Surfactin from Bacillus subtilis displays promising characteristics as O/W-emulsifier for food formulations

• High-purity surfactin was recovered from a Bacillus subtilis culture broth. Purified efficiently reduces interfacial tension at low concentrations. Surfactin characterized regarding its applicability as O/W emulsifier. Emulsions were stable pH values above 6 and NaCl concentrations up to 0.5 M. had highly negative zeta-potentials ?100 mV. Biosurfactants are surface-active molecules produced by different microorganisms display promising alternative synthetically derived food emulsifiers. One of these biosurfactants, synthesized , is the lipopeptide surfactin, which composes linear fatty acid cyclic peptide moiety. This study explores emulsion forming properties further characterize suitability an emulsifier in formulations. revealed high activity with reduction 83.26 % 4.21 ± 0.11 mN/m. emulsions ( c oil = 10 w / ) prepared high-pressure homogenization, yielded volume-based mean particle sizes below 1 ?m already 0.01 ). Environmental stress experiments that between 9. Furthermore, neither phase separation nor extensive instability observed addition However, CaCl 2 (> 3 mM) destabilized mediated emulsions. Finally, main stabilization effect related degree electrostatic repulsion droplets i.e. zeta-potential mV). In comparison other natural synthetic emulsifiers, results showed strong candidate form stabilize under reported conditions.