Cinnamon Particle‐Stabilized Gas Marbles: A Novel Approach for Enhanced Stability and Versatile Applications

Abstract Suspension of solid particles at interfaces is a common phenomenon, pivotal in natural, and industrial contexts. This study focuses on gas marbles which are single soap‐like air bubbles in air environment stabilized by colloidal particles. A unique stabilization method employing edible cinnamon particles is introduced. Unlike previous studies using spherical particles, the irregularly‐shaped micrometer‐sized cinnamon particles demonstrate remarkable long‐term stability through jamming and interlocking at the air‐liquid interface. Comprehensive characterization via optical and scanning electron microscopy, and contact angle experiments, elucidates the stabilization mechanism. These gas marbles exhibit exceptional resilience against drying, heating, freezing, and mechanical stress. They can be fabricated with various edible liquids offering extensive customization possibilities. This breakthrough introduces a promising method for creating stable gas marbles with edible particles, offering versatility for various fields and applications. The application scope includes surface catalysis and shock/vibration sensors, and also molecular gastronomy.