Abstract
Uncharged exopolysaccharides (EPS) are a promising source of functional hydrocolloids with unique techno-functional properties and health promoting effects. EPS can be used as additives or formed in situ in food to enhance the rheological properties. This article gives a review of the rheological characterisation of EPS in terms of macromolecular conformation and viscoelastic behaviour. The properties of the uncharged EPS curdlan, dextran and levan are discussed in more detail. In addition, recent research on the use of these EPS to enhance the rheological properties of food is reviewed.
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