Food products based on natural ingredients are gaining consumers' interest. Synthetic food ingredients are expensive and their incorporation in food formulations is associated with several health hazards. Chemically developed surfactants have been extensively used in various food formulations as emulsifying agents, stabilizers, antioxidants, and antimicrobial ingredients. Microbial-derived biosurfactants due to their low toxicity, biodegradability, natural origin, and bioactivity have the potential to replace the synthetic surfactants in the formulation of food products. Biosurfactants are amphiphilic in nature and have ability to stabilize emulsions, foams, and dispersions. All these beneficial aspects of biosurfactants attract the interests of food processing industry to incorporate biosurfactants as an additive and functional ingredient to develop shelf-life stable foods. In this chapter, we have highlighted different characteristics of biosurfactants which enable them as a suitable candidate for food industries.
