ABSTRACT
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. The demand of consumers for natural dairy products with a smooth and creamy texture, low in fat and sugars, can be satisfied by a judicious use of LAB producing EPS. 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. The heteropolysaccharides from both mesophilic and thermophilic lactic acid bacteria have received renewed interest recently. Nowadays, in regard to demand of modern consumers focusing towards safe and healthy food without additives, new perspectives of development appear for these biopolymers. The GRAS (Generally Recognized As Safe) and probiotic status of some lactobacilli give to them more preference for consumable EPS production. One of their most described applications is their utilization as texturing agents naturally synthesized in the fermented food products. 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 products.