, four competing mechanisms can be observed, such as solvent evaporation, film viscosification, and thermal and solutocapillary Marangoni flows. Experiments Experimental studies with isolated bubbles and/or bulk foams are needed to strengthen the fundamental knowledge of these systems. This paper presents interferometric measurements of the dynamic evolution of a film formed by a bubble rising to an air-liquid interface to shed light on this situation. Two different solvents with different degrees of volatility were investigated to reveal both qualitative and quantitative details on thin film drainage mechanisms in polymer-volatile mixtures. Findings Using interferometry, we found evidence that solvent evaporation and film viscosification both strongly influence the stability of interface. These findings were corroborated by comparison with bulk foam measurements, revealing a strong correlation between these two systems.

A short overview of bubbles in foods and chocolate

The incorporation of bubbles in foods has created a positive market response from consumers since their first introduction over 70 years ago and has resulted in an expanding market over this period. However, although the physics and chemistry of most ingredients in commercial food products are reasonably well understood, the behaviour of bubbles in foods are much less established and their behaviour not fully appreciated. In fact, bubbles are perhaps the least studied of all food ingredients even though aeration is still one of the fastest growing unit operations in processing. Although many of these manufactured aerated food products are perceived as lighter with lower calorific values, problems in manufacturing remain even today and it is generally difficult to optimize the size, the size distribution, the deviation the from spherical shapes and the stability of the bubbles during the different stages of the processing. In this review, we discuss the dispersion of the various food ingredients and the different processes involved in introducing bubbles into the melt, producing well dispersed multiphase systems. The second part of this review focusses on aerated chocolate and the above aspects are particularly important and are discussed in some detail since it has been well established that the bubble size and size distribution can influence the texture, the mouthfeel, the crispness, the melting temperature, and the brittleness of the product. Understanding the science involved in the transformation from the liquid state containing dispersed bubbles to a solid chocolate foam, stabilization of the bubbles and the control of the bubble size are highlighted. Although CO₂ is usually used to generate bubbles in chocolate, several different gases including N₂O, Ar and N₂ have also been evaluated. One of the research aims of food companies is to improve control over the stability of the systems. This has been investigated with respect to drainage, by carrying out experiments under zero gravity conditions.

Multiphase Microreactors Based on Liquid-Liquid and Gas-Liquid Dispersions Stabilized by Colloidal Catalytic Particles

Pickering emulsions, foams, bubbles, and marbles are dispersions of two immiscible liquids or of a liquid and a gas stabilized by surface-active colloidal particles. These systems can be used for engineering liquid-liquid-solid and gas-liquid-solid microreactors for multiphase reactions. They constitute original platforms for reengineering multiphase reactors towards a higher degree of sustainability. This Review provides a systematic overview on the recent progress of liquid-liquid and gas-liquid dispersions stabilized by solid particles as microreactors for engineering eco-efficient reactions, with emphasis on biobased reagents. Physicochemical driving parameters, challenges, and strategies to (de)stabilize dispersions for product recovery/catalyst recycling are discussed. Advanced concepts such as cascade and continuous flow reactions, compartmentalization of incompatible reagents, and multiscale computational methods for accelerating particle discovery are also addressed.

A novel strategy to fabricate stable oil foams with sucrose ester surfactant

HYPOTHESIS

Can a mixture of sucrose ester surfactant in vegetable oil be aerated to yield stable oleofoams? Is foaming achievable from one-phase molecular solutions and/or two-phase crystal dispersions? Does cooling a foam after formation induce surfactant crystallisation and enhance foam stability?

EXPERIMENTS

Concentrating on extra virgin olive oil, we first study the effect of aeration temperature and surfactant concentration on foamability and foam stability of mixtures cooled from a one-phase oil solution. Based on this, we introduce a strategy to increase foam stability by rapidly cooling foam prepared at high temperature which induces surfactant crystallisation in situ. Differential scanning calorimetry, X-ray diffraction, infra-red spectroscopy, surface tension and rheology are used to elucidate the mechanisms.

