Curdlan is a bacterial polysaccharide produced by fermentation ofAlcaligenesfaecalis var.myxogenes with a linear structure composed entirely of β-(1→3)-D-glycosidic linkages,possessing good biological compatibility and biodegradability.Curdlan has the unusual property of forming elastic gels that are stable over a wide pH range.The unique heat gelling and water binding properties of curdlan are of great interest to the food and pharmaceutical industries.Curdlan has been approved by FDA as a food additive in 1996.The insolubility in water of curdlan sometimes limits its biological and food applications.