Exopolysaccharides (EPS) have emerged as vital components in the dairy industry, significantly influencing both the technological and functional attributes of dairy products. Produced primarily by lactic acid bacteria (LAB) during fermentation, EPS contribute to improved texture, enhanced stability, and potential health benefits. Their ability to interact with water molecules and milk proteins enhances viscosity, gel strength, and mouthfeel, particularly in yogurt and cheese. Additionally, EPS reduce syneresis and improve moisture retention, making them valuable in dairy formulations, especially in low-fat varieties. Beyond their structural role, EPS exhibit promising bioactive properties, including prebiotic, immunomodulatory, and antioxidant effects. They serve as fermentable substrates for beneficial gut bacteria, supporting gut health, while emerging studies suggest potential anti-inflammatory, anti-diabetic, and anti-cancer properties. Advances in fermentation optimization, genomics, and metabolomics have facilitated improved EPS production and functionality. Techniques such as high-resolution spectroscopy and genetic engineering, including CRISPR-based modifications, have further refined their structural characterization and application potential. With increasing consumer demand for natural and health-promoting dairy products, EPS offer a promising alternative to synthetic additives, aligning with clean-label trends. Further research and innovation in EPS biosynthesis and application will continue to expand their role in functional dairy product development. This review highlights recent advancements in EPS structural diversity, biosynthesis, and functional applications

Exopolysaccharides, lactic acid bacteria, dairy products, health benefits

This review highlights the critical role of exopolysaccharides (EPS) produced by dairy cultures in improving texture and offering health benefits. It underscores several key findings that enhance the dairy industry's understanding of EPS. The structural diversity of EPS from lactic acid bacteria (LAB) has been further explored, revealing complex homopolysaccharides and heteropolysaccharides that contribute to their functional properties. Advances in genomic and metabolomic research have provided deeper insights into EPS biosynthesis and regulation, enabling strain selection and fermentation optimization. EPS play a crucial role in improving dairy product texture by enhancing viscosity, gel strength, and mouthfeel through their water-binding capacity and interactions with milk proteins. Additionally, their health benefits, including prebiotic effects, immunomodulation, and antioxidant properties, position them as valuable functional ingredients. Technological advancements in EPS production, purification, and characterization have facilitated their use in dairy applications. Their ability to serve as natural texturizing agents aligns with consumer demand for clean-label and functional foods. Future research should focus on refining structure-function relationships, optimizing strains, conducting human clinical trials, and exploring novel applications such as probiotic microencapsulation. Addressing technological and consumer perception challenges will be crucial for integrating EPS into innovative dairy products and ensuring sustainable industry practices

Gaurav Suthar, Kamalesh Kumar Meena, Arun Kumar and Nikita Wadhawan (2025). Multifunctional Role of Exopolysaccharides from Dairy Cultures: Enhancing Product Texture and Promoting Health Benefits. Biological Forum, 17(4): 92-107.