Surfactants

Definition

Surfactants are compounds that help to reduce surface tension between two substances, such as a liquid and a solid, or a liquid and a liquid, making it easier for them to mix or spread.

Scientific / Technical Definition

Surfactants, or surface-active agents, are amphiphilic compounds comprising both hydrophobic (water-repelling) and hydrophilic (water-attracting) parts. This unique structure allows them to effectively reduce interfacial tension and stabilize emulsions by positioning themselves at the interface of different phases.

Benefits

• Aid in the even distribution of ingredients in food products.
• Improve the texture and shelf life of processed foods.
• Enhance the release of flavors and aromas in certain food products.

Examples

• Lecithin, commonly used in chocolates and baked goods.
• Mono- and diglycerides, often found in margarine and ice creams.
• Polysorbates, used in ice creams and salad dressings.

Additional Information

• Side effects: Excessive consumption of certain synthetic surfactants may lead to digestive issues in sensitive individuals.

Related Terms

• Emulsifiers

References

• Food Additives & Ingredients Association - Surfactants
• Science Direct - Surfactants in Food