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Colloids

Colloids

Children at play often make suspensions such as mixtures of mud and water, flour and water, or a suspension of solid pigments in water known as tempera paint. These suspensions are heterogeneous mixtures composed of relatively large particles that are visible to the naked eye or can be seen with a magnifying glass. They are cloudy, and the suspended particles settle out after mixing. On the other hand, a solution is a homogeneous mixture in which no settling occurs and in which the dissolved...

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Updated: Nov 9, 2025

Preparation of Hollow Polystyrene Particles and Microcapsules by Radical Polymerization of Janus Droplets Consisting of Hydrocarbon and Fluorocarbon Oils

Preparation of Hollow Polystyrene Particles and Microcapsules by Radical Polymerization of Janus Droplets Consisting of Hydrocarbon and Fluorocarbon Oils

Published on: January 25, 2018

Particle-stabilized oil foams.

Bernard P Binks¹, Badri Vishal¹

¹Department of Chemistry, University of Hull, Hull HU6 7RX, UK.

Advances in Colloid and Interface Science

|April 11, 2021

Summary

This summary is machine-generated.

Solid particles offer a novel approach to stabilizing oil foams, addressing limitations of traditional molecular surfactants. This review explores their use, particularly in food industry applications.

Keywords:

Crystals Oil foam Surfactant Thermo-responsive Ultra-stable

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Area of Science:

Colloid and Surface Science
Materials Science
Industrial Chemistry

Background:

Oil foams, crucial for industry, have historically lacked extensive academic research.
Early stabilization methods using molecular surfactants proved limited, hindering general rule development.
Recent interest is driven by advances in understanding colloidal particles at fluid interfaces.

Purpose of the Study:

To review the application of solid particles as effective foaming agents for oil foams.
To differentiate between ex situ prepared particles and in situ generated crystals (surfactant or fat).
To highlight the relevance of in situ crystal formation for the food industry.

Main Methods:

Literature review focusing on solid particle stabilization of oil foams.
Categorization of solid particles into inorganic/polymer (ex situ) and surfactant/fat crystals (in situ).
Exclusion of crude oil and lubricating oil foam discussions.

Main Results:

Solid particles, both inorganic and polymer, are effective foaming agents.
In situ formation of surfactant or fat crystals is a significant area of research.
Particle-stabilized oil foams show particular promise for food industry applications.

Conclusions:

Solid particles represent a promising alternative for oil foam stabilization.
In situ crystallization methods are gaining traction, especially for food-related applications.
Further research is needed to establish comprehensive guidelines for particle-stabilized oil foams.