[5] In 1881, Edmund Oscar von Lippmann first discovered "lävulan" (levan) as the remaining gum from molasses in sugar beet production.

[5] These enzymes in bacteria form the 2,1 linkages in the linear basal chains of levan to allow for branching points to occur.

[4] The branching of levan allows it to have a high tensile and cohesive strength, while the hydroxyl groups contribute to adhesion with other molecules.

Levan does not cause any form of skin or eye irritation, has not shown any allergenic effects, and poses no threat of cytotoxicity.

[10] In the food industry, levan is incorporated due to its prebiotic effects, cholesterol lowering ability, and adhesive properties.

[5] Levan is used as a skin whitener as well because it has been tested to show inhibition on melanin production by decreasing the activity of the enzyme tyrosinase which is responsible for melanogenesis.

By combining levan into a thin film, it is able to activate an enzyme known as metalloproteinase which increases the recovery and healing process.

[13] In the case of inflammation, levan interacts with the aggregating cells and affects their adhesion to the blood vessel causing reduced accumulation.

[14] In aquaculture, results have shown that levan incorporated diets could possibly cause an increase in aggregation of viruses allowing for easier phagocytic removal.