ABSTRACT Biosurfactants have gained considerable interest for their outstanding emulsifying and emulsion‐stabilizing properties, as well as their antioxidant and antimicrobial activities that enhance product functionality and safety. These multifunctional characteristics make them promising ingredients in food formulations. In this study, a wettable powder was developed by optimizing a mixture design that combined the crude biosurfactant (BioS) produced by Bacillus subtilis SPB1 with calcium phosphate and maltodextrin. Model validation confirmed that formulations containing 60% SPB1 BioS and 10%–30% of the other components exhibited an emulsifying index (EI‐24) of 67.13%, a level considered satisfactory compared to conventional food‐grade emulsifiers used in oil‐in‐water emulsions. This confirms the suitability of SPB1 BioS as a natural emulsifier for biotechnological applications. Its formulations could help meet the increasing demand for safe and biocompatible alternatives in the global market when applied in clean‐label and sustainable food emulsions.
Bouassida et al. (Thu,) studied this question.