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This study addressed the harmful effects of artificial colors in pediatric populations, including children diagnosed with Autism Spectrum Disorder (ASD) and Attention Deficit Hyperactivity Disorder (ADHD), as well as those without behavioral disorders. There is a consensus that synthetic food colorings have several impacts on consumers, especially pediatrics, due to their influence on sensory appeal, which can encourage preference for certain foods. The results revealed that these color additives are directly linked to a series of health problems, with a greater impact on children, including a predisposition to pathological conditions such as carcinogenic, allergenic, mutagenic, cytotoxic, and clastogenic activities, as well as gastrointestinal and respiratory problems, in addition to behavioral changes in children with and without diagnosed disorders. The harms of synthetic dyes in children with or without comorbidities are worrying and require a careful and proactive approach from parents, caregivers and public authorities.

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Food additives are chemical compounds intentionally added during foodstuff production to control technological functions, such as pH, viscosity, stability (color, flavor, taste, and odor), homogeneity, and loss of nutritional value. These compounds are fundamental in inhibition the degradation process and prolonging the shelf life of foodstuffs. However, their inadequate employment or overconsumption can adversely affect consumers' health with the development of allergies, hematological, autoimmune, and reproductive disorders, as well as the development of some types of cancer. Thus, the development and application of simple, fast, low-cost, sensitivity, and selectivity analytical methods for identifying and quantifying food additives from various chemical classes and in different foodstuffs are fundamental to quality control and ensuring food safety. This review presents trends in the detection of food additives in foodstuffs using differential pulse voltammetry and square wave voltammetry, the main pulse voltammetric techniques, indicating the advantages, drawbacks, and applicability in food analysis. Are discussed the importance of adequate choices of working electrode materials in the improvements of analytical results, allowing reliable, accurate, and inexpensive voltammetric methods for detecting these compounds in foodstuffs samples.

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This work describes a novel analytical method using capillary electrophoresis (CE) with capacitively coupled contactless conductivity detection (C4D) for simultaneous, simple, and rapid determination of three inorganic phosphates (orthophosphate, pyrophosphate, and tripolyphosphate) widely used as food additives and in pharmaceutical formulations. A background electrolyte composed of 0.5 mol L-1 acetic acid provided fast separation (around 3.0 min) and good separation efficiency and peak resolution. Linearity in the concentration range of 10-500 mg L-1 was confirmed by the coefficients of determination (R2) higher than 0.99. The limits of detection varied from 0.41 to 0.58 mg L-1. The accuracy of the proposed method was assessed by recovery tests conducted at three concentration levels in tap water samples, food, and personal hygiene products. Recovery values varying from 81% to 118% were achieved, indicating an acceptable accuracy. The proposed CE-C4D successfully determined the three inorganic phosphates in the analyzed samples.

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ABSTRACT OBJECTIVE To investigate the relationship between childhood consumption of ultra-processed foods and symptoms of hyperactivity/inattention in adolescents from São Leopoldo, a city in southern Brazil. METHODS Data were collected at four distinct stages: when participants were 12-16 months old in 2001 and 2002 and later when they were 3-4, 7-8, and 12-13 years old. During the interview at 12-16 months, mothers were asked about the introduction of sugar in their child's diet. Two 24-hour recall surveys were conducted with children aged 3-4, 7-8, and 12-13 years to assess their consumption of ultra-processed foods. At the age of 12-13 years, the participants completed the Hyperactivity/Inattention subscale of the Strengths and Difficulties Questionnaire (SDQ), which screens for mental health problems. RESULTS Among the 173 adolescents, 22.5% exhibited hyperactivity symptoms. The consumption of ultra-processed foods in grams, kilocalories, and as a percentage of energy intake at 3-4 years old were found to be predictors of hyperactivity/inattention symptoms (RR: 0.81, 95%CI: 0.69-0.95; RR: 1.01, 95%CI: 1.00-1.02; RR: 1.02, 95%CI:1.01-1.02; RR: 1.25, 95%CI:1.04-1.51, respectively). CONCLUSION The consumption of ultra-processed foods at an early age was associated with hyperactivity and inattention symptoms in adolescence.

