R- Polysaccharides

1. Antibacterial Mechanisms The R- polysaccharides is produced by new varieties of fermentation strains used in food industry. Utilizing DNA recombination technology, the new varieties are able to synthesize polysaccharides. The antibacterial mechanism based on the enzyme synthesization and bio-activity modulation. The R- polysaccharides forms micropores on the membrane of microbes that will result in increasing of permeability of cell membrane and damage of energy system. Therefore, Microbes in food will be killed rapidly and trace survived bacteria will be well inhibited. 1. Product Introduction 2.1 Main materials: lysozyme, chitin, Protamine, agarose, pectic substance, spicery extracts, water, etc. 2.2 Characters： Orange liquid, no toxicity, no side effect, no peculiar smell, fine and smooth, tend to crystallization, soluble in water, not freezing up to -5℃. 2.3 Properties： 2.3.1 None harmful effects to human bodies; 2.3.2 Decomposed into normal food compositions in the alimentary canal; 2.3.3 Decomposed into harmless substances during thermal treatments; 2.3.4 No effect on flora in the alimentary canal; 2.3.5 No effect on anti-microbial drugs; 2.3.6 Decomposed into carbohydrates after storage life; 2.3.7 Broad-spectrum antimicrobial activity. The R-polysaccharides have Powerful sterilizing and inhibiting activities against yeast, fungi and bacteria. Multiple tests performed by the China National Research Institute of Food and Fermentation Industries have showed that the R-polysaccharides possessed a much better activity in inhibiting microbes than Potassium sorbic acid using an identical dosage and in the same experimental conditions. The tested microbes included Aspergillus niger, Eupenicillium euglaucum, Saccharomyces cerevisiae, Escherichia coli, Bacillus subtilis，staphylococcus aureus，etc. The effective concentration against fungi is at 0.05-0.1% and the conventional concentration is at 0.1-0.2%. The effective concentration against bacteria is at 0.05-0.1% and the main targets include Peseudomonas, Bacillus, Micrococcus, Enterobacteriaceae, Vibrio, Halobacterium, Aflatoxin, Lactobacillus, Escherichia, Proleus, Clostridium, etc. The R-polysaccharides showed higher inhibiting activities against yeast and fungi by 8 times and 20 times than sodium benzoic acid. 2.3.8 Far-ranging Applications Beverages, sauce, seasonings，vinegar，cakes，ice cream，sausages，beer，ratafee, fruits, fruit-cans, vegetables, dairy products, etc.. 2.3.9 Excellent adaptability over food in wide pH value 2.3.10 Stable in photo-illumination 2.3.11 Good thermal stability (-5~210℃). Heating at 180℃for 30min causes no affection on the antimicrobial activity. It can be used in cooked and bakery food. 2.3.12 Used in very convenient way. For the fermented foods, add the R-polysaccharides after fermentation. For the unfermented foods, add the R-polysaccharides before or after sterilization and whisk into homogeneous state. Producer should ensure the adding time by tests according to the specialities of their own products. 2.4 Cost The price of the R-polysaccharides is lower than 5% of current natural food preservatives. The cost of the R-polysaccharides is approximate to current chemical food preservatives. 2.5 Executive standard Executive standard: QXBZ001-2007; Health license Number: 2008D370000－000019