Abstract
AbstractIn the wide application of foam products, the effect of oil additive on foam property is a critical issue that has gained increasing attention; the effect on foam induced by various flavor oils is still a puzzling question, and relative study is rare. In this article, a series of typical flavor oils were studied for their effects on the foam properties of sodium dodecylsulfate. Measurements of foamability, foam stability, foam elasticity, and surface activity were taken; meanwhile, molecular dispersion and interfacial arrangement behavior of surfactant and oil molecules were explored by molecular dynamics simulation. Through a combination of macroscopic phenomenon and microscopic information, how flavor oils with different chemical structures affected the foaming properties of surfactants was demonstrated, and an evaluation scheme for predicting the level of influence on foam properties by different flavor oils was constructed. This investigation may help better understand the role of flavor oils in foam systems and provide a theoretical foundation for optimizing the application of flavor oils in relevant industries.
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