Gel‐Forming Characteristics and Rheological Properties of Kefiran

ABSTRACT A water soluble polysaccharide “kefiran” produced by Lactobacillus kefiranofaciens was examined for its gel‐forming and rheological properties. Kefiran (3%) formed gel in the presence of ethanol (4–10%). The gel strength in 8% ethanol was comparable to that of 3% gelatin gel in water. Addition of casein (3%) increased gel strength 1.5–2.0 fold. The unique properties of kefiran may make it a useful food additive.