Table 3.

Advantages of adding curdlan in foods and dairy products.

Food type	Advantages of adding curdlan	References
Noodles and pasta	1. Modified texture 2. Improved firmness 3. Improved shaping qualities	(56)
Meat and meat products	1. Heat and freeze-thaw stability 2. Maximized moisture retention at processing temperature 3. Improved functional properties of low-fat model sausages 4. Chilled meat preservation (curdlan film)	(57) (58)
Coating system and batter	1. Heat and freeze-thaw stability 2. Improved batter pickup and cooking loss	(59)
Milk and milk products	1. Increased viscosity of skimmed milk 2. Increased quality of milk 3. Retention of shape of ice-cream 4. Development of low fat whipped cream	(60) (61)