“…They are naturally synthesized by plants (e.g., starch and cellulose), animals (e.g., chitosan and chitin), and microorganisms (e.g., dextran and gellan gum) to produce energy and fulfill physiological and structural functions [ 16 ]. Some polysaccharides can also be enzymatically and chemically synthesized (e.g., condensation), such as certain cyclodextrins and chitosan derivates, to create non-natural, well-defined, and pure structures [ 17 ]. In commercial applications, polysaccharides are widely used as emulsifiers, gelling agents, flavorings, and encapsulants [ 18 ] as a result of their physicochemical properties such as viscosity and solubility [ 16 ].…”