Biosurfactants are natural surfactants produced by bacteria, yeasts or fungi from different substrates, including sugars, oils, and alkanes. In recent years, biosurfactants can also be used as food additives, which are compounds added to enhance the characteristics of food through acting as thickeners, emulsifiers and stabilizers. Thus, the aim of this work was to use the biosurfactant from Candida bombicola to evaluate emulsifying capacity in formulation of mayonnaise. Were used a medium formulated with distilled water supplemented with 5% corn steep liquor, 5% molasses and 5% soybean waste frying oil as substrates to produce a biosurfactant from Candida bombicola, at 28 °C during 120h under 200rpm was first produced in flasks. The emulsifying property of the biosurfactant was tested in the formulation of a mayonnaise type dressing and four types of thickeners were tested: guar gum, gum arabic, carboxymethylcellulose and xanthan gum in the concentrations of 0.2%, 0.5% and 0.8%, with pH and viscosity measurement of all formulations. After selection of the best condition, formulations with the biosurfactant isolated from Candida bombicola obtained in the concentrations between 0.2 and 0.8% were tested and stored at 4 ° C for a month. The formulations with gum arabic presented fluids, separating in two phases after fifteen days. Xanthan gum presented thick consistency even at the lowest concentration, 0.2%, with 0.8% serum formation. Guar gums and carboxymethylcellulose showed no change at all concentrations tested during the four-week evaluation. Regarding the pH of the formulations, the average pH at the different concentrations was to range 3.63 - 3.70 among the gums. Only the 0.5% concentration of biosurfactant presented stability between all evaluated conditions tested, with guar gum and carboxymethylcellulose in the 0.5%. The results obtained with the biosurfactant produced added with both gums show the promising properties of this biomolecule for use in foods.