FINDINGS

Unlike previous reports, both foamability and foam stability decrease upon decreasing the aeration temperature into the two-phase region containing surfactant crystals. At high temperature in the one-phase region, substantial foaming is achieved (over-run 170%) within minutes of whipping but foams ultimately collapse within a week. We show that surfactant molecules are surface-active at high temperature and that hydrogen bonds form between surfactant and oil molecules. Cooling these foams substantially increases foam stability due to both interfacial and bulk surfactant crystallisation. The generic nature of our findings is demonstrated for a range of vegetable oil foams with a maximum over-run of 330% and the absence of drainage, coalescence and disproportionation being achievable.

Single bubble and drop techniques for characterizing foams and emulsions

The physics of foams and emulsions has traditionally been studied using bulk foam/emulsion tests and single film platforms such as the Scheludko cell. Recently there has been a renewed interest in a third class of techniques that we term as single bubble/drop tests, which employ isolated whole bubbles and drops to probe the characteristics of foams and emulsions. Single bubble and drop techniques provide a convenient framework for investigating a number of important characteristics of foams and emulsions, including the rheology, stabilization mechanisms, and rupture dynamics. In this review we provide a comprehensive discussion of the various single bubble/drop platforms and the associated experimental measurement protocols including the construction of coalescence time distributions, visualization of the thin film profiles and characterization of the interfacial rheological properties. Subsequently, we summarize the recent developments in foam and emulsion science with a focus on the results obtained through single bubble/drop techniques. We conclude the review by presenting important venues for future research.

Rapeseed Protein Nanogels As Novel Pickering Stabilizers for Oil-in-Water Emulsions

Recently plant protein Pickering particles have received tremendous interests because of their environmentally friendly, biodegradable, and safe characteristics. However, developing plant protein particles as stabilizers of Pickering emulsion still face many challenges. In current study, a novel nanogel system produced from acylated rapeseed protein isolates (ARPI) was used to stabilize Pickering emulsions. Results showed that self-assembled nanogel after native RPI modified by acylation adjusted the three-phase contact angle of ARPI nanogels system to 86.7° closing to a neutral wettability. At constant oil phase fraction (0.3, v/v), increasing the ARPI nanogels concentrations produced smaller droplet sizes of Pickering emulsions, whereas all freshly prepared Pickering emulsions were stable except 0.1% (w/v) ARPI nanogel-stabilized Pickering emulsion occurred with creaming. The rise of the oil phase fraction showed little influences on the droplets size and visual appearances of Pickering emulsions at a fixed ARPI nanogels concentration (0.75%, w/v). Moreover, the prepared ARPI nanogels stabilized Pickering emulsions were stable against aggregations of droplets at a range of pH conditions ranging from 5.5 to 8.5 and salt concentration as high as 0.2 M. Additionally, the ARPI nanogels concentration above 0.5% favored the formation of Pickering emulsion with long-term storage stability (up to 30 days) against creaming. Microscopic images evidenced that ARPI nanogels could absorb and anchor at the droplets surface forming an interfacial layer. Above findings may deliver a potential strategy for fabricating stable Pickering emulsion based on plant protein particles and are of important significance for the utilization of rapeseed protein in the food industry.

Air Templated Macroporous Epoxy Foams with Silica Particles as Property-Defining Additive

Nonaqueous foams were successfully produced by mechanically beating air into liquid epoxy resin, surfactant, and silica particle mixtures and used as templates to produce macroporous polymers. The air bubbles introduced into the epoxy formulations served as templates for the pores of the cured epoxy foams. The addition of silica particles into the resin mixture resulted in an increased viscosity of the formulation, thus enhancing the stability of the liquid epoxy froths, which could then be thermally cured at 60 °C. Increasing the silica loading in the formulation resulted in an increase of the foam density and decrease of the average pore size of the epoxy foams. The epoxy foams containing silica exhibited a hierarchical pore structure, where large pores were surrounded by smaller pores, and enhanced stiffness as compared to the control epoxy foams with a monomodal pore size distribution.

Bioaccessibility of polymethoxyflavones encapsulated in resistant starch particle stabilized Pickering emulsions: role of fatty acid complexation and heat treatment

Digestion of Pickering emulsions stabilized by starch-fatty acid complexes.

