Semi-solid & solid foam

Mediafixer mousses semi-solids (or semi-rigid) and solids constitute a commonly sought-after state in many industrial sectors, from agri-food to building and automotive.

Food-grade foams are good examples of semi-solid foams; bread, sponges or synthetic foams (polyurethane, polypropylene, etc.) are good examples of solid foams.

The sensitivity of semi-solid and solid foams

Semi-solid foams, made by injecting air into a formulation generally containing both surfactants and gelling macromolecules, like solid foams, made by solidification (polymerization, gelation, drying) of its liquid component, pose industrial challenges related to strong couplings between material and process.

In the formation of semi-solid foams, the injection of air and the mechanical conditions of mixed play a role as important as the composition of the formula. The final texture and its stability are also key issues.

In the formation of solid foams, the solidification mechanism, often associated with expansion phenomena, also raises questions related to the thermal, homogeneity and mechanical strength of the finished product.

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