A process is proposed for producing extruded surface-active ingredients for use for food production, in which a carrier, before the start of extrusion, or in a process step during the extrusion, is hydrophilized by addition of hydrophilic emulsifiers and the surface active ingredients to be extruded are not added until a later step. The extrudates of surface active ingredients produced by this process are distinguished by advantageous properties in the production of bakery products, since they lead to an increased volume of the baking dough in a shorter time and have excellent storage stability.
