Optimization of Natural Surfactant in Foods

Dear Colleagues,

Surfactants are one of the most important compounds used by humans, especially in cosmetics and household chemicals. Research on the synthesis of new surfactants is one of the fastest growing science disciplines. These compounds are synthesized from petroleum products, but they are increasingly being obtained via microbiological biosynthesis. During this process, these compounds are obtained with the help of bacteria or yeast. They are used in food products, as emulsifiers, preservatives or sweeteners. In many cases, they are responsible for several of these functions. The purpose of surfactants in food is not as obvious as their use in the washing process. In food, surfactants allow for the creation of new, previously unknown, innovative forms of functional and other foods. As such, it is scientifically valuable to collate the latest knowledge in this field for this Special Issue of Foods.

Dr. Konrad Terpiłowski
Guest Editor

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

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• surfactant
• emulgator
• biosynthesis
• functional food