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Natural cyclodextrins (CDs) can be formed by 6, 7, or 8 glucose molecules (α-, ß-, and γ-, respectively) linked in a ring, creating a cone shape. Its interior has an affinity for hydrophobic molecules, while the exterior is hydrophilic and can interact with water molecules. This feature has been used to develop active packaging applied to food, interacting with the product or its environment to improve one or more aspects of its quality or safety. It also provides monitoring information when food is optimal for consumption, as intelligent packaging is essential for the consumer and the merchant. Therefore, this review will focus on discerning which packaging is most appropriate for each situation, solubility and toxicological considerations, characterization techniques, effect on the guest properties, and other aspects related to forming the inclusion complex with bioactive molecules applied to packaging.

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Los sulfitos son aditivos que se utilizan como conservantes y antioxidantes en ciertos alimentos. De acuerdo a lo establecido en el Código Alimentario Argentino, no está permitido su uso en carnes crudas debido a que enmascara el verdadero estado de conservación y, al descomponer la vitamina B1, disminuye su valor nutricional. Por ello, el objetivo de este trabajo fue detectar cualitativamente la presencia de agentes sulfitantes en productos cárnicos frescos de carnicerías de diferentes localidades de la provincia de Santa Fe, con el fin de fiscalizar el uso de este aditivo. Las muestras fueron tomadas a granel y recibidas en el laboratorio de la Agencia Santafesina de Seguridad Alimentaria a temperatura de refrigeración. En el período comprendido entre los años 2011 y 2018, ingresaron un total de 1071 muestras de carnes y preparados de carnes frescas, de las cuales 532 fueron de carne picada, 357 de chorizo fresco, 149 de hamburguesa y 33 de albóndiga. En primer lugar, se realizó un screening con la técnica del verde de malaquita (AOAC 961.09) y, con fines confirmatorios, las muestras que resultaron positivas fueron analizadas cualitativamente con el método de Monier-Williams optimizado (AOAC 990.28). El estudio integral demostró que 28 muestras de carne picada (5,3 %), 59 de chorizo fresco (16,0 %), 25 de hamburguesa (16,7 %) y 2 de albóndiga (6,1 %) contenían este aditivo. En conclusión, según los datos obtenidos, el principal uso de las sales de sulfitos en algunas industrias cárnicas se dio en la elaboración de chorizos frescos y hamburguesas; por ello, el control de estos alimentos es una tarea fundamental para los entes fiscalizadores.

Sulfites are additives that are used as preservatives and antioxidants in certain foods. According to the Argentine Food Code (CAA), their use is not allowed in raw meats because it masks the true state of preservation and diminishes their nutritional value by breaking down vitamin B1. Therefore, the objective of this work was to qualitatively detect the presence of sulfiting agents in fresh meat products from butcher shops in different locations in the province of Santa Fe, in order to control the use of this additive. The samples were taken in bulk and received in the laboratory of the Santa Fe Food Safety Agency (ASSAl) at refrigeration temperature. Between 2011 and 2018, a total of 1,071 samples of meat and fresh meat products were submitted, including minced meat (532), fresh sausages (357), hamburgers (149), and meatballs (33). First, a screening was conducted with the malachite green technique (AOAC 961.09), and for confirmatory purposes, the samples that tested positive were qualitatively analyzed using the optimized Monier-Williams method (AOAC 990.28). The comprehensive study showed that 28 samples of minced meat (5.3 %), 59 samples of fresh sausage (16.0 %), 25 samples of hamburger (16.7 %), and 2 samples of meatballs (6.1 %) contained this additive. In conclusion, based on the data obtained, the main use of sulfite salts in some meat industries was found in the production of fresh sausages and hamburgers; hence, the control of these foods is a crucial task for regulatory authorities.

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(1) Background: Carbohydrates are the most important source of nutritional energy for the human body. Carbohydrate digestion, metabolism, and their role in the gut microbiota modulation are the focus of multiple studies. The objective of this weight of evidence systematic review is to investigate the potential relationship between ingested carbohydrates and the gut microbiota composition at different taxonomic levels. (2) Methods: Weight of evidence and information value techniques were used to evaluate the relationship between dietary carbohydrates and the relative abundance of different bacterial taxa in the gut microbiota. (3) Results: The obtained results show that the types of carbohydrates that have a high information value are: soluble fiber with Bacteroides increase, insoluble fiber with Bacteroides and Actinobacteria increase, and Firmicutes decrease. Oligosaccharides with Lactobacillus increase and Enterococcus decrease. Gelatinized starches with Prevotella increase. Starches and resistant starches with Blautia decrease and Firmicutes increase. (4) Conclusions: This work provides, for the first time, an integrative review of the subject by using statistical techniques that have not been previously employed in microbiota reviews.

