Alcohols and its derivatives can be used to enhance the emulsifying properties of sodium dodecyl benzene sulfate (SDBS) based micellar system and thus making it appropriate for food applications. Exploration of interactions between the two species is the key constraint for execution of such ideas. In this work, various micellar and thermodynamic parameters of SDBS like critical micellar concentration (CMC), standard Gibbs free energy of micellization (ΔG0 mic.) etc. have been calculated in different concentrations of alcohols and its derivatives in the temperature range (298.15-318.15) K from the conductivity measurements. The parameters obtained from these studies reveal the competitive nature of the additives with SDBS for available positions at the air/water interface.