Extracellular carbohydrate polymers, known as microbial exopolysaccharides (EPS), surround cells like slimy coatings or capsules. A crucial component of microbial biofilms, extracellular polymeric substances (EPS) are released by a variety of bacterial taxa and aid in bacterial cell adhesion, environmental adaptability, and stress tolerance. Based on the monosaccharide unit, EPS can be categorized as homopolysaccharides or heteropolysaccharides. However, heteropolysaccharides make up the majority of the EPS produced by Lactobacillus bacteria. Lactobacillus bacteria–based EPS varies greatly in terms of quantity, monomer composition, molecular weight, charge, and structure. This leads to a variety of physicochemical and rheological properties that can be utilized for enhancing texture and shelf life in a variety of bakery and confectionery applications. The primary microbiological exopolysaccharides acetan, dextran, xanthan, pullulan, gellan, curdlan, scleroglucan, and levan have a broad range of uses in the food processing sector, including as viscosifiers, thickeners, gelling agents, and film formers. Additionally, some species that enhance the texture of baked products include Leuconostoc spp., Streptococcus spp., Weissella spp., and Pediococcus spp.