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Metabolic disorders caused by the imbalance of gut microbiota have been associated with the consumption of processed foods. Thus, this study aimed to evaluate the effects of antimicrobial food additives (benzoate, sorbate, nitrite, and bisulfite) and sweeteners (saccharin, stevia, sucralose, aspartame, and cyclamate) on the growth and metabolism of some gut and potentially probiotic bacterial species. The effects on the growth of Bifidobacterium longum, Enterococcus faecium, Lactobacillus acidophilus, and Lactococcus lactis subsp. lactis cultures were investigated using a turbidimetric test and by determining the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). To evaluate the metabolic activity, the cultures were exposed to compounds with the highest antimicrobial activity, subjected to cultivation with inulin (1.5%), and analyzed by liquid chromatography for the production of short-chain fatty acids (acetate, propionate, and butyrate). The results showed that potassium sorbate (25 mg/mL), sodium bisulfite (0.7 mg/mL), sodium benzoate, and saccharin (5 mg/mL) presented greater antimicrobial activity against the studied species. L. lactis and L. acidophilus bacteria had reduced short-chain fatty acid production after exposure to saccharin and sorbate, and B. longum after exposure to sorbate, in comparison to controls (acetic acid reduction 1387 µg/mL and propionic 23 µg/mL p < 0.05).

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Objetivo ­ Analisar o consumo de adoçantes dietéticos em adultos. O uso de adoçantes está sendo cada vez mais discutido em relação à segurança do seu consumo e possíveis efeitos indesejáveis, principalmente quando utilizado de forma exclusiva, sem a associação com outros métodos para a perda de peso. Metodos ­ Foi aplicado um questionário on-line de múltipla escolha constituído de 14 perguntas. O questionário foi aplicado de forma on-line no período de 25 de fevereiro de 2022 a 04 de março de 2022 mediante aprovação do Comitê de Ética em Pesquisa da Instituição de Ensino da Universidade Paulista, sob o nº 5.172.086. Resultados ­ 21% dos entrevistados relataram consumir adoçantes para emagrecer, 67% dos entrevistados não apresentam doenças para justificar o uso. 50% dos participantes relataram preferir o adoçante Stévia, além disso 57% usam conta gotas e 26% colocam e experimentam o sabor. Os principais motivos para a mudança de um adoçante para o outro foi devido ao profissional da saúde ter recomendado, representando 26% dos entrevistados e pelo sabor ter se tornado ruim, 24%. Conclusão ­ 21% dos indivíduos fazem uso do adoçante para emagrecer; 17% dos entrevistados seguem as orientações do profissional, ressalva-se ainda que o uso dos adoçantes dietéticos foi significativamente maior entre os participantes sem nenhuma doença relacionada, seguida pela obesidade. No estudo foi possível observar que o adoçante Stévia está na preferência dos participantes com 50%, além disso 57% relatam usar por conta gotas e 26% colocam e experimentam o sabor

Objective ­ To analyze the consumption of dietary sweeteners in adults. The use of sweeteners is being increasingly discussed in relation to the safety of their consumption and possible undesirable effects, especially when used exclusively, without association with other methods for weight loss. Methods ­ An online multiple-choice questionnaire consisting of 14 questions was applied. The questionnaire was applied online from February 25, 2022 to March 4, 2022 after approval by the Research Ethics Committee of the Teaching Institution of Universidade Paulista, under number 5.172.086. Results ­ 21% of respondents reported consuming sweeteners to lose weight, 67% of respondents do not have diseases to justify their use. 50% of participants reported preferring the sweetener Stevia, in addition 57% use dropper and 26% put it on and try the flavor. The main reasons for switching from one sweetener to another were due to the health professional having recommended it, representing 26% of respondents, and the taste having become bad, 24%. Conclusion ­ 21% of individuals use the sweetener to lose weight; 17% of respondents follow the professional's guidelines, and the use of dietary sweeteners was significantly higher among participants without any related disease, followed by obesity. In the study, it was possible to observe that the sweetener Stévia is in the preference of the participants with 50%, in addition 57% report using it by dropper and 26% put it on and try the flavor.

