Surfactants: Basics and Versatility in Food Industries

摘要: Surfactant, as an abbreviation of “surface active agent”, is organic compound that amphiphilic comprising both hydrophilic groups(commonly referred to “polar heads”) and hydrophobic groups(“nonpolar tails”). Based on the electron charges polar head parts, surfactants are classified anionic, cationic, nonionic, zwitterionic. Many other pecular class compounds also categorized in types gemini, cyclodextrin based, polymeric etc. Due their some interesting properties such nontoxicity, higher rate biodegradability, high foaming capacity optimal activity at extreme conditions like temperatures, pH salinity, have been increasingly attracting attention scientific industrial community. Biocompatible, biodegradable, and/or nontoxic emulsion-based formulations great potential for applications food preparation processing. Basics mainly there way utility emulsifiers industries thoroughly discussed.