Curdlan - a homopolysaccharide is comprised of glucose using β-1,3-glycosidic bond and produced by different types of microorganisms as exopolysaccharide. Curdlan gel is stable during freezing and thawing processes which find several applications in food and pharmaceutical industries. It acts as a prebiotic, stabilizer and water-holding, viscosifying and texturing agent. Additionally, curdlan gel is used as a food factor to develop the new products e.g. milk fat substitute, non-fat whipped cream, retorting (freeze-drying) process of Tofu, low-fat sausage, and low-fat hamburger. However, a great variation exists among different countries regarding the regulatory aspects of curdlan as food additives, dietary components or prebiotic substances. Therefore, the present review paper aims to discuss safety issues and the establishment of common guidelines and legislation globally, focusing on the use the applications of curdlan in the food sector including the development of noodles, meat-based products, and fat-free dairy products. This review analyzes and describes in detail the potential of curdlan as a sustainable alternative additive in health and food industries, emphasizing on the chemical composition, production, properties, and potential applications.

柯德兰（Cuddlan）-一种均多糖，是由利用β-1,3-糖苷键的葡萄糖组成，并由不同类型的微生物产生，作为胞外多糖。Curdlan凝胶在冷冻和解冻过程中很稳定，在食品和制药行业中有多种应用。它用作益生元，稳定剂和保水，增粘和纹理化剂。此外，柯德兰胶被用作开发新产品的食品因素，例如牛奶脂肪替代品，脱脂鲜奶油，豆腐的干馏（冷冻干燥）工艺，低脂香肠和低脂汉堡包。但是，在各国作为食品添加剂，饮食成分或益生元物质的凝胶多糖的监管方面，存在很大差异。因此，本文的目的是讨论安全问题并在全球范围内建立共同的准则和法规，重点是在食品行业中使用柯德兰的应用，包括面条，肉类产品和无脂乳制品的开发。这篇综述分析并详细描述了姜黄素在健康和食品工业中作为可持续替代添加剂的潜力，并着重于化学成分，生产，性质和潜在应用。