sophorolipids

Sophorolipids are a class of glycolipid biosurfactants produced mainly by certain yeast species, notably Candida bombicola. They consist of a sophorose sugar moiety, a disaccharide of glucose, linked to a fatty acid-derived hydroxy fatty acid. The molecule can exist in two main forms: an open-chain acidic form with a free carboxyl group, and a lactone form in which the fatty acid closes into a ring. The sugar can be acetylated, and the degree of acetylation and lactonization influence solubility, aggregation, and biological activity. Sophorolipids are typically produced as mixtures of these variants, with type and ratio influenced by fermentation conditions and feedstock.

Production and sources: They are obtained through microbial fermentation using yeasts such as Candida bombicola, fed with sugars (glucose, sucrose) and hydrophobic carbon sources like vegetable oils. Large-scale processes yield mixtures of acidic and lactonic sophorolipids, which can be separated or used as blends. They are considered biodegradable and can be produced from renewable feedstocks.

Properties and applications: Sophorolipids exhibit strong surface activity, enabling emulsification, wetting, and foaming. They have low to moderate toxicity toward aquatic life and mammalian cells and are generally regarded as environmentally friendly alternatives to synthetic surfactants. Applications include detergents and personal care products, emulsifiers for food and cosmetics, components in bioremediation and oil-spill cleanup, and potential roles in agriculture and pharmaceuticals.

Safety and regulation: Due to their biodegradability and relatively low toxicity, sophorolipids have attracted attention as sustainable surfactants. Use in consumer products is subject to regulatory approvals that vary by jurisdiction and by specific product formulation.