Effects of Contact Angle and Flocculation of Particles of Oligomer of Tetrafluoroethylene on Oil Foaming

Oil foams have been stabilized by using particles of oligomer of tetrafluoroethylene (OTFE). OTFE particles were dispersed in oil mixtures prior to aeration, to exclude the oil-repellency nature of the particles due to the formation of the metastable Cassie-Baxter state and properly evaluate the effects of contact angle on the foaming behavior. The particle contact angle (θ^Y) against air/oil surfaces were controlled by changing a composition of two oils with different surface tension (n-heptane and methyl salicylate). The θ^Y value increases with increasing a mole fraction of methyl salicylate, from 42° (for pure n-heptane) to 89° (for pure methyl salicylate). The air volume incorporated in the oils after aerating OTFE dispersions in the oil mixtures shows a maximum when θ^Y = 55°. The flocculation of OTFE particles in bulk oils is responsible for the unexpected behavior of foaming observed when θ^Y is relatively high. The increase in the degree of the flocculation reduces the effective concentration of OTFE particles in bulk oil, leading to the inefficient bubble stabilization. These findings suggest the efficient oil foaming using particles as a stabilizer is achieved by optimizing both the particle contact angle and the degree of flocculation in oils.

Evaporation-induced foam stabilization in lubricating oils

Foaming in liquids is ubiquitous in nature. Whereas the mechanism of foaming in aqueous systems has been thoroughly studied, nonaqueous systems have not enjoyed the same level of examination. Here we study the mechanism of foaming in a widely used class of nonaqueous liquids: lubricant base oils. Using a newly developed experimental technique, we show that the stability of lubricant foams can be evaluated at the level of single bubbles. The results obtained with this single-bubble technique indicate that solutocapillary flows are central to lubricant foam stabilization. These solutocapillary flows are shown to originate from the differential evaporation of multicomponent lubricants-an unexpected result given the low volatility of nonaqueous liquids. Further, we show that mixing of some combinations of different lubricant base oils, a common practice in the industry, exacerbates solutocapillary flows and hence leads to increased foaming.

The chemical (not mechanical) paradigm of thermodynamics of colloid and interface science

In the most influential monograph on colloid and interfacial science by Adamson three fundamental equations of "physical chemistry of surfaces" are identified: the Laplace equation, the Kelvin equation and the Gibbs adsorption equation, with a mechanical definition of surface tension by Young as a starting point. Three of them (Young, Laplace and Kelvin) are called here the "mechanical paradigm". In contrary it is shown here that there is only one fundamental equation of the thermodynamics of colloid and interface science and all the above (and other) equations of this field follow as its derivatives. This equation is due to chemical thermodynamics of Gibbs, called here the "chemical paradigm", leading to the definition of surface tension and to 5 rows of equations (see Graphical abstract). The first row is the general equation for interfacial forces, leading to the Young equation, to the Bakker equation and to the Laplace equation, etc. Although the principally wrong extension of the Laplace equation formally leads to the Kelvin equation, using the chemical paradigm it becomes clear that the Kelvin equation is generally incorrect, although it provides right results in special cases. The second row of equations provides equilibrium shapes and positions of phases, including sessile drops of Young, crystals of Wulff, liquids in capillaries, etc. The third row of equations leads to the size-dependent equations of molar Gibbs energies of nano-phases and chemical potentials of their components; from here the corrected versions of the Kelvin equation and its derivatives (the Gibbs-Thomson equation and the Freundlich-Ostwald equation) are derived, including equations for more complex problems. The fourth row of equations is the nucleation theory of Gibbs, also contradicting the Kelvin equation. The fifth row of equations is the adsorption equation of Gibbs, and also the definition of the partial surface tension, leading to the Butler equation and to its derivatives, including the Langmuir equation and the Szyszkowski equation. Positioning the single fundamental equation of Gibbs into the thermodynamic origin of colloid and interface science leads to a coherent set of correct equations of this field. The same provides the chemical (not mechanical) foundation of the chemical (not mechanical) discipline of colloid and interface science.

