Curdlan-a homopolysaccharide is made up of β-۱,۳-glycosidic bond glucose formed by various glucose
products. Forms of exopolysaccharide-like microorganisms.
Curdlan gel is stable through the processes of freezing and thawing. Several applications are found in
the food and pharmaceutical fields. It serves as a waterholding, viscosifying and texturing agent,
stabilizer and prebiotic. Curdlan gel is also used as a food factor for the production of the new Products
such as milk fat substitution, non-fat whipped cream, Tofu retorting (freeze-drying) process, low-fat
whipped cream, Tofu retorting (freeze-drying) process, Sausage, and a hamburger with low fat. There
is, however, a wide difference between different countries regarding the Curdlan's regulatory elements
such as food additives, nutritional components or prebiotic substances.The purpose of this review paper
is therefore to resolve safety concerns and to define common guidelines and regulations globally, with
a focus on the use of curdlan applications in the food sector, including the production of noodles, meatbased
products and fat-free milk products. In this study, the potential of curdlan as a sustainable
alternative additive in the health and food industries is evaluated and presented in depth, emphasizing
chemical structure, development, properties,