Increased environmental pressures and awareness is promoting a major drive towards an increased use of biosurfactants to produce more biosustainable and biodegradable consumer products, in home and personal care products, cosmetics and foodstuffs. There is also a strong drive towards new structures and functionalities. Recent NR studies on the highly surface active hydrophobin and the food grade polysorbate surfactant (Tween) mixtures show spectacular surface multilayer formation and a different control of wetting properties. We propose to extend these measurements to understand how the competitive adsorption with β-casein will augment or disrupt the surface structure.