Abstract
Foams appear as an integral part of various technological applications, such as ore and mineral flotation, tertiary oil recovery, production of porous insulating materials, fire fighting and many others. Foams are also encountered in certain types of consumer products, e.g. the mousses and ice-creams as food products, and shaving and styling foams in cosmetics. It has been known for many years that the presence of oil droplets and/or hydrophobic solid particles in the aqueous foaming solutions can strongly reduce the foaminess and foam stability, which might be a problem in various applications. For example, the fat particles in food products and the droplets of silicone oil used in personal care products (such as shampoos and hair/skin conditioners) have a strong antifoam effect, which should be suppressed to achieve an acceptable product quality from a consumer viewpoint.
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