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Achieve foaming control smartly: Pre-solubilized flavor oil serve as in-situ homogeneous defoamer

Abstract

In the wide application of aqueous foam, creating abundant foam and processing appropriate foaming control were both essential depending on the actual situation, and the later one is not only harder to achieve but also more complicated to be comprehensively understood on molecular level. In this paper, a kind of natural flavor oil carvone, was solubilized in the micelle solution of sodium dodecyl sulfate (SDS) to study the effect on foam properties. The foamability and foam stability of the swollen micelle solutions were experimentally characterized, and the molecular behavior of the surfactant and oil molecules before, among and after the foaming process were investigated. It was found that the solubilized carvone co-adsorbed with SDS at gas/water interface and caused prominent effect on the foam film stability in several approaches, thereby made the flavor oil a possible foam controller that would not inhibit foam formation but eliminated foam efficiently once foam was undesired. And it was interestingly found that the release of flavor in the foaming process was promoted. Through the discussion in detail about the interfacial behavior of carvone and the effect on foam properties of surfactants in different stages of foam, it may provide a theoretical foundation for exploring green and smart approaches achieving foaming control.

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Publication details

The article was received on 17 Nov 2017, accepted on 10 Feb 2018 and first published on 13 Feb 2018


Article type: Paper
DOI: 10.1039/C7SM02266B
Citation: Soft Matter, 2018, Accepted Manuscript
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    Achieve foaming control smartly: Pre-solubilized flavor oil serve as in-situ homogeneous defoamer

    N. Qi, H. Sun, H. Zhao and Y. Li, Soft Matter, 2018, Accepted Manuscript , DOI: 10.1039/C7SM02266B

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