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Foam rubber from centrifuged and creamed latex

Abstract The main aim of this work is to produce foam rubber using the Dunlop process from in-house creamed latex and compare it with commercial centrifuged latex. The dry rubber content of creamed latex is higher than that of fresh natural latex and traditional centrifuged latex. The creaming agent plays a major role during the preparation of foam rubber and therefore defines the density as well as the elastic and mechanical properties of the final product. Scanning electron microscopy images show lower porosity in rubber foam made from creamed latex compared to that from centrifuged latex. This methodology should have a highly positive impact on the rubber community in both upstream and downstream rubber industries.