Surfactant Association Structures and the Stability of Emulsions and Foams

Abstract

Traditional surfactants in combination with water and a more hydrophobic amphiphile, such as an alcohol or a carboxylic acid, present a rich variety of colloidal association structures, both micelles and lyotropic liquid crystals. The presence of such association structures has a pronounced influence on the stability of macrodispersed systems such as emulsions and foams. A few examples of such an influence are discussed. © 1986, American Chemical Society. All rights reserved.