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Biosurfactants as Emulsifying Agents in Food Formulation

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Advancements in Biosurfactants Research

Abstract

The increase in the world population and globalisation has enhanced the expansion of investment and production of sophisticated food supply dynamics. This has caused the attention of the food industry to greatly shift towards the use of biosurfactants in food formulations; this is because of the solubilising, foaming, and emulsifying properties of biosurfactants. Moreover, the challenges arising from food safety include the properties and origins of components and products added to the foods. A lot of these components and products including emulsifiers, stabilisers, and thickeners are essential additives in determining food quality as they improve or maintain food freshness, appearance, flavour, safety, and texture. The use of biosurfactants in food formulations keeps increasing because of their different structures and possibilities of producing biosurfactants from substrates. Industrially, the potential of biosurfactants in the food industry is increasing because these natural-based compounds are liberal to ordinary processing techniques and can replace synthetic surfactants in relation to their ability in reducing interfacial and surface tensions with low toxicity and biodegradability. Several features have prompted the usability of biosurfactants as versatile ingredients and additives in the food industry. Thus, this chapter focuses on unveiling biosurfactants as emulsifiers in food formulations.

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Acknowledgments

The authors acknowledge the financial assistance (industrial grant, UIC190806) of Eastern Unity Technology, Malaysia.

Important Websites Indicating Companies with Industrial Applications of Biosurfactants

https://research.tees.ac.uk/en/publications/biosurfactants-and-bio-emulsifiers-from-algae-3

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6046428/

https://www.tateandlyle.com/ingredient/frimulsion-stabiliser-systems?utm_source=google&utm_medium=cpc&utm_campaign=FRIMULSION&gclid=CjwKCAjw7cGUBhA9EiwArBAvos5iAZn2qDzLhjLjaP4UicJexQNqbAewIg0SI4lxlWeEcF2TcCHChxoCaPkQAvD_BwE

https://www.foodchem.com/?campaignid=8392115017&DEV=c&PLC&target&keyword=food%20additive%20companies&AD=402581407376&feeditem&gclid=CjwKCAjw7cGUBhA9EiwArBAvogXfln0dG6-fDtJb-ryHqveKb1AOawAV6JcFKBSuq1HBS3iaWpEP_xoCtucQAvD_BwE

Author information

Authors and Affiliations

  1. Centre for Research in Advanced Fluid and Processes (Fluid Centre), Universiti Malaysia Pahang, Gambang, Pahang, Malaysia

    Oluwaseun Ruth Alara & Nour Hamid Abdurahman

  2. Faculty of Chemical and Process Engineering Technology, College of Engineering, Universiti Malaysia Pahang, Gambang, Pahang, Malaysia

    Oluwaseun Ruth Alara & Nour Hamid Abdurahman

  3. Primary Health Centre (PHC), Surulere Local Government, Iresa-Adu, Oyo State, Nigeria

    John Adewole Alara

  4. Department of Biological Sciences, Faculty of Science, Kings University, Odeomu, Osun State, Nigeria

    Chinonso Ishmael Ukaegbu

  5. Department of Chemical Engineering, Curtin University, Perth, WA, Australia

    Moses Oludayo Tade

  6. Eastern Unity Technology, Kuala Lumpur, Malaysia

    Hassan Alsaggaf Ali

Authors
  1. Oluwaseun Ruth Alara
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  2. Nour Hamid Abdurahman
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  3. John Adewole Alara
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  4. Chinonso Ishmael Ukaegbu
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  5. Moses Oludayo Tade
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  6. Hassan Alsaggaf Ali
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Corresponding author

Correspondence to Oluwaseun Ruth Alara .

Editor information

Editors and Affiliations

  1. Aligarh Muslim University, Aligarh, India

    Ruby Aslam

  2. Aligarh Muslim University, Aligarh, India

    Mohammad Mobin

  3. Taibah University, Al-Madina, Saudi Arabia

    Jeenat Aslam

  4. Aligarh Muslim University, Aligarh, India

    Saman Zehra

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Alara, O.R., Abdurahman, N.H., Alara, J.A., Ukaegbu, C.I., Tade, M.O., Ali, H.A. (2023). Biosurfactants as Emulsifying Agents in Food Formulation. In: Aslam, R., Mobin, M., Aslam, J., Zehra, S. (eds) Advancements in Biosurfactants Research. Springer, Cham. https://doi.org/10.1007/978-3-031-21682-4_8

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