Surfactant chicken

Because fish and chicken have less fat than red meats, they can be enjoyed without surfactants to cleanse the palate. Also, tannic acid has a strong flavor that can overpower the delicate flavor of many fish. The absence of tannic acid in white wines gives them a Ughter flavor than red wines, and many people prefer this Ughter flavor with their fish or chicken dinners. 

The solubility of vitamin A in surfactant solutions is utilized in an assay procedure for the estimation of naturally occurring vitamin A in chicken livers, synthetic vitamin A in powdered formulations for infants, and vitamin A in stabilized animal-feed supplements [192,193]. The vitamin is solubilized by Triton X-100 and extracted with a mixed solvent. 

Protein foam concentrates are produced by hydrolysis products of proteinaceous matter, such as hoof and horn meal, chicken feathers, or fish meal. Fluoro-protein concentrates are protein foam concentrates with fluorinated surfactants added. The fluorinated surfactants add to the cost of the protein-based foam agents but enhance fire-extinguishing efficiency by repelling hydrocarbon fuel when the foam is covered with fuel. Fluoroprotein foam introduced to a base of a burning fuel tank rises through the fuel and extinguishes the fire. The low surface tension allows fluoroprotein foam to move rapidly over a hydrocarbon fuel surface [133-138]. 

---