ABSTRACT
Changes in human nutrition in the course of history developed from changes in agriculture as well as trade for food resources. Food surfactants may also be broadly classified by the function they serve. Fermentation of biosurfactants is from the economical point of view in a stiff competition with synthetic surfactants. The picture is different, however, if biosurfactants can be found which have significant advantages over synthetic emulsifiers. Besides the health risk assessment the authorities also demand investigations as to whether the application of such compounds is in agreement with the consumer protection considering dietetics and technological requirements. The physiological and toxicological assessment of emulsifiers is done by the organizations of FAO/WHO after interpretation and evaluation of international expert opinions. The preparation of farinaceous food as well as their conversion into edible bakery goods is specified by physical, chemical, or biological reactions. Fermentation of biosurfactants is from the economical point of view in a stiff competition with synthetic surfactants.
