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Nisha Suryawanshi Sweta Naik Satya Eswari Jujjawarapu


Production of exopolysaccharides (EPSs) has been reported in prokaryotes and eukaryotes. Microbial exopolysaccharides have increased interest as another category of microbial products utilized in the pharmaceutical, biomedical, and food industries. Investigators are considering replacing synthetic food stabilizers with organic ones by investigating EPS in fermentation-based dairy industries. Particularly for the enhancement of the rheology of fermented food items, EPS is being used. EPSs are considered a natural texturizer and a good alternative for other artificial or new biopolymers utilized in foodstuff as a gelling agent and for suspending and thickening food. These EPS are used abundantly in fermented food and dairy industrials for quality improvement. The main microbial exopolysaccharides viz. dextran, xanthan, pullulan, gellan, curdlan, and scleroglucan have a versatile reputation and various food processing applications in industries. The review discusses the distinctive physical properties of EPSs that mainly determine their application in food industries and the health benefits of EPSs.

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How to Cite
SURYAWANSHI, Nisha; NAIK, Sweta; JUJJAWARAPU, Satya Eswari. Exopolysaccharides and their Applications in Food Processing Industries. Food Science and Applied Biotechnology, [S.l.], v. 5, n. 1, p. 22-44, mar. 2022. ISSN 2603-3380. Available at: <>. Date accessed: 18 may 2024. doi: