Foams based on biosurfactants solutions. Part I. Influence of biosurfactant origin on foaming properties

This paper reviews the literature on various natural and synthetic biosurfactants, which can facilitate the process of foam formation and stabilisation. Biosurfactants are an alternative to classical surfactants. For example, proteins, through their stabilising properties, can be used both in the food industry and in cosmetics, and this confirms their versatile properties and application in many areas of industry. Sugar-based foaming agents, on the other hand, are characterised by their ability to maintain high foam stability, and their natural origin and biodegradability are attractive substitutes for classical compounds of this type. This review aims to compare the effects of various compounds on the properties and stability of foams. Research on such materials will allow the development of innovative foaming technologies that minimise the negative environmental impacts of foaming compounds without losing the properties of the final product.