Gellans, Curdlan, Dextrans, Levans, and Pullulan

This chapter describes the sources, production processes, structures, properties, and uses of high-acyl gellan, low-acyl gellan, and curdlan. It explains the molecular bases for the differences in gel formation and characteristics of high- and low-acyl gellans and the unique gel formation properties of curdlan. It also describes the structures and relationships to foods of dextrans, levans, and pullulan.