Use of (Bio) Surfactants in Foods

Jenyffer M. Campos, Leonie A. Sarubbo, Juliana M Luna, Raquel Diniz Rufino, Ibrahim M Banat

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Surfactants are surface-active microbial products with an amphiphilic structure that allows these to act as emulsifiers, surfactants, foaming and dispersing agents. Biosurfactants have advantages over their chemically synthesized counterparts, such as biodegradability, lower toxicity, activity at extreme temperatures and pH values, besides the ability to be produced using sustainable by-products. Thus, biosurfactants have potential applications in the chemical, petroleum, environmental and pharmaceutical industries. Biosurfactants may also be used as food additives(which are compounds added to enhance the characteristics of food), acting as thickeners, emulsifiers and stabilizers. This chapter discusses the importance of the microbial biosurfactants, their characteristics and potential industrial applications, particularly as food additives.
Original languageEnglish
Title of host publicationBiotechnological Production of Natural Ingredients for Food Industry
PublisherBentham Science
Pages435-459
ISBN (Print)ISBN: 978-1-68108-266-0
DOIs
Publication statusPublished - Sep 2016

Keywords

  • Amphiphilic
  • Bioemulsifiers
  • Biosurfactants
  • Dispersing
  • Emulsion
  • Foaming
  • Food additives
  • Interface
  • Solubilizes
  • Surface-active
  • Surfactants
  • Thickeners.

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  • Cite this

    Campos, J. M., Sarubbo, L. A., Luna, J. M., Rufino, R. D., & Banat, I. M. (2016). Use of (Bio) Surfactants in Foods. In Biotechnological Production of Natural Ingredients for Food Industry (pp. 435-459). Bentham Science . https://doi.org/10.2174/9781681082653116010014