Surfactants have been known to mankind since the dawn of time. They have
been used primarily as washing and cleaning agents. However, today they are used
much more often in many fields of industry. This work focuses on two areas
of surfactants use, the agriculture and the food industry due to the direct
relationship between these two issues.
In agriculture, surfactants play a number of important roles. One of the
problems of modem agriculture is the low efficiency of spraying, associated with
the low absorption of liquid utility for plants. This problem is solved by surfactants,
as demonstrated by the example of glyphosate and the organosilicon compound
Silwet® L-77. Nowadays, substitutes for conventional surfactants are being sought.
Compounds produced by microorganisms are under great interest of scientists. It
has been shown that they are characterized by the lower toxicity as well as high
biodegradability, while maintaining the characteristics and properties of synthetic
compounds.
Directly related to the agriculture, the food industry also often uses surfactants.
In the production and processing of food surfactants play the role of such
compounds as emulsifiers, stabilizers, additives improving the texture of products
and increasing the durability of products. Sorbitan esters, e.g. sorbitan monolaurate,
their ethoxylated derivatives, e.g. Polysorbate 20, as well as sucrose esters, e.g.
sucrose monostearate, are readily used for this purpose. Great emphasis is placed on
the safety of compounds used in the food industry. As in the case of agriculture,
biosurfactants and compounds of natural origin are tested for use in the food
industry. Their use is not limited to being ingredients of products. They can play
a biocidal, as well as a protecting role against surface colonization by
microorganisms.
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