Application of biosurfactants as emulsifiers in the processing of food products with diverse utilization in the baked goods

Over the years, the food technology has emerged in tandem with changes in dietary trends. New technologies have arisen that not only improve the flavor and shelf life of food goods, but also contain effective additives that are same for customers' health and provide nutraceutical benefits. As a result, the adoption of natural alternatives to replace synthetic additives is increasing in ongoing research. Biosurfactants have evolved as natural alternatives that can employed as an emulsifying agent in the food processing industry. Biosurfactants of the lipopeptide, glycolipid, glycoprotein, glycolipopeptide types can emulsify a wide range of vegetable oils and fats in food processing with high emulsification index. This biomolecule has a beneficial impact on texture profile analysis and sensory attributes such as color, aroma, and taste evolution in baked goods. The research in this field is still in the lab, and additional research is needed before this natural alternative, biosurfactants, may be used in large industrial sectors.