Applications of exopolysaccharides in the dairy industry

Exopolysaccharides (EPS) synthesized by lactic acid bacteria (LAB) play a major role in the manufacturing of fermented dairy products such as yoghurt, drinking yoghurt, cheese, fermented cream, milk based desserts. There is large variability in EPS production by LAB in terms of quantity, chemical composition, molecular size, charge, presence of side chains, and rigidity of the molecules, One of the major sensory attributes important for consumer preference of dairy products is firmness and creaminess. EPS's may act both as texturizers and stabilizers, firstly increasing the viscosity of a final product, and secondly by binding hydration water and interacting with other milk constituents, such as proteins and micelles, to strengthen the rigidity of the casein network. As a consequence EPS can decrease syneresis and improve product stability. Furthermore it has been reported that EPS can positively affect gut health. A better understanding of the structure-function relationship of EPS in a dairy food matrix remains a challenge to further improve applications of EPS to better satisfy the consumer demand for appealing, tasty and even healthier. (C) 2001 Elsevier Science Ltd. All rights reserved. products.