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It is well-known that consumption of synthetic and natural food additives has both positive and negative effects in the human body. However, it is not clear yet how food additives are related to the development of Parkinson's disease. Therefore, in this review work, the food additive effects related to the gut microbiota-brain axis and the processes that are carried out to develop Parkinson's disease are studied. To this end, a systematic literature analysis is performed with the selected keywords and the food additive effects are studied to draw possible routes of action. This analysis leads to the proposition of a model that explains the pathways that relate the ingestion of food additives to the development of Parkinson's disease. This work motivates further research that ponders the safety of food additives by measuring their impacts over the gut microbiota-brain axis.

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Flavorings used in cookies, electronic cigarettes, popcorn, and breads contain approximately 30 chemical compounds, which makes it difficult to determine and correlate signs and symptoms of acute, subacute or chronic toxicity. The aim of this study was to characterize a butter flavoring chemically and subsequently examine the in vitro and in vivo toxicological profile using cellular techniques, invertebrates, and lab mammals. For the first time, the ethyl butanoate was found as the main compound of a butter flavoring (97.75%) and 24 h-toxicity assay employing Artemia salina larvae revealed a linear effect and LC50 value of 14.7 (13.7-15.7) mg/ml (R2 = 0.9448). Previous reports about higher oral doses of ethyl butanoate were not found. Observational screening with doses between 150-1000 mg/kg by gavage displayed increased amount of defecation, palpebral ptosis, and grip strength reduction, predominantly at higher doses. The flavoring also produced clinical signs of toxicity and diazepam-like behavioral changes in mice, including loss of motor coordination, muscle relaxation, increase of locomotor activity and intestinal motility, and induction of diarrhea, with deaths occurring after 48 h exposure. This substance fits into category 3 of the Globally Harmonized System. Data demonstrated that butter flavoring altered the emotional state in Swiss mice and disrupted intestinal motility, which may be a result of neurochemical changes or direct lesions in the central/peripheral nervous systems.

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We used data from the Campinas Health Survey (ISACamp 2014/15) and the Food Consumption and Nutritional Status Survey (ISACamp-Nutri 2015/16) to estimate the prevalence of the consumption of foods and beverages that contain low-calorie sweeteners (LCS) by individuals ≥ 10 years to estimate the dietary exposure of the population to high levels of LCS. We first estimated the prevalence of consuming LCS-containing foods and beverages and identified the top sources of LCS consumption. We then verified whether the prevalence of consumption varied according to individual-level characteristics or the presence of obesity and diabetes. Finally, we estimated the population dietary exposure to high levels of LCS and compared it with the acceptable daily intake (ADI) levels. Over 40 % of the study population consumed at least one LCS-containing food or beverage. Sweetened beverages, tabletop sweeteners and dairy beverages were the top contributors to the consumption of LCS. Among all age groups, education levels, and income levels, the consumption of LCS-containing foods and beverages ranged from 35 % to 55 %. The prevalence was only slightly greater among higher income 40-59-year-olds than among other income groups and was not higher among individuals with obesity or diabetes. Although dietary exposure to LCS did not exceed the ADI levels, we identified several limitations in our ability to measure exposure to high levels of LCS. Because of these challenges and the unclear evidence linking LCS to better health outcomes, the consumption of LCS-containing foods and beverages should be closely monitored.

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ABSTRACT Questions about the safety of food additives and their consumption have been raised in recent years. The increased exposure to these substances, either by intake of ultra-processed foods or by the broad use and combination of various categories of additives, may be related to higher risks to consumer health. This article comments on the results of a study that quantified and characterized food additives found on the labels of 9,856 packaged foods and beverages available in Brazilian supermarkets. The study adopted a field diary method to record and analyze nonconformities in the lists of ingredients. The objective of this article is to discuss the use of additives identified on the labels and the limitations of Brazilian legislation, which should guarantee the right to information and health.

