Lactic Acid Bacteria Exopolysaccharides as Next-Generation Clean-Label Texturizers and Prebiotics in Dairy Systems

Exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) are natural high-molecular-weight polymers secreted extracellularly during growth. They possess unique rheological properties and emulsifying stability and may exhibit prebiotic-related functionalities. In food systems, EPSs exhibit multiple functional values. In recent years, driven by the global “Clean Label” movement and increasing consumer demand for natural and healthy foods, EPSs, as safe and traceable natural food-grade prebiotics, have attracted extensive attention in the dairy industry. This review summarizes EPSs’ structure, properties, and mechanisms in dairy systems. It focuses on their functional effects and mechanisms in typical dairy products such as yogurt, cheese, and ice cream, and analyzes the technical bottlenecks limiting large-scale production, including low yield, high cost, and challenges in separation and purification. This review further outlines several promising research directions for EPS research. These include strain modification via synthetic biology strategies, fermentation optimization using high-throughput screening technologies, and targeted application based on structure–function relationships. It aims to provide systematic theoretical references and practical guidance for the efficient development and innovative application of EPSs in the food industry.