Various surface active agents are used as food additives in food processing when a decrease in surface tension is required e.g., in production and stabilization of all kinds of dispersions, which include emulsion, foams, aerosols and suspensions. Emulsions and foams are of particular interest in food processing and the basic principles involved in their formation and maintenance are very similar: foaming agents and emulsifiers, due to their amphipathic nature, form interface films and thus prevent the disperse phases from flowing together (1).