RESUMO Nos últimos tempos, questões vêm sendo levantadas sobre a segurança no uso de aditivos alimentares e em seu consumo. verificou-se que o aumento da exposição a essas substâncias, seja pela ingestão mais frequente de alimentos ultraprocessados ou pela ampla utilização e combinação de várias categorias de aditivos pela indústria, pode estar relacionado ao maior risco à saúde do consumidor. Um estudo quantificou e caracterizou aditivos alimentares encontrados nos rótulos de 9.856 alimentos e bebidas embalados disponíveis nos supermercados brasileiros. nele, foi adotado um diário de campo para registro de falhas e inconformidades nas informações presentes nas listas de ingredientes, sendo, por fim, analisadas qualitativamente e descritas de forma narrativa. Com base nisso, o objetivo deste comentário é apresentar e discutir o uso desses aditivos identificados nos rótulos e as limitações da legislação brasileira, que deveria garantir o direito à informação e a saúde da população.

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Introdução: A ingestão de aditivos por meio dos alimentos industrializados pode impactar a saúde humana. Diante disso, surge à tendência clean label visando produtos mais saudáveis e naturais. Objetivo: Analisar a proporção de produtos clean label e dos principais aditivos presentes em alimentos industrializados, comparando-os aos análogos clean label. Métodos: Estudo transversal, descritivo, onde compilou-se aditivos presentes nas listas de ingredientes de três categorias de alimentos (hambúrgueres de carne, iogurtes e pós para o preparo de gelatina). As informações foram extraídas de um banco de dados de 2021, por meio de coleta em supermercados de Belo Horizonte-Minas Gerais (MG). Resultados e Discussão: Atingiu-se um número final de 157 produtos: hambúrgueres de carne (n=14), pós para o preparo de gelatina (n=51) e iogurtes (n=92). Apenas 16 produtos (10,2%) foram considerados clean label ou similares. A categoria de pós para o preparo de gelatina apresentou maior média de aditivos (7,3). Os principais aditivos encontrados foram: Tripolifosfato de Sódio (100%; n=12) nos hambúrgueres de carne, Sorbato de Potássio (92%; n=77) nos iogurtes e Acessulfame de Potássio (89%; n=40) nos pós para o preparo de gelatina. Após levantamento dos aditivos mais frequentes, uma discussão sobre o impacto na saúde foi realizada. Conclusão: Os resultados indicaram que a maioria dos produtos avaliados possui 5 ou mais aditivos em sua composição e que os aditivos mais frequentes podem ter efeito negativo à saúde, logo a alternativa de alimentos clean label pode oferecer um mesmo aporte nutricional sem os riscos inerentes à ingestão de aditivos químicos. (AU)

Introduction: The ingestion of food additives in processed foods can impact human health. Considering this, the clean label trend arises with healthier and more natural ingredients. Objective: To analyze the proportion of clean label products and the main additives present in industrialized foods, comparing them to their clean label analogues. Methods: A cross-sectional, descriptive study, in which the additives present in the ingredients lists of three categories of industrialized foods (meat-based hamburgers, yogurts and powders for gelatin) were compiled. The information was extracted from a database built in 2021, through collection in supermarkets in Belo Horizonte-MG. Results and Discussion: A final number of 157 products was reached: meat-based hamburgers (n=14), powders for gelatin (n=51) and yogurts (n=92). Only 16 products (10.2%) were considered clean label or similar. The category of powders for gelatin had the highest average of additives per product (7.3). The main additives found were: Sodium Tripolyphosphate (100%; n=12) in meat-based hamburgers, Potassium Sorbate (92%; n=77) in yogurts and Acesulfame Potassium (89%; n=40) in powders for gelatin. After surveying the most frequent additives, a discussion about their impact on health was held. Conclusion: The results indicated that most of the evaluated products have 5 or more additives in their composition and that the most frequent additives can have a negative effect on health, so the clean label food alternative can offer the same nutritional contribution without the risks inherent to the ingestion of chemical additives. (AU)

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Antioxidants are food additives largely employed to inhibit oxidative reactions in foodstuffs rich in oils and fat lipids, extending the shelf life of foodstuffs and inhibiting alterations in color, flavor, smell, and loss of nutritional value. However, various research has demonstrated that the inadequate use of synthetic antioxidants results in environmental and health problems due to the fact that some of these compounds present toxicity, and their presence in the human body, in high concentrations, is related to the development of some cancer types and other diseases. Therefore, the development of analytical methods for identifying and quantifying synthetic antioxidants in foodstuffs is fundamental to quality control and in ensuring consumer food safety. This review describes the recent chromatographic and electrochemical techniques used in the detection of synthetic phenolic antioxidants in foodstuffs, highlighting the main characteristics, advantages and disadvantages of these methods, and specific typical features, which include extraction methods for sample preparation and materials used in the working electrode construction, considering chromatographic and voltammetric methods, since these specific features influence the efficiency in the analysis.