Non-aqueous foams: Current understanding on the formation and stability mechanisms

The most common types of liquid foams are aqueous ones, and correspond to gas bubbles dispersed in an aqueous liquid phase. Non-aqueous foams are also composed of gas bubbles, but dispersed in a non-aqueous solvent. In the literature, articles on such non-aqueous foams are scarce; however, the study of these foams has recently emerged, especially because of their potential use as low calories food products and of their increasing importance in various other industries (such as, for instance, the petroleum industry). Non-aqueous foams can be based on three different foam stabilizers categories: specialty surfactants, solid particles and crystalline particles. In this review, we only focus on recent advances explaining how solid and crystalline particles can lead to the formation of non-aqueous foams, and stabilize them. In fact, as discussed here, the foaming is both driven by the physical properties of the liquid phase and by the interactions between the foam stabilizer and this liquid phase. Therefore, for a given stabilizer, different foaming and stability behavior can be found when the solvent is varied. This is different from aqueous systems for which the foaming properties are only set by the foam stabilizer. We also highlight how these non-aqueous foams systems can easily become responsive to temperature changes or by the application of light.

Foamed emulsion drainage: flow and trapping of drops

Foamed emulsions are ubiquitous in our daily life but the ageing of such systems is still poorly understood. In this study we investigate foam drainage and measure the evolution of the gas, liquid and oil volume fractions inside the foam. We evidence three regimes of ageing. During an initial period of fast drainage, both bubbles and drops are very mobile. As the foam stabilises drainage proceeds leading to a gradual decrease of the liquid fraction and slowing down of drainage. Clusters of oil drops are less sheared, their dynamic viscosity increases and drainage slows down even further, until the drops become blocked. At this point the oil fraction starts to increase in the continuous phase. The foam ageing leads to an increase of the capillary pressure until the oil acts as an antifoaming agent and the foam collapses.

Retracted Article: Stable ‘arrested’ non-aqueous edible foams based on food emulsifiers

Stable oil foams with structured air–oil interfaces and high overrun (φ_air ≫ 0.5) were fabricated using edible emulsifiers (sucrose esters and lecithin).

Whipped oil stabilised by surfactant crystals

We describe a protocol for preparing very stable air-in-oil foams starting with a one-phase oil solution of a fatty acid (myristic acid) in high oleic sunflower oil at high temperature. Upon cooling below the solubility limit, a two-phase mixture consisting of fatty acid crystals (length around 50 μm) dispersed in an oil solution at its solubility is formed which, after whipping, coat air bubbles in the foam. Foams which do not drain, coalesce or coarsen may be produced either by increasing the fatty acid concentration at fixed temperature or aerating the mixtures at different temperatures at constant concentration. We prove that molecular fatty acid is not surface-active as no foam is possible in the one-phase region. Once the two-phase region is reached, fatty acid crystals are shown to be surface-active enabling foam formation, and excess crystals serve to gel the continuous oil phase enhancing foam stability. A combination of rheology, X-ray diffraction and pulsed nuclear magnetic resonance is used to characterise the crystals and oil gels formed before aeration. The crystal-stabilised foams are temperature-sensitive, being rendered completely unstable on heating around the melting temperature of the crystals. The findings are extended to a range of vegetable oil foams stabilised by a combination of adsorbed crystals and gelling of the oil phase, which destabilise at different temperatures depending on the composition and type of fatty acid chains in the triglyceride molecules.

Smart Nonaqueous Foams from Lipid-Based Oleogel

Oil foams are composed of gas bubbles dispersed in an oil phase. These systems are scarcely studied despite their great potential in diverse fields such as the food and cosmetic industries. Contrary to aqueous foams, the production of oil foams is difficult to achieve due to the inefficiency of surfactant adsorption at oil-air interfaces. Herein, we report a simple way to produce oil foams from oleogels, whose liquid phase is a mixture of sunflower oil and fatty alcohols. The temperature at which the oleogel formed was found to depend on both fatty alcohol chain length and concentration. The air bubbles in the oleogel foam were stabilized by fatty alcohol crystals. Below the melting temperature of the crystals, oleogel foams were stable for months. Upon heating, these ultrastable foams collapsed within a few minutes due to the melting of the crystal particles. The transition between crystal formation and melting was reversible, leading to thermoresponsive nonaqueous foams. The reversible switching between ultrastable and unstable foam depended solely on the temperature of the system. We demonstrate that these oleogel foams can be made to be photoresponsive by using internal heat sources such as carbon black particles, which can absorb UV light and dissipate the absorbed energy as heat. This simple approach for the formulation of responsive oil foams could be easily extended to other oleogel systems and could find a broad range of applications due to the availability of the components in large quantities and at low cost.