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Disadvantages Of Bio Emulsifiers

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Surfactants and emulsifiers are amphipathic molecules. They have both hydrophilic and hydrophobic moieties that partition preferentially at the interface between fluid phases of different polarity and hydrogen bonding such as oil/water or air/water interfaces. As a result, surfactants and emulsifiers reduce the forces of repulsion between different phases at interfaces or surfaces and allow the two phases to mix easily. Such characteristics confer excellent detergency, emulsifying, foaming and dispersing traits making surfactants and emulsifiers integral to many industrial, agricultural and food processes. Mannoprotein has been shown to be an effective bio emulsifier. The presence of hydrophilic mannose polymers covalently attached to the protein backbone provides the mannoprotein with the amphiphilic structure common to surface active agents and effective emulsifiers. Emulsifiers derived from natural sources, although more expensive to produce, may have certain advantages over the chemically synthesized emulsifying agents. Due to the increasing consumer demand for natural products, bio emulsifiers may eventually become cost-effective for various applications. Some natural, plant-derived, food emulsifiers such as lecithin and gum arabic are already in the market. However, these emulsifiers have limited functionality in many food products. The production of food emulsifiers by microbial cultivation would remove some of the constraints associated with the properties and

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