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Oil foams represent an emerging class of liquid foams—non-aqueous systems characterized by gas bubbles dispersed in an oil phase. They are generating increasing interest in the food, cosmetic, and pharmaceutical industries due to their ability to stabilize water-free formulations with innovative sensory properties and to serve as alternatives to solid fats. This article reviews the mechanisms of formation and stabilization of oil foams, as well as their applications, while highlighting current challenges and future prospects.
The classification of borderline products, positioned between various regulatory frameworks - cosmetics, medical devices, dietary supplements, biocides -, represents a major challenge. It influences formulation, production, marketing claims, and regulatory strategy. A misclassification can lead to high costs, market delays, or penalties. This article outlines the classification criteria, their impact on product development, and illustrates these challenges through case studies in various sectors.
This article gives an overview of the different aspects of perfume microencapsulation, emphasising the specific features of fragrance molecules and the physical and chemical factors impacting the stability of perfumed microcapsules during storage in demanding product bases, such as those containing high levels of surfactants. The encapsulation techniques are presented in a transversal approach, providing the reader with a synthetic overview of this multi-disciplinary field. The concepts discussed are applicable to low molecular weight or volatile substances in general, and may be applied to other active ingredients, such as flavours and pesticides.
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