Arresting dissolution by interfacial rheology design

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. These products, like ice cream for example, must remain stable over long shelf lifetimes while their microstructure dictates product performance and consumer satisfaction. Despite the common use of particles to stabilize bubbles and emulsions, the cause of such stabilization is unknown. Here, we 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.

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