Surfactants Used in Food Industry: A Review

The understanding of the formation, structures, and properties of emulsions is essential to the creation and stabilization of structures in food. The increasing use of surfactants, the identification of compounds with low toxicity and good surface activity properties is of great interest. The relevance of the major end points specified in the Organisation for Economic Co-operation and Development (OECD) guidelines for the hazard assessment of food chemicals is critically analyzed and main parameters are acute toxicity, subacute repeated studies, allergy, reproductive toxicity, long-term studies, and mutagenicity tests. We focus this article on surfactant association structures and food colloids. There is…