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Introduction: Monosodium glutamate (MSG) is known as a flavor-enhancing compound and also the fifth basic taste (umami). About the safety of using MSG as a food additive, some studies show indications that there is no threat and others showthe opposite. There is no consensus about the advantages and disadvantages of using MSG. Objective: To systematically review studies in the international literature on the knowledge of the pros and cons of using glutamate in food. Methods: Systematic review of studies published in journals indexed in ScienceDirect and PubMed databases. Articles published until 2020 were included. The aspects involving the advantages and disadvantages were discussed, as well as the health risks related to the MSG intake from diet. Results: The revised studies showed that MSG can reduce the amount of sodium in foods without modifying flavor. Although authorities indicate that MSG is safe for human consumption, some studies highlight that health risk is real. The use of MSG is still controversial because there are some misunderstandings in the applied amounts of MSG absorption and metabolism. Conclusion: MSG is widely applied in industrial and homemade food. The need for further studies is crucial, and aspects such as metabolism and amounts of MSG effectively consumed must be better evaluated.

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Citrus sour rot caused by Geotrichum citri-aurantii is one of the most important postharvest diseases in citrus fruit, causing huge economic losses. Traditionally, it has been controlled by the postharvest application of guazatine and propiconazole fungicides, but restrictions in their use make it urgent to find an alternative for sour rot management. Natamycin, a common food preservative, and the organosulfuric compounds extracted from Allium species are safe food additives that control different foodborne pathogens. In the present study, the curative activities of commercial formulations of natamycin (Fruitgard Nat 20) and an Allium extract (PTSO: propyl thiosulfinate oxide; Proallium FRD®), were evaluated for the control of G. citri-aurantii in artificially inoculated lemon fruit. Trials in laboratory and in commercial conditions were carried out to explore the feasibility of including both compounds as part of a safe postharvest sour rot disease control strategy. Under controlled laboratory conditions, sour rot was significatively reduced by 500 mg L-1 of natamycin, 580 mL L-1 of PTSO and 290 mL L-1 of PTSO + 4% of a food coat, applied by immersion. Nevertheless, the maximum dose of PTSO (580 mL L-1) caused phytotoxicity on the fruit rind. In commercial drenching conditions, 290 mL L-1 of PTSO + 4% of a food coat reduced sour rot incidence similar to conventional treatment. In a packing line treatment, spray application of 500 mg L-1 of natamycin with a previous dip in sodium bicarbonate, resulted in nearly 70% reduction of disease incidence compared to conventional salt application. A second commercial experiment revealed that fruit drenching with 290 mL L-1 of PTSO + 4% food coat followed by an in-line cascade application of 500 mg L-1 of natamycin is completely effective for sour rot control after 20 days at 5 °C. Further exposure at room temperature for 7 d showed a 61% reduction in sour rot incidence compared to the control. Results revealed that natamycin and PTSO are promising tools for sour rot control used alone or combined as part of an integrated postharvest strategy.

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The present study aimed to produce a biosurfactant from Candida yeast cultivated in a low-cost medium made of sugar-cane molasses (5%), frying oil waste (5%), and corn steep liquor (5%). Initially, the production at the flask-scale was investigated and then scaled up in bioreactors to 1.2, 3.0, and 50 L to simulate a real production scale. The products obtained an excellent reduction in surface tensions from 70 to 29 mN·m-1 in the flask-scale, comparable to 33 mN·m-1 in the 1.2-L reactor, to 31 mN·m-1 in the 3-L reactor, and to 30 mN·m-1 in the 50-L reactor. Regarding the yield, it was observed that the isolation by liquid-to-liquid extraction aided biosurfactant production up to 221.9 g·L-1 with a critical micellar concentration of 0.5%. The isolated biosurfactant did not exhibit an inhibitory effect on the germination of vegetable seeds and presented no significant acute toxicity in assays with Artemia salina and Allium cepa. Among the different formulations of mayonnaise-like sauces, the most stable formula was observed with the addition of the biosurfactant at a concentration of 0.5% and the greatest results were associated with the guar and carboxymethyl cellulose gums. Thus, the biosurfactant from C. bombicola represents a promising alternative as a food additive in emulsions.