A study on surfactants conducted by the University of Udine and the Vienna University of Technology has earned the cover of Langmuir, an international scientific journal in the field of chemistry. Surfactants are substances used in detergents and cleaning products, as well as in food, cosmetics, and pharmaceuticals.
The research focused on the role of surfactants in oil–water mixtures, and the results could help design more stable and efficient products. For example, cleaners that are more effective even at low temperatures, foods with a longer shelf life, as well as safer and more effective pharmaceutical and cosmetic products, and even more sustainable industrial processes with reduced waste of raw materials and energy.
The study showed that when lipophilic surfactants — those that dissolve only in oil — are used, the oil-to-water concentration is higher. This results in a greater reduction in surface tension, enhancing the surfactants’ effect. In contrast, with hydrophilic surfactants, the oil-to-water ratio is lower and the effect is less significant.
Surfactants are chemical substances that reduce surface tension. They are added to biphasic systems, such as oil and water, to keep them stable in the “oil droplets in water” phase, preventing separation (i.e., oil on top and water underneath).
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